Anonymous
Post 02/05/2016 21:15     Subject: I Love Dip.
Anonymous wrote:oh, me too. Nearly any kind of dip makes me really happy, from the tostitos nacho cheese to a fancy crib dip at a restaurant. My favorite homemade dip is an artichoke parmesan dip that tastes great with wheat thins. My favorite restaurant dip is the spinach dip at Daily Grill - it has a high spinach-to-mayo ratio that makes it actually feel kind of healthy, and it's delicious.

I also love a nice simple guac. Mmmm, dip.


Costco recently sampled their roasted red pepper, spinach and artichoke dip and it was amazing.
Anonymous
Post 02/05/2016 20:58     Subject: Re:I Love Dip.
Reviving this thread in time for Superbowl!
Anonymous
Post 08/30/2014 22:49     Subject: Re:I Love Dip.
I can't stop eating this dip when I make it:

http://allrecipes.com/Recipe/Hot-Bean-Dip/Detail.aspx?evt19=1
Anonymous
Post 08/30/2014 08:15     Subject: I Love Dip.
17:13 Whoa! That's a lot of cilantro!
Anonymous
Post 08/30/2014 07:52     Subject: I Love Dip.
Anonymous wrote:Sometimes reviving threads is a great idea!

Another vote for buffalo chicken dip. SO GOOD.

My newest fav dip is a pile of processed goo that is delish :

https://www.kelloggsfamilyrewards.com/en_US/recipes/cheese-steak-dip.html

Flip sides crackers are a gift from god. So good.


Other than whatever questionable ingredients might lurk in the beef, I wouldn't call that exceptionally "processed." Rock on with your dip.
Anonymous
Post 08/30/2014 07:51     Subject: I Love Dip.
Anonymous wrote:
Anonymous wrote:Artichoke and parmesan is my killer dip, and it's so easy. However, it is way unhealthy, so be warned.

1/2 c mayo
1/2 c sour cream
2 cans artichoke bottoms (or hearts)
1 cup shredded Parmesan

Chop artichokes, combine with mayo, sour cream, and Parmesan. Spread in shallow pan or dish (I usually use a quiche dish) and bake in a 375 degree oven for 25 minutes or until top turns golden brown. Serve with baguette slices, crackers, cocktail rye bread, or any other sort of bread.

The measurements are pretty inexact but that's generally how I do it.


Sounds good. I might try making this with reduced fat sour cream and light mayo, just to lighten it up a bit.


Don't do that; the fat is where it's at.
Full disclosure: I like artichoke dip so much that I've spent the last few years tinkering with the recipe to make it an acceptable side dish (i.e., not so much fat that we'd all wretch after dinner). Load that puppy up so it's mostly thawed frozen artichokes and enjoy.
Anonymous
Post 08/29/2014 21:54     Subject: I Love Dip.
Sometimes reviving threads is a great idea!

Another vote for buffalo chicken dip. SO GOOD.

My newest fav dip is a pile of processed goo that is delish :

https://www.kelloggsfamilyrewards.com/en_US/recipes/cheese-steak-dip.html

Flip sides crackers are a gift from god. So good.
Anonymous
Post 08/29/2014 21:20     Subject: I Love Dip.
Anonymous wrote:Artichoke and parmesan is my killer dip, and it's so easy. However, it is way unhealthy, so be warned.

1/2 c mayo
1/2 c sour cream
2 cans artichoke bottoms (or hearts)
1 cup shredded Parmesan

Chop artichokes, combine with mayo, sour cream, and Parmesan. Spread in shallow pan or dish (I usually use a quiche dish) and bake in a 375 degree oven for 25 minutes or until top turns golden brown. Serve with baguette slices, crackers, cocktail rye bread, or any other sort of bread.

The measurements are pretty inexact but that's generally how I do it.


Sounds good. I might try making this with reduced fat sour cream and light mayo, just to lighten it up a bit.
Anonymous
Post 08/29/2014 21:15     Subject: I Love Dip.
I make guac with 2 avocados, some diced onion and tomato, a bit of chili powder and garlic powder, tons of lime, a bit of cilantro, and diced pickled jalapeños. The pickled gives it a bit more acid and it's awesome.

Eggplant dip:
Slice and roast at 425 for 40 minutes: an eggplant, same amount of tomatoes, a few slices of onion, several cloves of garlic, olive oil, balsamic, salt and pepper.
Put roasted veggies on blender with more olive oil, juice of a lemon, and fresh thyme. Pulse until creamy to chunk, your preference. Serve with pita.

Anonymous
Post 08/29/2014 20:42     Subject: I Love Dip.
Dip time! I love dip!

More dip recipes please!
Anonymous
Post 11/14/2012 16:02     Subject: Re:I Love Dip.
Anonymous wrote:Like Vidalia onion? Do you saute, or add raw?


Yup, Vidalia would be fine. No need to precook it.

My FIL like Jarlsburg but we just whatever cheese we have on hand.

Let me know if you like it
Anonymous
Post 11/13/2012 12:52     Subject: Re:I Love Dip.
Like Vidalia onion? Do you saute, or add raw?
Anonymous
Post 11/13/2012 11:52     Subject: I Love Dip.
Hot dip my MIL is famous for: Cuppa cuppa cuppa

Dead easy: cup of mayo (low fat), cup of sweet onions, diced, cup of swiss cheese.

Bake @ 325 until top is browned.

Absolutely delicious!!! You can add in artichoke hearts or switch out the cheese type if you want.. This is always the first dish to be finished at potlucks.
Anonymous
Post 11/12/2012 21:42     Subject: I Love Dip.
Trader Joes spinach artichoke dip in the freezer aisle. Yum!
Anonymous
Post 11/12/2012 21:41     Subject: Re:I Love Dip.
I love the simplest one the most: ranch powder stirred into sour cream and eaten with raw vegetables. But I may up my game and add bacon next time, per PP!

I also never have leftovers when I make the artichoke-creamcheese-parmesan dip. My trick is a dash of worcestershire sauce. Like crack, it is.