Tuesday, November 29, 2011

Oh Mama Mia!! ~ DIPS!

I cannot tell a lie, I am sooo pumped about cooking again. No, I don't know when that is going to happen, and NO - my mom really loves cooking, so there is not a whole lot of room for me to experiment with the new recipes I have found.

The good news??? I am collecting them ALL!

I wanted to share a few more with you, because folks, these look- FANTASTIC!!!

Now.. the topic of the day is my absolute obsession and reason for my girlish curves - DIPS! These are to die for.

Avocado Salsa
1 medium tomato

2 avocados

1 cup of sweet white corn

1 Bushel of green onions

1 can of black beans
, drained

Garlic Pepper

Garlic salt w/ parsley

Tapatio Sauce

Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time

Cheddar Bacon Dip

16 oz sour cream- 1 packet Ranch dressing mix-  3 oz bacon bits (in the bag not jar)- 1 cup shredded cheddar cheese- Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

5 Layer Greek Dip

Finely chop olive, bell pepper, cucumber, and dill.

2. Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.

3. Sprinkle the vegetables evenly over the hummus.

4. Crumble feta cheese on top.

5. Sprinkle bits of dill and serve with warm pita slices. Enjoy!

Jalepeno Popper Dip


1 (8 ounce) package cream cheese (room temperature)

1/2 cup mayonnaise

1/2 cup cheddar cheese (grated)

1/2 cup parmigiano reggiano

1 (4 ounce) can sliced jalapenos (pickled)

2 jalapeno peppers (chopped, optional)

1/4 cup panko bread crumbs

1/4 cup parmigiano reggiano


1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.

2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.

3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Mississippi Sin Dip

16oz sour cream; 8oz cream cheese (softened); 2 cups cheddar cheese, shredded; 1/2 cup chopped ham; 1 green onion chopped; 1/4 tsp hot sauce; 1 tsp Worcestshire sauce; salt; pepper; French loaf bread. Mix ingredients, hollow out the loaf creating a "boat," pour mixture in loaf, wrap in foil, bake at 350 for 1 hour

Pizza Dip

4 ounces cream cheese, room temperature

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup mozzarella, grated

1/4 cup parmigiano reggiano (parmesan), grated

1 cup pizza sauce

1/2 cup mozzarella, shredded/grated

1/4 cup parmigiano reggiano (parmesan), grated

2 ounces pepperoni, sliced

2 tablespoons green pepper, sliced

2 tablespoons black olives, sliced


1.Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.

2.Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.

3.Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

S'More Dip

1 can sweetened Condensed Milk

1 1/2 cups Chocolate Chips

1/2 cup marshmallow cream

Graham Cracker

In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally(stopping about every 30 seconds to stir), until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. (She probably microwaved it for 1 minute, but then again use extra marshmallow cream). Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance. (She folded the mixture a few times to get some of the of the chocolate back on top and some of the marshmallow mixed in a little deeper.) Serve immediately with graham crackers for dipping.

Baked Potato Dip

1 (2.1-oz.) package fully cooked bacon slices 1 (16-oz.) container sour cream $

2 cups (8 oz.) freshly shredded sharp Cheddar cheese $

1/3 cup sliced fresh chives 2 teaspoons hot sauce $

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper $

Serve with: waffle fries Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Chocolate Chip Cheese Cake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

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