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Topic: post a yummy dip recipe!  (Read 1121 times)
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« on: January 15, 2008 01:52:24 PM »

Here's a great dip I like to make in a pinch.  It sounds strange but believe me, it's fantastic!  Kind of 70's ish.  Just mix together all the ingredients.  I didn't put exact amounts, because I always just mix it as I go.  Serve with wheat thins.  MMMMMMMmmmmm!

Cream cheese (I like the whipped kind, temptee brand)
crushed pineapple canned
chopped walnuts
finely sliced scallions (green onions)

optional: finely chopped fresh jalapeno (not canned)

« Reply #1 on: January 15, 2008 03:12:40 PM »

That sounds good.
Here is one with a couple verations:
Drain 1 conatiner sour ceam (the large 16oz ? i think) through cheese cloth in a sive for abt 15- 20 mins,
mix in a couple tablespoons of mayo or miricle whip
now add the following:
 3 tablspoons fresh grated parm cheese & 1 envelope good seasons italian dressing mix
4 teaspoons dried dill & 1 teaspoon garlic salt
a handfull or fresh chopped green herbs & 1/2 teaspoon seaned salt
1 tablespoon lemon pepper & 1 teaspoons garlic powder.

I really love dip!!

A sweet dip
Drain yogurt in a sive & add a couple spoons of sourcream. mix with powdered sugar to taste & any flavor of koolaid mix. (no suagr added, 1/2 an envelope).

add 2 or 3 tablspoons jelly

or honey & lemonaide powedered mix.

really good with saltines, graham crakers & granny smith apple slices.

or mix equal part flavored yogurt & sour cream.

« Reply #2 on: January 17, 2008 02:59:25 AM »

Ok, here is my spinach artichoke dip, and I swear I was making it before it showed up in every restaurant in town, lol, I also do not really measure, just put how much you like in it, I do however start with:
one regular tub of cream cheese (2 if you want a lot)
marinated artichoke hearts
fresh spinach
garlic cloves (or garlic powder, but don't use garlic salt, too salty eew)
parsley flakes
some grated parmesan or ramano (whatever hard flavorful cheese ya like)
and feta cheese (I like to use the kind with tomato and herbs in it)

To soften the spinach a bit, cook it in a pan on the stove with a little bit of the oil from the artichoke hearts
chop the artichoke hearts
put paprika in the dip, and sprinkle on top when finished
chop the garlic, add liberally!
put that feta all up in there
I usually only use the parmesan on the top if I am going to bake it, so it gets a nice crust on top, mmmmmmm.  I like it cold too though, I hope that if you make it, you like it, and I enjoy much more than the stuff in the restaurants
« Last Edit: January 17, 2008 03:00:20 AM by ilovepaint » THIS ROCKS   Logged

Now what do I want to make next?
« Reply #3 on: January 17, 2008 02:10:59 PM »

mmm those all sound yummy- here's my favorite salsa alternative:

black olive dip
3 cans black olives
1 can diced chiles
1 medium onion
1 large tomato
salt + pepper to taste (the olives should make it salty enough though)

put it all in your food processor and blend until it's about the consistancy of a tapenade (sp?)

serve with tortilla chips
« Reply #4 on: January 17, 2008 06:15:17 PM »

Just made this today!

It's a remake of Yumm! sauce from Cafe Yumm in Eugene, OR. I modified the recipe from the following Web site:

You can use this as a dip or sauce. The restaurant puts this sauce on Yumm! bowls, which are basically rice and beans (and sometimes vegetables) plus this sauce (and salsa). It's great, and I was glad to find this recipe, because the sauce from the restaurant is not readily available outside of Oregon.

1/3 cup canola oil
1/2 cup almonds
1/3 cup brewers/nutritional yeast (I use Lewis Labs)
1/3 cup garbanzo beans - rinsed and drained
1/2 cup silken tofu
1/2 cup water
Juice of 1 lemon
2 garlic cloves
1/2 tsp salt
1 tsp curry powder
4-5 fresh basil leaves (or a small amount of dried basil)

Blend everything in a  blender or food processor until smooth. The result is a sort of hummus-y dip with a really addictive flavor.

Note: The original recipe on the Web used 1/2 c. oil, but I reduced that to 1/3 c.
« Reply #5 on: February 10, 2008 07:35:39 PM »

Zorba's Layered Veggie Dip

I just got this recipe from care2.com and it sounds sooooo good!  Check out the other recipes under their "Green Living" tab. They have a lot of vegetarian and vegan recipes. This one isn't vegan, of course, but you could maybe use soy yogurt and leave out the feta?  Maybe add some black olives too.

1 1/2 cups Greek yogurt (see below to make your own)
2 tablespoons fresh snipped chives
1 cup hummus (store-bought, or make your own )
1 cucumber, peeled, seeded, and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano, for garnish

1. Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.

2. Spread the hummus evenly over the yogurt. Sprinkle with cucumber, then with tomatoes, olives, feta, and green onions. Sprinkle top with oregano.

3. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant.

Serves 4 to 6.

To Make Greek-Style Yogurt

Place the contents of a large container of plain yogurt in a colander or strainer lined with cheesecloth. Allow to drain for an hour. The thickened yogurt remaining in the colander is Greek-style yogurt!
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