Dip and Spread Recipes
Boursin Cheese Spread
Cheesy Ranch Chicken Dip
Cuban Guacamole
Cucumber Dip
Dubliner Cheese Dip
Herbed Goat's Cheese Butter
Hot Artichoke Dip
Liverwurst Pate
My Cheese Ball
Roasted Red Pepper and Goat Cheese Dip or Spread
St Patrick's Day Dill Dip
Sun-Dried Tomato Dip
12 ounces grated Dubliner cheese
3/4 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon horseradish
1 teaspoon mixed herbs
Salt and freshly ground pepper to taste
Combine all the ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and chill for at least 2 hours or overnight.
8 tablespoons unsalted butter
4 ounces goat’s cheese
1 teaspoon dried dill
2 1/2 tablespoons dried parsley
1 tablespoon chives
Combine all ingredients in the bowl of a food processor and process until smooth. Transfer to an 8-ounce crock, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Roasted Red Pepper And Goat Cheese Dip or Spread
16 ounces drained oil-packed roasted red peppers
1 pound goat cheese
1/4 cup shredded parmesan cheese
1/2 teaspoon honey
Drain red peppers and pat dry with paper towels to remove excess moisture. Combine all ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and chill for at least 2
hours or overnight.
1 clove garlic, minced
1 pound cream cheese, softened
1 cup butter, softened
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill weed
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and refrigerate for at least 2 hours or overnight.
1/2 pound cream cheese, softened
1/2 pound sharp cheddar cheese, shredded
2 cloves garlic, minced
1 cup pecans, finely chopped
Cream together the cheeses and garlic until well blended; mix in chopped nuts. Shape into ball or 2 rolls. Roll in additional chopped pecans. Wrap in plastic wrap and chill overnight.
1 cup goat cheese, finely chopped
1 cup plain yogurt
1/3 cup drained oil-packed sun-dried tomatoes, minced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Combine all ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl; cover and refrigerate for at least 2 hours or overnight.
1 14-ounce can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped, optional
Combine all ingredients. Bake uncovered at 350 degrees 25 minutes or until heated through.
20 ounces canned chicken breast, drained
1 cup Kraft Carbwell ranch salad dressing
1/4 cup light cream
1/4 cup chipotle hot sauce, or to taste
16 ounces cream cheese
2 pounds shredded cheddar cheese
Turn electric skillet to very low setting. Add chicken, salad dressing, hot sauce, cream, and cream cheese. Stir until well blended. Add 16 ounces shredded cheddar cheese and stir until blended. Cover; stir occasionally to prevent sticking. After about 30 minutes stir well and then spread remaining pound of cheddar cheese over top. Turn heat to about 150-200 degrees. Serve with Tostitos scoops.
NOTE: Chipotle hot sauce is VERY hot so be careful. I usually add a tablespoon or so at the time until desired heat is reached.
1 large ripe avocado, chopped
1 medium jalapeno pepper, chopped
2 teaspoons cilantro, finely chopped
1/8 teaspoon ground cumin
1/4 teaspoon Accent
1/4 teaspoon salt, or to taste
1/4 cup olive oil
1/2 cup mayonnaise
1/2 teaspoon ground black pepper
Water, as needed
3 tablespoons yellow onions, very finely minced
Place all of the ingredients except the onion in a chopper or food processor. Process until very smooth. Add water as needed to maintain desired thickness. Cover tightly and refrigerate for 4 hours. To serve, pour into a bowl and stir in the fresh very finely minced onion. Makes about 2 cups.
NOTE: Mince the onion just before serving. Use immediately. This does not keep well.
8 ounces braunschweiger (liver-flavored sausage)
6 slices bacon, cooked and crumbled
2 tablespoons finely chopped green onions, including some of tops
1 tablespoon white wine
2 tablespoons soft butter, unsalted
Put all ingredients in bowl of food processor. Pulse until desired consistency. Chill for several hours before serving.
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried dill weed
1 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 tablespoon dried parsley
1/2 teaspoon Accent
1/4 teaspoon hot pepper sauce
1 large green bell pepper
In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.
1 cucumber, peeled, seeded and diced
1/2 cup sour cream
2 tablespoons green onions, chopped
1 clove garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon lemon juice
Salt and pepper to taste
Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers.