What is the best dip you ever had and the recipe?

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I am having a party and want to make a couple of really delicious dips that will be universally loved by everyone.  I wouldn't mind a couple of kid friendly ones too.  I want the kids of recipes where everyone is clamoring to get to it and its so good that there is not a drop left.  Got any recipes like that?

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I'm asked for this recipe pretty much every time it's served. Saute 3 Vidalia onions, coarsely chopped, in 2 TBSP butter/margarine. Mix: 8oz. of grated sharp cheddar cheese 1 cup mayo 1 minced clove garlic 1/2 tsp. hot sauce Stir in onions. Bake in b uttered baking dish at 375 for 25 minutes. Good with any type of cracker, bread, some even like it with veggies.

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maybe not the best dip i ever had, but easy and good 1/4 cup mayo 1/4 cup sour cream 1 tablespoon lemon juice 1 tablespoon curry powder (adjust to your taste)

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If you have access to Cincy chili (skyline in cans or frozen) at your grocery store - you shoud if you have Krogers and might if you have other stores - it's fabulous baked with cheese and cream cheese. Truly. One of those embarrassing non-recipes that people always ask for and you're embarrassed to tell them. Somewhere I have a good artichoke dip and White Bean too if they sound good (and they are "real" recipes). Oh and other foodies I know have mentioned that buffalo chicken one too. Have never made it but heard it's great.

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Childhood favorite - shrimp dip. Two jars (the kind you later use as OJ glasses) of frozen shrimp cocktail, sour cream and mayo - all in the blender to smooth. Now that I'm older I add extra horseradish or wasabi or chipotles etc - but the basic dip is great without tweaking. Use ridged potato chips - don't know why but they work best.

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I make a hot spinach & artichoke dip: 1 small package chopped frozen spinach (sqeeze until dry), 1 large jar drained marinated artichoke hearts (chopped), 1 clove minced garlic, parmesan, sour cream and mayo (1/2 cup each I think). Bake at 375 for about 30 minutes until brown on top.

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Tria's white bean dip is really great. It requires smoked cayenne, so I've had to modify things a little, and I never got a recipe so much as a list of ingredients, so this is my take on it. 2 cans of white beans garlic smoked paprika olive oil boucheron (approx 1/4 to 1/3 lbs) salt Puree beans, water, about 1/4 to 1/2 cups of light [flavour] olive oil, 2 medium cloves of garlic, 1 to 2 teaspoon of smoked paprika and half the cheese into a medium paste, adjusting the water as necessary to make the dip the right consistency - use less olive oil if you want something less rich and/or you happen to only have extra virgin olive oil; add more or less of the paprika depending on how spicy you like things. Taste and see if you like the salt level and add more if needed. Dump everything into an oven safe dish; top with a sprinkling of smoke paprika, very thin slices of the boucheron then another sprinkling the paprika; toss everything into a 400 F oven until hot and bubbly (usually no more than 20 minutes). Great for the winter blues. :)

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A new fave of ours this summer... a lovely pale pink color, simple, summery, delicious! (And people won't believe what it is made of...!) Creamy Radish Dip 8 oz. cream cheese, softened 2 cups coarsely chopped radishes 2 cloves garlic Salt to taste Pulse in food processor until until radishes are finely chopped. (This dip will exude some liquid if it sit in the fridge a day or two - just pour off and restir.)

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Green Goddess makes a great dressing as well as veg dip. Blend: alot of parsley, chives, scallions add: italian dressing and sour cream Its refreshing and not heavy. Also, Add Lemon and Honey to plain yogurt for a basic but delicious fruit dip

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This gets rave reviews every time I make it - even from folks who "hate" nutritious food and those who dislike feta cheese - I'm going to give it the acid test tomorrow when I take it to my MIL's and try it out on my nieces who don't eat anything . . . . I usually throw in a little extra garlic, but that's up to you. It's a lovely fresh, light green color. Edamame Feta Dip (adapted from the Eating Well Cookbook, I think) 2c. frozen shelled edamame 3 cloves garlic, peeled 1/2c. crumbled feta cheese 2 1/2T. lemon juice 2T. extra virgin olive oil 1/4t. salt or to taste 1/4t. fresh ground pepper Add edamame and garlic to a large pan of boiling water and return to a boil. Reduce heat. Simmer until tender. Drain and reserve 1/2c. cooking liquid. Blend up edamame, garlic, 1/4c. cooking liquid, feta, lemon juice, oil, S & P in a food processor until completely smooth. Transfer to bowl and let stand 30 min. at room temp. to allow flavors to blend. Thin with additional cooking liquid to desired consistency, if necessary. Serve at room temp. Yields somewhere around 2 cups. I serve this with plain salted pita chips and/or rice crackers.

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There are two dips in my family that are always eaten until the dish is completely clean. First is shrimp dip (I see a similar idea mentioned already). 1/2 lb. cooked minced shrimp 8 oz. softened cream cheese 1/2 cup cocktail sauce (or mix ketchup and horseradish to taste) optional -- dashes of worcestershire, hot sauce, Old Bay Seasoning All you have to do is blend. Couldn't be easier and it is ALWAYS the hit of the party. Recipe #2 -- Hot Crab Spread 1 lb. good crab meat, picked over for shells 8 oz. very soft cream cheese 3 TBL mayonaise 1 TBL lemon juice 3/4 cup shredded cheddar sprinkling of cayenne or Old Bay Seasoning Gently mix all this together, place into a wide casserole dish. Top with an additional cup of shredded cheddar cheese. Bake at 350F for about 25 minutes or until bubbly. This is SO good!

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Try this...My own "Hot artichoke, seafood, and cheese dip"- gets raves everytime... 2 cans water packed artichokes,( drain well and squeeze out moisture between paper towels) 1 to 1/2 cups Monterey Jack Cheese 1 cup shredded fresh Parmesan Cheese 1-8oz. pkg of cream cheese, room temp 1 to 1 1/2 cups mayonaisse 2 cloves garlic, crushed and minced 1/2 cup chopped chives or green onions 1/2 cup chopped roasted red pepper 1/2 cup chopped sun dried tomatoes (pat dry first to remove oil marinade) 1-6oz can each, crab and shrimp, drained, (could use fresh) Juice from 1/2 lemon 1 small jar pimentos, drained Pepper and Tabasco sauce to tasted Chop artichokes or tear into pieces and add all the other ingredients. Put in a 2 quart casserole and bake in a 350-375 degree oven for about 20 minutes or until it is bubbly. Broil for a minute or so to lightly brown the top of the dish. Serve with crostini...Enjoy!

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I recently made Giada's White Bean Dip with pita chips for a family party and it was a huge it. The recipe is available on the food network website. I doubled the recipe though and was glad I did.

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my grandma's chip dip was always the best with ruffles. She mixed Cream Cheese Ketchup Celery Mayo and Garlic Salt until it was just a perfect salmon colored pink. It is AMAZING

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As someone who has spent most of his life in west Texas and New Mexico, I cannot let this thread pass without mention of the canonical chile con queso of the area: 1 lb. Velveeta 1 can Ro-Tel 1 teaspoon ground cumin It is vitally important that you not try to fancy up this recipe. No fresh tomatoes and chiles. No homemade salsa. For godsakes, no cheese that you would eat by itself. Velveeta, Ro-Tel, ground cumin. That's it.

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Here is the absolute fave at our house. My son and his friends consume mass quantities. Seven Layer Dip This classic won't weigh you down like store-bought versions, which can be impossible to sink a chip through. The secret to seven penetrable layers is lightening the load with sour cream. 1/2 (1 ounce) package taco seasoning mix 1 (16 ounce) can fat-free refried beans 1 1/2 cups reduced-fat sour cream 1/2 cup (4 ounces) cream cheese, softened 1 1/2 cups salsa 1 1/2 cups prepared guacamole 1/2 small head iceberg lettuce, shredded 3 - 6 scallions, sliced 1 1/2 cups shredded sharp cheddar or Mexican-style cheese blend 1 (6 ounce) can sliced black olives, drained In a medium bowl, mix the taco seasoning mix and refried beans with 1/4 cup of sour cream. Spread the mixture in a large serving dish. Mix the remaining sour cream and cream cheese in a medium bowl. Drop mixture in dollops over the refried beans and gently smooth dollops together. Drop guacamole in dollops over the sour cream layer and gently smooth dollops together. Drain salsa in a colander. Spread a layer of drained salsa over the guacamole layer. Place a layer of lettuce and scallions over the salsa. Top with cheese and garnish with black olives. Serve with tortilla chips or Scoops.

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Baked Creamy Garlicky Artichoke (not marinated) Dip with baked Pita chips -Killer! Dog Team Tavern Dip-(smokey ground ham with cream cheese, etc. on light Rye rounds.) Cheesy Mexican Crockpot Dip withTortilla chips - Addicting Pimento Cheese - on mixed mixed crackers, pretty tasty and beautiful Braunsweger (liverwurst)Dip on black russian rye- different and garlicky Spicy Hot and Crab Dip on Sour dough rounds-too good. Olive Dip with Rosemary bread with Asiago bread-good for the Fall

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My late uncle made a dip he just called "hot dip". God I used to love it. 1 cup Mayo 8 oz Cream Cheese 1-2 Tbls Worschestire Sauce 1-3 garlic cloves Jalapenos to taste. I use 6. Put it all in a blender, blend the hell out of it. Put it in the fridge overnight. This gets hotter the longer you keep it.

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Luscious fruit dip- 1 jar of marshmallow cream, 1 container cool whip, 1package of cream cheese (mix when cream cheese is softened) 1 shot of vodka. Mexican crab spread - Bottom layer: mixture of cream cheese, sour cream and worchestershire(sp?) till smooth. Spread on a platter. Layer on top: favorite salsa, guacomole isoptional, finelu chopped scallions, finely grated good cheddar, top with best quality canned crab meat (not chunky but more flaky). Serve with tortilla chips. Bruschetta dip (more or a topping)- fresh tomatoes diced, chiffonade of fresh Italian basil, olive oil (to moisten) and salt and pepper to taste. Serve with warm pita chips that have been baked with EVOO, minced garlic and a little parmesan. Also love Giada's white bean dip.

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A dip I first tasted reluctantly because I would rather starve than eat Swiss cheese and am not crazy about mayo either-greater than the sum of its parts and completely different tasting from them, too. Always gets raves and has been mistaken for crab dip (though not by me): smallest jar (8 oz, I think) Hellman's 1 package finely shredded Swiss cheese (I use sargento's) 1 small finely minced red onion Mix together, refrigerate for awhile to allow the flavors to blend. Particularly good with Pepperidge Farm pretzel type crackers. Also get raves for my versions of: Rachel Ray's Olive Parsley Pesto Spread - use more nuts, more parsley, more lemon juice, less cheese, less oil - taste as you go http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32624,00.html?rsrc=search and her red pepper, feta, chickpea stuffing for zucchini which I use as a dip rather than a stuffing - use more or less of red peppers and feta (I have used fat free and low fat successfully) to taste http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27210,00.html?rsrc=search

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My friend gave me this recipe for a crab dip a couple of years ago... I've made it for events, and it's been a huge hit 8 oz pkg of cream cheese (softened) 1/4 c. mayo (you can use light) 1 tsp. lemon juice 1/4 c. finely chopped onion 1 can crab meat (you can find this near the tuna can section) 1/2 c. grated pamesan Blend cream chhese and mayo togethet until smooth. Stir in remaining ingredients. Spread mixture in 9 inch pie plate or corningware. Bake at 375 for 18-20 minutes until light browned and bubbly. Serve immediately. To reheat you can throw in microwave for a couple of seconds.

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This is basically from the jar of oil-packed sundried tomatoes I bought at Costco once. It's my "bring to a party" easy dip. Put the following into a food processor: a couple of blocks of cream cheese, a quarter cup (or so to taste) of sundried tomatoes--I just drain off some of the oil, fresh basil, garlic (fresh or roasted) to taste, parmesan, salt & pepper, and a handful of pine nuts. Whirl away, taste and reseason; you may need to add some olive oil if it's too stiff. Let it sit in the fridge for an hour or two to combine flavors. Serve with crackers or baguette slices. It's always been a hit.

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Here's a thread from a few months ago on people's favorite dips which has TONS of recipes: http://www.chowhound.com/topics/363084 I posted my favorite in that thread -- it's one for a fava bean dip which is out of this world.

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Skordalia 4 med potatoes peeled and boiled (Yukon Gold are really good) 6 or more cloves garlic 1/2 c olive oil 1/3 c white vinegar or lemon juice (or combo of both) Process/blend garlic and a few tbsp oil until they form a thick paste. With a mixer (not blender or food processor) beat potatoes and garlic paste, then add remaining olive oil and vinegar/lemon juice and beat until thick and smooth . Season with salt and pepper to taste. This is very garlicky but delicious with pita bread, chips, etc. Melitzanosalata is another Greek dip that is really good. I can't find my recipe right now but will repost if I do. Another really good dip is a guacamole-hummus hybrid a friend's mom calls Guacabanzo Mix together: 1 can garbanzo beans (rinsed) and pureed 2 avocados lime juice to taste chopped tomato chopped scallions chopped garlic cilantro salt and pepper to taste

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A really good one Garlic Spread Recipe 1 garlic head 1 teaspoon olive oil 1 (8 ounce) package cream cheese, softened 2 ounces goat cheese 1/4 cup freshly grated parmesan cheese salt & freshly ground black pepper 2-3 tablespoons milk chopped fresh chives or parsley (to garnish) Slice the top off the garlic bulb to reveal the cloves. Drizzle with olive oil and wrap in aluminum foil. Bake in a 400F (200C) oven for 45 minutes. Cool and remove garlic cloves from their skins by gently squeezing. Mash the garlic with a fork and combine with the remaining ingredients, mixing well and adding enough milk to achieve a spreadable consistency. Spoon into a serving bowl and sprinkle with chopped herbs. Serve with raw vegetables, crackers, or pita bread.

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I brought this Chipotle-Spinach dip (paraphrased from NY Times) to a BBQ recently, and people went crazy for it. 2 10-ounce packages frozen spinach, thawed and drained 8 ounces cream cheese, at room temp 1/2 cup mayonnaise 1/2 cup sour cream (I used lowfat yogurt successfully) 1/2 cup sliced scallions 1/3 cup chopped cilantro 1 tablespoon chopped chipotle in adobo sauce, or more to taste 1 tablespoon freshly squeezed lime juice, or to taste 3/4 teaspoon kosher salt, or to taste Freshly ground black pepper Tortilla chips, for dipping. 1. Squeeze spinach tightly in a clean dishtowel to remove excess moisture. 2. In a food processor, puree together all ingredients except spinach until smooth. Pulse in spinach until just combined. Taste and adjust seasoning, if necessary. Serve with tortilla chips. Yield: About 3 cups.

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ina garteners onion dip...WOW! just google it.

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When I was a kid, my mom used to make something called "man's favorite dip" that she got from a friend of hers. I tried to do a google search on it but the recipes that came up did not really resemble what she did, which was: 8oz cream cheese about 1 cup mayo 1packet good season italian dressing 1 chopped green pepper 1 can each of crab and shrimp (you know, those cheap cans one finds in the tuna section, iI think they have a red label) juice of a lemon Mix all ingredients together and let it sit for a few hours in the fridge. It's pretty thick so use a sturdy chip or crackers to dip. Anyway, I remember it getting devoured pretty quick whenever the folks would throw a party.

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i dont know if this would be consider a dip but i have a cheeseball that everyone request for every single week. it makes a huge portion. 2 8 oz cream cheese softened 1 packet of ranch dip or dressing 1 bag of any kind of shredded cheese (i think it is like 2 cups in a bag) crushed pecans as much as you like usually i mash up the cream cheese with a fork even more before mixing in the ranch. then i add the cheese and mix it up some more. usually have to get my hands in it since the cream cheese is still a little bit firm when i make it. then roll it in the pecans. serve with crackers. everyone loves to eat it with the rice crackers i found at the grocery store. i had a boss that was gluten intolerant and had bought them specifically for her but everyone loves them more then wheat thins. every so often when i want a little change, i put pecans in before i mix in the cheese. they like to get pecans in every bite. my favorite combination have to the be the fiesta ranch dip and mexican blend of shredded cheese i found once. but i have yet to find the fiesta ranch dip again.

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Emeril's "Hot Jalapeno Crab Dip" - may be found on the Food Network page - Very tasty, best served in a bread bowl, but the crab can get pricey. Beau Monde Dip - for chips or veggies 16 oz sour cream 1 tsp or to taste - you may like a bit more - Beau Monde (Spice Islands) seasoning mix 1 tsp (or to taste) dried dill 1 tsp dried parsley 1 tbsp minced dried onions 1/2 tsp (or to taste) white pepper 1 pkg dried chipped beef (optional) I left the proportions optional, as some people may like this dip more/less salty/peppery/dill-y etc - A great variation on onion dip!

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A good way to use up the last of the basil -- Nonfat cottage cheese -- 16 oz, drained 1 oz blue cheese 1 cup of fresh basil garlic, salt, and pepper to taste Blend in food processor until creamy. Good with crackers or veggies. I will lick the bowl when it's gone.

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The spinach dip recipe on the back of the Knorr's vegetable soup packet has always been a hit at parties I've taken it to. Shockingly simple.

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My friend's aunt created this recipe and I once won a "dip off" with it. Delicious... Pizza Dip 1 package cream cheese 8oz sour cream 1/2 cup parmesan cheese 1/4 cup diced onions oregano s & p 1/4 cup diced pepperoni 1/4 cup diced green pepper 1/2 cup tomato sauce 8oz mozzarella cheese Add the first 6 ingredients to a pie plate and mix together Top with sauce, peppers, and pepperoni Bake at 350 for 10 minutes, then top with cheese. Bake another 10 minutes until bubbly. Serve with Toll house crackers, Melba toast, or french bread slices.

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I forgot about this one for the crockpot till a friend called me for the receipe. 1 jar of tomatoe sauce (i think it's around 28oz..i like barilla w/basil) 1 lb of groud beef or italian sausage cooked and drained 2 8oz brick of cream cheese garlic as much or as little as you like..i use 2-3 cloves. Stick in crock pot on low about 1 hour before your guest arrive. I usually serve with baked thin bread slices or tortilla chips.

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Ridiculously Easy and Delicious Onion Dip: 2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt In a saute pan over medium heat, add oil, onions and salt. Cook the onions until they are caramelized, at least 20 minutes or more (but important they do not burn). Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Cover and refrigerate at least two hours. After chilling, stir, taste, and adjust seasonings prior to serving. Enjoy!

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The old standby is California Onion Dip. 1 pt Sour Cream and 1 packet dry onion soup mix. I discovered a substitute if you don't have onion soup mix. 1 pt sour cream 1 or 2 teaspoons beef soup base 1 tablespoon dried onions mix well, place in fridge for a couple of hours to allow onions to absorb moisture.

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Just made up a dip recipe today with savory success! I had a 10 oz jar of marinated asparagus tips so I blended that together with a block of cream cheese; 1/2 cup +/- of Parmesan cheese; and 2 or 3 dallops of mayo. It is fantastic.... yummm (Now if I can only find these marinated asparagus tips again....)

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I love this stuff, it gets scooped up in no time at parties...and i've made several variations of it http://www.cooksrecipes.com/appetizer/big_bowl_cheese_dip_recipe.html

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This is a nice change of pace from the cream cheese/mayo type dips, although I do love those too. TEXAS CAVIAR 1 can (15 oz.) black-eyed peas, drained 1 can (15 oz.) black beans, drained 1 can (15 oz.) whole kernel corn, drained 1 can (15 oz.) petite diced tomatoes, drained 1 can (4 oz.) diced green chilies 1 green bell pepper, chopped 1 red onion, chopped 4 cloves garlic, minced or 4 tsp. of minced garlic in the jar 2/3 c. medium Pace Picante Sauce 2 Tblsp. lime juice 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. to 1 tsp. dehydrated cilantro Salt to taste Mix all ingredients together. Cover and chill at least 2 hours or up to 24 hours. Serve cold or at room temperature with Fritos Scoops. Yields: About 5 to 6 cups

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Very simple to make, somewhat heavy dip, but great anyway: 1 brick of cream cheese 8 oz. Mont Jack cheese One 8 oz. can/homemade chili with or without beans, spicy or not spicy Heat in small crockpot on low-medium or microwave covered ( I use wax paper and hold it down with a small glass plate) 5 minutes until mostly melted. Stir til well mixed, Heat a little more until fully melted. Mix a little more. Add some jalapeno slices if desired. Double the amounts for more than 5 or 6 people. Dip with strong tortilla chips or crusty bread.

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Here's a completely idiosyncratic version of Hummus bi Tahini I got from a paperback cookbook brought back from Turkey by a Peace Corps friend. Take the proportions seriously, including the large amount of lemon juice. Guests never leave even a tiny smear in the bowl, no matter how much I make. 1 cup cooked canned chick peas with their liquid 3/4 cup tahini 3/4 cup freshly squeezed lemon juice (essential) 3 cloves garlic, mashed salt 2 tablespoons EVOO 1 teaspoon paprika 1 tablespoon ground cumin 1 tablespoon chopped parsley 1. Drain chick peas, reserving the liquid. Put the peas and about a third of the liquid in a blender or food processor and blend smooth. Add more chick pea liquid as necessary. 2. Add tahini, lemon juice, garlic, salt, cumin and 1 tablespoon oil and blend until smooth. Add the remaining chick pea liquid as necessary to keep a workable texture. 3. Put in a bowl and cover and refrigerate overnight if possible. Then top with paprika, parsley and the remaining oil. Serve with pita wedges.

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Super Easy Very Yummy Hot Cheese Dip 1 Brick Cream Cheese 1 Onion 1 tbsp butter 2 Cups Cheddar Cheese, plus more to sprinkle on top 1 Cup Hot Salsa Round Bread Saute the onion in butter. Mix it together with the rest of the ingredients in a big bowl. Heat it microwave. Scoop out the middle of bread round to make a bowl. Place hot dip in bread bowl. Sprinkle remaining cheese on top. Serve with the bread chunks you removed from the bowl. People serriously fight over this dip, especially over who gets to eat the bowl. Not a very sophisticated recipe, but crazy, crazy good.

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I had both of these recipes published in our local SPCA cookbook...they are popular and I make them regularly. Hope you like! Hummus Dip/Spread 1 can chickpeas, well drained 6 garlic cloves 2 tsps. lemon juice 1 tsp. tabasco sauce extra virgin olive oil 3 tbsps. freshly chopped parsley Place all ingredients in a blending device and slowly drizzle in olive oil until a thick paste develops. Remove from blender and mix in parsley. Serve with grilled pita bread and/or breadsticks. Ultimate "SPIN-ART" Dip 1 can (in water) artichoke hearts, diced 1 package frozen spinach, defrosted and squeezed dry 1 block light cream cheese 6 tbsps. light sour cream 6 finely diced garlic cloves 2 tbsps. freshly chopped parsley 1 tsp. seasoned salt 1/2 cup grated parmesan cheese pinch of red pepper flakes tbsps. extra virgin olive oil grated mozzerella cheese Blend everything together well, place in oven save dish, sprinkle with cheese and bake till bubbly and lightly browned on top. Serve with sliced french bread.

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Kicked Up Hummus Dip 1 (15-oz) can Chick Peas (Garbanzo Beans), drained 4 Tbsp lemon juice 2 Tbsp lime juice 2 Tbsp olive oil 2 Tbsp Tahini paste 2 cloves garlic, crushed 1 tsp sesame oil 1/2 tsp ground cumin 1/2 tsp ground coriander dash cayenne pepper salt and ground black pepper to taste Place ingredients in food processor, blend until smooth.

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This is another dip that doesnt sound good but people request every time. WHITE CORN DIP 2 blocks cream cheese 1 stick butter (blend both together) then add 1/2 jar jalapenos with juice 2 cups frozen white or shopeg corn (uncooked) 1 tsp sugar Serve with tortilla chips (...again, doesnt sound good nor healthy but you must try it)

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ONE MORE AWESOME DIP... BLT DIP 2 pkg soft cream cheese 1 cup ranch dressing 1 med tomato diced 12 crumbled bacon slices 1/2 cup chopped celery 1/4 cup chopped onion combine and refrigerate over night! the over night part is very important to get the bacon flavor throughout. this is served best on toasted french bread people eat it all!!

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I'd eat just about anything with skordalia on it! Here's a dip that I've made many times, always to rave reviews. It's from Cook's Country: Mexican Spinach Dip 1 8-ounce package cream cheese, softened 1/3 cup sour cream 1 jalapeno chile, seeded and chopped fine 2 10-ounce cans Ro-Tel tomatoes, drained 1/2 small onion, chopped fine 1 10-ounce package frozen spinach, thawed and squeezed dry 3 cups shredded sharp cheddar cheese 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon ground cumin Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch-square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeno in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Scrape into baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve. (Dip can be assembled and refrigerated for 24 hours prior to baking)

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I made this for a party a month or so ago and towards the end of the party a very drunk Aussie wandered around with the bowl and forced people to try it because he said it ws the best think he had eaten in his life. Smoked Salmon Dip 8 ox cream cheese 1 4 oz package smoked salmon. ( I used to use the fancy stuff from Whole Foods, but I actually like the Chicken of the Sea smoked salmon in the foil package better for this.) 1 tsp creamy horseradish sauce, juice of 1/2 a lemon 1/4 C chopped red onion. pepper to taste Toss it all in the stand mixer, and mix until pretty uniform in color. Pile it into a bowl, sprinkle with more onion or capers and let it chill for several hours so that the flavors meld. I have made this with leftover poached salmon, or canned salmon instead of the smoked, and it's pretty good that way as well.

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New dip find for me: http://voices.washingtonpost.com/mighty-appetite/2006/07/zukeamole.html Zucchini guacamole, although mine turned out a bit more like green salsa...really fantastic, and uses up those bumper crops of summer zucchini.

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Ok, I haven't had time to read the whole thread, so sorry if I repeat something. Here is the taco dip that always completely disappears at parties. It's especially good for Super Bowl or something like that. Definitely not my proudest recipe, but people love it. TACO DIP Layer 1: Brown 1# ground beef, drain. Mix with 1 packet of taco seasoning (no water) and one can of refried beans, and layer into a 9x11 baking dish. Layer 2: Mix one small bottle of Ortega hot taco sauce and one pint sour cream. Layer on top of meat/beans layer. Layer 3: 2 cups shredded cheddar and 2 cups shredded monterey jack. Layer on top. Bake at 350 for 30-35 minutes until bubbly. Serve with tortilla chips.

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There are 2 and both are really simple. Avocado Chevre Dip This one always gets raves. I got the recipe from a friend I think she told me once where she got it but I can't remember anymore.. One lg ripe avocado. about 1/3 cup Chevre cheese 1Tablespoon fresh squeezed lemon juice Kosher salt and pepper to taste in a flat soup or pasta bowl mash avocado with fork until there are no lumps (you could probably use a food processor for this but I never have..) add lemon juice as you go to keep avocado green add the goat cheese and combine until the mixture is well blended (it will be a beautiful pale green color and about the consistency of hummus) stir in salt and pepper to taste smooth evenly in the bowl serve with toasted baguette slices I think I'm going to have to make this one soon..I'm craving it now! Bacon Horseradish dip 4-6 strips cooked bacon chopped pretty fine 2 cups sour cream Prepared Horseradish to taste (we like alot..) Salt (not too much since the bacon is salty) and Cracked black pepper Combine and serve chilled. Potato chips are the best thing with this..Everyone really loves it.

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I have had great success with this recipe. Absolutley delicious. The only trick is that is needs to be made in advance to let flavors meld and the dip to achieve the right consistnecy. (Make at least 4 hours in advance). Beer Dip 8oz cream cheese 8oz sour cream 8oz shredded cheddar 1 bag real bcon bits such as hormel or oscar mayer (or use 5 slices crumbled bacon) 1 pack dry rach dressing mix 1/2 bunch of scallions chooped (white and green parts) 8 oz beer Let cream cheese soften first for easier combination. Mix all ingredients, then add beer. Stir well. Consistency will be thin. Cover and refrigerate 4 hours to overnight (best). Dip will thicken up to the perfect consistency. Serve with small pretzels (my favorite), tortilla chips or crackers.

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There is another very similar thread: http://chowhound.chow.com/topics/614319

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The Elote (corn) dip from Elote Cafe in Sedona, AZ. It's one of those dishes my wife and I had to try to replicate at home. Our take is this: About a cup of mayo thinned with water and a touch of vinegar, diced shallots and chili peppers, a dash of honey, and fresh or frozen corn kernels (small bag) roasted on a skillet. Lots of interesting variations are possible, like adding smoked paprika, cilantro, chipotles, etc. Edit: I just checked the website, and they use lime and cotija cheese. We generally use sherry vinegar cuz we love it. Need to try this with the cheese now.... http://www.elotecafe.com/sedona-restaurant-dinner-menu.html

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I had a Lima Bean Hummus at a local farmer's market and almost died on the spot, it was so good. I went home and immediately googled it to see if I could find it. (btw, I don't like lima beans, but this recipe calls for baby lima beans which must be why I like them) http://www.epicurious.com/recipes/food/views/Herbed-Lima-Bean-Hummus-103043

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This is a great dip for fall. Spread a softened block of cream cheese in a bottom of a pyrex dish. Blend in a sprinkle of cinnamon or all spice. Top with a drizzle of caramel sauce and spread that evenly over the cream cheese to form a thin layer. Sprinkle your choice of granola. Dip granny smith apple slices in the mixture and enjoy. Dip should be served immediately since the granola tends to get soggy if kept overnight.

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Moroccan Carrot dip (search on recipezaar), hold the olives. My friends were fighting over it. Also Pizza dip (you need strong dippers though like melba toast or crostini): one layer cream cheese (2 small blocks) one layer sauce (2 cups) one layer sliced olives (optional, though hardly noticable, one small can) one bunch sliced scallions (basically same layer as olives) 8 oz shredded mozz. cheese (as next layer) 1 lb. Italian sausage, remove from casing cook and crumble as top layer) Bake at 350 for 30 min.

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The best I have ever had looked kinda yucky b/c it was a bit brownish in color, but was amazing. It was: 8 oz. chopped mushrooms 1 medium white onion sliced 2 cloves chopped garlic 2 blocks of cream cheese 1/3 cup parm cheese. You sautee the onion in about 1 tbsp olive oil and tbsp butter on medium until caramelized and very soft. Next, add the mushrooms to the onions and cook until browned. At the end, add the garlic and cook 1 minute. Next, turn the heat on low and add the cream cheese. Stir until melted and mixed well, salt and pepper to taste. Transfer to an oven safe dish and sprinkle 1/3 cup of grated parm over the top. Place under broiler for a minute or two until bubbling and cheese is just a tiny bit brown. I can see some chopped, cooked bacon putting this over the top.

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Simple as it is, cream cheese w/salsa blended till smooth .... enough salsa for dipping with a sturdy potato chip - kettle, ruffles, etc.

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Really simple - warm some left over chili and then blend in some cream cheese. Umm Umm good!

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I can't possibly pick ONE dip as the best I've ever had but for the best selection of homemade, road tested and repurposed dips on the blogshere, it has to be Kevin from Closet Cooking. This home cooks knows his way around a list of ingredients and consistently finds new subs and combos for dips. http://www.closetcooking.com/ A real treasure trove. http://chichoskitchen.blogspot.com/2010/04/toum-garlic-lebanese-sauce-recipe.html my favorite dip of the moment is lebanese toum! If you love garlic, this is an amazingly light dip perfect for everything.

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The best dip I ever had is simple combo of one part ranch dressing, one part siracha, one part sour cream. It's amazing with ANYTHING!

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Artichoke Green Chile Cheese Dip It's great when garnished with chopped green onions and tomatoes Ingredients: 1 (14-ounce) can artichoke hearts, drained and chopped ½ cup mayonnaise 1 ½ cups grated Parmesan cheese 1 (8 ounce) package cream cheese, softened 1 (4 ounce) can chopped green chile peppers Optional: add ½ teas. granulated garlic Directions: 1. Preheat oven to 350 degrees F. 2. In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese, and green chile peppers. Scoop the mixture into an 8” square baking dish. Top with the remaining 1/2 cup of Parmesan. 3. Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

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Not homemade, but I'm addicted to the fabulous onion dip at Costco for $1.94!!!

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Thanks for such a great post/request! I can't wait to try some of these recipes! Here is mine: Cilantro Verde I bunch fresh Cilantro, washed and chopped, large stems removed 1 cup sour cream 1/3 cup cream cheese juice of 1/2 lemon 1 small can salsa verde hot sauce to taste (I use chili paste, 1-2 tsp) pepper Place all ingredients in blender and blend until combined (and bright green) stir in finely chopped green onions (1-2) This is such a delicious dip- great with tortilla chips, veggies, crackers (as well as on grilled fish or chicken!), and I get requests for it regularly!

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I discovered this recently. 2/3 cup Dannon Vanilla Yogurt 1/3 cup mayonnaise (more or less to taste) Mix well. Great for fruit dip. I have also used it on broccoli cole slaw with dried cranberries, or to dip carrot or celery sticks in.

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How about a good beetroot dip? Anyone have one? Done well it is sensational

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This isn't a dip as much as a scoopable appetizer. It's so good and it's healthy too! Here's a picture I took yesterday at a family cookout. And a link to the recipe, which is a combination of lots of versions. http://saffron215.blogspot.com/

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Just made a fabulous warm gooey bacon cheese dip from a blog. It was so good. I couldn't help but keep going back for more. http://noblepig.com/2010/01/20/warm-and-creamy-bacon-dip.aspx

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Here is one that is always a hit at my home. It can be made and served in a mini-crockpot. Hot Bacon & Cheese Dip 8 slices bacon, diced 8 oz cream cheese, cubed 2 cups shredded cheddar cheese 1 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/4 teaspoon onion salt dash Tobasco sauce 6 tbsp half & half cream Fry finely diced bacon in skillet until crisp; drain on paper towells and set aside. Place cream cheese, cheddar cheese, half and half, Worcestershire sauce, mustard, onion salt and "Tabasco in the slow cooker. Set on low and allow cheese to melt slowly, stirring occasionally for about 1 hour. Taste and adjust seasonings. Just before serving, stir in bacon and serve directly from the slow cooker. If mixture becomes too thick, add more half and half to thin. Good with sliced baguette, chips or fruit. If using apples and pears to dip, brush fruit slices lightly with lemon to prevent browning.

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Crabmeat Mornay: http://events.nytimes.com/recipes/8666/2003/03/30/Crab-meat-Mornay/recipe.html

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I thought this recipe was mentioned in this thread already, but I guess not...Artichoke and Sun-dried Tomato Tapenade. Excellent with pita chips! http://chowhound.chow.com/topics/516818#3667665

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I'm glad someone revived this thread as we head into entertaining season. Here's a dip I made up last fall that was very good and quite popular at our housewarming party. Sorry, a couple of the amounts aren't exact. 1 acorn squash, halved and seeded 2 large garlic cloves, unpeeled 2 small shallots, unpeeled, halved olive oil, for tossing pinch of cayenne salt and pepper, to taste (go heavy on the salt) 1/2 tsp. dried rosemary, crumbled 4 fresh sage leaves, minced 2 tsp. fresh parsley, minced 1/3-1/2 c. heavy cream 1/2-3/4 c. freshly grated Monterey Jack cheese 1/4 c. freshly grated Parm. Reggiano 3 Tbsp. or so of whipped cream cheese dash of nutmeg dash of Worcestershire sauce good pinch of hot pepper flakes 1. Preheat the oven to 450F. Microwave the squash halves just long enough to be able to scoop the flesh out of one half with a big spoon. Cut the other unpeeled half into wedges. 2. Toss the squash with the 8 following ingredients and roast until soft and golden. Cool. 3. While the squash cools, grate the cheeses. 4. Peel off the remaining squash skins and squeeze the roasted shallots and garlic out of their skins into a microwaveable bowl. Mash with a potato masher until smooth. 5. Stir in the cheeses and all the remaining ingredients and microwave, stirring occasionally, until smooth. Check for seasoning and serve with blue corn chips.

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Kicked Up Hummus Dip Here's something that I make frequently in the summer, good hot weather food. This recipe has a few more ingredients than the average Hummus, but I think it tastes so much better! I take this to family get-togethers (Armenian) and it gets raves and requests for the recipe. 1 (15oz) can Chick Peas, drained - rinsed (save 2 Tbs chick pea juice) 2 Tbs chick pea juice 4 Tbs lemon juice (fresh or bottled OK) 2 Tbs lime juice (fresh or bottled OK) 2 Tbs olive oil 2 Tbs Tahini paste (If you don't have it, it's ok to leave it out, this hummus recipe has a lot of flavor without it.) 2 cloves garlic (or 1 tsp crushed garlic from jar) 1 tsp granulated garlic powder 1 tsp toasted sesame oil 1/2 tsp ground cumin 1/2 tsp ground coriander dash cayenne pepper 2 dashes ground black pepper salt to taste Place in food processor. Blend until smooth. Serve with crackers, pita bread, pita chips, tortilla chips, etc.

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Reading this thread's upates all of a sudden reminded me of a dip i haven't made since 2006 - i know because i did a search for it in old emails and that was the last mention of it! i can only paraphrase it, because i can't remember all the amounts: package of finely shredded (not the thick stuff, it will ruin the texture) cheddar and/or mexican blend cheese softened cream cheese mayo 2-3 sliced scallions, green and white parts curry powder. blend all together. it should be thicker rather than soupy. i remember it used to get raves everywhere i brought it. ridiculously trashy and delish. i need to make this again.

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Milk mayonnaise! I'm surprised no one's mentioned this. I follow the pretty foolproof recipe on Leite's Culinaria (first hit for the term on Google). To turn it into a dip, add chopped olives (as suggested on said site) and maybe some chopped herbs. I like to use those bright green Italian olives that are so sweet and meaty (castelvetrano?). Serve with crusty bread and prepare to level-up to Coolest B*tch on Earth, cuz this sh*t's that damn good. Also, revel in the fact that this dip doesn't use sour cream or a seasoning packet. There is a time and a place for that, but sometimes you just gotta stick it to Mom's Dip in a fit of filial rebellion.

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My family and friends love Tirokafterí, a Greek spread great with pita, or even crackers. I've never met anyone who didn't like it, but I guess anyone who isn't a fan of feta might not be crazy about it. Tirokafterí 1 hot chili pepper (I usually use a seranno) 1 pound feta cheese, cut into cubes Olive oil Boil the pepper for 15 minutes, then peel, seed and chop. Puree with the cheese, drizzling in olive oil until a dip consistency, about 1/4 cup. That's it. super simple, simply delicious.

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Caramelized onion and bleu cheese dip. Adapted from the noble pig blog. I use 3 medium sweet onions, 1-2 cloves of garlic. Before cooking garlic and caramelizing onions combine 1/2 cup of mayo, 3/4 cup plain yogurt, 1/2 tbsp. Worcestershire sauce, 1/2 tbsp. balsamic vinegar, and a shake or two each of black pepper, cayenne pepper, garlic powder, and paprika. Stir in about 4 oz. bleu cheese. Stir together and cover in refrigerator. Caramelizing the onions and garlic. Let cool and stir into dip mixture.

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This can be a dip or a schmear: PIMIENTO CHEESE: In Cuisinart process 10-12 oz extra-sharp Cheddar cheese, 3 oz cream cheese, 1/3 cup mayonnaise, 2-4 tablespoons Dijon mustard, 1 tsp Coleman's mustard powder, and a pinch of hot dried ground chili pepper. When this is smooth, add 1 cup canned pimientos and pulse on and off to chop them as fine as you want them. Taste and correct seasoning---should have a strong cheese flavor as as much bite as you like. If you live where Trader Joe's has a store, their jar of roasted sweet red peppers is perfect for this---I drain and use the whole jar.

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Since this thread has been resurrected and the holidays are coming up, I noticed in all this time, nobody has mentioned the good old clam dip. This was a staple in my home growing up. Mix softened cream cheese, garlic salt, a few dashes of Worcestershire, a little clam juice (just enough to get it to the consistency you like). Drain clams and stir them in. Simple, but there was never any left. Perfect for Ruffles (or the like) potato chips.

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WARM PARMESAN CRAB DIP 1 (6 ounce) can crab meat, drained and flaked 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1 1/2 cups grated Parmesan cheese 1 cup sour cream 2-4 cloves garlic, peeled and crushed DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the crab meat, cream cheese, mayo, parmesan, sour cream and garlic. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned.

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This is among them, and you'll not find easier. Salsa, sour cream & a little sugar. If your salsa isn't hot, add a tbsp of chopped jalapeno. Don't laugh, it's delicious!!

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I think the party for MrsD is a bit past due :-), but I LOVE dips of all sorts - and am always at a loss when I have company over - and always make the same boring dip of Sour Cream, Buffalo hot sauce and Garlic salt. ...so I printed and saved this entire thread for my files. Thank you MrsD and Great Thread!

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The Salmon Rillettes I made yesterday for Thanksgiving appetizer was super-duper-amazing. I wish there were leftovers so bad! http://www.foodandwine.com/recipes/salmon-rillettes

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Just had a dip served at a party at Rock Bottom Brewery that was really tasty. It accompanied warm soft fat pretzels pieces. So tasty and served warm. I can see also it with working well with tortilla chips, soft breadsticks, bread cubes. People were putting it on veggies and their chicken wings. It's on the regular menu as an app served with tortilla chips or 2 whole soft pretzels. Googled for the recipe and found this. http://www.keyingredient.com/recipes/9207/rock-bottom-brewerys-spicy-spinach-cheese-dip/ Haven't tried making it yet so don't know if it's the same, but main ingredients are there. I would have guessed Monterey jack and it definitely had the marinated red peppers, chopped bits of spinach and was slightly spicy. Now I'm craving it!

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Just to keep the thread rolling.. This actually displaced my all-time #1 favorite California Onion Dip: 8 oz each cream cheese and sour cream, 2 Tbsp chopped scallions, 2 Tbsp chopped fresh dill, 1/2 tsp salt. Mix in the FP or electric mixer and chill. I use some fresh chives instead of scallions (I don't like them much raw) and WAY more dill. Superb with chips and vegetables (especially raw carrots).

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