This week’s Recipe Hit List is a tempting collection of dips I’ve found around the net, they range from cool and refreshing to cheesy & hot. Lots to pick from and try over the holidays, I guarantee you’re going to find something new in this list!
*Note: Descriptions below are quotes from the sources
- Roasted Beet and Horseradish : (as seen in picture) The vibrant purple hue of beets and their sweet earthy flavor make a fascinating dip when combined with tangy horseradish and mellow cream cheese. This really is a beautiful and surprisingly tasty dip with a bite of horseradish. Give you old tired holiday dips a break this year and try something new. From Las Vegas Food Adventures.
- White Bean and Roasted Red Pepper : I wasn’t sure if I was going to like it at first, but after it’s refrigerated and the flavors develop, this white bean roasted pepper dip is really delicious! Very different, but so tasty with pita chips or good crackers. Found at Lynda’s Recipe Box.
- Layered Greek Dip : It’s the perfect “something different” to take to any occasion. It’s absolutely delicious- the flavors all go together perfectly, and it’s so good, you have to keep going back to it, because you just weren’t sure that the last bite was as good as you remembered. The ladies I shared this dip with just loved it. I think Andy loved it even more when I brought a little leftover home to share. We seriously couldn’t stop eating it, and I can’t wait for another opportunity to make it again. From Tummy Treasure.
- Summer Radish : It was refreshing and great paired with zucchini sticks, little tomatoes and carrots. Perfect for being outside for hours. From Little Me Big You.
- Baked Southwestern Corn : Our family almost always has this dip at holiday parties, but I figured, why not in the middle of the summer? And, for kicks, why not have this dip for dinner instead of an appetizer? It’s full of yummy veggies so it can’t be completely unhealthy, right? Yeah, just read the list of decadent ingredients…. it’s definitely not health food. But it is seriously good!! From Daily Sweet Pea.
- Cool Curry Vegetable : This dip is tangy and tasty and takes five minutes (or less) to make. From Half Assed Kitchen.
- Warm Fennel : I had some dip left over and used it in a pasta dish (very yummy!). You could also get away with not adding the sour cream so experiment a bit! Cheers! Found at The Culinary Chase.
- Seven Layer Nacho Dip : Some variation of this recipe has been found at almost every party or social event that I’ve ever been to. This is one of the simplest party recipes in the books. But, I always find that it is the biggest crowd pleaser. Everyone loves them some nachos. From Lucy’s Kitchen.
- Creamy Avocado Lime (Crockpot) : This recipe has you warm this in the crockpot. I think it was really good that way and we liked it. But I also think you could skip the crockpot and serve this cold. The advantage to the crockpot is that it warms the cream cheese and makes it mix together really well. If you serve this cold you would need to be sure that your cream cheese was really soft and then mix everything together really well. Either way this is a really good and really easy avocado dip. From Lynn’s Kitchen Adventures.
- Crockpot Sausage : This is an all-time favorite with my family, church family, and friends! Whenever we are planning a youth prayer meeting and we ask what the young people want to eat they all say “sausage dip!” From Kelly’s Favorite Recipes.
- Pumpkin Seed with Chili and Lime : This exotic sounding dip tastes amazing with tortilla or pita chips. The lime juice and chili in the recipe are the perfect accents to the nutty, roasted pumpkin seed flavor. You will be pleasantly surprised! From Kitchen Sketches.
- Dill : This dill dip is polite, yet ruthlessly efficient at what it does — delicately seasoned with a bit of parsley and a touch of seasoned salt and onion warming the background, it’s a dip where the freshness of dill dominates. From Shiny Cooking.
- Spunky Spinach : This recipe combines two of my favorites into one combination- my salsa dip and my spinach dip. The cream cheese adds a creamy consistency to the dip and the cheese adds the cheesiness that I can’t resist. From Mom Advice.
- Pumpkin : Don’t skip out on the maple syrup as I almost did, as I realized it really added to the sweetness. From Pennies On A Platter.
- Green Olive : I tried the Green Olive Dip with another recipe that I found in the cookbook: Herb Potato Skins. Again, another great find. They puff up as you fry them (the skin separates from the vegetable)…the result is a crispy and light potato snack. Green Olive Dip & Herbed Potato Skins…I’m thinking you’re gonna like this one. Found at Ceramic Canvas.
- Perfectly Simple Guacamole : It is Dad’s philosophy that when you find the perfect recipe for a particular dish you should stick with it. We believe we have found the perfect guacamole recipe. I can’t remember the last time we used a different recipe. It was in the far past. From Cooking For Seven.
- White Bean and Artichoke with Rosemary & Kalamatas : You can serve this dip with just about anything—fresh veggies, crackers, pretzels, baguette slices—but it’s heavenly on homemade pita chips. I also think it would be delicious spread on a sandwich. From Farmgirl Fare.
- Hot Clam : Here in Virginia there is a little chill in the air this weekend and college football season has begun at our house! Here is a dip that is great during the games. It is so good–and easy too. It has a taste of summer with the clams yet warm to help with the chill in the air. Go Team! From In The Shadow Of The Steeple.
- Healthy Artichoke : Healthy might be a stretch, especially if you’re digging in with a bag of salty potato chips. But this dip is definitely not the mayonaise, cream cheese and more cheese dip that every other recipe seems to have. The star of this dip is actually artichoke hearts, made creamy with blended white beans (and, yes, a little Vegenaise and tofutti). But, in my defense, Vegenaise is a little miracle that should, at times, be celebrated. From My Veggie Kitchen.
- Spanakopita : Spanakopita Dip is the dip that can do it all. A meal-of-a-dip full of spinach, studded with feta cheese, garlic, onions and various herbs and spices it is wonderful at topping chips, crackers and veggie sticks. But it doesn’t stop there. With very little effort, a bit of phyllo dough, and some olive oil, it can be transformed into a beautiful and flavor-packed amuse bouche or finger food. (With just a little more tinkering, it can be made into actual, honest-to-goodness spanakopita. But more on this in a future post.) No magic required! From Foodie With Family.
- Secret Family Crab Dip : I had to get special permission from my family members to share this recipe with all of you. We have been eating this crab dip for years at all our family celebrations. We have been indulging in it at family get togethers ever since. Now you can too! From Suzie The Foodie.
Update: Here are a few that were previously published on Tipnut and moved to this page for better organization:
Knorr’s Creamy Artichoke & Leek
1 cup Mayonnaise (recommend Hellmann’s)
1 pkg Knorr Cream of Leek Soup Mix
1 cup sour cream
1 can (14oz/398mL) artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1 clove garlic, minced
- Preheat oven to 350°F.
- Combine all ingredients in a medium bowl and spread evenly into a 1-quart casserole dish.
- Bake uncovered 30 minutes or until heated through.
Serve with thick slices of French bread.
Yum! Here are some more dip recipes: Superbowl Recipes & Snacks . For a quick & easy fruit dip, try a 50/50 mix of whipped cream and vanilla or flavored yogurt, or vanilla pudding. I also have a big list of fruit dip recipes here .
Yogurt (plain, 1 container)
1 cucumber (large, peeled & grated)
1 garlic clove (minced)
1 tsp garlic powder
Dill (optional – amount to taste)
- Mix all ingredients well. Chill. Serve with chunks of torn sour dough or french bread, crackers and veggies (dip & eat).
Favorite Spinach Dip (Knorr’s)
1 10 oz. package frozen chopped spinach, drained and squeezed dry
1 package Knorr’s dry vegetable soup mix
1 8 oz. can water chestnuts, chopped
1 1/2 cups sour cream (*edit: The latest copy I have states 2 cups)
1 cup mayonnaise
3 green onions, finely chopped
- Mix the sour cream and mayonnaise together in a bowl. Pour in rest of ingredients and mix thoroughly. Refrigerate for at least four hours. Stir before serving.
Edible Container Ideas
Bell Peppers: Red, Green and Yellow. Wash and prepare peppers as you would if you were stuffing them. Cut out the top and remove seeds from inside. Fill with your favorite dip, cover with top until ready to serve.
Broccoli: Cut the stem evenly with the bottom so broccoli will sit flat and sturdy. Wash broccoli thoroughly, then at the top center, cut out a hole large enough and deep enough to hold a small dish to be inserted for dip.
Cauliflower: Prepare the same way as broccoli
Round Bread Bowls: Sourdough, Round Rye, Pumpernickel. Take the bread and cut the top 2″ off (approx). For the bottom part of bread, cut a 1″ margin of bread around the inside wall and remove the bread from the middle, leaving a bowl shape. With the removed hollowed out bread, cut into large 1″ cubes. Fill bread bowl with dip and arrange the cubes around the bowl to serve with the dip.