Category: dips

party ham spread dip

Party Ham Spread Dip

This is a very festive appetizer.

2 rounded tablespoons dry mustard
3/4 cup granulated sugar
2 egg yolks, slightly beaten
2 rounded tablespoons flour
1/8 teaspoon salt
1 cup milk
1/2 cup vinegar

Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool and put into a container. Prepare and chill 2 to 3 days before using.

To serve, use a whole pineapple. Leaving top intact, cut a square section out of side, scoop out pineapple from inside, leaving a pineapple shaped bowl. Place cold dip into center of pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks and maraschino cherries.

pepperoncini-cream cheese dip

Pepperoncini-Cream Cheese Dip

1 (10 ounce) jar pepperoncini, drained and stemmed
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 cup sour cream

Position knife blade in food processor bowl; add first 3 ingredients. Pulse several times or until smooth. Stir in sour cream. Cover and chill until ready to serve.

Serve with crackers.

hoagie dip

Hoagie Dip

1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano 1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping

Tear the ham, salami and American cheese into small pieces. Place in a large bowl.

In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.

Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.

corn and walnut dip

Corn and Walnut Dip

16 ounces cream cheese, softened
1/4 cup vegetable oil
1/4 cup fresh Mexican lime juice
1 tablespoon ground red chiles
1 tablespoon ground cumin
1/2 teaspoon salt
Dash of pepper
1 small can whole kernel corn, drained
1 cup chopped walnuts
3 tablespoons minced onion

Beat all ingredients except corn, walnuts and onion in a large bowl on medium speed of electric mixer until smooth. Stir in remaining ingredients. 

To serve, line an earthenware bowl with dried corn husks, with about 1 inch of each husk showing above the rim of the dish. Fill the bowl with the dip.

For garnish, slice 1 small red chile pepper and 1 small green chile pepper in half. Place cut side up in the center of the dip, with the stems crisscrossing.

louisiana seafood dip

Louisiana Seafood Dip

1 (6 3/4 ounce) can albacore tuna
1 envelope Good Seasons Italian dressing
1 (8 ounce) carton sour cream
1/2 teaspoon Worcestershire sauce
Dash of cayenne

Mix all. Chill and serve with chips or crackers. Tastes like crab dip.

artichoke dip

Artichoke Dip

2 cans artichoke hearts, drained and finely chopped
1 cup mayonnaise
1 envelope Good Seasons Italian Dressing

Mix together and serve with crackers.

mystery onion dip

Mystery Onion Dip

This is a delicious dip.

1 pint sour cream
1 envelope onion soup mix
2 ounces gin
1 teaspoon maraschino cherry juice
Fresh parsley sprigs

Mix thoroughly. Garnish with fresh parsley sprigs.

creamy spinach dip

Creamy Spinach Dip

1 (13.5 ounce) can whole leaf or chopped spinach
2 cups sour cream
1/4 cup mayonnaise
1 package dry onion soup mix
1 cup chopped red pepper

Drain spinach well, reserving 2 tablespoons liquid. Chop spinach if using whole leaf spinach.

Combine reserved liquid, sour cream, mayonnaise and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight to blend flavors.

Serve with vegetables, bread or crackers.

creole shrimp dip

Creole Shrimp Dip

8 ounces cream cheese, softened
Juice of 1 lemon
2 pounds boiled shrimp, coarsely ground
10 scallions, minced
2/3 cup mayonnaise
1/4 teaspoon cayenne pepper
Dash Tony Chachere’s