Delightfully Delicious Dips

by Michele Cheplic | More from this Blogger

29 Dec 2007 05:40 PM

These dips are not as hearty as the ones I posted in my previous blog. However, what they lack in the meat department they more than make up for in the spice category.

I'm planning to make and take the following dips to a New Year's party. My alma mater---the University of Wisconsin (hence the cheese theme in the dips)---will be taking on Tennessee in the Outback Bowl on January 1st and few of my friends are celebrating with a game day get together.

They will be serving lunch (it's not a potluck, but I didn't want to show up empty-handed) and I didn't want to bring anything that would detract from the main dishes. These dips make the perfect appetizer. What's more, the ingredients are affordable and the recipes only take a few minutes to make.

HOT AND SPICY BLUE CHEESE DIP

Ingredients:

4 oz. crumbled blue cheese

1/2 cup sour cream

1/2 cup mayonnaise

2 green onions, chopped

1 clove of garlic, minced

3 shakes of Louisiana Hot Sauce

3 slices of bacon, fried crisp and crumbled

Directions:

Combine all ingredients mix well.

Spread on crostini or sturdy crackers.

PASTRAMI DIP

Ingredients:

8 oz. cream cheese, softened

4 oz. sour cream

1/4 teaspoon minced garlic

1/4 teaspoon Louisiana Hot Sauce

1/4 teaspoon curry powder

4 green onions, chopped, tops included

1 tablespoon mustard

4 oz. Pastrami

Directions:

In a food processor, finely chop the pastrami using pulsing method.

In a medium bowl, add all ingredients and mix well.

Chill until ready to eat.

Add a few pieces of chopped pastrami on top to garnish.

Serve with chips or raw vegetables.

FOUR CHEESE SPINACH DIP

Ingredients:

1 cup crumbled feta cheese

1/2 cup crumbled blue cheese

1/2 cup shredded Cheddar cheese

1/2 cup freshly grated Parmesan cheese

1 cup sour cream

1/2 cup finely diced red pepper

1/4 cup minced green onions

1 (16-ounce) package chopped spinach, thawed and squeezed dry

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh tarragon OR 2 teaspoons dried tarragon

Directions:

Preheat oven to 325 degrees.

In a large mixing bowl, combine all of ingredients. Spoon mixture into a greased glass baking dish.

Bake for 20 minutes.

Remove from the oven and let cool for 10 minutes prior to serving.

Serve with a variety of cut up raw veggies or your favorite crackers.

Related Articles:

Hearty Dips for Your New Year's Eve Party

Super Sandwiches for the Big Bowl Games

Bowl-o-Rama: Party Recipes for Football Fans

Two Appetizers For Your Holiday Party: Deep Fried Tortellini and Artichoke Dip

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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