Dip Recipes includes a colorful Vegetable, Dill Weed, Spinach, Hot Mexican Dip, and a Chocolate Dip.
These Dips are made with sour cream, cream cheese or mayonnaise and other ingredients, to serve with vegetable sticks, chips, or assorted crackers and more.
Whip up one of these delicious quick and easy dips for parties or everyday snacks.
They are delicious served on a hot baked potato.
Soften the cream cheese at room temperature.
Beat the sour cream and
cream cheese on medium speed of a stand mixer.
Fold in the vegetables and minced garlic.
Refrigerate the dip for at least 30 minutes before serving.
However, it is best if covered and
chilled overnight to permeate the flavors.
Mix all the ingredients together thoroughly and let them stand at least 30 minutes before serving.
You get the best flavor if the dip chilled in refrigerator overnight.
Store any leftovers in the refrigerator.
Measure out the Ricotta Cheese and set it aside.
Put the sour cream in a mixing bowl with the minced garlic, chopped onion and dried parsley.
Mix until well blended.
Place in the refrigerator until it is ready to be served and refrigerate when not serving.
Bell peppers (all colors), cut into strips.
Broccoli Florets and stems (cut into strips).
Carrots cut longwise in strips.
Celery cut in 3 inch strips.
Cherry or grape tomatoes, unpeeled.
Cucumber strips with seeds removed.
Radishes, whole with the tops and roots removed.
Make an attractive presentation for your family or party with the colorful, and healthy raw vegetables on a glass platter or serving dish.
The above list of healthy raw vegetables pair well with these delicious dips and the list is not all inclusive.
Wash and drain spinach.
Place in a food processor.
Add onion and garlic.
Process on high speed until spinach is chopped and mixed well.
Place cream cheese in a mixing bowl.
Cream on medium speed until
Add spinach mixture and beat on high speed until light and creamy.
May serve immediately, but best if allowed to chill a few hours.
Mix all ingredients together except the bacon and put into a 1 or 1 1/2 quart casserole dish.
Sprinkle bacon on top.
Heat in preheated 350 F. oven for 20 30 minutes until the cheese is melted and the dip is pipping hot.
Remove it from the oven and serve it hot or cold with tortilla chips or crackers of your choice.
In a saucepan melt the semi-sweet chocolate on low heat, stirring often.
Add the whole milk, heavy whipping cream and butter.
Turn the heat to medium and stirring often until it is very hot and well mixed, but do not let it come to a boil.
Stir in the vanilla extract.
Pour the dip into a slow cooker and keep it on low heat until ready to serve.
When ready to serve your dipping sauce, use individual heatproof cereal or soup bowls to hold the Dip.
I like to place beautiful soup bowls on heatproof plates and surround them with the dipping fruits and cake cubes.
Thick banana slices cut crosswise
Unfrosted poundcake cubes