Allendale Dip Recipes

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20 EASY DIP RECIPES: TACO DIP & MORE!



20 Easy Dip Recipes: Taco Dip & More! image

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Provided by Sonja Overhiser

Categories     Dip

Time 10m

Yield 10

Number Of Ingredients 11

8 ounces cream cheese, softened*
1 cup Greek yogurt (or sour cream)
3/4 cup salsa
2 teaspoons each cumin and chili powder
3/4 teaspoon kosher salt
1/2 teaspoon each garlic powder, onion powder, and black pepper
1 cup Mexican blend cheese
1 cup chopped iceberg lettuce
1 tomato, chopped
1/4 cup sliced black olives
Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Steps:

  • In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it's fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
  • Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
  • Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Nutrition Facts : Calories 157 calories, Sugar 2.8 g, Sodium 256.3 mg, Fat 12.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0.5 g, Protein 6.9 g, Cholesterol 37.3 mg

ALLENDALE DIP



Allendale Dip image

This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

Provided by Sherrybeth

Categories     For Large Groups

Time P1DT10m

Yield 2 pints, 32 serving(s)

Number Of Ingredients 11

1 cup sour cream
1 pint mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped finely
1 teaspoon sugar
3/4 tablespoon garlic powder
1/3 cup parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1 tablespoon onion flakes
1/2 teaspoon salt (***)
1/4 teaspoon red pepper flakes

Steps:

  • One day prior to serving, mix all ingredients in a medium bowl that can be covered.
  • Refrigerate 24 hours, stirring occasionally.
  • Keep in refrigerator until ready to serve.
  • Serve with crackers, chips or my favorite, raw veggies.
  • This can be doubled or tripled easily with a triple serving equal to about 2 quarts.

Nutrition Facts : Calories 93.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 12.6, Sodium 195.6, Carbohydrate 4.3, Sugar 1.5, Protein 1.9

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