Favorite Cold / Room Temp Dip?

[Blissful_in_TX]

I was asked to bring chips and dip that can be served at room temperature for a party this weekend, but all my favorite dip recipes are served warm.

I once brought BC’s Pan-Fried Onion Dip to a gathering with a lot of the same people, and I ended up bringing most of it home. I thought it was good, but I think they ate more of the tub of ranch dip. :o And I’m not a huge fan of Roasted Red Pepper dip.

Help?

[Kiwismommy]

This dip always gets rave reviews.

* Exported from MasterCook *

Curry Dip

1 ½ cup real mayonnaise
3 tbsp sour cream
½ tsp salt
½ tsp pepper
½ tsp dry mustard
2 dashes Tabasco
1 tsp curry -- (1 to 2)
1 medium grated onion

Mix well and chill. The longer it sits the stronger the flavours.

[funniegrrl]

I really like the standard spinach dip you make with Knorr veg soup mix; it's my go-to when I can't think of anything else. It's best made ahead, and it's well-known so people will probably gobble it up. It's traditionally served in a bread bowl, but I rarely do that and just serve with crackers or chips and crudite.

There are other's I'd suggest, but they're certainly more exotic that BC's onion dip ... :rolleyes:

[Dfen911]

I love layer dip!


1 cup leftover chili or canned refried beans (Get the ones with seasonings added in for an extra layer of flavor)
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions
2 Tbls chopped cilantro.

Preheat oven to 375 degrees F.
Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion, ciliantro and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips. If this dip sits out it's ok, it's great a room temp.

If you don't like it spicy with jalapenos, use ortega chilis. You can mix it up however you like. I even had it with guacalmole on top.

[cher48603]

I served this a few weeks ago and it was inhaled. Since there aren't specific measurements, I tasted after it was mixed and adjusted as I felt necessary.

Tracy's Mediterranean Feta Dip

2 small containers crumbled low fat feta cheese
1/2 small container low fat whipped cream cheese
1 large spoonful low fat mayonnaise -- or LF Miracle Whip
chopped green onion
chopped Kalamata olives
chopped tomato
pita bread

Mix 1st 3 ingredients well. Spread on a 9" plate. Sprinkle with veggies.

Cut pita into wedges.

Serve

[Beth H]

This older CL recipe is one of my favorites (note: I use low-fat, not non-fat sour cream and cream cheese, and I increase the red pepper to 1/4 t):

1/3 cup fat-free sour cream
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup chopped celery
1/2 cup diced onion
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 (7-ounce) cans tiny shrimp, drained

Combine the sour cream and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth. Stir in celery and remaining ingredients. Cover and chill.

Yield: 2 2/3 cups (serving size: 1 tablespoon)

NUTRITION PER SERVING
CALORIES 16(11% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 2.7g; CHOLESTEROL 15mg; CALCIUM 21mg; SODIUM 61mg; FIBER 0.1g; IRON 0.2mg; CARBOHYDRATE 0.7g

[gaja]

This dip is certainly NOT light but it is always a huge hit. The recipe calls for letting the dip rest for at least 2 hours but I have found that the flavors are much enhanced when made a full day ahead.



Blue Cheese and Caramelized Shallot Dip
Bon Appétit, March 2001
Makes about 2 cups


1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

[Tizzylish]

I once brought BC’s Pan-Fried Onion Dip to a gathering with a lot of the same people, and I ended up bringing most of it home. I thought it was good, but I think they ate more of the tub of ranch dip. :o Help?

Tub ranch over BC onion dip, are they crazy????? My family and friends scarf that down the minute it hits the table. I say mix some Hidden Valley Ranch dip mix with sour cream and call it a day. It doesn't sound like this crowd is into anything exotic and since they like ranch, give em' ranch. :p

[PAMMELA]

Blue Cheese and Caramelized Shallot Dip
Bon Appétit, March 2001
Makes about 2 cups


1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.


This sounds heavenly! What do you normally serve with it? Crackers? Veggies? Maybe pita chips??

[gertdog]

I also love the Knorr spinach dip!

Here is a favorite of mine, from the California Heritage Continues Cookbook (Jr. League of Pasadena). It is always a hit. If the salsa is watery, I drain some of the liquid off before spreading it in the dish...


* Exported from MasterCook *

Layered California Guacamole

Recipe By :Junior League of Pasadena
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers and hors d'ouevres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ripe avocados -- mashed
1/2 cup sour cream
1 drops Tabasco sauce -- (1 to 2)
1 clove garlic -- minced
1/2 teaspoon salt
1/4 cup fresh lemon juice
4 ounces sharp Cheddar cheese -- grated
4 ounces Jack cheese -- grated
4 medium tomatoes -- diced
1/2 cup chopped green onions
3/4 cup sliced pitted black olives
3/4 cup sour cream
1 cup Salsa
1/4 cup chopped fresh cilantro
Tortilla chips

Combine the avocados with the 1/2 cup sour cream, Tabasco, garlic, salt and lemon juice. On a serving platter, layer ingredients in the following order: avocado mixture, cheeses, tomatoes, green onions, olives, sour cream, Salsa, cilantro. Serve with tortilla chips.

Source:
"California Heritage Continues (1987)"

[Blissful_in_TX]

Oh these all look so good! If not this time, I'll have a lot of dips to try in the future. :)

[jtoepfert100]

We love CL's Smoked Trout Spread:

Smoked Trout Spread
From


Thanks to the rich flavor of the smoked trout, there's no need to season this spread with extra salt or pepper. Look for smoked trout in the same section of the grocery store that has the fresh fish. Bagel chips or Melba toasts provide crunchy contrast to the creamy dip, but toasted baguette slices are good, too.

1 (8-ounce) package smoked trout
1/2 cup fat-free sour cream
1/3 cup low-fat mayonnaise
1/3 cup finely chopped red onion
1/3 cup shredded carrot
1/3 cup finely chopped green bell pepper

Remove and discard skin from fish; finely chop fish. Place fish, sour cream, and mayonnaise in a medium bowl, and mash with a fork. Stir in chopped onion, carrot, and green bell pepper.

Yield: 2 cups (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 77(29% from fat); FAT 2.5g (sat 0.7g,mono 0.6g,poly 0.9g); PROTEIN 6.9g; CHOLESTEROL 18mg; CALCIUM 26mg; SODIUM 534mg; FIBER 0.3g; IRON 0.1mg; CARBOHYDRATE 6.5g

Lorrie Hulston Corvin
Cooking Light, NOVEMBER 2004

[memartha]

A friend of mine concocted a really simple, good dip. She did a layer of hummus, a thinner layer of taboulleh, and a sprinkling of feta cheese on top, and served it with pita chips. Very good.

I also like Texas Caviar, which is chunky, but you dip tortilla chips into it. It's basically a black-eyed pea and pepper dip. There are a lot of recipes around for it.

[Maelynn Cheung]

All great ideas!
My favorite is the Chipotle Soy Bean Dip from August 2003 CL.

One reviewer subbed one can white soy beans and one can regular black beans. I took that suggestions and it was incredible. I still make this one, just to have myself. :-) It's easy, too.

And the pita chip recipe that goes with it, I think it was garlic pita chips from the same issue, is terrific too. They go so well together.

[CrystalB]

I copied this one to make from a recent issue of Country Living:

Blue Cheese Spread

Yields: 1 1/2 cups
INGREDIENTS:

1/2 cup mascarpone cheese, softened

1 tablespoon heavy cream

2 teaspoons lemon juice

1 teaspoon fresh thyme leaves, finely chopped

1/4 teaspoon salt

1/2 teaspoon coarse-ground pepper

1/8 teaspoon cayenne pepper

1 cup crumbled blue cheese (about 5 ounces)


DIRECTIONS:

Mix the mascarpone, heavy cream, lemon juice, thyme, salt, pepper, and cayenne together in a medium bowl. Gently stir in the blue cheese and serve.


NUTRITIONAL INFORMATION:


Calories: 43
Total Fat: 4
Cholesterol: 11.1
Sodium: 106 Carbohydrates: 0.4
Fiber: 0
Protein: 1.6


TIPS:

For the best and most pungent taste, crumble a wedge of domestic Maytag blue cheese with a fork rather than using prepackaged crumbled cheese

[PurrPg]

Since cranberries should be out by now, this is excellent at room temperature. Every time I make it I get asked for the recipe. I've been making it every holiday for about 10 years.

Tex Mex Cranberry Salsa

1 cup water
1 cup sugar
1 12-ounce package fresh or frozen cranberries
2 TBL chopped canned jalapenop peppers
1 tsp dried cilantro
1/4 tsp ground cumin
1 green onion, white and green parts, slice
1 tsp lime juice

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass or plastic mixing bowl. Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa. Cool to room temperature and refrigerate. Best if served at room temperature Makes 2 1/2 cups.

Enjoy

Kat-

[gaja]

This sounds heavenly! What do you normally serve with it? Crackers? Veggies? Maybe pita chips??


Pammela, veggies are great with this dip but chips (especially the thick, plain, crinkled kind) always disappear first.

[SusanL]

Grilled Brie and Fruit Crostini

We ate just the fruit with baked tortillas last night and it was delicious!

Fruity Salsa
1/2 c diced mango
1/2 c diced red apple with peel
1/2 canned white kidney beans, drained and coarsely chopped (I used 1 can of great northern beans)
2 T finely chopped red onion
1/4 minced jalepeno pepper
1 t balsamic vinegar
1 T chopped cilantro

Combine and let stand at room temp for 1 hour, stirring several times to blend. Makes 2 cups of salsa.

Baguette bread slices, cut 1/2" thick (24 slices)
2 4 oz Brie rounds with rind
Olive oil

Grill baguette slices with medium heat oil. on both sides. Slightly grill cheese rounds on medium-high, until soft to touch. Arrange on serving platter with salsa, baguette slices, and cheese. Makes 24 servings.
92 Cal., 5.6 Fat, 7 Carbs., 1 Fiber, 3 Prot., 133 mg Sodium

[BeachBum]

Wow these sound great!

[LaurenG]

A couple of our favorites...

Black Bean Dip

1 bunch green onions
2 cans black beans
2 cans white corn
1/4 c. sugar
3/4 c. olive oil
3/4 c. white vinegar
feta cheese on top (at serving time)

Mix all together and top with feta to taste at serving time.


Toffee Apple Dip

1 8-ounce block of cream cheese
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
1 cup toffee chips (i just put the whole bag in)
Apple slices, peeled or unpeeled

Let cream cheese soften, about 30 minutes. Cream all ingredients together, except the toffee chips. Then add the toffee chips. Serve with apples.


And we love this one that was previously mentioned! It's always a hit.

Texas Caviar

2 cans Black Eyed Peas
1 can Black Beans
1 can yellow Hominy
1 can white Corn
1 cup diced Tomatoes
1 Red Bell Pepper, chopped
1 red Onion, chopped
1 cup fresh Cilantro, chopped
1 16oz. Bottle Zesty Italian Dressing (reg. or fat-free)
1 jalepeno, sliced (optional)

Drain all of the canned beans & veggies. Mix all ingredients in a large bowl and serve with tortilla chips.

[PurrPg]

Don't know how well it will travel, but yesterday we had a party and my son said he wanted onion dip for the veggie chips. I wasn't about to run out and get any and I looked up a recipe in Complete Cooking Light. The
Carmelized Onion dip was a hit. It was gone. I might drop the honey to two TBL as I thought it was a little too sweet, but DH say no way.