re: Give me your go-to dip recipe for parties

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You are like the queen of dips, Gris

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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.

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If you're reading this thebhamdawgfan, prepare yo sel

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Consider me prepared.

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.

"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.

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puff pastry tartlet shells are even better

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they just taste weird (all that butter leaves a film in your mouth) when cold, their only flaw

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.

velveeta and ro tel with some black beans

homemade guac

Excellent thread!!

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.