Mexican Style Dip

By: Lynn  "This Tex-Mex recipe was a big hit when I brought it to work. My shift starts at 7 AM the dip was gone by 8 AM. With many requests for the recipe!"

Photo by GodivaGirl

Ingredients

1 (8 ounce) package cream cheese, softened

1 pound extra-lean ground beef

1 (1.25 ounce) package taco seasoning mix

2/3 cup water

1/2 cup salsa

1/4 cup chopped jalapeno pepper

2 cups shredded Mexican-style cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray.

2. Press cream cheese evenly onto the bottom of the pie plate.

3. In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.

4. Bake at 350 degrees F (175 degrees C) until the cheese has melted.

Crab Spread Recipe

By: L. Gerken 

"An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers." 

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can crab meat, drained
• 1 (12 ounce) jar cocktail sauce
• 1 lemon, juiced

Directions

1. Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Olive Lovers Dip Recipe

Courtesy: BLONDIE410 

"Everyone who like green olives will love this dip. It's so simple and easy to make. Best served with corn chips."

 Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (5 ounce) jar green olives, you can try Moroccan Green Olives Bulk 1.25 Pounds, drained and chopped
• 3 tablespoons ketchup, or as needed

Directions

1. In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

Spicy Bean Salsa

By: Susan Navarrete   "Serve with tortilla chips. Very addicting!"
 
Ingredients

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

 
Servings: 12

Deviled Dip

Photographs by Antonis Achilleos

Recipe courtesy Food Network Magazine, for 50 Game-Day Dips

Directions

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Serve in a bowl and add toasted french or italian bread.

11 Layer Dip

Photo by Nick

Just when we thought there could be no more layers on, here is the 11 Layer Dip courtesy of Foodista.

Ingredients

1 large can 16 oz. refried beans

2 cups sour cream

4 small cans chopper or sliced olives

2 cups diced tomatoes

4 small cans 4 oz. can diced green chilies, drained

2 cups shredded Cheddar cheese

¾ cup Jack cheese

2  whole avacados mashed

1 packet packet taco seasoning mix

1 bunch green onions

1 bunch cilantro

Preparation

Step 1

Mix refried beans with the taco seasoning mix and heat through to bubbling, spread on the bottom of a serving bowl, let cool to room temperature. Chop finely green onions white part and stems, spread over beans mixture. Spread chopped tomatos over onions. Drain chilis and spread over tomatos. Spread olives over tomatos. Spread avacado mash over olives. Spread cheese over avacado, Spread sour cream over cheese. Strip cilantro leaves from stem and chop, spread over the sour cream.

Zucchini Cheese Spread Served With Artisan Bread

Courtesty Foodista

Photo: Angie's Recipes

This zucchini cheese spread is extremely easy to make. Spread it on your favourite artisan bread or use as a sandwich filler or serve it in place of hummus.

Ingredients

150 grams Zucchini

1 clove Garlic

150 grams Fresh cheese (see recommended cheese below)

1 tablespoon Parsley, chopped

2 tablespoons Olive oil
Lemon zest of 1 lemon
Salt and freshly ground pepper

Preparation

Step 1
Rinse, dry and finely grate the zucchini. Mince the garlic.

Step 2

Place the fresh cheese, grated zucchini, parsley, olive oil, minced garlic, and lemon zest together in a bowl. Mix well. Season the mixture with salt and pepper. Now it is ready to spread on your favorite artisan bread.

About Cheese

Brick cheese is a semi-hard, cow's milk cheese originating in Wisconsin, you can purchase Brick Cheese by Wisconsin Cheese Mart. It was developed by John Joo in 1877.  The cheese has a number of small and irregular holes and an open texture.  The flavor is a mixture of sweet, spicy and nutty. As it ripens, it has a heady aroma and becomes almost as strong as limburger.  The name brick cheese is said to have come from the fact that bricks were once used to weight the curd and press out the whey.

Physical Description

Brick cheese is a medium-soft cheese that crumbles easily and is somewhat sticky to the knife. When young, brick cheese has a mild, sweet flavor. As it ages, brick cheese develops a more ripe, and strong.   Brick cheese is named for the shape it's made in, either a rectangular, or square brick.  Typically pale yellow to white in color.

Grilled Garlic Eggplant Dip

Courtesy Foodista

Ingredients

3  eggplants

1  garlic head

Olive oil as needed

Kosher or sea salt to taste
¼  cup minced parsley
Freshly-ground black pepper to taste

Preparation

Step 1

Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.

Step 2

Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants.

Step 3

When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

Galil Fried Eggplant, 14-Ounce Cans (Pack of 12)

Sesame-Tofu Dip

Courtesy Foodista

Ingredients

8  ounces silken tofu

2  tablespoons lemon juice

1  tablespoon sesame oil

pkt sugar substitute

teaspoon salt

cup canola oil

Preparation

Step 1

In a food processor, blend tofu, lemon juice, sesame oil, sugar substitute and salt until smooth. With processor on, slowly add canola oil in a steady stream until incorporated. Mixture should have consistency of thick mayonnaise.

Step 2

This recipe yields 6 servings.

Step 3

Description: "If you miss hummus (Middle Eastern chickpea spread), try this easy, flavorful dip. It also makes a terrific sauce for grilled chicken or fish."

Fried Onion Rings with Chili Sauce

Recipe courtesy Paula Deen

 

Ingredients

Chili Sauce:

1 cup mayonnaise

3 tablespoons chili sauce

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

 

Onion Rings:

2 medium white or yellow onions

1 teaspoon seasoned salt

2 cups all-purpose flour

Vegetable oil, for deep frying

Salt

Directions

Preheat oil to 360 degrees F.  To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.

For the onion rings:

Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a re-sealable plastic bag. Put the onion rings, in batches, in the bag, close tightly, and shake until the onion rings are coated.

Pour the oil into a Dutch oven. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels.

Taste and season with salt, if necessary. Serve with chili sauce Tempered Glass Cantina Chili Peppers Cutting Board

See Similar Recipe "Fried Onion Strips"