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Started By
Message
re: Give me your go-to dip recipe for parties
Posted on 10/7/11 at 11:44 am to eleventy
Posted on 10/7/11 at 11:44 am to eleventy
quote:
Hot Wing Dip
.
This is definitely one of my go-to dips. Always popular.
Mine too. Super easy. The only problem is that I usually end up the whole thing by myself
It will be on my menu this weekend. If you're reading this thebhamdawgfan, prepare yo self
2
Posted on 10/7/11 at 12:20 pm to fillmoregandt
Cover a block of cream cheese with pickapepper. Serve with wheat thins or triscuits. Delicious.
Posted on 10/7/11 at 12:24 pm to Salmon
quote:
You are like the queen of dips, Gris
Ha! I have gazillions of them, but I can't seem to think of other good ones. There was a thread a few years ago with a lot of them, but I couldn't find it for you. I wanted to bookmark it, myself.
You can also do hummus, which is really easy. You can do almost anything with a block of cream cheese. You can puree roasted red bell pepper, for example, and mix that in softened cream cheese for a spread or add mayo and a little cream or half and half to make it thinner for a dip and get some hummus chips or pita toasts. Same with sun-dried tomatoes or other roasted vegetables like onions if you want a roasted onion dip.
Hope something works for you. I think that the layered smoked salmon spread was somewhere in there. If it's not and you're interested, let me know. It's another good easy spread.
Posted on 10/7/11 at 12:27 pm to Salmon
Posted on 10/7/11 at 12:28 pm to fillmoregandt
quote:
If you're reading this thebhamdawgfan, prepare yo sel
Consider me prepared.
Posted on 10/7/11 at 12:38 pm to Gris Gris
quote:
CRAWFISH CARDINALE
Straight from The Plantation cookbook. This is a great dip. Toasted french bread works well, but puff pastry tartlet shells are even better.
Posted on 10/7/11 at 12:42 pm to glassman
I've done the puff pastry also for an app. I love it on the French toast chips for a cocktail party, though. The stuff is so highly addictive.
Posted on 10/7/11 at 12:45 pm to Gris Gris
I am talking the little tiny puff pastry cups. They are less than 2" in diameter. This was a standard dip for my aunt's catering company. I have made this dish well over 50 times.
Posted on 10/7/11 at 1:35 pm to Salmon
"7" Layer Dip
Layer these ingredients and serve with Chips
Refried Beans
Sour Cream
Salsa
Shredded Lettuce
Shredded Cheese
Black olives
7th ingredient is chopped tomatoes. But our fam dislikes tomatoes so I do not put them on it.
Layer these ingredients and serve with Chips
Refried Beans
Sour Cream
Salsa
Shredded Lettuce
Shredded Cheese
Black olives
7th ingredient is chopped tomatoes. But our fam dislikes tomatoes so I do not put them on it.
Posted on 10/7/11 at 1:40 pm to msflower
I don't care how many layers it turns out to be but that dip needs guacamole!
eta: we don't use lettuce
eta: we don't use lettuce
This post was edited on 10/7/11 at 1:41 pm
Posted on 10/7/11 at 1:45 pm to glassman
quote:
am talking the little tiny puff pastry cups. They are less than 2" in diameter.
Yes, I've used those also. Very good as long as the sauce is kept warm and they don't sit for very long.
I've made this dish a gazillion times myself. It's that good.
Posted on 10/7/11 at 2:03 pm to glassman
quote:they just taste weird (all that butter leaves a film in your mouth) when cold, their only flaw
puff pastry tartlet shells are even better
Posted on 10/7/11 at 2:13 pm to TexasTiger05
I agree. They really need to be kept warm for me or the sauce in them has to be warm enough to keep them warm.
Posted on 10/7/11 at 2:51 pm to Gris Gris
Roasted Red Bell Pepper Hummus
1 (16 ounce) can garbanzo beans, drained and rinsed 1 tablespoon olive oil 1 medium red bell pepper, cut into 1/2 inch pieces 1 tablespoon tahini 1 fresh lime, juiced 1 1/2 tablespoons water 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
1 (16 ounce) can garbanzo beans, drained and rinsed 1 tablespoon olive oil 1 medium red bell pepper, cut into 1/2 inch pieces 1 tablespoon tahini 1 fresh lime, juiced 1 1/2 tablespoons water 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
Posted on 10/7/11 at 2:54 pm to bdevill
quote:excellent stuff, love it
Roasted Red Bell Pepper Hummus
Posted on 10/7/11 at 6:26 pm to Salmon
velveeta and ro tel with some black beans
homemade guac
homemade guac
Posted on 10/7/11 at 6:34 pm to Gris Gris
quote:
Very good as long as the sauce is kept warm and they don't sit for very long.
Sterno under a chafing dish. Money.
Posted on 10/7/11 at 6:35 pm to Salmon
Excellent thread!! 
Posted on 10/7/11 at 11:20 pm to Salmon
Shrimp Dip Res Ipsa w/ Tortilla Chips
1/4 cup Diced Yellow Onion sauteed
1/2 cup Diced Bell Pepper sauteed
1# Cream Cheese (2 PACKS)
1/4 Cup Heavy Whipping Cream
1/2 Teaspoon Dry Mustard
2 teaspoon Cajun/Creole Seasoning
2 oz. White Wine
1 cup Grated Parmesan Cheese
3 Large Roma Tomatoes, Diced
1 Large Bunch of Green Onions, Thinly Sliced
2 Dashes Tabasco Sauce OR 1/2 Teaspoon Red Pepper Flakes
1/4 cup Diced Yellow Onion sauteed
1/2 cup Diced Bell Pepper sauteed
1# Cream Cheese (2 PACKS)
1/4 Cup Heavy Whipping Cream
1/2 Teaspoon Dry Mustard
2 teaspoon Cajun/Creole Seasoning
2 oz. White Wine
1 cup Grated Parmesan Cheese
3 Large Roma Tomatoes, Diced
1 Large Bunch of Green Onions, Thinly Sliced
2 Dashes Tabasco Sauce OR 1/2 Teaspoon Red Pepper Flakes
Posted on 10/8/11 at 7:29 am to unclebuck504
Well I have two that I made last night and am sending to our tailgate.
8 red bell peppers ( from the fruit stand at $1.99 a pound) these are cheaper because they aren't selects but for this it is perfect.
Roast over open flame until charred completely black, turning frequently. When charred put in a big boil and cover with plastic wrap to steam for twenty minutes.
Shake bowl well to take most of the skin off then peel and clean. Take the core, seeds and black char off. This is easy, do it over the sink .
Slice peppers into small strips, put in bowl and add five garlic cloves minced, nice pinch of sea salt to taste and olive oil to coat. Toss well and adjust seasoning.
Serve with a good cracker. Or serve with chicken, beef or pork as an accoutrement.
Second one was quick.
Two cans white cannellini beans rinsed well.
In a small pot add one tablespoon bacon fat and warm, add five minced garlic cloves and a tablespoon of fresh minced Rosemary and sauté for a couple minutes, add beans, stir and add nice pinch of chicken base, salt, pepper, small pinch of cayenne and about a third cup of water. Heat, stir and begin to mash beans. Add a dab more water if needed to keep it creamy but thick. Mash a bit more. I like it just a little chunky. Adjust seasonings ( can add more Rosemary, cinnamon, chicken base) and pull off heat to cool.
Serve with crackers at room temp or spread on a hot toast point.
Can add crumbled bacon, chopped black olives or even roasted red peppers chopped to it.
8 red bell peppers ( from the fruit stand at $1.99 a pound) these are cheaper because they aren't selects but for this it is perfect.
Roast over open flame until charred completely black, turning frequently. When charred put in a big boil and cover with plastic wrap to steam for twenty minutes.
Shake bowl well to take most of the skin off then peel and clean. Take the core, seeds and black char off. This is easy, do it over the sink .
Slice peppers into small strips, put in bowl and add five garlic cloves minced, nice pinch of sea salt to taste and olive oil to coat. Toss well and adjust seasoning.
Serve with a good cracker. Or serve with chicken, beef or pork as an accoutrement.
Second one was quick.
Two cans white cannellini beans rinsed well.
In a small pot add one tablespoon bacon fat and warm, add five minced garlic cloves and a tablespoon of fresh minced Rosemary and sauté for a couple minutes, add beans, stir and add nice pinch of chicken base, salt, pepper, small pinch of cayenne and about a third cup of water. Heat, stir and begin to mash beans. Add a dab more water if needed to keep it creamy but thick. Mash a bit more. I like it just a little chunky. Adjust seasonings ( can add more Rosemary, cinnamon, chicken base) and pull off heat to cool.
Serve with crackers at room temp or spread on a hot toast point.
Can add crumbled bacon, chopped black olives or even roasted red peppers chopped to it.
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