Favorite Party Dip Recipes

Great Dips for Entertaining - Hot Artichoke, Avacado, Mexicorn Dips

© Theresa Bledsoe

Mar 24, 2009

Dips are easy to make and generally require very few ingredients. Even so, great dips are memorable. What follows are several dip recipes that are sure to gather comments.

Hot Artichoke Dip

Ingredients:

• 3 (8 1/2 ounce) cans of artichoke hearts
• 1 (8 ounce) package of mozzarella cheese, shredded
• 1 cup of parmesan cheese, grated
• 1 cup of mayonnaise
• 1 teaspoon of garlic powder
• 1 Tablespoon of minced fresh parsley

Directions:

1. Drain and dice the artichoke hearts.
2. Combine cheese, mayonnaise, and garlic powder, and mix with the diced artichoke hearts.
3. Place the mixture into a 1 1/2 quart casserole dish.
4. Sprinkle parsley over top.
5. Bake for 25 to 30 minutes.

Avocado Dip

Ingredients:

• 1 small avocado
• 2 Tablespoons of sour cream
• 1/2 of a medium onion, chopped
• 1/2 teaspoon of garlic powder
• 3 or 4 teaspoons of chunky salsa
• dash of lemon or lime juice (optional) helps to prevent the dip from turning brown

Directions: Mix all ingredients together and serve.

Mexi-corn Dip

Ingredients:

• 1 (11 ounce) can of mexi-corn, drained
• 6 ounces of sour cream
• 1 teaspoon of mayonnaise
• 1 cup sharp cheddar cheese, shredded
• 1/3 cup pickled or fresh jalapeno peppers, chopped
• 1/8 teaspoon ground cayenne pepper

Directions:

1. Mix all ingredients.
2. Refrigerate until serving time.
3. Serve with corn or tortilla chips

Beer and Cheese Dip

Ingredients:

• 2 (8 ounce) packages of cream cheese, softened
• 2 cups of shredded cheddar cheese
• 2 Tablespoons of dehydrated onion
• 1 ounce dry buttermilk ranch dressing mix
• 1/2 to 3/4 can of beer

Directions:

1. Mix cream cheese, cheddar cheese, onion and dressing.
2. Add beer slowly and mix to desired consistency.
3. Refrigerate dip until serving time.

Hot El Grande Dip

Ingredients:

• 2 cans of refried beans
• 1 pound of cooked ground beef
• 1 cup of chopped onion
• 1 large can of chopped green chilies
• 1 can Herdez sauce
• 3 cups of grated cheese, divided
• 1 cup of sliced olives
• sour cream
• chopped green onions for garnish

Directions:

1. Brown beef and onions in a large saucepan over medium heat. Drain and remove from heat.
2. Add all of the other ingredients except 1 cup of the cheese, the olives, green onions and sour cream. Mix well.
3. Pour mixture into a 9x13 inch casserole dish.
4. Top with remaining cheese and olives.
5. Bake at 350 degrees for 20 to 30 minutes until bubbly.
6. Remove from the oven and cool slightly.
7. Top with dollops of sour cream and green onions.
8. Serve with torilla chips

Salmon Dip

Ingredients:

• 1 lb canned pink salmon, drained
• 1 (8 ounce) package cream cheese
• 1 Tablespoon lemon juice
• 1/4 teaspoon salt
• 2 teaspoons dried minced onion
• 1 teaspoon prepared horseradish
• 1/4 to 1 teaspoon liquid smoke, to taste
• 1/2 cup pecans (finely chopped)

Directions:

1. Mix salmon, cream cheese, lemon juice, salt, onion, horseradish, and liquid smoke.
2. Chill at least two hours.
3. Roll into ball or log, and then roll in chopped pecans to cover.

These dips are easy to prepare. Give your guests something different to sample and what it disappear.

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