Add some homemade guacamole and some minced jalapeños to store bought hummus. Your guests will flip out!!
In my house, we enjoy cream cheese with apricot preserves and some jalapeño (chopped). Play with the ratios until you are happy. Serve with a crispy cracker. Yum!
Caramelize some sliced onions in olive oil (with some garlic and fresh herbs) for 20 minutes to half an hour, add some S&P, and doctor to taste with Worcestershire or soy sauce, add to sour cream and have your own "French" onion dip ! Yummy indeed. Pour some chili sauce or pepper jelly over a block of cream cheese...that's pretty darn good too.
Barbara is a trusted source on General Cooking.
Here are a bunch of dip ideas.
This is somewhat different than a chip dip...but nice and spicy.
green chili ginger garlic mint cilantro dip excellent with chicken tikka or any meat roast today we made this will post the recipe tomorrow
June is a trusted source on General Cooking.
Back when I was catering, we forgot one of our dips at home in the fridge for a big party. One of my crew stirred a teaspoon of soy sauce and a pinch of wasabi powder into a container of sour cream and put it out with the crudite basket. We were almost horrified at how swiftly that bowl was emptied. Any more when I make that, I use a 16-ounce container of low fat yogurt instead of the sour cream. Same thing happens. It couldn't be simpler.
sexyLAMBCHOPx is a trusted home cook.
Spicy Asian White Bean Dip
1 15oz can of white beans (rinsed) , I prefer the creamy cannellini beans
1 Tablespoons olive oil
1 teaspoon sesame oil
2 teaspoons soy sauce ( or to taste)
2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili
1 large clove of garlic
1/2 teaspoon curry powder
1/4 cup of water (addition water needed if you need to make the dip smoother)
1 Tablespoon lime juice
crackers or fried crispy bread
1. In blender, combine all ingredients. Blend until smooth.
2. Serve with your favorite crackers or toasted, fried bread.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
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