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Let's have those chip dip recipes

azgreg

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My company is having a chip dip contest tomorrow. Here's what I'm making.

Bacon-Horseradish Dip

Ingredients:
1 5-oz. jar prepared horseradish
1 11-oz. jar real bacon bits
3 16-oz. containers sour cream
1 ham or beef bouillon cube, crushed

Directions:
Using a food processor or blender, chop the bacon bits and the bouillon cube down to a fine consistency, then add the jar of horseradish and blend well. Add a few tablespoons of sour cream, blend well. Place all the remaining sour cream in a storage container with lid, large enough to hold all ingredients, fold in blended mixture and mix well. Refrigerate for a couple of hours. Enjoy with your favorite rippled chips.

Tip:
Keep back about 4-6 Tbs. to add to 6-8 oz. of cream cheese to make an excellent steak butter.

I've never made this before. I got the recipe from my sister who probably got it off the net somewhere. :2razz:

What do you like to make?
 

Chomsky

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I wish I had something useful to add, but I'm embarrassed to say I never got past a package of Lipton's Onion Soup tossed into a pint of sour cream!
 

VanceMack

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This will blow your mind. Best tortilla dip ever and its simple. 1 block of cream cheese, 1 small jar of Pace salsa (mild/med/hot...your choice). Bblend.

You are welcome.

I do some fancy dips...but this simple dip is the one EVERYONE asks me to bring. And no one knows how simple it is.
 

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About 5 gallons of salsa from Poco and Mom's.

Barring that, artichoke hearts, spinach, minced garlic, green onion, a few black olives and a handful of GOOD Parmesan cheese in a blender with a little more than a little olive oil, salt and pepper. Chop it up pretty fine and serve with tortilla chips.
 

Lutherf

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This will blow your mind. Best tortilla dip ever and its simple. 1 block of cream cheese, 1 small jar of Pace salsa (mild/med/hot...your choice). Bblend.

You are welcome.

I do some fancy dips...but this simple dip is the one EVERYONE asks me to bring. And no one knows how simple it is.

You're replying to a guy in Arizona. If he actually uses Pace we'll have to deport him.
 

VanceMack

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You're replying to a guy in Arizona. If he actually uses Pace we'll have to deport him.
Nah...not for the dip. but OK...substitute your favorite "real" salsa...
 

Glen Contrarian

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My company is having a chip dip contest tomorrow. Here's what I'm making.

Bacon-Horseradish Dip

Ingredients:
1 5-oz. jar prepared horseradish
1 11-oz. jar real bacon bits
3 16-oz. containers sour cream
1 ham or beef bouillon cube, crushed

Directions:
Using a food processor or blender, chop the bacon bits and the bouillon cube down to a fine consistency, then add the jar of horseradish and blend well. Add a few tablespoons of sour cream, blend well. Place all the remaining sour cream in a storage container with lid, large enough to hold all ingredients, fold in blended mixture and mix well. Refrigerate for a couple of hours. Enjoy with your favorite rippled chips.

Tip:
Keep back about 4-6 Tbs. to add to 6-8 oz. of cream cheese to make an excellent steak butter.

I've never made this before. I got the recipe from my sister who probably got it off the net somewhere. :2razz:

What do you like to make?

I make low-sodium guacamole...but I never measure - I'm just not that organized. I use:

ripe avocados
Roma tomatoes (they're meatier and cheaper)
cilantro - use just barely enough, and then add about 50% more than you think you should.
about half a medium-sized jalapeno, diced very finely
a bit of chopped onion
lots of cumin
lots of good chili powder
Mrs. Dash hot-and-spicy mix (yeah, I like hot stuff)
at least one fresh lime's worth of juice - I avoid the bottled stuff - fresh is always better
and then I use salt substitute (potassium chloride) to taste...and then, if it's still not right, just a little bit of lite salt (half potassium chloride and half sodium chloride) to taste...

...and I promise, it turns out pretty doggone good! I'd stack it up against anybody restaurant's guac. I should note, though, that my secret - if you can call it that - is to first know what it's supposed to taste like, and to adjust the recipe every time as needed until I reach that taste. One last thing - if it's too salty, I sprinkle just the barest tad of Splenda on it and mix it in, usually does the trick.

And I also make my own low-sodium salsa - tomatoes, onions, jalapenos, cumin, chili powder, fresh lime juice, cilantro, and salt substitute to taste, and adjust with lite salt to taste...and a touch of splenda if it's too salty. It doesn't sound good, but when I get done with it, again, it's pretty doggone good.
 

azgreg

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This will blow your mind. Best tortilla dip ever and its simple. 1 block of cream cheese, 1 small jar of Pace salsa (mild/med/hot...your choice). Bblend.

You are welcome.

I do some fancy dips...but this simple dip is the one EVERYONE asks me to bring. And no one knows how simple it is.

You're replying to a guy in Arizona. If he actually uses Pace we'll have to deport him.

It's OK Luther, I get the gist of his dip and it sounds good. I'll make some salsa and add the cream cheese. Sounds like a winner.
 

azgreg

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So, I made the Bacon-Horseradish Dip and VanceMack's salsa cream cheese dip and I like his better.
 

Hawkeye10

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Chili Dip. Take one can chili no beans, add onions or heat or more spice as you like, I would put in chili powder cumin coriander serrano peppers and onion. Add some water and simmer on very low stirring once in awhile till cooked down and thicker than it started. Stir in cream cheese and then after it cools a bit sour cream.
 

VanceMack

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It's OK Luther, I get the gist of his dip and it sounds good. I'll make some salsa and add the cream cheese. Sounds like a winner.
For the record...a REAL suth'ner wouldnt care what other people thought of their salsa. ;)

Its a winner...guaranteed.
 

PoS

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One of my office mates used to make spinach dip and she placed it in a soup bowl bread. Try it, its awesome. It would work with warm flatbread too I think.


In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mixture. Tear removed bread chunks into pieces for dipping.

Escgdo3.jpg
 

jamesrage

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My company is having a chip dip contest tomorrow. Here's what I'm making.

Bacon-Horseradish Dip

Ingredients:
1 5-oz. jar prepared horseradish
1 11-oz. jar real bacon bits
3 16-oz. containers sour cream
1 ham or beef bouillon cube, crushed

Directions:
Using a food processor or blender, chop the bacon bits and the bouillon cube down to a fine consistency, then add the jar of horseradish and blend well. Add a few tablespoons of sour cream, blend well. Place all the remaining sour cream in a storage container with lid, large enough to hold all ingredients, fold in blended mixture and mix well. Refrigerate for a couple of hours. Enjoy with your favorite rippled chips.

Tip:
Keep back about 4-6 Tbs. to add to 6-8 oz. of cream cheese to make an excellent steak butter.

I've never made this before. I got the recipe from my sister who probably got it off the net somewhere. :2razz:

What do you like to make?


I don't have any of my own recipes but these are what I use for dip.


Mos Nilly Guacamole Recipe - Food.com
Mos' Nilly Guacamole

1 large avocado
2 teaspoons Lea & Perrins Worcestershire Sauce
1 clove garlic
1 tablespoon salt(Do not use a tablespoon of salt, use a teaspoon of salt, you can always add more after the last step if it tastes like it needs more salt.)
4 ounces feta cheese
2 tablespoons olive oil
1 tablespoon Grey Poupon or 1 tablespoon creole mustard
1 tablespoon lemon juice
2 tablespoons wine vinegar
3/4 cup parsley, Chopped or 3/4 cup cilantro
2 teaspoons louisiana hot sauce
1 cup tomato, Chopped
lettuce, as bed for serving


Directions:
1 Mash garlic with salt to make a gritty paste, Add avocado and mash some more.
2 Pour lemon juice over avocado so that it will keep its color.
3 Stir well.
4 Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar.
5 Stir.
6 Add Mustard.
7 Stir.
8 Crumble a good quantity of feta cheese in the dressing.
9 Add chopped tomatoes and parsley.





This is my other favorite dip recipe.

Rockin' Guacamole


3 ripe avocados, pitted, peeled
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup chopped onion(I mince or finely chop the onion)
1 tablespoon lime juice
1/2 teaspoon salt
Ground black pepper
Tortilla chips, optional

DIRECTIONS

Mash avocados in medium bowl. Stir in drained tomatoes, onion, lime juice and salt. Season with pepper to taste.
Serve with tortilla chips, if desired.
 

PirateMk1

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This will blow your mind. Best tortilla dip ever and its simple. 1 block of cream cheese, 1 small jar of Pace salsa (mild/med/hot...your choice). Bblend.

You are welcome.

I do some fancy dips...but this simple dip is the one EVERYONE asks me to bring. And no one knows how simple it is.

You don't even need to do the blending just put the block of cream cheese in a flatish bowl and pour the pico de gallo or salsa of your choice over the block. I blend pico de gallo and a good smooth salsa together then pour over the cream cheese block. Excellent with hot fresh made slightly smoked tortilla chips. Its the bees knees. :cool:
 

PirateMk1

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I make low-sodium guacamole...but I never measure - I'm just not that organized. I use:

ripe avocados
Roma tomatoes (they're meatier and cheaper)
cilantro - use just barely enough, and then add about 50% more than you think you should.
about half a medium-sized jalapeno, diced very finely
a bit of chopped onion
lots of cumin
lots of good chili powder
Mrs. Dash hot-and-spicy mix (yeah, I like hot stuff)
at least one fresh lime's worth of juice - I avoid the bottled stuff - fresh is always better
and then I use salt substitute (potassium chloride) to taste...and then, if it's still not right, just a little bit of lite salt (half potassium chloride and half sodium chloride) to taste...

...and I promise, it turns out pretty doggone good! I'd stack it up against anybody restaurant's guac. I should note, though, that my secret - if you can call it that - is to first know what it's supposed to taste like, and to adjust the recipe every time as needed until I reach that taste. One last thing - if it's too salty, I sprinkle just the barest tad of Splenda on it and mix it in, usually does the trick.

And I also make my own low-sodium salsa - tomatoes, onions, jalapenos, cumin, chili powder, fresh lime juice, cilantro, and salt substitute to taste, and adjust with lite salt to taste...and a touch of splenda if it's too salty. It doesn't sound good, but when I get done with it, again, it's pretty doggone good.

Does that splenda trick work on other things to decrease the saltiness?
 

VanceMack

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You don't even need to do the blending just put the block of cream cheese in a flatish bowl and pour the pico de gallo or salsa of your choice over the block. I blend pico de gallo and a good smooth salsa together then pour over the cream cheese block. Excellent with hot fresh made slightly smoked tortilla chips. Its the bees knees. :cool:
I do that with pepper jam. Great with cracka's. Errrr.....crackers.
 

Hawkeye10

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Just did a new one:

Equal parts sour cream, mexi table cream, full fat greek yogurt, sriracha mayo with some dry onion soup mix and Old Bay.

Really interesting, enjoying with Kettle Brand Sea Salt chips. So complex only cause I was on the last bit of sour cream, but it is prob better this way, very complex flavor profile (You will have to excuse me, I am a retired chef).
 

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Buffalo Chicken Dip

2 large cans chicken or 2 cups shredded chicken
2 8 oz packages cream cheese
2 cups shredded cheddar cheese
1 cup blue cheese dressing (most recipes call for ranch, I prefer blue cheese)
3/4 cup Frank's Red Hot, more if you like it super spicy

Throw all ingredients in a crockpot and combine. Cook on low until hot and bubbly. Or combine ingredients and spread in baking dish and bake at 350 until hot and bubbly.

Tortilla chips for dipping.
 

Dragonfly

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I wish I had something useful to add, but I'm embarrassed to say I never got past a package of Lipton's Onion Soup tossed into a pint of sour cream!

Don't be embarrassed.
I absolutely loooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooovvvvvvvvvvveeeeeeeeeeeeee that dip to death.
 

PoS

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Buffalo Chicken Dip

2 large cans chicken or 2 cups shredded chicken
2 8 oz packages cream cheese
2 cups shredded cheddar cheese
1 cup blue cheese dressing (most recipes call for ranch, I prefer blue cheese)
3/4 cup Frank's Red Hot, more if you like it super spicy

Throw all ingredients in a crockpot and combine. Cook on low until hot and bubbly. Or combine ingredients and spread in baking dish and bake at 350 until hot and bubbly.

Tortilla chips for dipping.

That sounds awesome but I can see my arteries tightening up just from reading the ingredients. lol
 
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