Best Darn Dip Recipes
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
RAW VEGETABLE DIP (BERNICE'S "THAT DARN DIP")
I got this recipe from a co-worker and good friend who served it so often at parties that her husband referred to it fondly as "that darn dip". It is a delicious cheese dip for raw vegetables. It is easy to prepare and a guaranteed hit for any gathering of friends. Children love it also.
Provided by Chef BobO
Categories Cheese
Time 30m
Yield 3 cups of dip, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Place the cottage cheese in a mixing bowl.
- Break up all the curds with a fork and whip with a whisk until smooth or blend in an electric blender until smooth (preferred method).
- Mix in the remaining ingredients, making sure to mix well.
- Serve chilled as a dip for fresh raw vegetables such as celery sticks, carrot sticks, zucchini sticks, broccoli and cauliflower florets or any other in-season raw vegetables that can be cut into small sticks or pieces.
- Keep refrigerated until served.
Nutrition Facts : Calories 75.5, Fat 5.9, SaturatedFat 1.9, Cholesterol 10.5, Sodium 144.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.5, Protein 2.3
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