Recipe: Dips---this has nothing to do with your husband!

I really should have made this entry before the holiday weekend.  Well, if you're having guests over tonight maybe you'll want to try one of these Dip recipes.  Mmm, some of these sound really good.  They come from a variety of sites and I would give credit where credit is due, except some of them I found a week or two ago and forgot to write down the site...oops!

 

                   

 

Cheesy Onion Dip

1 1/2 cups chopped Vidalia onion
1/2 cup chopped green onion
1 clove garlic, minced
1 cup mayonnaise
1 cup shredded provolone cheese
1 cup shredded parmesan cheese
Serve with chunks of bread

Preheat the oven to 350°F.
In a medium bowl, thoroughly mix together the onion, garlic, mayonnaise and cheese. Transfer to a small casserole dish.
Bake for 30 minutes in the oven, until the onions are tender and top is golden.
Serve in the casserole dish or a bread bowl with chunks of bread.

Spinach Shrimp Dip

10 oz pkg chopped frozen spinach
1 cup sour cream
1 cup mayo
1 tbs horseradish
1 pkg Knorr vegetable soup mix [no subs]
8 oz water chestnuts, well drained and chopped
4 tbs finely chopped red onions
2 cups cooked peeled baby shrimp
1 round loaf pumpernickel bread

Thaw spinach and squeeze out as much water as possible. Combine spinach, sour cream, mayonnaise and horseradish. Stir in dry soup mix, chopped water chestnutsand onion; stir well. Chill for at least 2 hours. Before serving, stir shrimp into mixture. Cut off top of bread and hollow out, reserving lid and inner bread chunks to serve along side. Fill hollowed bread with dip.

Spinach Artichoke Dip

1 can (14 ounce) artichoke hearts, drained and chopped
1/2 package (10 ounce) frozen chopped spinach, thawed
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup Alfredo sauce
1/4 cup shredded Italian cheese mix
1/4 teaspoon minced garlic
Serve with tortilla chips or pita crisps

Preheat oven to 375°F.
In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, Alfredo sauce, cheese and garlic. Cover dish.
Bake until heated through and bubbly, about 25 minutes.
Serve in the warm dish or a serving bowl with tortilla chips or pita crisps.

Baked Vidalia Onion Dip

2 tablespoons butter or margarine
3 large Vidalia onions coarsely chopped
2 cups shredded Swiss cheese (8 ounces)
2 cups mayonnaise
1 can sliced water chestnuts (8-ounce) drained and chopped
1/4 cup dry white wine
1 garlic clove minced
1/2 teaspoon hot sauce

Melt butter in a large skillet over medium-high heat; add onion, and saute 10 minutes or until tender. Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well.
Spoon mixture into a lightly greased 2-quart baking dish. Bake at 375¡ for 25 minutes, and let stand 10 minutes.
Serve with tortilla chips or crackers.  Makes 6 cups.

To lighten: Substitute vegetable cooking spray for butter; substitute reduced-fat Swiss cheese and light mayonnaise.

Roasted Garlic Decadence

4 HEADS garlic
olive oil
4 ounces feta cheese
1 stick unsalted butter
1 small can chopped green chiles
1/4 cup softened sun dried tomatoes
dried rosemary to taste
3 tablespoons sherry
salt and pepper to taste
1/2 cup toasted chopped pecans

Roast the garlic in the olive oil. When done squeeze the roasted garlic into the bowl of a food processor.
Combine the rest of the ingredients (except the pecans) in the food processor and whiz until smooth.
Put the mixture in a bowl and mix in the pecans. Chill until firm.  Serve with crackers.

Quick, Easy -N- Fast Crab Spread Recipe

8 oz. cream cheese, softened
6 1/2 oz. can lump crab meat
dash Worcestershire
dash garlic powder
cocktail sauce

Combine crab, cream cheese, Worcestershire and garlic powder. Firm into a ball. Cover with cocktail sauce and chill. Serve with crackers.


Simple Pita Crisps

If you’re going to have dips, you’ll need something to dip in them. While fresh, raw vegetables are always a great option, these simple pita crisps provide another healthy choice for your yummy dips.

12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried parsley

Preheat oven to 400°F.
Cut each pita bread pocket into triangles, about 8 per pita, then place them on a lined cookie sheet.
Combine the oil, pepper, garlic salt and parsley in a small bowl and brush onto one side of each triangle.
Bake in the oven for about 7 minutes, or until the corners are lightly browned and crispy.

I hope everyone had a fun and safe holiday.  We had a nice quiet little cookout here yesterday.  I made brownies and cherry dump cake for dessert.  Of course Rylie had to get into the brownie before she ate dinner...and then she took one bite of her burger and said she was done.  LOL  The usual with her.  But it was just one meal and a holiday so I didn't fuss over it too much.

David and Christopher were here.  Chris is getting so tall.  He's taller than me now, although that doesn't say much.  I tried to get him to let me cut his hair...it is so shaggy and long.  He declined my offer.  LOL  He's probably at least 5'6" or 7" and probably only weighs about 110.  Ugh!  I don't know where he got that from, certainly not his father or I. 

I think Rylie has an imaginary friend now.  I keep finding her standing somewhere having these real in depth conversations.  Of course, since she still speaks alot of Dutch it's hard to figure who she's talking to and what she is talking about.  Sometimes it gets a bit eerie. 

I mean, to see her standing there, just chattering away and looking right in one spot, as if someone is standing there...I sometimes get chills.  I'll ask her who she is talking to, but then she just kind of looks at me as if I'm dense or something.  Or she'll go off onto something else.  Maybe one of these times I'll try to catch it on my camera using the video mode.  OMG!  I'll just freak if I catch a weird light or see a shadow.  LOL

Well, have a great Labor Day!

Hugs to all my friends!

 

Tags: Dip recipes