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!

1. CRAB DIP

Creamy Crab Dip

Dishing 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

Shauna 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

MEH

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

Real 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

eyemagination.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!

alicia 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!

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.

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.

 

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.

 

A medium onion

Some potatoes either red or yellow

Shrimp (Take the tails off)

Daisy Brand Sour Cream

Fresh Baby Carrots

Fresh Celery

Fresh Sliced Mushrooms

Old Bay Seasoning

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

You can’t beat fresh baby spinach

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

Swanson does make it better for certain with their chicken broth

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

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• Shrimp Bisque (alittlesauteed.com)

Easy Spinach Lasagna Recipe

Difficulty: Easy | Total Time: 1 hr 40 mins | Makes: 8 to 12 servings

Making a proper lasagna is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version we’ve skipped the béchamel sauce found in traditional lasagnas to make the dish fast and easy to assemble. Combine frozen spinach, Parmesan cheese, ricotta cheese, and an egg for the filling and layer it with sauce, noodles, and mozzarella cheese. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal.

This recipe was featured as part of our lasagna recipe slideshow.

INGREDIENTS

• 1 (15- to 16-ounce) container whole-milk ricotta cheese
• 2 (10-ounce) boxes frozen spinach, thawed and excess liquid squeezed out
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 2 medium garlic cloves, minced
• 1 large egg, lightly beaten
• Kosher salt
• Freshly ground black pepper
• 2 (14.5-ounce) cans tomato sauce or jarred marinara sauce
• 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
• 1 pound whole-milk mozzarella cheese, sliced 1/4 inch thick
• Vegetable or olive oil

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place the ricotta, spinach, half of the Parmesan, the garlic, and the egg in a large bowl and season with salt and pepper. Mix until combined.
3. Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
4. Construct the lasagna by layering 3 of the noodles over the sauce. Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish. Using a small spoon, dollop a third of the ricotta mixture (about 1 cup) evenly over the sauce and flatten the dollops with the back of the spoon (the ricotta mixture will spread out more when it heats up). Evenly lay a quarter of the mozzarella slices over the ricotta.
5. Make 2 more layers of noodles, sauce, ricotta mixture, and mozzarella. Top with the remaining noodles, sauce, and mozzarella. Evenly sprinkle with the remaining Parmesan. Coat 1 side of a large piece of aluminum foil with vegetable or olive oil and cover the dish tightly with the foil, oil-side down.
6. Bake until the sauce is starting to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 15 minutes before slicing.

Another recipe for Spinach oh yeah…even though I read last night that too much cooked spinach is not good for you I am still craving it…lol…it is my favorite veggie

http://www.chow.com/recipes/30277-easy-spinach-lasagna

So love this website…

 

Spinach Pesto With Barilla Tortelloni Ricotta & Spinach Dinner For Two

This Barilla Brand Tortelloni Ricotta & Spinach with the added Spinach Pesto Sauce is just out of this world in flavor.

Basic Spinach Pesto Sauce Recipe

3 tbsp. garlic minced in oil

1/4 cup walnuts

1 tsp crushed basil

1/2 tsp salt

1/2 tsp white pepper

chop together

add fresh spinach or 1 pkg of thawed and drained chopped spinach

chop together

Slowly simmer in small pan slightly covered

I add just a small amount of butter for flavor

stir and check often to make sure it is not sticking while cooking your pasta

drain pasta and add pesto to your pasta back into the pasta pan and toss

For this dish I used the entire package of baby spinach…

It was so good I went back for seconds and I normally can hold back and resist seconds…

Happy Cooking…just had to share the update…

Related articles

• Bowties and Shrimp in Spinach Pesto made easy (tammyehoney.wordpress.com)

Quick Meal for one…

Hubby of course wants his soup again…I needed something a little different yet healthy so I went for the griddle that was on the stove and added two pieces of tilapia…

I then threw some fresh spinach atop of each then some season all and garlic powder of course…

Covered and allowed to steam

Setting the thermostat to low so I could do other things….

then turned fish once and recovered…

placed one in plate then added….

You got it whipped cream cheese from Philadelphia Brand and it is soooo goood….

Adding second piece of Tilapia and spinach over while still hot….

then dig in…

Dinner in less than 20 minutes….and is actually healthy for you…

Tammye Honey

Chicken Thighs with Spinach in White Wine

This is what I ended up making in exchange for what I started out with thanks to a few reblog ideas …

Yes I showed you the end before the beginning lol…

I also did make the bowties and cherry tomatoes in olive oil and chicken broth with a few spices and garlic then a bit of sprinkled cheese on top as garnish…

Now to begin:

Cherry Tomatoes

I walk outside and pick mine…

I did add a few other tomatoes from our other flower pots only because they were ready

As you can tell the weather here has done a number on this poor baby but it is still bearing…

Italian Parsley a few pinches in the chicken…

Italian Basil just a hint with the bowties and cherry tomatoes…

I use a smaller jar near cooking area and just transfer when empty… this went into both pans to start

So did this and yes I am lazy…This is actually more economical…

I added the chicken thighs that were boneless and I had tried to cut a pocket they are just too small…

Added my bag of spinach

Added just enough chicken broth to start a nice steam and covered partially to allow spinach to steam over the chicken thighs…

Added just a hint of white wine after the spinach was steamed to keep the chicken from drying …I go by smell…then added a bit more of chicken broth to mixture about a total of 1/4 box.

1/4 of box was added to the cherry tomatoes in the pot beside the frying pan

Sprinkled in the bowties to accommodate the amount of tomatoes and readjusted the liquid with tomato bisque soup since I did not have tomato paste.

Then stirred and partially covered allowing both dishes to just simmer till we were ready to eat.

Sprinkle cheese is optional…

And Again here it is…..Voila!!!! Sooooo Tasty…. Sooooo Stuffed….

Enjoy…

Tammye Honey

Thinking Of Dinner Part II

Thinking Of Dinner Part II  Might be adding this to dinner. I am going to try with Chicken Thighs…

maggiesonebuttkitchen

Florentine Chicken Breasts with Mustard Sauce

Chicken:

4 whole, skinless, boneless chicken breasts

1/2 lb. ricotta cheese

1/2 lb. fresh baby spinach

1/2 cup broccoli florets

salt and pepper; to taste

pinch of  dried thyme

pinch of dried tarragon

Mustard Sauce:

Dripping from the roasting pan

1/4 cup white wine

2 cups heavy cream

1-2 tablespoons Dijon Mustard

Preheat oven to 350 degrees.

Split the chicken breasts in the middle creating a pouch but not cutting all the way through; set aside.

In a bowl of a food processor fitted with a metal blade, add the spinach, broccoli, ricotta cheese and seasonings. Pulse until combined. Stuff each breast with the filling and place in a roasting pan. Bake for 1 hour. Remove cooked breasts from pan and place a baking sheet ; cover with foil. Meanwhile make the sauce.

Place the roasting pan on top of stove. Add the wine …

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Tomorrow Night’s Dinner

Tomorrow nights dinner with my flower pot cherry tomatoes…

My recipe is here https://tammyehoney.wordpress.com/2012/06/21/chicken-thighs-with-spinach-in-white-wine

Related articles

• Chicken Thighs with Spinach in White Wine (tammyehoney.wordpress.com)
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What's 4 Dinner Solutions

This is a most excellent way to use up those proliferating cherry tomatoes.  I cooked these down in some olive oil with minced garlic, a chopped Vidalia onion, and plenty of fresh basil.  Bowties work fine – any pasta will do.  So easy to make:  Halve the tomatoes and chop the onion, pour a fair measure of olive oil into a big skillet and warm it up.  Toss the veggies in and cook them down, adding some tomato paste towards the end.  If the sauce is too thick just ladle some water from the pasta you have a-boil.  I add thin sliced fresh basil as it cooks and save some for garnish at the table.  Use lots!  Dump your drained pasta into the sauce and stir to combine, plate and serve immediately.  I grated some Asiago cheese on the pasta tonight.  Mmm… cheese!

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