Kamaboko Dip

 

Ingredients

Ingredient Checklist

• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1/4 cup chopped scallions, plus more for garnish
• 1/2 teaspoon hondashi (such as Ajinomoto)
• 1/4 teaspoon alaea salt (Hawaiian red salt) or fine sea salt
• 2 teaspoons fine sea salt, divided
• 1 (8-ounce) package kamaboko (such as Okuhara) or imitation crab
• Rectangular buttery crackers (such as Club), for serving

Directions

Instructions Checklist

• Step 1

  Stir together cream cheese, mayonnaise, and sour cream in a medium bowl until smooth. Stir in scallions, hondashi, alaea salt, and sea salt.

• Step 2

  Julienne kamaboko into 1 1/2-inch strips; fold into dip. Cover and refrigerate at least 1 hour or up to overnight.

• Step 3

  Sprinkle with scallions, and serve with rectangular buttery crackers.

Seven Layer Taco DIp

Ingredients

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

2 large tomatoes, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese

1/2 cup chopped cilantro

Directions

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top with a layer of tomato, green bell pepper, green onions and lettuce. 

Next add Cheddar cheese. Garnish with black olives and cilantro.  Serve immediately.

Guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

BLT Dip

This makes A LOT of dip - half this recipe

BLT Dip

Ingredients:

1 pound bacon, cooked, drained, crumbled, and divided

2 (8-ounce) packages cream cheese, softened

2 cups shredded mozzarella cheese

2 cups shredded Fontina cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

2 tablespoons Dijon mustard

salt & pepper to taste

1 1/2 cups chopped seeded tomatoes

1 cup shredded Iceberg lettuce

Toasted bread rounds, crackers, or pita chips 

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 1⁄2 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Hot Corn Dip with Crispy Tortillas

INGREDIENTS

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapenos, seeded and minced
• 2 teaspoons minced garlic
• 1 cup Mayonnaise
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 1/4 teaspoon cayenne
• Crispy Tortilla Chips

INSTRUCTIONS

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

Melt the remaining 1 tablespoon butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.

Preheat the oven to 350?F.

Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.

Serve hot with the chips.

Yield: 6 cups dip; 12 to 18 servings

Pepperoni Sauce (from Top Chef)

Yield: 4 1/2 cups to 4 3/4

Ingredients:
6 tbsp EVOO
1 small onion
5 cloves of garlic, shaved or diced
1 lb. pepperoni, sliced
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
1 can crushed tomatoes
1 1/2 cups low-sodium chicken broth
1 bay leaf

Directions:
1.  Toast the fennel seeds in a small, dry skillet over medium heat, tossing often to keep from burning.
2.  Heat the oil in a pot, add onion and garlic.  Saute.
3.  Stir in the pepperoni.  Cook for 1 minute.
4.  Add the tomatoes, the broth, and the bay leaf.  Once it bubbles, cover, lower heat, and cook for at least 45 minutes.
5.  Before serving, put in a food processor and puree until smooth.

Hot tomato, jack, and crab dip

Ingredients

• Nonstick spray
• 1 (8-ounce) package cream cheese, softened
• 1 cup (4 ounces) grated pepper Jack cheese
• 1/2 cup mayonnaise
• 2 limes, juiced
• 1 teaspoon hot sauce (recommended: Paula Deen)
• 1 pound lump crabmeat, well drained and picked clean of shells
• 1 cup seeded, diced tomatoes (2 medium tomatoes)
• 1/4 cup chopped green onions (scallions), white and light green parts
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon crushed black peppercorns
• 2 avocados
• Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

Tomatillo and Avocado Dip

Ingredients

• 4 medium tomatillos, husked and quartered
• 1 avocado, pitted and peeled
• 1 jalapeño pepper, chopped
• 1/2 cup fresh cilantro sprigs
• 1/4 white onion, chopped
• 2 tablespoons lime juice
• kosher salt and black pepper
• blue corn tortilla chips, for serving

Directions

1. In a food processor, combine the tomatillos, avocado, jalapeño, cilantro, onion, and lime juice and pulse until the mixture is the texture of relish. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Serve with the tortilla chips.

***

HT Tomatillo salsa

Avocado

Cilantro

Onion

Chicken Enchilada Dip

2 cups cooked shredded ckn (I usually just use one large cooked ckn breast)
1 can condensed cream of ckn soup
1 cup shredded cheddar cheese
5 oz evaporated milk
1/2 small onion
1 taco seasoning packet
1 can Rotel Tomatos (w/ chilis depending on taste)
4 oz of cream cheese (makes it more creamy)
cilantro

Optional Ingredients
Diced Jalapenos to Taste
black beans
corn

Throw it all in a microwaveable dish and cook it for 4 to 5 minutes. Stirring every few minutes.
Serve w/ tortilla chips (I like the scoop kind).
This can also be served in a crock pot to keep it warm.

Macky's "Crack"

Ingredients

1 cup sour cream

1 tbsp prepared horseradish

1 tsp dijon mustard

Combine ingredients, mix well.

Goes great with tacos. Can also be used as a dip for chips or crackers. Addictive. Courtesy of Macky.

Buffalo Chicken Dip

Ingredients

1 whole rotisserie (cooked) chicken

1 cup of ranch dressing

1 cup of Franks Original Red Hot

2 8 oz blocks of cream cheese

3 cups shredded cheddar cheese

Green onions (optional)

Items to dip - tortilla chips, celery, wheat thins, triscuits, etc

Debone and shred the chicken. Chop to desired consistency.

Cut the cold cream cheese into cubes and place them into an 11.5" x 8" x 2" Pyrex style baking dish lightly misted with buttered flavor Pam. Evenly sprinkle the shredded cheddar cheese on top of the cream cheese cubes. Pour the 1 cup of ranch and the 1 cup of Franks Red Hot on top of the cheesy mixture and place the dish into the oven uncovered for 7 to 10 minutes

You will want to stir the mixture after about 7 to 10 minutes and put it back in the oven and bake an additional 7 to 10 minutes and stir until mixture and cream cheese is well mixed together.

After the cheesy mixture is done baking and mixed together, add the chicken. Stir to combine. Bake and additional 20 minutes. Serve with items to dip, listed above.

This entire recipe can be made in a crockpot by combining all of the ingredients and using the "low" setting for 3 hrs on the crockpot.

Spinach Dip

1 pkg chopped spinach, thawed, drained
1 cup mayo
160z cup sour cream
1 pkg Knorr vegetable soup mix
1 chopped onion, medium
80z water chestnuts, sliced, drained (optional)

3 green onions, chopped (optional)
Bread bowl

Mix ingredients together. Hollow out bread bowl. Put dip in bread bowl. Serve with bread cubes and other favorite dippers.

Veggie Dill Dip

Ingredients
1 16 oz jar Hellman’s Mayonaise (2 cups)
1 16 oz container sour cream (2 cups)
1/4 cup fresh chopped dill or more to taste
1/4 cup chopped red onion
1 tablespoon season-all, more to taste
1 teaspoon garlic powder, more to taste

Mix mayonnaise and sour cream until well blended. Add dill, onion, seasonal-all, and garlic powder to taste.

Great dip to use with carrots, celery, apples, fresh broccoli, and cauliflower.