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re: Give me your go-to dip recipe for parties
Posted on 10/8/11 at 1:17 pm to Martini
Posted on 10/8/11 at 1:17 pm to Martini
Very good and easy SHRIMP DIP
6 oz. softened cream cheese
2/3 cup mayonnaise
6 tbsp. Chili sauce (or cocktail sauce)
Onion powder
Dash of Lea & Perrin
1 lb. Shrimp (boil in a little crab boil and chopped)
Mix all ingredients together with mixer.
Refrigerate before serving.
6 oz. softened cream cheese
2/3 cup mayonnaise
6 tbsp. Chili sauce (or cocktail sauce)
Onion powder
Dash of Lea & Perrin
1 lb. Shrimp (boil in a little crab boil and chopped)
Mix all ingredients together with mixer.
Refrigerate before serving.
Posted on 10/8/11 at 1:34 pm to Salmon
Tiger sauce over cream cheese, serve with ritz
And classic ro*tel and velveeta combo with chips
And classic ro*tel and velveeta combo with chips
Posted on 1/17/19 at 3:00 pm to DeathValleyTigerGirl
Chicken unlocked this thread. Please feel free to add to it. With the play off games, Super Bowl, basketball games, baseball starting soon, I'm sure many of us would like it as a reference for some game watching treats.
Posted on 1/17/19 at 3:19 pm to Salmon
EDIT - Damn, all these bumped threads lately are getting me! Oh well. Still a good dip.
We just call it "hot dip". It is almost surprising how good it is when it is so easy.
We just call it "hot dip". It is almost surprising how good it is when it is so easy.
quote:
INGREDIENTS
1 8oz block of cream cheese
1 cup of mayo
1 cup of grated swiss cheese
1/2 bunch of chopped green onions
1/2 lb of bacon, cooked and crumbled
Crumbled Ritz crackers for topping
INSTRUCTIONS
Combine the cream cheese, mayo, swiss cheese and green onions. Spread into an 8x8 casserole dish. Top with crumbled bacon. Spread your crackers over the top. Bake at 350 for 20 minutes. Serve hot with crackers, veggies, or tortilla chips.
This post was edited on 1/17/19 at 3:20 pm
Posted on 1/17/19 at 3:30 pm to LouisianaLady
I like the picture! I think the other ones had cheddar cheese, right? I like the swiss idea. Wonder if gruyere would work?
Posted on 1/17/19 at 3:43 pm to Caplewood
Is gruyere still swiss cheese if its made in the US?
Posted on 1/17/19 at 3:44 pm to Salmon
Simple yet really good:
1 cup mayo
1 cup diced onion
1 cup (plus some) shredded Swiss cheese
Hollow out an Italian loaf of bread. Combine ingredients and fill the bread bowl. Cut up the center of the loaf into pieces you’ll use to dip. I usually also buy an extra baguette and slice it up for more pieces to dip with. Bake at 350 until top starts to brown, approx. 30-40 mins. With about 15 left, add the bread pieces to a tray in the oven to toast them while the dip finishes.
1 cup mayo
1 cup diced onion
1 cup (plus some) shredded Swiss cheese
Hollow out an Italian loaf of bread. Combine ingredients and fill the bread bowl. Cut up the center of the loaf into pieces you’ll use to dip. I usually also buy an extra baguette and slice it up for more pieces to dip with. Bake at 350 until top starts to brown, approx. 30-40 mins. With about 15 left, add the bread pieces to a tray in the oven to toast them while the dip finishes.
Posted on 1/17/19 at 3:52 pm to KosmoCramer
I think it’s one of those protected names so if it’s made in America it’s actually “gruyere style” and not real gruyere
Posted on 1/17/19 at 5:42 pm to KosmoCramer
This is a fancy spinach and artichoke dip. We make it a couple of times a year.
3/4 cup finely chopped fresh broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh carrot
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
1 package (1.4 ounces) vegetable recipe mix (Knorr)
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup vegetable broth
1/4 cup half-and-half cream
3 cups shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips
In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.
3/4 cup finely chopped fresh broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh carrot
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
1 package (1.4 ounces) vegetable recipe mix (Knorr)
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup vegetable broth
1/4 cup half-and-half cream
3 cups shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips
In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.
Posted on 1/18/19 at 3:22 pm to Gris Gris
Lush Pineapple Dip
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed COOL WHIP Whipped Topping
Add dry pudding mix to pineapple in medium bowl; whisk 2 min.
Stir in COOL WHIP.
Serve with Nilla Wafers.
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed COOL WHIP Whipped Topping
Add dry pudding mix to pineapple in medium bowl; whisk 2 min.
Stir in COOL WHIP.
Serve with Nilla Wafers.
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