I Love Dip.

[Anonymous]

All you lipton onion with sour cream, greek whatever... Add a dash of worcestershire. You're welcome.

[Anonymous]

Anonymous wrote:I used to love Dip but he started to get on my nerves so I divorced him three years ago.Now in the midst of a massive love affair with Soup. Wish me luck, girls.

I switched from Soup to Nuts.

[Anonymous]

Messing around with ketchup and ranch on the side. Hope I don't catch anything.

[Anonymous]

Do you have to make the buffalo chicken dip with canned chicken? I’ve never had canned chicken and I’m not sure I could bring myself to try it.

[Anonymous]

Anonymous wrote:The absolute best dip is the standard: 16oz sour cream; 1 packet Lipton onion soup mix (not the beef onion, and not the kosher versions). Add the soup mix a little bit at a time, stirring between additions. Chill for about an hour.

We used to make that all of the time when I was a kid. Are you from the midwest? It was big in my town in the midwest/near east.

[Anonymous]

Anonymous wrote:Do you have to make the buffalo chicken dip with canned chicken? I’ve never had canned chicken and I’m not sure I could bring myself to try it.

No! You should absolutely make your own chicken, or use shredded rotisserie chicken or whatever. The recipes always have shit like "canned chicken" listed so it will seem easier and quicker for people who want to do it that way.

I tried canned chicken once...it was nasty. Almost exactly the same as canned tuna, but slightly less fishy. No thanks.

[Anonymous]

Salsa out of the jar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The spinach dio recipe on the back of the Knoor Vegetable soup packet. The water chestnuts make.it
I pit it in a hollowed out bread bowl.

I like this dip too. Sometimes I make it with plain greek yogurt. Still good. Agree on the water chestnuts. Don't skip them.

Hate the chestnuts...skip them always.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The spinach dio recipe on the back of the Knoor Vegetable soup packet. The water chestnuts make.it
I pit it in a hollowed out bread bowl.

I like this dip too. Sometimes I make it with plain greek yogurt. Still good. Agree on the water chestnuts. Don't skip them.

Hate the chestnuts...skip them always.

I double the spinach and the chestnuts. SO GOOD.

[Anonymous]

Love chestnuts in spinach dip! These days I am enjoying Giant Food brand hummus with onions.

[Anonymous]

Anonymous wrote:Love chestnuts in spinach dip! These days I am enjoying Giant Food brand hummus with onions.

Up your game and switch to Asmars Extra Garlic.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Htipti

oasted Red Pepper and Feta Dip – aka “Htipiti” (Gluten-free)
3 cloves garlic, peeled
1 cup roasted red peppers – usually 2-3 peppers*
1 cup sheep’s milk feta cheese, roughly crumbled, plus more for garnish
3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano or 1 tablespoon fresh oregano (you can also opt for fresh mint)
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne
sea salt to taste, if necessary

Perfection. I was actually going to go look for a Htipti recipe after having it last week at Zaytinya.

Right? That's where we first had it years ago and it's still one of our favorite go-to's.

It's yummy!

Hey! This looks good. What do y’all serve it with- pita chips?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do you have to make the buffalo chicken dip with canned chicken? I’ve never had canned chicken and I’m not sure I could bring myself to try it.

No! You should absolutely make your own chicken, or use shredded rotisserie chicken or whatever. The recipes always have shit like "canned chicken" listed so it will seem easier and quicker for people who want to do it that way.

I tried canned chicken once...it was nasty. Almost exactly the same as canned tuna, but slightly less fishy. No thanks.

I hate the texture of canned chicken for dip. You can just bake a couple of chicken breasts with olive oil, salt and pepper, let them cool, and shred/chop them up. Or you can just use leftover roasted/rotisserie/etc. chicken.