Blue Cheese and Bacon Dip - Mix together 1 cup sour cream, 1 cup mayonnaise, 1/2 lb. crumbled blue cheese, 4 strips of cooked bacon, crumbled, 1 tablespoon Worcestershire sauce, hot sauce and freshly ground black pepper to taste. Serve with sweet potato chips.
Tzatziki - Mix 1 1/2 cups plain Greek yogurt, 1/2 cup sour cream 1/2 seedless cucumber grated, 1 clove garlic, finely minced, chopped fresh dill, 1 Tbsp fresh lemon juice, 1 Tbsp extra virgin olive oil, a pinch of sugar, salt and pepper to taste. Chill for at least 6 hours. Serve with warm pita bread.
Herb Yogurt Dip - Place 3 cups of plain 2 % yogurt ( made without gelatin) in a mesh strainer lined with 2 coffee filters. Place the strainer over a bowl. Cover and put in the fridge overnight. Discard liquid. Mix together drained yogurt with chopped fresh herbs such as dill, parsley, chives and basil, a Tbsp of extra virgin olive oil, a pinch of sugar. Season with salt and pepper to taste. Stir in a cup of mayo or sour cream if desired. Serve with raw vegetables.
Cheesecake Dip - Blend together 8 oz. softened cream cheese, 1 tsp. pure vanilla extract, 3 Tbsp. (or to taste) brown sugar, 4 oz. sour cream, pinch of nutmeg, juice and zest of one orange.. Serve with fresh fruit such as strawberries and pineapple.
Smoked Salmon Spread - In a food processor, pulse together - 8 oz. softened cream cheese, 1 Tbsp. chopped fresh dill, juice and zest of one lemon, 1/2 cup sour cream, 2 oz. smoked salmon ( skin and bones removed), 2 chopped green onions. Remove from processor and mix in 2 Tbsp. drained capers and another 2oz. diced smoked salmon. Serve with cucumber slices and Melba toast.
Jalapeno Popper Dip - Preheat oven to 375 F. Saute 4 strips of bacon cut into 1/4 " slices, until crispy. Remove with slotted spoon. Drain off most of the bacon fat from pan. Saute 4 minced jalapeno peppers (remove seeds for less heat) and 2 cloves of minced garlic until softened. Mix with 8 oz. softened cream cheese, 1/2 cup mayonnaise, 1/2 cup grated extra sharp cheddar. Put in a greased oven-proof dish. Mix 1/2 cup panko bread crumbs with 1/4 cup grated extra sharp cheddar. Bake until bubbly, about 15 minutes. Serve with multi grain crackers
Cannellini Bean and Roasted Garlic Spread - Preheat oven to 350 F. Cut the tops off 2 whole heads of garlic. Place on squares of aluminum. Drizzle with olive oil. Sprinkle with a little salt and pepper. Twist the foil around the garlic. Place in oven and bake until soft, 45 - 60 minutes. Cool. Rinse and drain 1- 14 oz. can of cannelini beans. In a food processor, squeeze garlic from bulbs along with cannellini beans, juice and zest of one lemon, a couple of tablespoons of extra virgin olive oil, and chopped fresh herbs such as parsley or cilantro. Season with salt and pepper. Serve with multi grain tortilla chips.
Shrimp Dip - In a serving dish spread 8 oz. softened cream cheese. Add a layer of prepared cocktail sauce. Top with cold, cooked baby shrimp. Serve with crackers
Cheesy Beer Bacon Fondue - Cut 4 strips of bacon in 1/4" slices. Cook until crispy. Reserve the bacon fat. Add 2 Tbsp. butter to pan. Stir in 1/4 cup flour. Cook for one minute. Add 1 tsp smoked paprika , 1 tsp. dry mustard and ! Tbsp. Worcestershire. Whisk in 1 bottle of beer ( Light to medium flavoured) and 1/2 cup heavy cream. Stir in 1/2 lb. extra sharp grated cheddar cheese and reserved cooked bacon. Season with salt and pepper to taste. Serve in an enamel fondue pot with cubes of sourdough bread, chunks of cooked sausage and tiny cooked potatoes.
Tags: Dips, Appetizers