Everythings Dippy

Chips & Dips

Everyone needs a good arsenal of chip dip recipes. Here are a few that are classic, super yummy and worth trying at your next gathering.

Hot Crab Dip
12oz cream cheese (I used vegan)
1/2 C mayo (you can use plain greek yogurt, it works great)
1/2 C shredded parmesan cheese (grated is about 1/4 C) + 1 T for topping
1/4 C finely chopped green onion
1 clove of garlic minced, or 1/2 tsp granulated garlic/or jarred
1 T worcestershire sauce
*optional ole bay seasoning is great in this dip. just add a small sprinkle if you have it
12oz crab meat (drained, flaked and checked for cartilage)
Fresh chives or parsley for garnish is always nice

You'll need softened cream cheese. If you're using a Cuisinart you should be fine creaming it before adding all other ingredients.Add all other ingredients, reserving your crab meat. Lightly fold in the crab meat so it still has some good sized chunks.  

You can either bake the mixture in a dish at 350o until bubbly, or you can put the mixture in a small dip sized crock pot and cook on low until creamy and hot. 

Serve with celery and carrot sticks as well as radishes and crackers of any kind. 

Recipe courtesy of Kraft.com

Cookie Dip 
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling

In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Stir in the mini chocolate chips.
Garnish with additional mini chocolate chips. Serve with animal cracker, nilla wafers or graham crackers.


These next recipes are great. They were in prevention magazine and I adapted them for my own tastes. Tasty and different!  


Pepper Dip
1 jar (10-12 oz) roasted piquillo or red bell peppers, rinsed and drained
2 oz feta, crumbled
1/3 C sliced almonds, toasted
1/3 C finely grated Parmesan
1 Tbsp sherry vinegar
1 lg clove garlic, minced
1/2 tsp red-pepper flakes or granulated red pepper

Put all ingredients in a cuisinart and pulse until smooth, garnish with extra almond slivers. 

This is one of the easiest and if you love beets, oh my gosh this is awesome! Don't be shy, just try it and I promise you'll like it. It's a pretty color too. 


Can Beet This Dip
1 can of sliced beets
4 ounces cream cheese (half block)
2oz goat cheese
1/2 tsp lemon zest (a good pinch)
3-4 tablespoon prepared horseradish (more or less depending on heat)
place your beets in the food processor and process for about 20-30 pulses. You want it to be somewhat smooth before you add the other ingredients. Combine all other ingredients in a mixer and make sure you chill it. This tastes really good with cucumbers and on warm potatoes. 

 
Cucumber Dilly Dip
2/3 C cottage cheese
4 Tbsp low-fat mayonnaise
1 Tbsp fat-free milk
1 Tbsp lemon juice
1-2 stalks green onion sliced thinly
1 tiny 2 inch nub cut from the cucumber, minced
1 Tbsp onion flakes
1 tsp garlic salt
1 tsp dried dill

I recommend mixing this dip together by hand using a spatula. You can drag your spatula along the bowl and squish the cheese in whatever texture you need it to be. When you use a blender or food processor, the cottage cheese is pulverized so much that it looses it's texture, but if you like that sorta thing then by all means. Combing all the ingredients and make sure you chill it sufficiently before serving. 

Serve this dip on pieces of cantaloup, crackers, bread sticks, red bell pepper and even tomato sliced. If you add a little extra milk, it can be turned into a dressing for salads. YUM! one of my favorites. 


Smoky Carrot Dip
1 1/2 lb carrots, cut into 1" pieces
2 tsp olive oil
1 T mustard seeds
1 1/2 tsp curry powder
3/4 tsp cumin
1 C 2% Greek-style yogurt
1/2 C reduced-fat sour cream
1 T fresh lemon juice

Steam carrots until tender, about 20 minutes. Put in food processor.
Heat oil in small nonstick skillet over medium heat. Add mustard seeds, curry powder, and cumin. Toast, stirring, until fragrant, about 2 minutes.
Add to food processor with remaining ingredients and pulse until smooth. Season. (Makes 4 cups.)


Buffalo Hummus

Recipe adapted from EclecticRecipes.com

2 cans garbanzo beans, 1 can drained
1/4 cup buffalo wing sauce
1 teaspoon smoked paprika
3 – 4 tablespoons tahini (this is cheaper in the Jewish/Kosher section)
Juice of 1 lemon
3 T crumbled blue cheese
Olive oil

Combine 1 can drained garbanzo beans and 1 can un-drained (with liquid) in a food processor. Add wing sauce, smoked paprika, tahini, blue cheese and lemon juice. Turn on processor and stream in olive oil until hummus is smooth and creamy.