Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Makes about 3 cups.

Don't you love it when you make a recipe like this with a dish in mind to put it in, and then, upon completion, you find that it's a perfect fit?  It's the little things in life that excite me. 
And this dip should excite you.  It's a classic favorite.
Source: Closet Cooking

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Fish Dip Face-Off

Fish Dip Face-Off

Makes about 2 cups total, 1 cup of each dip.

In the little seaside town of Stuart, Florida, the Mister's family has been vacationing for years.  And while there, they always have to have Mrs. Peters' Smoked Fish Dip.  They love it, and I was recently introduced to it myself when we went there last spring.. its great.  In an attempt to recreate it myself, I made two fish dips for the family to judge.  Dip #2 was supposed to be the most like Mrs. Peters' (based on the ingredients listed on her website), but Dip #1 was the winner in terms of taste!

Start with:
10 oz. smoked mackerel (plain or peppered)
6 oz. smoked halibut

Dip #1 additions:
4 oz. cream cheese, softened
Juice from 1/2 lemon
1/8 c. mayo
4 T. minced onion
Garlic salt, to taste

Dip #2 additions:
1/2-3/4 c. mayo (you make the call)
Juice from 1/2 lemon
2 T. white vinegar
Garlic salt, to taste

Crumble smoked fish in a large bowl and divide equal portions into two bowls.

To bowl #1, add ingredients listed under Dip #1.

To bowl #2, add ingredients listed under Dip #2.

Stir both dips well.  Serve with crackers.  Store leftovers in refrigerator.

A Recipe Revisited: Caramel Apple Dip

Caramel Apple Dip

This dip is so easy and always enjoyed at fall functions, so I had to post it again after it's first time in 2009.  It's a great way to get kids to eat a "healthy snack" and can be served as an after-school snack, with lunch, or at your next get-together with friends.

Makes about 2 cups.

1 (8-oz.) block cream cheese, softened
1 c. brown sugar
1 t. vanilla extract

Combine all three ingredients and mix well.  If you have time, let the flavors "mature" in the fridge for a few hours or overnight.  Serve with apple slices.

Taco Dip

Taco Dip

Serves 4-6.

I can't believe I've never posted this on my blog before, given how frequently it's made in my house and among my circle of friends.  Not that it's anything fancy or new-and-improved, and most of you have probably had it and/or made it.  But it's a party classic and, simple may it be, people devour it.  Make a double batch for your new party.  Heck, make TWO double batches.  It'll get eaten.
Source: not sure where I found it first, but it's Sarah that's best known for making it   :)

1 (8-oz.) block cream cheese, softened
1 can no-bean chili
Shredded cheddar cheese

Preheat oven to 350 degrees.
Spread cream cheese in the bottom of a pie plate or other baking dish.  Top with chili and then with shredded cheddar cheese. 
Bake for 20-25 minutes, until cheese is melted and bubbly and dip is heated through.

My three brothers and The Mr. showing their approval of Taco Dip.  (This photo is from the summer of 2007 -- boy does time fly!)

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

Guacamole - for a crowd!

Guacamole - for a crowd!

This guacamole typically gets rave reviews.  Bring it to you next summer gathering!

5 avocados
2 cloves garlic, mashed or diced as small as possible
1/2 red onion, diced
1/2 c. chopped fresh cilantro
3 limes, juiced
2 t. salt

Slice avocados in half; remove pits and scoop avocado flesh into a large bowl. Add garlic, red onion, cilantro, juice from limes, and salt. Mash until well combined. Add additional ingredients to taste.

A Note From The Little Lady: Optional guacamole add-ins include corn, freshly chopped tomato, black beans

Pimento Cheese Spread

Pimento Cheese Spread

Makes 1-1/2 cups.

This was a great dip... and so easy to throw together! Add it to a meat and cheese tray and your friends and family will be even more impressed.

Slightly adapted from: Martha Stewart Living cookbook

1 (8-oz.) block cream cheese, softened

2 oz. grated cheddar cheese (3/4 cup)

1 (2-oz.) jar pimentos

1/8 t. Tabasco sauce

Coarse salt and freshly ground black pepper

Crackers, for serving

Combine all ingredients (except crackers) and mix until well-combined. Transfer to a serving bowl; cover and refrigerate until ready to serve.

Spunky Spinach Dip

Spunky Spinach Dip

Now I know what the "spunky" means... the salsa gives it quite a kick!

Source: Gooseberry Patch cookbook

2 c. salsa

2 c. shredded cheddar cheese

8-oz. cream cheese, softened

10 oz. frozen chopped spinach, thawed and squeezed of excess liquid

Preheat oven to 350 degrees.

Mix ingredients together and place in a baking dish. Bake, covered, for 25-30 minutes.

Serve with tortilla chips or your favorite dipper.

A Note From The Little Lady: I halved the recipe, so keep that in mind when checking out my pictures.

Reuben Dip in a Bread Bowl

Reuben Dip in a Bread Bowl

Yum, yum, yum! A definite crowd pleaser! Serve this at your next get-together and don't worry about whether or not people will like it.
Adapted from: Ace Cooks, Bakers, and Miracle Makers cookbook

1 round bread loaf, either rye or basic Italian
1 c. mayonnaise

8 oz. cream cheese

6 oz. sour cream

2 pkgs. Buddig corn beef, sliced thin

6 oz. grated Swiss cheese

Preheat oven to 350 degrees.

Cut out top of bread and hollow out to create a bowl. Reserve removed bread for serving.

Mix all remaining ingredients in a large bowl. Transfer to bread bowl and wrap bread in foil, leaving dip exposed.

Bake for 1 hour; serve with bread pieces.

Roasted Red Pepper Dip

Roasted Red Pepper Dip

The picture above shows the recipe cut in half. A full recipe would fit perfectly in an 8x8 baking dish, or something comparable in size.

This is very similar in consistency to a baked artichoke dip. It's delicious and great for entertaining since it can easier be made ahead of time.

Source: AllRecipes.com

1 (7 oz.) jar roasted red peppers, drained and diced

3/4 lb. shredded Monterey Jack cheese

1 (8 oz.) pkg. cream cheese, softened

1 c. mayonnaise

1 T. minced onion

1 clove garlic, minced

2 T. prepared Djion mustard

Preheat oven to 350 degrees.

Combine all ingredients in a bowl; transfer to baking dish.

Bake for 20-30 minutes, or until lightly browned and bubbly. Serve warm with tortilla chips, pita wedges, or crackers.

Baked Cheese Spread

Baked Cheese Spread

Yields 3 cups.

An easy appetizer to whip up when time is limited. It's just as decadent and tasty as something you might spend more time on.

1 c. mayonnaise

1 c. grated Colby cheese

1 c. chopped onion

Dash of Tabasco sauce

Dash of Worcestershire sauce

Preheat oven to 350 degrees.

Mix all ingredients together. Spread into a pie plate.

Bake until golden brown on top, about 30 minutes. Serve with crackers.

Spinach Dip in Pumpernickel

Spinach Dip in a Pumpernickel Bread Bowl

This dip is addicting. I love it. It's easy to prepare and, with the addition of a pumpernickel bread bowl, it completes Knorr's recipe in a way that offers a great presentation.

Source: Knorr Vegetable recipe mix packet

1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry

1 (16-oz.) container sour cream

1 c. mayonnaise

1 pkg. Knorr's Vegetable recipe mix

1 (8-oz.) can water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Round pumpernickel bread loaf

Combine all ingredients, except pumpernickel bread, and chill about 2 hours.

Hollow out pumpernickel bread to form a bowl. Fill bowl with dip. Serve with chunks of bread that have been removed from the center.

From-the-Pantry Mexican Dip

From-the-Pantry Mexican Dip

This dip is made with ingredients that are typically staples around my house. It was quick to throw together, easy to serve, and went over well with guests.

1 block cream cheese, softened

1 small can corn, drained

1 small can diced green chiles, drained

1 c. salsa

1 c. shredded cheddar cheese

1/4 c. diced green onions

Preheat oven to 350 degrees.

Spread cream cheese in the bottom of a pie plate.

Top with corn, green chiles, salsa, cheese, and green onions, in that order.

Cover with foil and bake for approximately 30 minutes, removing foil for last 10.

Serve with tortilla chips. And margaritas. :)

Cheese Dip Baked in a Bread Bowl

Cheese Dip Baked in a Bread Bowl

This is a personal favorite and a definite party pleaser. Everywhere I've taken it, it's been devoured, and the few times it hasn't been eaten 100% (keep in mind that it makes a big batch!), it reheats well the next day. It's good with the bread cubes, tortilla chips, Triscuits, or really anything you feel like dipping into it. :) And just like a bread bowl you'd get filled with soup, the bowl itself is equally tasty.

1 large sourdough bread round

2 c. mayonnaise

2 c. (16 oz.) shredded cheddar cheese

1 c. (8 oz.) shredded mozzarella cheese

5 green onions, chopped

5 strips bacon, cooked and crumbled

Preheat oven to 350 degrees.

Hollow out the sourdough bread to form a bowl. Cube and save the bread you've removed for serving purposes.

In a large bowl, combine mayo, cheddar cheese, mozzarella cheese, green onions, and bacon. Mix well.

Fill bread bowl with the cheese mixture, and wrap bread with foil, leaving the dip exposed (this will preven the bread bowl from burning or getting too crispy).

Bake for 45-60 minutes, or until dip is heated through, bubbling, and slightly golden on top.

Remove foil from bread, and serve with bread cubes and chips.

A Note From The LL: If you want to make this ahead of time, wait to fill bread bowl until shortly before baking. An hour or two in the bowl won't hurt anything, but much longer and you'll risk the bowl getting soggy.

Yes, those are the remains... with bite marks.

Caramel Apple Dip

Caramel Apple Dip

Makes about 2 cups.

This is a great recipe for fall -- parties, tailgates, after-school snacks, or weekend cabin getaways.

(1) 8-oz. block cream cheese, softened

1 c. brown sugar

1 t. vanilla

Mix all three ingredients until smooth and well-combined. Serve with apple slices.

Baked Artichoke Dip

Baked Artichoke Dip

Artichoke Dip is a classic. For years, I've made the simple mayo-parm-artichoke combo - quick, easy, and a guaranteed party pleaser. Since I was looking for a twist on the classic, while keeping the same appeal, I made a few changes, added a few flavor kicks, and threw it in the oven. It was a hit and definitely a nice option for when you want something a little different. Don't get me wrong, though, the classic 3 ingredient dip still holds its place in this world.

1 can quartered artichoke hearts, drained and chopped

1 California green chile (a.k.a. Anaheim chile, Long Green Pepper, or Chile Verde), seeded and chopped

1/2 c. sour cream

1/2 c. mayonnaise

1/2 c. shredded cheddar cheese

1/2 c. shredded parmesan cheese

dash hot sauce

Preheat oven to 350 degrees.

Mix all ingredients, spread in a pie dish (or any other baking dish of your choice), and bake for 30 minutes.

A Note From The LL: This pretty little pepper found it's way into the dip when I was browsing produce at the local farmer's market. I wasn't really sure what its official name was when I bought it, but I assumed it wouldn't be terribly hot, and its little size made it perfect for the dip.

Buffalo Chicken Dip

Buffalo Chicken Dip

I got this recipe from my mom. For whatever reason, I think this buffalo chicken dip blows others I have tried out of the water. The Mr. likes it so much that he says he'd put in on a bun and eat it as a sandwich! Unfortunately for him, there's never any leftover...

2 chicken breasts, cooked and shredded

1/2 c. cheddar cheese

(1) 8-oz. block of cream cheese, softened

6 oz. Frank's Red Hot sauce (either regular or "Wings" version works well)

1/2 c. Ranch dressing

Preheat oven to 350 degrees. Mix ingredients and place in baking dish. Refrigerate 1-2 hours and then cook for 30-35 minutes. If unable to refrigerate, cook for 20-25 minutes. Serve with Tostitos Scoops.

A Note From The LL: In a hurry? Save yourself some time by buying fully-cooked refrigerated chicken strips from the deli area. One box of chicken strips, chopped into fine pieces, can easily substitute the two chicken breasts above.

BLT Dip

BLT Dip

Makes ~2 cups.

This recipe is adapted from the first cookbook I ever received, Ohio P.E.O. Cooks II, given to me by my grandmother. I added the chopped green onion and substituted cooked and crumbled bacon for the recommended bottle of Bac-Os.

1 c. sour cream
1 c. mayonnaise
5 big strips of bacon, cooked and crumbled
1 tomato, diced (I prefer vine-ripened)
1/2 c. chopped green onion

Mix everything together in a bowl. Serve chilled with buttery Town House crackers, or something similar.

Beer Dip

Beer Dip

Makes ~2 cups.

This recipe takes me back to college -- it was a sorority staple! First introduced to me by my Kappa Kappa Gamma sisters, it's quick, it's easy, it's addicting, and it has BEER in it, which makes it the obvious college munchie.

2 (8-oz.) blocks of cream cheese, softened

1 packet Ranch dressing or dip mix

1.5-2 c. shredded cheddar cheese (your preference)

~2 oz. beer

Mix all ingredients in a bowl until smooth. If you can, make this ahead of time and let it sit in the refrigerate for a few hours (even overnight if you want) to allow flavors to blend. Serve with mini pretzels.

A Note from The LL: I have used different beers in this dip, all with great success. For your first time making it, I'd recommend a fairly bland beer, such as Bud Light. Feel free to experiment after that. The most flavorful beer I've used was probably Great Lakes Glockenspiel Weizenbock, and although I was at first afraid that it might be a little TOO flavorful, it actually turned out to be a big hit!