Sundried Tomato Basil Dip

This dip is AMAZING!!! Recipe from Lisa Boots

Ingredients:
1 Tbsp pine nuts
3 oz s-d tomatoes in oil
1/2 c. reduced fat cream cheese
1/4 c. light mayo
1/4 c. light sour cream
2 cloves garlic, crushed
1 Tbsp balsamic vinegar
2 Tbsp oil from s-d tomatoes
1 Tbsp chopped fresh oregano
2 Tbsp fresh basil, torn

Instructions:
• Toast pinenuts for 5 min
• Coarsely chop s-d tomatoes
• Put in food processor
• Add cream cheese, mayo, sour cream, garlic, vinegar & oil
• Process until nearly smooth
• Add oregano and basil, process until smooth
• if too thick, add more oil or water
• Serve at room temp
• Sprinkle with pine nuts and basil leaves

Shrimp Dip

I don't think this appeals to most people, but I grew up eating it so I often find myself looking for the recipe. It came off the side of a soup can.

Ingredients:
Campbell's Cream of Shrimp Soup
8 oz. package of softened cream cheese
1 tsp. lemon juice
dash garlic powder
dash paprika

Instructions:
Mix with beater. Overbeating makes thin. Chill. Serve with potato chips.

Black Bean Hummus

Recipe from monthly bunco group. Originally from here. It's a new favorite!

Ingredients:

1 cup cooked black beans

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1/2 head iceberg lettuce, cut into wedges

Instructions:

Blend all ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes and then serve with iceberg lettuce. I like to serve with carrots, cucumbers, celery and chips to dip. Yum!

Mango Chutney Dip

I got this from my mother-in-law. I made it for Kinsey's cowgirl party and it was a BIG hit.

Ingredients:
8 oz. cream cheese
2 t. curry powder
1 jar hot mango chutney
1/2 cup dry roasted peanuts, chopped (optional, I did not use)
1/2 cup green onions, chopped
1/2 cup shredded coconut

Instructions:
Mix cream cheese and curry and form on a plate. Put in fridge for one hour. Pour chutney over cheese and add remaining ingredients in layers. Serve with bland crackers.

Yummy Fruit Dip

(from Kendee)

Make sure you follow the instructions for this. You can't just put everything together all at once.

Beat the following until fluffy:
8 oz. pkg. cream cheese
1 c. powdered sugar

Add the following and blend until smooth:
1 small pkg. instant vanilla pudding
1 c. milk

Gently fold in:
1 container cool whip

Serve with your favorite fruit. Yummy with strawberries, apples and bananas.

Luke Dip

(from Stacy)

Ingredients:
1 (8 oz) pkg. cream cheese
1/4 cup mayonnaise (Hellman's)
1 Tablespoon lemon juice
salt
pepper
garlic Powder
1/2 cup green pepper, finely chopped
2 Tablespoon onion, finely chopped
1 pkg. corned beef or pastrami, diced
1 cup cheddar cheese, shredded


Instructions:
Cream together cream cheese, mayonnaise and lemon juice. Add salt, pepper and garlic powder to taste. Beat until smooth. Add remaining ingredients. Refrigerate overnight.

Texas Cadillac Salsa

I got this recipe from June. It's a winner every time! Beware...it makes a HUGE batch!

Ingredients:

1 red pepper (core and clean and dice real thin)

1 green pepper (core and clean and dice real thin)

1 orange pepper (core and clean and dice real thin)

1 red onion, diced

bunch of cilantro

1 can white corn

1 can black beans (drain and rinse)
1 can red kidney beans (drain and rinse)

Mix all veggies and beans in a bowl.

Mix the following items and bring to slight boil:

1/2 cup cider vineger

1/2 cup sugar

1/4 cup canola oil

Pour over veggie and bean mixture.

Put in fridge for 6-24 hours.

Serve with Tostito Lime Chips.

Blender Salsa

(from Kendee R.)

I usually make a double match.

Ingredients:
14-15 oz can crushed tomatoes
1/2 teaspoon cumin
1/4 cup chopped onion
3/4 teaspoon crushed red pepper
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon fresh garlic, chopped
bunch of cilantro

Mix and Serve

Apricot Dipping Sauce

Ingredients:
3/4 cup apricot preserves
3 T Mayonnaise
1 1/2 T Dijon Mustard
1 T rice vinegar

Mix all ingredients together in a small bowl. Works well with Crunchy Buttermilk Coconut Chicken Tenders.

(from Family Fun Magazine June 2008)

Hot Spinach and Artichoke Dip

Ingredients:
1 package frozen spinach, thawed and drained
1 14 oz. can artichokes, drained and chopped
8 oz cream cheese
¼ cup sour cream
¼ cup mayonnaise
1/3 cup Parmesan cheese (or another Italian cheese)
½ t. red pepper flakes
¼ t. salt
¼ t. garlic powder (to taste)

Instructions:
Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Sun-Dried Tomato Dip

I borrowed a friend's Barefoot Contessa Cookbook and I found this little gem. It's super yummy! Everywhere I take it I end up giving the recipe away.

Ingredients:
1/4 c. sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes Tobasco sauce
1 t. salt
3/4 t. pepper
2 scallions, thinly sliced (white and green parts)

Instructions:
Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tobasco sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature with crackers, chips and/or fresh vegetables.