Favorite dip for holidays?

“What does this have to do with backpacking? Absolutely nothing! move on if you're offended, lol.

I need help. I drew relish tray and appetizers for Thanksgiving day. I will not be able to use an oven at the hostess' house and it's a fifty minute drive there so anything hot will become cold or semi-cold.

I'm tired of the same old shrimp dip and spinach dip and seven layer mexican stuff.

Anyone have any tried and true favorites that never fail to go over big with picky folks with stunted taste buds?
last edited: 11/18/05 9:23:52 AM”

“I like to dip my wick on holidays”

“I'm sure you do Manuka. Most men like to everyday.
Got any recipes for food for me?”

“Do you know anything about Tastefully Simple Joy?

I will check with Barbie later today to see about dips from them. I know they have a bunch and people love the stuff. It is simple to make too. Just add the packet to a cup of sour cream.”

“Yeah but don't you have to order that stuff from a party or something? I don't mind cooking (I actually enjoy it very much). I just want something that's been tried and true.”

“Ingredients:
2 cups Salmon, canned or smoked
1 package Cream Cheese (8oz), softened
1 lb Sour Cream
1 package Knorr Vegetable Soup Mix
3 Green Onions, chopped

Directions:

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread.”

“I tend to only eat the vegetable platter, celery with peanut butter, raw carrots, broccoli etc, or sushi or sashimi, nothing that will displace significant stomach room reserved for drinks.”

“I feel the same manuka but I have some little brothers that are bottomless pits.

Chili, sounds good to me but most of the family won't touch salmon, unfortunately.
last edited: 11/18/05 9:35:17 AM”

“my wife's cousin makes this awesome dip she calls "dave dip" cause she takes it to dave mathews concerts all the time(i know that's pretty lame)

i'm not sure of the recipe but think its:

1 pkg hidden valley fiesta ranch (kinda hard to find)
sour cream
shredded cheddar cheese
olives
onions?

i think that's it but the fiesta ranch is what really makes it good”

“My sis-in-law sells the stuff. I will see if I can cop you some samples.”

“personally i think the best dip for any occasion is spinach-articoke dip (even though you said you're tired of spinach dip)...i have the best recipe ever!! it's served warm, and has cheese and stuff in it. i could eat a vat of it myself, with nothing to dip in it even!! hahaha...”

“DILL DIP

1 1/3 c. mayonnaise
1 1/3 c. sour cream
2 tsp. dill weed
2 tsp. parsley flakes
2 tsp. minced onion
2 tsp. beaumonde
1 loaf either pumpernickel or rye bread

Hollow out the loaf of bread. Cut what you have taken out of the bread into cubes and place on the side. Mix the first 6 ingredients that were listed and spoon it into the bread hollow. Dip the bread cubes into it.”

“hummus - garlic or olive or plain...”

“Favorite dip for holidays?

My sister-in-law.
Only one I have so I guess she's my fav by default.”

“Sass, I'll send you a recipe for green chile dip. Green chiles, scallions, cilantro, parsley, sour cream.....add some red jalapenos and you even have the holiday colors.”

“I will see if I can cop you some samples

u talkin 2 me?...that'd be pretty sweet...the whole family is under orders if they see any of this to buy all the store has”

“seriously dude, people elbow each other out of the way to get to that spinach-artichoke dip! i'll give you the recipe if you want...for a small fee.
;-) j/k”

“Lyra, I love that stuff too, but I can't keep it warm all the way there. Think I could nuke it and not have it turn to rubber?

Dill dip sounds good.

I love hummus but it didn't go over very well last time. These people have no flavor receptors. They can't stand anything spicy or different.

I made this delicious farmerscheese/greenchile/pistachio dip last year and it was too spicy, had goat products, etc, etc. I took it back home and Birch and I ate it all.”

“For Sass, you poo poo head. :)”

“cream cheese covered with jalapeno jelly is a good cracker dip”

“oh yeah, i bring it places and then reheat it all the time! it's just as good reheated.”

“What's wrong with plain ole Dean's French Onion dip and Ruffles?”

“That sounds good. When are you inviting me over for dinner twigeater? ;-)”

“damn, Stovey beat me to it.

My favorite dip for the holidays would be...


STOVEY!”

“once I just used these little jars of flavored mustard for preztel dip

My thing for Thanksgiving is always fruit, nuts and appetizers. I usually do yummy crabbies, but you need an oven for those.”

“Are those the little cresent roll ones? My brother begs for them every year.”

“anytime zac! LOL...

Sass, the recipe I have is on english muffins. Cresent rolls sound good though.”

“cream cheese covered with jalapeno jelly is a good cracker dip

i don't recall her saying anything about this being a "white's only" party ;)”

“:-)
lizs is still a goober. ;-)”

“dang I must be a redneck - I saw the title of this thread and thought ya'll were talking about a tobacco product”

“devilled eggs...

oh - these things are a big hit - take a jar of green queen olives, take out the pimentos and dice them and mix into 1/2 package of cream cheese. Slice the olive on one side so it opens up and stuff the cream cheese/pimento stuff back in.”

“Sass-- What kind of shrimp dip do you make?

Here's a yummy crab (or shrimp) dip, that's very quick & Easy.

1 pkg of Cream Cheese (or Neufchetal cheese - the lighter version) *** If you want this to taste good, Do NOT use fat free!!! ***
1 small can of Crab meat or baby shrimps
1 jar of Crosse & Blackwell Seafood Cocktail Sauce
Juice of 1 lemon (about 3 TBS)
2 Tbs fresh dill weed (stripped of the stems) (or 1 TBS dry)
1/4 tsp - garlic powder (Add more or less to taste)
1/4 Tsp Fresh Ground Pepper (Add more or less to taste)
2-3 Tbs Chopped Fresh Parsley

1) Mix together the fresh dill weed, pepper and garlic powder and half of the lemon juice.

2) Mix the herbs with the cream cheese until thoroughly mixed

3) Roll the cream cheese mixture into a ball and then flatten it down to a cylinder shape about 1 inch tall and making a small "well" in the middle.

4) Take the Cream cheese "wheel" and press about 2 Tbs of the parsley into the sides of the wheel and then place it back on the serving plate.

5) Reserve 2 TBS of the Cocktail sauce. Pour the rest of the cocktail seafood sauce on top of the cream cheese wheel.

5) Mix the remaining lemon juice with the 2 Tbs of cocktail sauce, crab meat and fresh parsley and place it in the well on top of the seafood sauce.

6) Garnish with a sprig of dill if desired... :-)

You can also do this with Shrimp...


**** Note: I'm giving approximate measurements of the ingredients, because I tend to taste as I cook...”

“Favorite dip for holidays? Mine is a dip in the ocean. This time of the year is great for dips in the water. Florida living at its' best.”

“spanikopita tart like things, but they should be warm.

I guess those aren't "dips" though, LOL...”

“Sass, what's your recipe for crabbies made with crescent rolls?”

“for a sweet dip - mix marshmellow and cream cheese together, dip fruit in it.”

“chile con queso or guacamole”

“This dip is awesome for corn chips.. OR, it has enough protein and other goodies, you can almost eat it like its own salad!

I made this recipe up because Thinkbubelz cannot eat onions.. :-)

**************************************

Ingredients:

3 tbs of finely minced shallots
3 tbs of olive oil
1/2 Tsp of organic garlic powder (Or to Taste)
1/2 Tsp of ground Cumin (Or to Taste)
1/2 Tsp of chili powder
3 Corns on the cob (OR 3 cobs of roasted corn)
1 can of organic black beans
1 can of La Preferida Tomatoes & Jalepenos (This is very important--La Preferida brand is a mexican brand and this particalar kind of Tomatoes and jalepenos has the consistency of a salsa--not watery like other brands!) We have only seen it at a Kroger's near our house...
OR, if you cannot get that brand of Tomatoes & Jalepenos, look for Tomatoes and Jalepenos that are packed in tomato sauce & vinegar vs. the kind packed in water, if possible.
Whole foods also carries a fire-roasted Tomatoes and Jalepenos which will also work well in this recipe.
3-4 TBS of FRESH cilantro (finely minced)
Juice of 1 lime
1/4 tsp of sugar (to take the edge off of the lime juice)
Fresh Ground Pepper (to taste)
Sea Salt (to taste)

Optional:
Powdered Garlic (To taste)
Cayenne pepper (to taste)
Chili powder (to taste)
Cumin (to taste)
1 Fresh jalepeno (finely minced--use gloves when cutting them, and avoid the seeds if you don't want it too hot.)

1) Cut the corn off of the cobs (Use fresh corn if possible. Do NOT use frozen corn!)

2) Saute the shallots, garlic powder, cumin and chili powder in olive oil and over medium heat for a few minutes.

3) Add the corn kernals and continue to saute until the corn and shallots start to "carmelize" and to get translucent and a delicate brown tint (from the sugars). Do NOT allow the corn and shallots to burn or it will ruin the flavor. (If using roasted corn, you don't have to add the corn until the shallots are caramelized). To speed up the cooking of the raw corn kernals, you can also microwave them a few minutes before sauteing)

4) Once the corn and shallots are finished cooking, take them off of the heat and put in a big bowl. Let it cool for a few minutes before adding other ingredients.

5) Rinse the can of black beans until the water runs clear and add to the bowl.

6) Add the Tomatoes & Jalepenos to the bowl.
(If you buy the kind that are packed in water vs. sauce, drain the water before adding to the bowl).

7) Add the Chopped Cilantro (more or less to taste) and lime juice and the sugar and toss the mixture to combine the flavors

8) Grind some black pepper and sea salt to taste. (be careful not to over-salt it! If you feel that the dip needs a little bit more "kick", add a few more dashes of cayenne pepper, cumin or chili powder (or some fresh jalepenos!)

Chill before serving. (although my friends will dig in and often finish half of it before I can get it in the fridge!--you might try chilling the beans, tomatoes and jalepenos prior to adding it to the corn to speed up the process!


This dip is awesome by itself or on corn chips or crackers or bread.

IF you want to make a guacamole, you can add a few tablespoons of this dip to a mashed up avacado as well!
last edited: 11/18/05 10:40:45 AM”

“Pink and twigeater, I'll post those recipes once Abs down for her nap. I've got a PB&J to make and preschool stories to hear right now. =)”

“Put together a fruit tray and make a dip out of equal parts of sour cream and instant vanilla pudding.”

“That sounds good Chili. Bet the kids would love it too.

Okay, Pink, here's my shrimp dip:

1 8oz block cream cheese, softened
1C sour cream
1 envelope dry Itallian dressing mix
2 4 1/2 oz cans small shrimp, rinsed

Mix 1st three ingredients, add shrimp, chill and serve w/ crackers.


Twigeater, here's the Hot cheesey crossant recipe:

1 8oz cream cheese, softened
4 slices bacon, fried crisp and crumbled
4 1/2 oz can crab, rinsed and cartlage picked out
1/3C parm cheese
1/4C chopped onion
2t dried parsley (2T fresh)
1T milk
2 8oz cans of pillsbury cresent rolls

1 beaten egg & 1t water, mixed

Beat all ingredients for filling. Seperate dough into 8 rectangles and smoosh the perferations together. Spread each with 2 rounded tablespoons filling. cut in half diagonally and again opposite direction and again cross wise, making six triangles. roll up triangles starting at short ends. Put on a greased cookie sheet. Brush with egg and water mix. Bake at 375° for 12-15 minutes or until browned.

Sometimes I double the crab and leave out the bacon and sometimes I just do 8 slices bacon w/o crab.”

“ooh that sounds good!”

“Thanks for the sugestions everyone. I think I'll do the hot spinach artichoke dip, some tasty little cocktail meatballs w/ apricot sauce Dhutch made at her last party and the fruit dip posted by chili. Shopping list is done!”

“Blend softened cream cheese with curry powder, top with or blend in major grey's chutney.”

“yessss, i win!! ;-) LOL, j/k!

in case you want the recipe i use, it's...

1 box or bag of frozen spinach
1 large can artichoke hearts
1/4 cup mayo
1/2 cup sour cream
1/4 cup parmesan
1/2 cup mozzarella
juice of 2 lemons
2 cloves of garlic
salt, pepper, basil

bake 30 min at 350”

“Dang!
I just ate lunch and am hungry again after reading everyone's recipes!”

“Hey, that's a different one from mine. Mine has red onion and dijon mustard (I've got some really good stuff from Hungary).”

“mmm, that sounds good, i heart dijon mustard!

that dip is funny...not many people, especially guys, really love spinach, or artichokes for that matter. but somehow, add eleventy-million fat grams per serving, and they love it! LOL!”

“My mom had a graduation party for my brother when he graduated from med school... We had just finished putting the cocktail shrimp on the platter when we discovered we have forgotten the cocktail sauce!!!

So, this is what I whipped up on the spur of the moment. It tasted great and got a lot of compliments... Note: the measurements are approximate... Taste it as you add in the pepper in case it gets too hot for you.

Ketchup - about 1 cup
Honey - 3 tablespoons
Black Pepper - about 1 TSP
Grated FRESH ginger - about 2 TBS
Sesame oil - a few drops (you can use Sesame chili oil if you want it even spicier)
Soy sauce (You can use lite or regular, just make sure it's not the Thick/dark sauce that is used for stewing meats.) about 2 tbs.

Mix everything together... :-)
Serve with cocktail shrimp!

The fresh ginger acts like a horseradish, but make sure you grate it very small or it will be a bit too hot for many people.”