Give me your go-to dip recipe for parties

Baked potato dip

Hot Wing Dip

Black Eye Pea Salsa
1 2/3 can Rotel Tomatoes, original sauce
2 T lime juice
2 T minced garlic
2 T ground cumin
1 T chopped cilantro
4-5 fresh tomatoes, chopped
1 15 oz can Trappey's jalapeno black-eyed peas, drained
1 15 oz can white corn, drained well
1 15 oz can yellow corn, drained well
1 cup chopped green onions
Tony Chachere's original seasoning, to taste
Tabasco sauce, if desired

Combine Rotel, lime juice, garlic, cumin, cilantro and green onions in large container. Add fresh tomatoes.

Fold black-eyed peas and corn into tomato mixture. Add Tony's and tabasco to taste. Refrigerate overnight for best flavor.

Serve with chips, as a filling for tortilla wraps, or as a side dish.


I enjoy it with chips. Specifically, these:

This is a dip served hot/warm for all of the cream cheese, cheese and bacon lovers. It's one sort of like rotel where people stand around eating it until their arteries start clogging. Good for football parties.

Hot Bacon Cheese Dip

½ cup of Mayo
8 oz package of softened cream cheese
1 cup of shredded sharp cheddar cheese
3 chopped green onions (I use more-nothing needs to be exact)

Ritz Crackers
8 strips of cooked bacon (crispy and crumbled) – I also use more bacon.

Preheat oven to 350
Mix first four ingredients together, and put in a 9 x 9 baking dish.
(I add a little bit of extra crumbled bacon to the first four ingredients, but you do not have to)
Crumble Ritz crackers and bacon on top.
Bake until bubbly. (approximately 20 min.)

Spread on Ritz crackers or whatever you like.

I make these all the time. You can use shrimp instead of crawfish for the artichoke dip, but don't use crab boil is you're boiling them. Just use salted water and you can chop them. I'd use a pound and a half of shrimp if substituting.

The cardinale is one of the best tasting hot dips around. I would not sub shrimp for that one. They don't hold up as well as crawfish when kept warm.

CRAWFISH AND ARTICHOKE DIP

1 large can of quartered artichoke hearts, drained and chopped
1 pkg. dry Good Season's Italian Salad Dressing mix
2 C mayo
3/4 C chopped green onions
1/2 C fresh grated Parmesan cheese
Tabasco and Lea and Perrin to taste
2 lbs. crawfish tails

Mix together and let stand preferably about 5 hours. After that, add the crawfish tails and mix well. Serve with crackers or French bread melbas.


CRAWFISH CARDINALE

3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)

In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.

This is my "go to" spread for the Fall. It's very good if you like gorgonzola, which I love.

Gorgonzola Cranberry Torte
8 oz. cream cheese
8 oz gorgonzola cheese, crumbled
1/4 c softened butter
1/2 c dried cranberries/craisens (I sometimes use a little more and if they are big, I might give them a little chop, but it doesn't matter, really.)
Mix these ingredients in mixer until smooth and place in mold lined with plastic wrap.
Chill. Unmold.
1/2 c chopped pecans
1 T brown sugar
1T water
Heat these 3 ingredients in sauce pan for about 5 minutes and pour over molded spread. Sauce can be made ahead and refrigerated. Reheating is not necessary.
(May need to increase the last 3 ingredients or, at least, the sugar and water to your desired amount. I like a good bit and generally double the sugar and water.)
Serve with mini gingersnaps and sliced apples and /or pears.

Super Easy Spinach Dip
Packet of Hidden Valley Ranch dip mix
16oz. Sour Cream
Package of frozen spinach- well strained
Garlic powder or Tony's

Serve with Bugles. For LSU parties my friends ask me to bring this dish because it's not mayonaissey. And I make it with light or fat free sour cream for a healthier dip. But I usually double it.

"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.

Excellent thread!!

Tiger sauce over cream cheese, serve with ritz

And classic ro*tel and velveeta combo with chips

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.