Cooking Tip of the Day: Dips and Spreads

Showing posts with label Dips and Spreads. Show all posts

Baked Cheddar and Bacon Dip

This recipe for Baked Cheddar and Bacon Dip is not what I would call a diet dip… nope… not at all… in fact when I told my son about it.. first thing he asked was… “oh… a Paula Deen recipe?” … nope … not a Paula Deen recipe.

Okay… Erik is right.. this recipe is kinda loaded with fat and calories… but.. you’re not supposed to sit there with a spoon and eat it all yourself… so a few crackers dipped in this is not the end of the world. The dip divided among a group of people at a party is not a lot per person…. I like to serve one indulgent dip or appetizer and keep the rest more moderate.

So where is this recipe from? It’s a recipe from the depths of my recipes on scraps of paper… recipes gathered over the years from food days at work to pot luck suppers and parties I attended.

I admit I can be quirky… I have some habits that are almost laughable… but I guess they’re what makes me .. me. I have this quirky habit with telephone numbers and recipes.

I have all these phone numbers on post-it notes that I’ve accumulated … stuck in… you guessed it.. my address book. Trouble is.. I forget to put a name on them… I’m sure I think I’ll remember who the number belongs to… yeah.. right….

I dare not throw any away in case I do remember who it belongs to and … well… I may need that number some day.

I’m not much better with recipes. I go to a party or gathering… I really like a dish and ask for the recipe. Of course… I have to dig in my purse for something to write on… an old receipt usually does the trick.. if not.. there are always napkins.

If I’m thinking clearly that day.. I write what the recipe is for… but that’s not usually the case… and maybe … just maybe… squeeze in a name of who gave it to me… if it fits… but that’s not usually the case either… let’s face it, you can only fit so much on the back of a Macy’s receipt…. I’m sure I think I’ll remember what it was and who made it… yeah… right.

We won’t get into just how many years I’ve been doing this… let’s just say… it’s been a while… I think today’s recipe was from someone at one of those catalogue parties where you get invited to a friend of a friend of a friend’s house … feast on dips and chips .. and get soaked for some over-priced stuff you’ll never use… but …. at least you do accumulate some really great dip recipes…

TIPS

You can lower the fat octane on this… you can use lower fat cream cheese.. I think that substitutes easily without compromising the taste. You can do the same with the sour cream.. personally… I’m not a fan of lower fat sour cream.. but you can try it. Same goes for the cheddar cheese.

Turkey bacon is also an option if you’re bent on lowering the fat in this…. I used the real thing…

As you can see from the picture.. I used my cast iron skillet to bake it in… I just liked the way it looks… you can use any baking dish you like.

Make sure you’ve gotten the cream cheese to room temperature… otherwise it’s hard to beat the lumps out of the cream cheese. Click here for a quick tip on how to soften cream cheese quickly.

Click here for How to Make Bacon in the Oven… it’s a great way to make bacon.. no muss no fuss and no mess… a very easy clean-up.

I used finely shredded cheddar cheese.. I found it will melt more evenly.

The recipe calls for horseradish mayo… homemade or store bought is fine. It’s great on roast beef sandwiches or even cooked beef… definitely not a waste having it on hand.

Use both the white and green parts of the green onion.. they’re both very tasty.
This is a thick dip… so serve hearty crackers or bread pieces with this… veggies will work also.

Try this for your next gathering… it’s delicious!

Recipe: Baked Cheddar and Bacon Dip

All you need:

5 strips of bacon, cooked and crumbled
1 pkg. cream cheese, softened
1 cup sour cream
1 teaspoon horseradish mayo
1 ¼ cup finely shredded cheddar cheese, divided
¼ cup chopped green onion
Hearty crackers or bread pieces

All you need to do:

Preheat the oven to 400 degrees.

In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and horseradish mayo. Beat on low until well mixed.

Add 1 cup of the cheddar cheese (reserve the remaining ¼ cup for sprinkling on top). Mix well.

Stir in the bacon, reserve a small amount for sprinkling on top.

Scoop the mixture into a baking dish. Sprinkle the remaining bacon, cheddar cheese and green onion on top.

Bake 30 minutes or until cheese has melted and dip is bubbling.

Allow to cool enough to eat but still warm.

Spinach and Artichoke Dip

This easy Hot Spinach and Artichoke Dip is perfect for lazy Saturday nights in front of the TV or even the watching the big game. It mixes together in minutes.. then just pop it in the oven..

TIPS

I made a smaller version of this (pictured)… simply cut the ingredients in half.
Of course I forgot to thaw the spinach ahead of time.. silly… now why would I remember to do that?? Just pop it in a microwaveable dish and nuke it for about 3-4 minutes…

The original recipe had the same ingredients.. most recipes for this do… but the amounts differed… I don’t use a lot of mozzarella… it just gets too gooey and not easy to dip.

Click here for tips about softening cream cheese quickly.

Try this with your favorite chips…

Recipe: Spinach and Artichoke Dip

All you need:

1 pkg. (8 oz.) cream cheese, softened
¼ cup mayo
½ cup grated Parmesan cheese
1 garlic clove, minced
1 cup frozen spinach, thawed
1 can artichoke hearts, chopped
1/8 teaspoon salt
½ teaspoon dried basil
Handful of shredded mozzarella

All you need to do:

Preheat the oven to 350 degrees.

Mix all the ingredients, except the mozzarella, in a medium sized bowl.

Spread the mixture in a baking dish. Sprinkle with the shredded mozzarella.

Bake for about 30 minutes or until it bubbles around the sides.

Corned Beef Bread Dip

I got this recipe years ago after having it at a food day at work. This works well with any party… it’s a little different than the average dips, yet it can go with a variety of other foods, best of all, it’s prepared ahead…

TIPS

I usually double the recipe.

Try to get the deli clerk to slice the corned beef very very thin. Then all you have to do is pull it apart.. if they slice it too thick to do that... simply finely chop it.

Make sure you make this the night before… it really does need time to blend the flavors, if you must give it less time in the fridge, give it at least 3 hours.

You will need two loaves of bread. One round loaf with the top cut off, and the inside scooped out. Break up the top and scooped out portion into chunks to dip. Make sure you leave an ample “wall” around the sides. When ready to serve pour dip into bread bowl. Break the second loaf into pieces to dip. The second loaf can be any shape.

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Recipe: Corned Beef Bread Dip

All you need:

¾ cup mayonnaise
¾ cup sour cream
¼ lb. thinly sliced deli corned beef, pulled gently apart into tiny pieces
1 tablespoon minced onion
1 tablespoon finely chopped fresh parsley
1 teaspoon dill
½ teaspoon salt
2 loaves of bread, one round

All you need to do:

Combine all ingredients EXCEPT bread in large bowl. Blend well. Refrigerate overnight.

Prepare breads (see above).

Great Dips for Game Day

The BIG game will soon be upon us.. and whether you're planning a family day or a party with friends ... nothing stretches budget better than Dips.

Most can be made completely in advance.. which frees you up to finish up other menu items or... even better... frees you up to enjoy all the festivities yourself!

From healthy to sinfully good... there are many Dips and Dippers to choose from.... so here are just a few great recipes to consider..

Chili Cheese Dip - quick and easy and goes with so many foods

Onion Dip - a classic... served with veggies or chips.. always a hit

Spinach and Artichoke Dip - a quick and easy recipe

Baked Cheddar and Bacon Dip - fabulous flavors in a hot dip served with crackers ...yummmm!

Corned Beef Bread Dip - an unlikely combination that will surprise you.. just delicious!

Piña Colada Dip for Fruit - a refreshing and healthy alternative to consider

Cheesy Baked Bread Dip

These easy-to-do dip is a snap to put together and perfect to tote to a party.... or even a food day at work... cheesy and delicious!

TIPS

This is not low fat... BUT... it is low carb... looking for low carb dippers?... this apparently works well with pork rinds... I can't bring myself to eat them... but Warren thought it was pretty tasty.

Use both parts of the green onion... or if you prefer.. you can leave them out.. but it does add a nice flavor.

Any large bread will work.... this goes with so many kinds... Rye, pumpernickel, sour dough or even a plain boule.

Reserve a little of the shredded cheese and sprinkle it on top of the dip before placing it in the oven.

Try this easy recipe for your next party!

Recipe: Cheesy Baked Bread Dip

All you need:

8 oz. cream cheese, softened

8 oz. sour cream

1 bag (16 oz.) shredded sharp cheddar cheese

2-3 large green onions, chopped

5 strips of bacon, cooked and chopped

1 cup chopped smoked ham

1 large bread hollowed out

Crackers and other dippers

All you need to do:

Preheat the oven to 350 degrees F.

Reserve a little of the shredded cheese for sprinkling on top of the dip before placing it in the oven. Mix all the ingredients except the bread in a bowl. Scoop the dip into the bread and place the bread on a baking sheet. Bake for one hour.

Great Dips for Game Day

Chili Cheese Dip - quick and easy and goes with so many foods

Onion Dip - a classic... served with veggies or chips.. always a hit

Spinach and Artichoke Dip - a quick and easy recipe

Baked Cheddar and Bacon Dip - fabulous flavors in a hot dip served with crackers ...yummmm!

Corned Beef Bread Dip - an unlikely combination that will surprise you.. just delicious!

Piña Colada Dip for Fruit - a refreshing and healthy alternative to consider

Recipe: Sour Cream and Chive Horseradish Dip

I serve this Sour Cream and Chive Horseradish Dip with many things... especially potatoes... It simply is terrific with hors d'oeuvres.

TIPS

The quantities for the horseradish are really to taste... the amount you use depends on the freshness and quality of the horseradish... start with a half a teaspoon and go from there....

Don't use dried chives.. they really are a waste of money... use fresh ones.. and chop them.. the taste is wonderful.

Use Hellman's mayo.. it's the best.

Try this with Bacon Wrapped Potatoes... just delicious!

Recipe: Sour Cream and Chive Horseradish Dip

All you need:

1cup sour cream

1/2 cup Hellman's mayo

1/4 cup chopped fresh chives

Horseradish to taste

All you need to do:

Combine all ingredients in a bowl. Refrigerate at least an hour before serving.

Recipe: Cream Cheese with Pepper and Onion Relish Spread

This Cream Cheese with Pepper and Onion Relish Spread is truly the easiest spread you will ever make.. and believe me.. it will disappear in no time. This is perfect if you have to bring something to a get together or party... even a food day at work!

I always have on hand Harry and David's Pepper and Onion Relish and a brick or two of cream cheese.. and we always have some crackers in the house too.... so I always have something for unexpected guests. I like to include this spread when planning snacks for a party or get-together.... it's always popular.. and as I first mentioned... it's easy easy easy to make... did I mention how easy it is?

TIPS

If you forget to soften the cream cheese or have no time to let it soften.. you can soften it quickly.. click here for instructions.

Harry and David relishes are my favorite and they really are inexpensive. They have several to choose from and they're all good. You can order online if there isn't a store near you.

You can also try some brands available in the grocery store.. I personally have not had a lot of luck with them.

You need about 1/2 a jar per brick of cream cheese. You can always add more as it dwindles.. and trust me it will dwindle!

Recipe: Cream Cheese with Pepper and Onion Relish Spread

All you need:

1 pkg. (8 oz) Philadelphia Cream Cheese, softened

1/2 (10 oz.) jar Harry and David's Pepper and Onion Relish

Crackers

All you need to do:

Place the brick of softened cream cheese on a serving plate and spread about 1/2 jar of Pepper and Onion Relish over it.

Serve with crackers.

Recipe: Chili Cheese Dip

This quick and easy Chili Cheese Dip is perfect for those nights watching the game.... you can use store bought chili or do as I do.. when I make chili I freeze some of the leftovers in a small container.. a perfect size for just this kind of recipe.

TIPS

This recipe can easily be doubled... I use a 6 inch square baking dish for this recipe.. if doubled use a 9 inch square (an 8 inch will work also.. it'll just be a bit thicker).

If you forget to soften the cream cheese head of time.. click here for easy instructions how to soften cream cheese quickly.

You can use store bought chili (with or without meat) or homemade... if your homemade is a bit runny... just use a slotted spoon to spoon it on the cream cheese.

I use about 1 cup of shredded cheddar cheese... this is where an exact amount is not important.. just don't overdo it.. otherwise it will be too gooey to scoop easily with a chip.

Mexican blend, Colby Jack and Monterey Jack also work well with this recipe.

Use both the white and the green parts of the green onion.

This is just delicious... I hope you try it!

Recipe: Chili Cheese Dip

All you need:

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

1 1/2 cups chili

1 cup shredded cheddar cheese

1 green onion, chopped

1 Roma (plum) tomato, chopped

All you need to do:

Spread the cream cheese in the bottom of a 6 inch baking dish.

Spread the chili over the cream cheese.

Sprinkle the cheese over the top.

Microwave on high for about 3 minutes or until the cheese has melted.

Sprinkle the tomato and chopped green onion over the top.

Serve with chips.

Recipe: Spinach and Artichoke Dip

Try this with your favorite chips…

Recipe: Baked Cheddar and Bacon Dip

Recipe: Onion Dip

This recipe for homemade Onion Dip is so easy you will wonder why you ever bothered to by those instant packages.

The recipe is adapted from an Alton Brown recipe.. a very basic recipe… my only adaptation .. and it is a big one considering the few ingredients… is that I used way more onion than he did… when I made it with his quantities it just didn’t have enough of an onion taste. I also salted it to taste which was less than his original recipe called for.

TIPS

I used a milder onion.. sweet onions are the best for this.. but if you use a stronger onion start by using 1 ½ cups of diced onion (Alton’s original amount)… then you can always add more … it only takes 20 minutes to sauté more onion.

It is best to refrigerate this for at least 2 hours before serving.. over night is an even better idea.

This dip is delicious with veggies or chips…

Recipe: Onion Dip

All you need:

2 tablespoons olive oil
2 ½ cups sweet onion, chopped
¼ teaspoon kosher salt
¾ cup mayonnaise
1 ½ cups sour cream
¼ teaspoon garlic powder
Salt and white pepper to taste

All you have to do:

Add the olive oil to a medium skillet and heat it over medium heat. Add the onions and kosher salt. Sauté the onions until they are caramelized, about 20 minutes or so. Stir occasionally.

Remove from the heat and allow to cool. Combine the rest of the ingredients in a medium bowl. Add the onions and stir well. Refrigerate at least 2 hours and stir again before serving.

Recipe: Queso Fundido with Chorizo

This wonderful appetizer or snack is just so good… a quick little thing to make.. great for while watching the game or before a meal…

So just what is Queso Fundido with Chorizo? Queso Fundido means melted cheese… and that’s just what it is… melted cheese… and in this case with chorizo…

TIPS

I found chorizo in the section of the grocery store with the kielbasa. It was in link form, so I cut the link in half and squeezed out the chorizo… the links are about the size of hot dogs… I used two.

Be careful when handling jalapeno peppers. Wearing gloves is best… although I admit I don’t. Don’t touch your face with your hands and make sure you wash your hands after handling them. The seeds is where the heat is, so don’t add them in the food.

As the cheese cools it will get chewy… put a spoon with it to get it out of the dish easier… it’s just delicious on warm tortillas.

Serve it with tortilla chips or warm tortillas… yummmm!

Recipe: Queso Fundido with Chorizo

All you need:

½ onion, chopped
1 garlic clove, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 links of chorizo, out of the casing
1 cup finely shredded Monterey Jack cheese
1 cup finely shredded mozzarella cheese
Chips and/or tortillas

All you need to do:

Preheat the oven to 400 degrees F.

In a large skillet, squeeze the chorizo out of its casing and cook over medium high heat. Break the meat up into smaller bits with a spatula as it cooks.

After the chorizo begins to render some of its fat, add the onions, garlic and pepper. Stir to mix well with the cooking chorizo.

Cook about 10-15 minutes until the chorizo is fully cooked. If the mixture is very greasy, drain on paper towels. Set aside.

In a small bowl, mix the two cheeses with your hands until well mixed.

Sprinkle ½ the cheese in the bottom of an 8 inch baking dish.

Bake until the cheese has melted (about 5-7 minutes).

Remove from the oven and sprinkle with the chorizo mixture.

Then sprinkle the rest of the shredded cheese mixture on top and return the dish to the oven until the cheese has melted and is bubbly.

Serve immediately.

Recipe: Raspberry Peach Yogurt Dip or Sauce

This recipe for Raspberry Peach Yogurt Dip or Sauce is so easy and good.. you won’t believe it’s yogurt. I have always loved yogurt… even in the days when all that was available were those fruit on the bottom yogurts … and those yogurts were tangy not sweet dessert-like that we have today… oh I know those others still exist… for those die-hard people that prefer the tang to the sweet.. and truth be told.. I am one of them… sometimes.

I have more or less come over to the sweet side… I must say I am absolutely addicted to all those fabulous Yoplait flavors… if you haven’t tried them.. you really need to.. they are amazing.

So with all that said… I figured Yoplait makes a great base for sauces for fruit…. I have already posted one called “Yogurt Sauce for Fruit Salad” … such an original name… geesh.. but it was one of the first I ever posted and is a recipe I’ve made for years… that one is simply French Vanilla Yogurt with honey… sounds simple.. it is… and delicious too.

I started experimenting … pairing yogurt with other things… and decided to use the Raspberry Yogurt with a little peach puree… and drum roll please…. cream cheese… it turned out to be a fantastic combination.

TIPS

I used regular cream cheese… you can use the lower fat or fat free kind.. but the flavor won’t be as smooth…

The picture doesn’t do it justice… it had a slight pink look.. which was really pretty.. the picture makes it look white.. it’s not.

I chopped some peach bits into the sauce for texture… you can do that or leave it out.

This makes an awesome fruit dip… just don’t add the peach juice into it and it will have more of a dip consistency.

I used Del Monte Fruit Naturals… they’re small cups of fresh fruit.. you find it in the produce section of the grocery store… I like them because they have a longer expiration than fresh fruit off the shelves and they’re always good… even when fresh produce is not in season..

This was quick and easy in my mini chopper… if you don’t have one.. a blender will work as well.

I used what I needed from the fruit cup and put the rest into my fruit salad… it worked perfectly!

This is so quick and easy.. and so tasty!

Recipe: Raspberry Peach Yogurt Dip or Sauce

All you need:

1 container (6 oz.) Yoplait Raspberry Non-Fat Yogurt
1 pkg. (8 oz.) Philadelphia Brand Cream Cheese, softened
1 container (7 oz.) Del Monte Fruit Naturals Peaches

All you need to do:

Puree 2 tablespoons of the peaches in a mini chopper.

Cut the cream cheese into chunks and add them into the mini chopper, add the yogurt and pulse until smooth, scraping the sides periodically.

If you want a dip… then scoop it out and enjoy!

If you want a yogurt sauce… adding a little at a time … add most of the juice from the peach container and pulse until you have the right consistency…

Add the left over peaches and juice to your fruit salad and serve with the sauce.

Recipe: Cheddar Garlic and Shallot Butter

This recipe for Cheddar Garlic and Shallot Butter came about as I was experimenting in the kitchen making various flavored butters...

I recently came across one of Giada De Laurentiis’s recipes that toasted ciabatta bread with a cheddar cheese flavored butter … the butter used scallions and garlic… and sounded really good… very similar to a cream cheese spread I make… it also had more butter used in the recipe to the other ingredients than I thought I wanted… it wasn’t exactly what I had in mind… so I experimented.

I did like her idea of using ciabatta bread… I thought the bread was a wonderful choice.. with the big holes in the bread… I thought the butter would melt wonderfully into it… and it did.

Scallions and onions have a pretty potent flavor… and I wanted a light oniony flavor to match a light garlic and cheddar flavor… so I decided to use shallots…. it was a perfect choice.

TIPS

Dice the shallot and garlic clove into tiny pieces… I did this manually.. I didn’t want to over process them so I didn’t use the mini chopper to prepare them.

Use sharp cheddar.. otherwise the cheddar flavor will be over powered by the shallot and garlic.

Use unsalted butter so you can control how much salt to add… if you use salted butter..omit the salt in the recipe.

The butter was soft… but not runny… I cut the stick of butter into smaller pieces.. about 2 tablespoons each before putting it in the mini chopper.

I only pulsed the chopper a few times… removed the lid and scraped the sides and pulsed two more times… . don’t over process this or you will end up with mush.

This butter can be used on any bread… but I highly recommend you use it on ciabatta bread…

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Recipe: Cheddar Garlic and Shallot Butter

All you need:

1 stick (8 tablespoons) unsalted butter, softened and cut into 4 pieces
1 large shallot, finely diced
1 large garlic clove, finely diced
¼ cup sharp cheddar cheese, finely shredded
3 turns on the pepper mill
Salt to taste

All you need to do:

Add all the ingredients into a mini chopper.

Pulse a few times then scrape the sides and pulse 2 more times.

Use immediately and refrigerate any leftovers.

Pages

Baked Cheddar and Bacon Dip

Spinach and Artichoke Dip

Corned Beef Bread Dip

Great Dips for Game Day

Cheesy Baked Bread Dip

Great Dips for Game Day

Recipe: Sour Cream and Chive Horseradish Dip

Recipe: Cream Cheese with Pepper and Onion Relish Spread

Recipe: Chili Cheese Dip

Recipe: Spinach and Artichoke Dip

Recipe: Baked Cheddar and Bacon Dip

Recipe: Onion Dip

Recipe: Queso Fundido with Chorizo

Recipe: Raspberry Peach Yogurt Dip or Sauce

Recipe: Cheddar Garlic and Shallot Butter

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