Several awesome dip recipes for you to enjoy. Yummy. Pass the chpis please

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Wonder Roquefort Cheese Dip

• 1/2 Pound Roquefort Cheese (room Temperature)
• 3/4 Pound cream cheese Cut Into Pieces(at Room Temperature)
• 3/4 Teaspoon garlic, Minced
• 3/4 Teaspoon worcestershire sauce
• 3/4 Teaspoon Tabasco sauce

Use an Electric Mixer to Beat The Roquefort in a Medium Bowl UntilSmooth. Gradually Beat in The cream cheese. Add The RemainingIngredients And Beat Until Well Combined And Smooth. Serve at RoomTemperature.

Watercress Dip With basil And pecans

• 3 Cup Watercress Stems Trimmed
• 3/4 Cup Fresh Small basil Leaves
• 1/4 Cup Minced garlic
• 1/2 Cup Good-Quality olive oil
• 1 Cup Grated Parmesan cheese
• 3/4 Cup whipping cream
• 1/2 Cup Finely ground walnuts
• 1/4 Cup Minced Green onions

salt And Freshly Ground pepper to Taste

• 1 Tablespoon milk or water (optional)

In a Blender Combine Watercress, basil, garlic, olive oil, AndParmesan; Blend to Form a Paste. Add Cream And Blend Only UntilMixed; do Not Over Blend. Transfer Mixture to a Bowl And Stir inWalnuts And green onion. Season With salt And pepper. Mixture WillThicken as it Stands. if Desired, Add a Tablespoon of milk or WaterTo Thin it Out Before Serving. Mixture Will Keep up to 10 Days,Refrigerated.

kidney bean Dip

• 1 1/2 Cup red kidney beans Cooked
• 2 Teaspoon jalapeno pepper Chopped
• 1/2 Cup Cheddar Sharp Chopped
• 1/4 Teaspoon chili powder
• 3/4 Cup yogurt Plain
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon garlic powder
• 1/2 Teaspoon Hot Sauce

In a Blender or Food Processor, Puree The Beans to a Coarse Paste, (Beans May Also be Mashed by hand). Put Into a Bowl And Add All ofThe Other Ingredients, Blending Well. Serve at Room Temperature.

tuna Dip

• 1 Packet (8 Ounces) cream cheese
• 1 Can (6 1/2 Ounces) tuna Drained And Flaked
• 1/2 Cup Dairy sour cream
• 1 Tablespoon Finely Chopped green onion
• 2 Teaspoon Cream Style Horseradish
• 1 Teaspoon worcestershire sauce
• 1 Teaspoon Crushed Dried chervil
• 1/2 Teaspoon salt
• 1 Dessertspoon pepper

Blend Softened Cheese With Remaining Ingredients. Garnish WithParsley. Chill.

White Bean And tomato Dip

• 14 Ounce great Northern beans, Cooked; Drained And Rinsed
• 1/4 Cup fresh lemon juice
• 2 Tablespoon bread Crumbs; Dried
• 2 Tablespoon Chopped almonds; Toasted
• 1 clove garlic
• 1/2 Teaspoon Dried basil
• 1/8 Teaspoon ground red pepper; to Taste
• 6 Pieces sun-dried tomatoes Chopped

To Make 1-1/2 Cups of Dip: Process Beans, lemon juice, bread Crumbs,almonds, garlic, basil And pepper in a Food Processor Until Smooth.Stir in tomatoes. Cover And Chill Until Ready to Serve. (at Least 1Hour.) to Toast almonds, Place Them in a Small Nonstick Skillet AndCover Over Medium-Low Heat, Shaking The Skillet Occasionally, UntilThey're Golden, About 5 Minutes. a Drop of Hot-pepper Sauce (likeTabasco) May Replace The ground red pepper.

White Castle Vidalia Dip

• 14 White Castle Hamburgers

Chopped Fine Buns Set Aside

• 2 Cups Chopped Vidalia onions
• 1 Cups Mayonnaise
• 2 Cups Shredded Swiss cheese
• 1 Cup Crumbled Bacon

Crushed Crackers (topping)

Mix All Above Ingredients (except Buns And Crackers). Bake inCasserole Dish at 350 For 30-35 Minutes. Let Stand For 10 Minutes.Put Open Buns Under Broiler Until Toasted. Serve Dip on Buns orCrackers.

beet Dip

• 1 green onion
• 1 Pound Beets Peeled And Quartered
• 1 Bunch Watercress Stemmed And Chopped
• 6 Ounces cream cheese Softened
• 2 Teaspoons fresh lemon juice
• 1 Teaspoon Prepared Horseradish Drained
• 1 Teaspoon Dried dill

In a Food Processor, Process onions And Beets Until Finely Chopped.Add The Watercress And Process 5 Seconds. Add cream cheese, LemonJuice, Horseradish And dill And Process Until Well Blended. SpoonInto Container And Refrigerate Until Ready to Use. Serve With RawVegetables.

chili Sauce Shrimp Dip

• 8 Ounces cream cheese
• 1 (12 Ounces) Bottle chili Sauce
• 6 Ounces Tiny Whole Shrimp Rinsed And Drained
• 1 Small Can Sliced ripe olives
• 1 Large pepper Medium Dice
• 1 Large Sweet onions Medium Dice
• 1 Cup Finely Grated Sharp Cheddar Cheese Topping
• 1 Large Bag Tortilla Chips For Scooping

Allow cream cheese to Reach Room Temperature And Then Spread EvenlyOn Large Platter. Top With Bottle of chili Sauce Spread Evenly OverCheese And Add The Shrimp And The Rest of The Ingredients in TheOrder Given. You May Leave Out Any Ingredients That You Don t Like orAdd Extra Things as Well. Chill in Refrigerator a Few Hours And ServeWith Chips.

Cold Clam Dip

• 10 Ounce Clams
• 1/8 Teaspoon pepper
• 6 Ounce Philadelphia cream cheese
• 1 Teaspoon worcestershire sauce
• 1 Teaspoon lemon juice
• 1 garlic clove (pressed)
• 1 Teaspoon salt
• 1 Dash Tabasco sauce

Blend All Ingredients Together. Let Set For 2 Hours Before Serving.Potato Chips And All Party Crackers Are Good With This Dip.

Classic Guacamole

• 2 Ripe avocados
• 1 Large garlic clove; Mashed to Paste
• 3 Tablespoon lime juice(to 4 Tablespoon)
• 1 Jalapeno Minced
• 2 vine-ripened tomatoes Seeded, Chopped Fine
• 1 Small red onion; Chopped Fine
• 1/4 Cup Finely-Chopped cilantro Leaves
• 1 Teaspoon salt
• 1 Teaspoon Freshly-Ground black pepper

Halve And Pit avocados And Scoop Flesh Into a Large Bowl. MashAvocado With a Fork And Stir in Remaining Ingredients, CombiningWell. Chill Covered With Plastic Wrap For at Least 1 Hour And up to 1Day. Stir Guacamole Well And Serve With Tortilla Chips.

Mexican Dairy Dip

• 1 Pack cream cheese Spread
• 1 Can (14 Ounces) refried beans
• 2 Teaspoons chili powder
• 1/2 Teaspoon Each of cumin, salt, hot pepper SauceLayer #1: Blend All Ingredients. Spread in Bottom of Spring Form Pan.Chill One Hour.

Layer #2: 1 Cup cottage cheese 1 Large avocado, Peeled And Chopped 2Tablespoons Each of Diced Green Chilies And Onion 1 garlic clove,Minced 1 Tablespoon lemon juice 1/2 Teaspoon salt in Food ProcessorOr Blender, Blend First Two Ingredient Until Smooth. Add RemainingIngredients, Blend Well. Spread Over First Layer. Chill One Hour.Layer #3: 2 Cups sour cream 1 tomato, Chopped 1/2 Cup Each of ChoppedGreen onions And Sliced black olives Spread sour cream Over LayerTwo. Sprinkle With Remaining Ingredients. Chill 1 Hour. Unmold AndServe With Taco Chips or Crackers. Serves 10.

Astroville artichoke Dip

• 16 Ounce Marinated artichoke Hearts Drained & Coarsely Chopped
• 4 Ounce mozzarella Cheese; Shredded
• 1/2 Cup Parmesan cheese Freshly Grated
• 1/2 Cup Mayonnaise
• 1 garlic clove; Minced
• 1/2 Cup Fresh bread Crumbs
• 1/2 Teaspoon paprika, Sweet Hungarian
• 2 Teaspoon olive oil

Baguette Slices

bread Sticks

Crackers

Preheat Oven to 325 Lightly oil a 1-Quart Slow-Cooker CrockeryInsert. in Medium Bowl, Combine The artichoke Hearts, mozzarella AndParmesan Cheeses, Mayonnaise, And garlic. Spread Evenly in ThePrepared Crockery Insert. Sprinkle The Top With bread Crumbs AndPaprika, Then Drizzle With The oil. Bake Until The Top is Crusty AndGolden Brown, About 30 Minutes. Transfer Crockery Insert to The SlowCooker, Set on Low (200 ). The Slow Cooker Will Keep The Dip atProper Serving Temperature For up to 4 Hours. Serve With BaguetteSlices, breadsticks, or Crackers May be Prepared a Day or Two inAdvance up to This Point And Refrigerated. Allow 5 or 10 Minutes MoreIn The Oven.

Pyramid avocado Dip

• 3 Large avocados
• 2 Teaspoons fresh lemon juice
• 1 Cup cream cheese Softened
• 2 Cups sour cream
• 1 Ounce taco seasoning Mix
• 2 Cups Sharp Cheddar Cheese Shredded
• 3 Cups tomatoes Finely Chopped
• 5 Medium Green onions Sliced

Cup black olives Sliced

Layer 1:mash The avocados And Blend in The lemon juice, Mixing Well,And Spread Evenly in a Bowl or on a Serving Plate to The Edges of TheDish. Layer 2: Beat The cream cheese Until Smooth And Creamy. BlendIn The sour cream, Mixing Well, And Blend in The taco seasoning,Blending Well. Spread Over The avocado Layer. Layer 3: Sprinkle TheCheddar Cheese Over The cream cheese Mixture. Layer 4: DistributeTomatoes Over Cheddar Cheese Layer. Layer 5: Spread Green onions OverThe tomato Layer. Layer 6: Top With The black olives. Serve at RoomTemperature.

Baked artichoke Dip

• 1 Cup mozzarella Cheese, Part Skim milk Shredded
• 1 Cup Parmesan cheese, Grated
• 1 Cup Mayonnaise
• 1 Teaspoon parsley Chopped
• 1 Teaspoon garlic Minced
• 1 Tablespoon chives Chopped
• 16 Ounce. Can artichoke Hearts Chopped

Combine All Ingredients in a 1 Quart Casserole Dish. Bake at 325 For

• 25 Minutes Until Top is Golden And Cheese is bubbly. Serve WithSturdy Crackers.

Broccoli And Mushroom Dip

• 2 Cups Broccoli, Chopped
• 1 Tablespoon vegetable oil
• 1 garlic clove
• 1/2onion, Chopped
• 1/4 Pounds Mushrooms, Chopped
• 3/4 Cup cottage cheese, Low Fat
• 1/4 Cup yogurt, Low Fat Plain
• 1 Pinch salt, pepper

Cook Broccoli Just Until Tender Crisp, (3 Minutes). Drain And PutUnder Cold water. in Nonstick Skillet, Heat oil Over Medium Heat; AddGarlic, Onion And Mushrooms And Cook, Until Onion is Tender. SetAside. in Blender, Combine cottage cheese And yogurt; Season WithSalt And pepper to Taste. Process Just Until Mixed. Cover AndRefrigerate. Makes 2 1/2 Cups.

garlic And Chickpea Dip

• 8 Ounce Chickpeas, Soaked & Cooked
• 2 garlic Bulbs, Boiled Whole For 20 Minutes, Drained
• 4 Ounce olive oil
• 2 Juice of lemons
• 3 Ounce Tahini

black pepper

• 4 Tablespoons Fresh Chopped parsley

tomatoes to Garnish

Blend The Chickpeas Till Well Pureed. Squeeze The garlic cloves FromTheir Skins & Add to The Chickpeas. Put in The oil, lemon juice &Tahini. Blend Again. Add pepper & parsley & Mix Well. Put The MixtureInto an Oiled Mould & Chill For 2 Hours. Turn it on to a Plate &Garnish With tomato Wedges or Slices.

Bean Dip With Sausage

• 1 Large Onion Chopped
• 1 Pound of Sausage Links Skin Removed
• 1 (4 Ounces) Can Chopped Green Chilies
• 2 (16 Ounces) Cans refried beans
• 1 Cup Shredded Cheddar Cheese
• 1 Cup Shredded Monterey jack cheese
• 1 Teaspoon chili powder or to Taste

Crumble Sausage in a Large Heavy Skillet And Cook Just Until The FatStarts to Gather in The Pan. Add Onion And Cook Until Onion isTransparent; Drain. Add Remaining Ingredients And Cook Until All isHot And The Cheeses Are Melted. Serve Hot With Tortilla Chips or CornChips.

Beyond Silky apricot Cheese Dip

• 1 Cup apricot Preserves
• 2 Tablespoons brandy
• 1 Cup cream cheese, Softened
• 1 Cup sour cream
• 1 Teaspoon almond extract
• 1 Cup almonds, Blanched, Slivered

In a Small Bowl, Mix The apricot Preserves And brandy Together, ThenSet Aside. Beat The cream cheese to a Creamy Consistency And Blend inThe sour cream And almond extract, Blending Until Very Smooth. AddThe apricot-brandy Mixture And Blend Well. Fold in The almonds. CoverAnd Chill.

black bean carrot And celery Dip

• 1 Cups black beans Cooked
• 1/3 Cup carrot Minced
• 1/3 Cup celery Minced
• 1 Teaspoon oregano Dried
• 1 Teaspoon Coriander Ground
• 1 Teaspoon cumin Ground
• 1 Teaspoon salt
• 1 Cup sour cream
• 1 Teaspoon Dried cilantro Crushed

Coarsely Mash Half The Beans by hand. Add The Remaining Whole BeansAnd All of The Other Ingredients, Blending Well. Cover And Chill.Garnish With cilantro or parsley.

Cheesy Florentine Dip

• 8 Ounce Package cream cheese Softened
• 1 Cup Plain yogurt
• 2 Tablespoons milk
• 10 Ounce Package Frozen Chopped spinach Thawed And Drained
• 2 Hard Boiled eggs Finely Chopped
• 1 clove garlic Finely Chopped
• 1 Dash paprika

salt And pepper to Taste

Combine cream cheese, yogurt And milk Mixing Until Well Blended. StirIn spinach, eggs, garlic, paprika And Season to Taste With salt AndPepper. Serve With Crudit?s.

Cheesy New Orleans Shrimp Dip

• 1 Slice Bacon
• 3 Medium onions Chopped
• 1 clove garlic Minced
• 4 Jumbo Shrimps Peeled And Deveined
• 1 Medium tomato Peeled And Chopped
• 3 Cups Shredded Monterey jack cheese
• 4 Drops Hot Sauce
• 1/8 Teaspoon cayenne pepper
• 1 Dash black pepper

Cook Bacon Until Crisp. Drain on Paper Towel. Saut? Onion And GarlicIn Drippings Until Soft. Drain on Paper Towel. Coarsely Chop TheShrimp. Crumble Bacon And Place in a Crackpot Along With The OtherIngredients. Cover And Heat on Low Setting For About 1 Hour, UntilThe Cheese is Melted. Thin With milk if Too Thick. Serve With Chips.

chili Con Queso Dip

• 1 Tablespoon butter
• 1 Pinch cumin
• 4 Ounces Chopped Green Chilies
• 1 Cup Canned Chopped tomatoes
• 1/2 Cup Chopped Onion
• 1/2 Pound Shredded jack cheese
• 1 Teaspoon Minced garlic
• 3 Ounces cream cheese
• 1/4 Teaspoon pepper
• 1 Tablespoon Chopped cilantro

Microwave margarine on High For 30 Seconds. Add Next 5 Ingredients,Cover With Plastic Wrap (leaving Vent) And Microwave on High For 2Minutes. Add tomatoes And Cook 2 Minutes. Add Cheese And Cook 1Minute. Stir And Cook 1 Minute. Stir in cilantro. Serve With TortillaChips.

Chilled red bean Dip

• 2 Tablespoons corn oil
• 1 clove garlic Crushed
• 1 Onion Finely Chopped
• 1 Fresh Green chili Seeded And, Finely Chopped
• 1 Teaspoon Hot chili powder
• 15 Ounce Can red kidney beans
• 1 Cup Shredded Cheddar Cheese

salt to Taste

• 1 Thin Slivers Fresh Red And Green Chilies

Heat oil in Skillet. Add garlic, Onion, Green chili And chili PowderAnd Cook Gently For 4 Minutes. Drain kidney beans, Reserving Juice.Reserve 3 Tablespoons Beans; Process Remainder in a Blender or FoodProcessor to a Puree. Add to Onion Mixture And Stir in 2 TablespoonsOf Reserved Bean Liquid; Mix Well. Stir in Reserved Beans And Cheese.Cook Gently About 2 Minutes, Stirring, Until Cheese Melts. Add SaltAnd Mix Well. if Mixture Becomes Too Thick, Add a Little More of TheReserved Bean Liquid. Spoon Into a Serving Dish And Garnish WithChilies And parsley Sprigs, if Desired. Serve Warm With TortillaChips.

cilantro Dip

• 1 Package Reduced-Fat feta Cheese 6 Ounce
• 1-Cup Fat-Free milk
• 1 Package Fat-Free cream cheese 8 Ounce
• 1-Can Green Mexican Sauce 8 Ounce
• 1/4-Cup Chopped Fresh cilantro
• 1-garlic clove

Cut feta Into 1-Inch Pieces. Place in a Bowl; Add milk. Cover AndChill 8 Hours. (soaking Reduces Sodium Content.) Drain. Process TheFeta Cheese cream cheese And Next 3 Ingredients in a Food ProcessorUntil Smooth Stopping to Scrape Down Sides. Chill 30 Minutes. ServeWith Baked Tortilla Chips or Fresh Vegetables.

Domesticated Chick Pea Dip

• 6 garlic cloves
• 1 Cup olive oil
• 3 Cups Chick-Peas; Cooked
• 1/4 Teaspoon black pepper
• 1/2 Cup lemon juice

Place The garlic, pepper, olive oil, lemon juice, And salt in a FoodProcessor or Blender And Puree Until The garlic is Finely Chopped (ifPreparing by hand, Finely Dice And Mash The garlic, Then Mix With TheOther Ingredients). Add The Chick-Peas And Continue Mixing to aSmooth Paste. Garnish With The Chopped parsley. Maybe Served at RoomTemperature or Chilled. Makes About 4 1/2 Cups of Dip. SuggestedDippers: Pita bread or Toast Triangles, Scallions, Bland WaterCrackers, red cabbage.

cucumber dill Dip

• 8 Ounce cream cheese, Softened
• 1 Cup Mayonnaise
• 2 cucumbers, Seeded, Chopped
• 2 Tablespoon Sliced green onion
• 1 Tablespoon lemon juice
• 2 Teaspoon Snipped Fresh dill
• 1 Teaspoon hot pepper Sauce

Beat cream cheese Until Smooth. Stir in Remaining Ingredients UntilWell Mixed. Cover; Chill. Makes 2 Cups.

Sweet And Hot peach Relish Dip

• 4 Large Ripe peaches Pit And Thinly Slice
• 1 Red bell pepper Cut Into Thin Strips
• 1 Cup orange juice
• 1 Tablespoon lime juice (about lime)
• 1 Tablespoon molasses
• 1 Tablespoon Red or Green chile of Your Choice Minced
• 1 Cup Fresh parsley Chopped

salt And pepper to Taste

In a Large Bowl, Combine All The Ingredients And Mix Well. ThisRelish Will Keep, Covered And Refrigerated, For About 4 Days.

[edit] contributed by :

• Catsrecipes Y-Group