What Does Your Favorite Dip Say About You?


Dips You’ll L-O-V-E and What They Say About You!

From cool and creamy to thick and spicy, we love just about any dip we can dive our favorite potato chip into, but we always have a favorite we spoon on our plate first. Do you?

See what your favorite dip says about you below and then tell us in the COMMENTS! Scroll down to find all the delicious recipes!

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1. CRAB DIP

Creamy Crab Dip

Attached Recipe Photo
Dishing GourmetDishing Gourmet

posted Aug 15, 2012

A savory mixture of Philadelphia Cream Cheese, crab meat, and Old Bay seasoning make this dip a party favorite. Best of all there is no cooking or baking required. Simply follow the instructions below, refrigerate and serve with crispy wheat crackers or pita chips!

INGREDIENTS

  • 8 ounces Kraft Philadelphia 1/3 Less Fat Cream Cheese, room temperature
  • 1/4 cup mayonnaise
  • 3 tablespoons milk
  • 1 tablespoon Old Bay Seasoning (or other seafood seasoning)
  • 2 dashes of cayenne pepper (optional)
  • 1 clove of garlic
  • 1 8 ounce container of claw crab meat, drained
  • 3 green onions, chopped (green parts only)

DIRECTIONS

  1. Combine the cream cheese, mayonnaise and milk in a medium sized bowl.
  2. Stir in the Old Bay Seasoning and cayenne pepper (if desired).
  3. Using a garlic press, press the clove of garlic in to the mixture, and combine thoroughly.
  4. Add the crab meat and mix thoroughly.
  5. Reserve one tablespoon of the chopped green onions. Stir the rest in to the mixture.
  6. Add the remaining green onions on top as garnish.
  7. Chill in the refrigerator for at least 30 minutes to allow the flavors to blend together. Then serve with crispy wheat crackers or pita chips. Note: This dip can be made the night before.

2. CHILE & CHEESE DIP

Green Chile and Cheese Chip Dip

Attached Recipe Photo
Shauna EvansShauna Evans

posted Aug 16, 2012

Prepare your tortilla chips for this scrumptious, savory dip with a kick. The lemon and tomatoes give it a fresh taste. It’s chunky and smooth thanks to Philadelphia Cream Cheese. This is the perfect appetizer for any occasion. Plan on doubling the recipe because this delicious dip goes quick.

INGREDIENTS

  • 8 ounces Philadelphia Cream Cheese, softened
  • 1 1/2 cups mild cheddar cheese, shredded
  • 4 ounces canned green chiles, chopped
  • 1 cup fresh tomato, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chicken bouillon granules

DIRECTIONS

  1. In medium bowl, combine all ingredients.
  2. Garnish with chopped tomato and shredded cheddar cheese.
  3. Serve with artisan tortilla chips.

3. ONION DIP

Kiss Me Onion Dip

Attached Recipe Photo
MEHMEH

posted Sep 22, 2010

Sooooo good! This dip is so easy to make that you will never buy one at the store again.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 Vidalia Onions, finely sliced
  • 1/2 cup reduced-fat sour cream
  • 6 ounces PHILADELPHIA Cream Cheese
  • 2 teaspoons white wine vinegar
  • 2 tablespoons flat leaf parsley, finely chopped

DIRECTIONS

  1. Heat the oil in a large pan. Add onions; season with salt and pepper
  2. Cook stirring often about 12 – 15 minutes or until well browned and caramelized.
  3. Add the vinegar and let cool
  4. In a bowl combine onions, sour cream, cream cheese and salt & pepper to taste
  5. Tip: Reserve 1 TBSP of the onion mixture as a topping to the dip. Can serve in a ramekin or small red pepper
  6. Tip: Can serve with crudites, chips, crackers or toast points. You can also use it as a spread for sandwiches or burgers

4. BUFFALO DIP

Buffalo Chicken Dip

Attached Recipe Photo
Real Women of PhiladelphiaReal Women of Philadelphia

posted Feb 28, 2013

Love buffalo wings but don’t love the mess that comes with eating them? All the delicious, tangy flavor you love plus hot sauce and blue cheese is packed into this scrumptious dip.

INGREDIENTS

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
  • 1/2 cup hot pepper sauce for Buffalo wings
  • 1/4 cup KRAFT Natural Blue Cheese Crumbles
  • 2 green onions, sliced

DIRECTIONS

  1. Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Top with blue cheese and onions.
  2. Microwave on HIGH 2 min. or until heated through.
  3. Serve warm with celery sticks and WHEAT THINS Original Snacks.

5. EGGPLANT DIP

Curried Eggplant Dip

Attached Recipe Photo
eyemagination.imagingeyemagination.imaging

posted Aug 19, 2012

Simple and scrumptious, this Caribbean-inspired dip is filled with savory flavors of the islands

.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1/4 cup diced yellow onion
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons chicken bouillon
  • 3 cups cubed eggplant
  • 1/2 teaspoon all purpose seasoning salt
  • 1 teaspoon fresh thyme
  • 1/2 cup water
  • 4 ounces Philadelphia cream cheese

DIRECTIONS

  1. Heat oil in a saucepan over medium heat. Add onion and sauté for about 2 minutes.
  2. Add curry powder and chicken bouillon and stir.
  3. Add eggplant, thyme and all-purpose seasoning salt. Stir for about 3 minutes.
  4. Add water and cream cheese. Allow to cook for about 4 minutes, stirring intermittently.
  5. Remove from heat and allow to cool.
  6. Transfer cooked eggplant to a food processer and pulse for about 20 seconds.
  7. Transfer to serving bowl. Enjoy with your favorite chips.

6. SPINACH DIP

EZ cheeZee Spinach dip!

Attached Recipe Photo
alicia dewolfealicia dewolfe

posted Sep 22, 2010

Need a appetizer this football season! This is going to be your friends new fav!

INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup onion, chopped
  • 10 ounces spinach, thawed from frozen package
  • 8 ounces Cream cheese
  • 1/2 cup sour cream
  • 1 cup parmesan cheese, grated
  • 14 ounces canned artichokes, chopped

DIRECTIONS

  1. Melt butter in skillet.
  2. Add onions and cook till translucent.
  3. Then add each ingredient one at a time and stir well each time.
  4. When all ingredients are mixed well transfer to serving dish.

 

Did your favorite dip match your personality? Let us know in the comments! And if your favorite dip matched someone else’s personality, hit their “THUMB’S UP” button!

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Homemade Shrimp Bisque


After reading a fellow blogger’s post this morning, I was suddenly starving and drooling for a homemade soup since it is so cold outside.

cold weather

Did you say hush… oh you sound just like my hubby…guess you are right…it could be worse, I could be braving the New York State Winter like I used to as I am letting the dogs out in my slippers and sweat shirt lol….

http://rantingchef.com/2013/01/22/soup-roulette/

In case you are wondering what inspired me this morning…. Hey where are you going?

Okay , he is great and has some really great recipes and some great guest bloggers on his site too.  I have even guest blogged there before.  Hurry back as I am about to give you the lowdown on my recipe.

Thanks for coming back, phew…was worried there for a second.

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Since my allergies are so bad to corn, I use all natural ingredients and fresh ingredients as much as possible in our foods so that I am not running for my allergy medication or even worse, my epi pen.

 

I started my soup with a few simple ingredients that I just happen to have in stock.

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A medium onion

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Some potatoes either red or yellow

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Shrimp (Take the tails off)

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Daisy Brand Sour Cream

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Fresh Baby Carrots

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Fresh Celery

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Fresh Sliced Mushrooms

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Old Bay Seasoning

milk

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Paprika (I happen to use the tube however this is fine)

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You can’t beat fresh baby spinach

(Had already thrown bag out when I realized I had not taken a picture sorry)

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Swanson does make it better for certain with their chicken broth

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My Vidalia Chopper is priceless in my kitchen for chopping my vegetables to a perfect size for all of my creations.  It is a must have for every kitchen.  It is quick and easy and super fast cleanup too.

I throw all my ingredients in the pot suited to how much of each item that we prefer as my hubby likes a lot more potato and more shrimp than the average person.  A full bag of spinach and easy on the mushroom, carrots and celery yet enough for flavor.  One to two containers of the sour cream depending on your taste and since my hubby does not like a thick soup I do not add a thickener and do add milk here…by now I am sure you know what milk looks like.  So I did not take a picture of our milk container.  Here would be a great spot to explain the thicker that I do use…I either normally use rice starch or potato starch and just a few teaspoons will do you.

Simmer slowly and enjoy the aroma till the veggies are soft.

Voila… serve in a bowl or to be creative in a bowl of carved bread.

Eat Healthy and enjoy,

Tammye Honey

Related articles

Crabmeat Bisque Made Easy of course…


Old Bay Seasoning

Old Bay Seasoning (Photo credit: Wikipedia)

When I make a recipe I always try to make it as simple as I can with as few steps as possible.

Since I have to share it on YouTube so that a few of my friends in Upstate New York who used to be non-cooks can continue their cooking lessons and impress their new hubby’s with their great cooking it makes it necessary to add the listed recipe and video.

I try to either use ingredients that you normally have on hand or offer items that can be traded out for a substitute and will suggest on the spot what you can do.

I can totally see them panicking when they are making it that they do not have heavy cream or something in the list of ingredients and my phone is ringing lol…

So here we go world… 🙂

Crab Meat Bisque

4  (More lol) Servings

Crab Meat Bisque

3 tbsp butter (margarine)

4tbsp rice flour (reg flour is fine)

1/4 tsp Kosher salt (To taste)

1/2 cup diced celery

1/4 cup minced onion

1/8 tsp white pepper

1/4 tsp thyme

1/4 tsp Old Bay Seasoning

1/2 tsp paprika (I am fortunate to have paprika paste from Hungary)

1 cup seafood stock (Chicken or Vegetable is fine) (I used Chicken and 1 box or 32 oz)

1/2 cup milk (I omitted)

1/2 cup half & half (I used 1 pint)

1 1/2 cup heavy cream (I used 1 pint)

2 cups real crab meat (Imitation really is different taste and mushier) (Shrimp or Lobster could be substituted)

(As an option potatoes could be added)

Melt butter in a sprayed pot over medium heat.  Stir in the onion, celery and spices, to saute the veggies but not brown.  Slowly add flour stirring to make sure lumps do not form.  Gradually add stock then other liquids.  Reduce heat to simmer and cook for about 15 minutes to allow to thicken.  Add crab meat and simmer for about 5 additional minutes prior to serving.  Serve hot.

This recipe is for 4 servings so just double if you have a larger family… I made larger with intention of freezing half then had company lol…

I would have added red or butter potatoes diced if I had not been serving the Spinach Basil Pasta Salad with this dish.

Hope you enjoy and please feel free to view the video if necessary so you can start and stop at any time as you feel necessary.  Leave a comment after you make for any changes you would make to the recipe please.

PS watch the lid as my hubby came in and turned stove up a bit to make it cook a little faster and placed lid down so that it was not partially ajar.  Luckily I heard it click and went out to correct it.  He had tasted it early and was suddenly anxious to eat…had I known that I would have steamed the carrots prior to adding we usually do not eat for another few hours from now lol…thought it would be fine…now I have to watch to be sure it does not scorch… 🙂

He is supposed to be working lol

Thank you as always for viewing and commenting…

Here is the video location in a pop out window so it does not interfere with the recipe for you

http://www.youtube.com/watch?v=FHVH3ZVBXFo

Also check out my new friend’s recipe from here on Word Press Pimlco for another variation on this great recipe…follow their kitchen also…

http://astrochef.wordpress.com/2012/06/06/potted-crab-our-best-ever/

***** I find myself now having to make this for hubby every week and his birthday dinner this was also requested as his meal of choice this year…

Tammye Honey