Dips offer a delicious option at parties

Served warm or cold, these appetizers can be a wonderful way to open holiday gatherings, dinners

 

As Christmas and New Year’s approach, parties and social occasions fill the calendar.

One constant at many of these events is appetizers to whet the appetite. And among the most popular appetizers are tasty dips served with a tray of crudites, fruits, chips, breads or crackers.

There’s a dip for every taste, from vegetarian options to seafood varieties. Dips can be layered or not, hot or cold, low-calorie or lush and diet busting.

The base for many dips is often a dairy product — sour cream, yogurt or cream cheese — but there are other options.

When deciding on a dip, take a chance and explore different cultures. You’ll find a dip recipe from every region of the world that will change up your diet for the better.

If you’re making a cold dip, let it sit in the refrigerator for at least an hour. That gives the flavors time to meld.

Hot dips should be served fresh out of the oven. They can be kept warm in a slow cooker, gravy warmer or fondue pot.

If you’re not up for appetizers, try a fruit dip for dessert or a fancy breakfast. Serve the dip with sliced fruit and toothpicks. Remember, you can keep the fruit from browning by sprinkling lemon juice over it.

When serving dip, remember that presentation matters. A pretty bowl or an unusual vessel can make a dip look appetizing. Try a martini glass or a shallow vase to serve as a counterpart to other items on the table.

Or hollow out a round bread and serve the dip in it. Use the bread pieces as dippers.

Dippers come in many shapes and sizes. You can use fresh veggies or fruits, crackers or small bread rounds, chips or pretzels.

Following are a few dip recipes from www.melissassouthernstylekitchen.com, prudentpennypincher.com and realsimple.com.

 

melissassouthernstylekitchen.com

Hissy Fit Dip

1 pound breakfast-style pork sausage
16 ounces sour cream
8 ounces cream cheese, room temperature
8 ounces Velveeta, cut into small cubes
4 ounces shredded Muenster or Monterey Jack cheese
2 tablespoons fresh chives, cut into tiny pieces
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon dried ground sage

    Cook sausage in a large skillet over medium heat until browned, breaking it into small pieces while it cooks. Drain sausage on a paper towel-lined plate, then place in a large mixing bowl.
    Add the sour cream, cream cheese, Velveeta, shredded cheese, chives, Worcestershire sauce, onion powder and sage and mix.
    Once combined, transfer to a 9-inch square baking dish coated with cooking spray.
    Bake in a 350-degree oven for 1 hour, until bubbly and golden brown. Let sit 10 to 15 minutes before serving with crackers or crostini.

 

Mom’s Shrimp Dip

4 ounces tiny shrimp, drained and rinsed
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/3 cup finely chopped green onion, plus a bit more for garnish
1/2 teaspoon garlic salt
Freshly ground black pepper

    Set aside a few of the nicer looking shrimp, then chop up the rest.
    In a medium bowl, mix cream cheese and mayonnaise until well blended. Stir in the chopped shrimp, green onion and garlic salt.
    Transfer to a small serving bowl and top with reserved whole shrimp and additional green onion. Sprinkle a bit of freshly ground black pepper over the top. Serve with crackers and/or vegetables.
    Dip can be prepared several hours ahead of time and refrigerated.

 

Ham and Cheese Dip

2 packages cream cheese, softened
8 ounces sour cream
2-1/2 cups cheddar cheese, shredded
1 4-ounce can diced green chiles
1/4 teaspoon smoked paprika
Fresh black pepper
1 cup smoked ham, chopped into bite-size pieces
Green onions, chopped, for garnish
Ritz crackers or toasted baguette slices

    In a mixing bowl, beat cream cheese for one to two minutes, until fluffy. Add sour cream and beat. Add 2 cups cheddar cheese, undrained green chiles, smoked paprika, and pepper. Beat again, then use a spatula to fold in the ham.
    Place mixture into a pie plate or other 1-quart dish. Spread evenly, then top with remaining cheddar cheese.
    Bake in a 350-degree oven for 30 minutes, until the top just starts to brown.
    Sprinkle with chopped green onions, if desired, and serve hot with crackers or toasted baguette slices.

 

Million Dollar Dip

1/2 cup slivered almonds
2 cups real mayonnaise
8 ounces chive-and-onion cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon Worcestershire sauce
2 cups shredded sharp cheddar cheese
10 slices bacon, cooked and chopped
1 bunch green onions, thinly sliced

    Spread almonds in a single layer on a baking sheet, then toast in a 350-degree oven for six to eight minutes, until light golden. Cool.
    In a medium mixing bowl using an electric mixer, cream the cream cheese, mayonnaise, garlic powder, lemon pepper and Worcestershire sauce.
    By hand, mix in cheese, bacon, green onion and almonds. Place in an airtight container and chill at least six hours or as long as overnight.
    Serve with crackers, vegetables or pita chips for dipping.

 

Olive Tapenade

1 cup Kalamata olives, pitted
1/4 cup sun dried tomatoes in oil
1/4 cup chopped parsley
5 cloves garlic
1 tablespoon capers
2 tablespoon sun dried tomato oil
2 tablespoons lemon juice freshly squeezed
1/2 teaspoon pepper or to taste

    Place ingredients in a food processor and pulse until course pureed or reaches desired texture.
    Serve over crostini, as a dip or condiment.
    Tapenade can be stored in an airtight container or a jar in the refrigerator for as long as three days. Make sure to bring back to room temperature before serving.
    If you seal the jars or place the tapenade in freezer containers, you can freeze for as long as three months.

 

Queso Fundido

1 cup shredded mozzarella cheese
1 cup shredded queso quesadilla cheese or oaxaca
1 clove garlic , minced
8 ounces chorizo
Tortilla chips

    In a medium-sized skillet over medium heat, cook chorizo and garlic until heated through, about five minutes. Drain and set aside.
    In a small cast iron skillet or ceramic dish, broil cheese until melted. Top with drained chorizo and serve immediately with chips.
    If you cannot find oaxaca or queso quesadilla, use Monterey jack cheese.

 

Pepper Jack Spinach Dip With Bacon

16 ounces chopped frozen baby spinach thawed
8 ounces garden vegetable cream cheese, softened
1 cup mayonnaise
1 cup heavy cream or half and half
2 teaspoons garlic salt
1 teaspoon onion powder
1/2 teaspoon black pepper
4 green onions, chopped
5 slices bacon, cooked and crumbled
2-1/2 cup shredded pepper Jack cheese

    Thaw spinach and squeeze to remove as much moisture as possible.
    In a medium size bowl, whip together cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper for one to two minutes, until creamy and combined.
    By hand, mix in spinach, green onion, bacon and 1-1/2 cups shredded cheese. Pour into an 8-inch cast iron skillet that’s been oiled on the bottom and sides. Top with remaining cheese and bake in a 350-degree oven for 30 minutes, until bubbly.
    Serve with pita crisps, tortilla chips or crackers.

 

prudentpennypincher.com

Eggnog Dip

8 ounces cream cheese, room temperature
1/2 cup eggnog, room temperature
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups powdered sugar

    Beat soft cream cheese until smooth. Mix in vanilla extract, rum extract, cinnamon and nutmeg. Beat in the eggnog, then the powdered sugar.
    Store in an airtight container in the refrigerator until ready to serve.
    Serve with graham crackers or ginger snap cookies.

 

Wine-Spiked Cranberry Cheese Log

1 10-ounce package fresh or frozen cranberries, thawed
1 cup red wine
3/4 cup sugar
5 sage leaves
3 fresh thyme sprigs
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 8-ounce package cream cheese, softened Assorted crackers

    Stir together cranberries, red wine, sugar, safe, thyme, cinnamon stick, salt and allspice in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, 15 to 18 minutes, until about one-fourth of liquid remains.
    Remove from heat, and cool 20 minutes. Discard thyme sprigs, sage leaves and cinnamon stick.
    Place cream cheese on a serving platter. Spoon cranberry mixture over cream cheese. Serve with crackers.

 

Vanilla Pomegranate Yogurt Dip

1 medium pomegranate
3 5.3-ounce containers Greek 100 protein vanilla yogurt
8 ounces Neufchatel cream cheese, softened
2/3 cup powdered sugar
1/3 cup packed brown sugar
1/4 cup fresh orange juice
1 tablespoon balsamic vinegar
1 teaspoon ground cardamom

    Cut pomegranate in half, then remove and reserve seeds.
    Squeeze pomegranate halves into a large bowl until all juice is released, then discard rest of pomegranate. Add yogurt, cream cheese, powdered sugar, brown sugar, orange juice, balsamic vinegar and cardamom and beat with electric mixer on medium speed or whisk until smooth.
    Cover and refrigerate until ready to serve. Sprinkle seeds on top just before serving.
    Serve with chips, raw veggies or fruit as desired.
    If you like the dip tangier, reduce the amount of powdered sugar. You can also add 1 teaspoon grated orange peel for added flavor.

 

Very Merry Cranberry Cream Cheese Dip

2 packages cream cheese
1/2 cup pomegranate arils
1 small jalapeño, cored and finely-diced
1/2 cup thinly-sliced green onions
Crackers, for dipping
For cranberry sauce:
12 ounces fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup sugar

    Make cranberry sauce by combining cranberries, orange juice, water and sugar in a medium saucepan. Stir to combine, then bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes,  until most of the cranberries have popped.
    Remove from heat and chill  in a sealed container in the refrigerator at least two hours, until completely chilled.
    To make dip, spread cream cheese in a single layer in a large serving bowl or plate. Spread cranberry sauce on top of the cream cheese in a single layer, followed by the pomegranate arils, diced jalapeño, and green onions.
    Serve immediately with crackers.
    If making ahead of time, prepare the cranberry sauce as long as three days in advance and refrigerate in a sealed container, along with the prepared pomegranate arils, chopped jalapeno and thinly-sliced green onions. When ready to serve, just assemble  the layers.

 

realsimple.com

Chickpea and Red Pepper Salsa

1 15-ounce can chickpeas, rinsed and roughly chopped
4 scallions, sliced
1 cup arugula, chopped
2 jarred roasted red peppers, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Black pepper
Dippers such as toasted pitas and grilled flat bread

    In a medium bowl, combine chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with dippers.

Gazpacho Salsa

2 plum tomatoes, seeded and diced
1 small yellow bell pepper, diced
1 Kirby cucumber, diced
1/2 red onion, diced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
Kosher salt
Black pepper
Dippers such as crostini and endive

    In a medium bowl, combine tomatoes, bell pepper, cucumber, onion, vinegar, oil and 1/4 teaspoon each salt and pepper. Serve with the dippers.

 

Caramelized Onion Dip

2 tablespoons unsalted butter
2 medium onions, thinly sliced
Kosher salt
Black pepper
8 ounces cream cheese, room temperature
1 cup sour cream
2 tablespoons chopped fresh chives
Thick-cut potato and vegetable chips, for serving

    Melt butter in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt and cook, stirring occasionally, 30 to 35 minutes, until deep golden brown. Remove from heat and let cool.
    In a medium bowl, mix together onions, cream cheese, sour cream, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with chips.

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INGREDIENTS
1 can (4 oz.) tiny shrimp, drained and rinsed
8 oz. cream cheese, softened
1/2 c. mayonnaise (do not use Miracle Whip!)
1/3 c. finely chopped green onion, plus a bit more for sprinkling over the top
1/2 tsp. garlic salt
freshly ground black pepper
INSTRUCTIONS
Set aside a few of the nicer looking shrimp, then chop up the rest.
In a medium bowl, mix cream cheese and mayonnaise until well blended. A blender works best, to get the mixture nice and smooth. Then stir in the chopped shrimp, green onion, and garlic salt.
Transfer dip to a small serving bowl and top with reserved whole shrimp and additional green onion. Sprinkle a bit of freshly ground black pepper over the top. Serve with crackers and/or veggies. This can be prepared several hours ahead of time and refrigerated.

Read more at https://www.afarmgirlsdabbles.com/moms-shrimp-dip-recipe/#OFx4YMzYDQwWPu...

 

Ham and Cheese Dip
Serves Serves 4-8    
Ingredients
 2 packages cream cheese, softened
 1 8-ounce tub (1 cup) sour cream
 2 cups cheddar cheese, shredded
 1 (4-ounce) can diced green chiles (I like fire-roasted)
 1/4 teaspoon smoked paprika
 fresh black pepper, to tastes
 1 cup smoked ham, chopped into bite-size pic
 1/2 cup cheddar cheese, shredded (to top with)
 green onions, chopped (to garnish)
 Ritz crackers or toasted baguette slices, to serve with
Instructions
Preheat the oven to 350 degrees F.
In a mixing bowl, beat cream cheese for about 1-2 minutes until fluffy. Add the sour cream and beat.
Add 2 cups cheddar, green chiles (don’t drain), smoked paprika, and pepper.
Beat again, then use a spatula to fold in the ham.
Scrape the mixture into a pie plate or other 1-quart dish. Spread evenly.
Top with 1/2 cup cheddar cheese.
Bake at 350 for about 30 minutes, until the top is just starting to brown.
Sprinkle with chopped green onions if you like.
Serve hot with Ritz crackers and/or toasted baguette slices.

 

Million Dollar Dip
Prep Time10 mins
Chill time4 hrs
Course: Appetizer
Cuisine: American
Keyword: million-dollar-dip
Servings: 8 people

Million Dollar Dip
The perfect addition to any appetizer menu this Million Dollar Dip is packed with bacon, cheddar cheese and toas...

 

 

Author: Melissa Sperka
Ingredients
1/2 cup slivered almonds toasted
2 cups real mayonnaise
1 8-oz chive and onion cream cheese softened
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 tsp Worcestershire sauce
2 cups shredded sharp cheddar cheese
10 slices bacon cooked and chopped
1 bunch green onions thinly sliced
Instructions
Preheat the oven to 350°F. Spread the almonds in a single layer on a baking sheet. Toast for 6-8 minutes until lightly golden. Cool.
In a medium size mixing bowl using an electric mixer, cream together the cream cheese, mayonnaise, garlic powder, lemon pepper and Worcestershire sauce.
By hand mix in the cheese, bacon, green onion and almonds. Mix well.
Place into an airtight container and chill for at least 6 hours preferably overnight.
Serve with crackers, vegetables or pita chips for dipping.

 

OLIVE TAPENADE
4.93 from 14 votes
Prep: 5 minsTotal: 5 minsAuthor: Joanna CismaruServes: 8
 Print Pin Rate
This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!
INGREDIENTS
1 cup Kalamata olives pitted
1/4 cup sun dried tomatoes (in oil) reserve oil
1/4 cup chopped parsley
5 cloves garlic
1 tbsp capers
2 tbsp sun dried tomato oil
2 tbsp lemon juice freshly squeezed
1/2 tsp pepper or to taste
US CUSTOMARY - METRIC

Olive Tapenade
This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch...

INSTRUCTIONS
Place all the ingredients in a food processor and pulse until a course puree or desired texture.
Serve over crostini, as a dip or condiment.
VIDEO
Volume 90%
 
RECIPE NOTES
Tapenade can be stored in an airtight container or a jar in the refrigerator for up to 3 days. Make sure to bring it back to room temperature before serving. If you seal the jars or place the tapenade in freezer containers, you can freeze for up to 3 months.

Queso Fundido
5 FROM 1 VOTE
Prep Time: 2 minutesCook Time: 5 minutesTotal Time: 7 minutes
Servings: 10 servings
PRINT RECIPE
Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you’ll ever make and is our favorite appetizer!
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Ingredients

1 cup shredded mozzarella cheese
1 cup shredded queso quesadilla cheese (or oaxaca)
1 clove garlic , minced
8 ounces chorizo
tortilla chips , for dipping
Instructions

Heat the oven to broil.
In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
Drain and set aside.
In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
Top with drained chorizo and serve immediately with chips.
Notes

If you cannot find oaxaca or queso quesadilla, just use Monterey jack cheese.

 

Pepper Jack Spinach Dip with Bacon
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: pepper-jaack-spinach-dip-with-bacon, spinach-dip
Servings: 16 servings

Pepper Jack Spinach Dip with Bacon
This gooey Pepper Jack Spinach Dip with Bacon perfectly seasoned with bacon and plenty of spicy cheese just neve...

Author: Melissa Sperka
Ingredients
1 16 oz package chopped frozen baby spinach thawed
1 8 oz container garden vegetable cream cheese softened
1 cup real mayonnaise
1 cup heavy cream or half & half
2 tsp garlic salt
1 tsp onion powder
1/2 tsp black pepper
4 green onion chopped
5 slices bacon cooked and crumbled
2 1/2 cup shredded pepper jack cheese
Instructions
Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch cast iron skillet or similar. Set aside.
Thaw the spinach and squeeze to remove as much moisture as possible.
In a medium size bowl, whip together the cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper. Whip until creamy and combined around 1-2 minutes.
By hand mix in the spinach, green onion, bacon and 1 1/2 cup shredded cheese. Pour into the skillet.
Top with the remaining cheese. Bake for 30 minutes or until bubbly.
Serve with pita crisps, tortilla chips or crackers for dipping.

 

 

 

prudentpennypincher.com

 

Eggnog Dip
Author: Lisa Longley
Ingredients
8 oz cream cheese room temperature
1/2 cup eggnog room temperature
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups powdered sugar
Instructions
Beat the soft cream cheese until smooth.
Mix in the vanilla extract, rum extract, cinnamon, and nutmeg.
Beat in the eggnog, and then the powdered sugar.
Store in an airtight container in the refrigerator until ready to serve.
Serve with graham crackers or ginger snap cookies.

 

Wine-Spiked Cranberry Cheese Log
0 Reviews
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Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Makes 12 to 14 appetizer servings
By WHITNEY WRIGHT December 2014
RECIPE BY SOUTHERN LIVING

Flipboard

 

Use this succulent, syrupy fruit as a topping for pound cake or ice cream. You can also spoon it over a softened log of goat cheese instead of cream cheese.

Ingredients

1 (10-oz.) package fresh or frozen cranberries, thawed 1 cup red wine 3/4 cup sugar 5 fresh sage leaves 3 fresh thyme sprigs 1 cinnamon stick 1/4 teaspoon table salt 1/4 teaspoon ground allspice 1 (8-oz.) package cream cheese, softened Assorted crackers
How to Make It

Step 1
Stir together first 8 ingredients in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 15 to 18 minutes or until about one-fourth of liquid remains. Remove from heat, and cool 20 minutes. Discard thyme sprigs, sage leaves, and cinnamon stick.

Step 2
Place cream cheese on a serving platter. Spoon desired amount of cranberry mixture over cream cheese. Serve with crackers.

 

Vanilla Pomegranate Yogurt Dip
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Vanilla Pomegranate Yogurt Dip
Pomegranate adds a refreshing taste to this light and creamy dip. Make it ahead and store it in the refrigerator...

 

 

 

Prep
20 MIN
Total
20 MIN
Ingredients
8
Servings
30
Pomegranate adds a refreshing taste to this light and creamy dip. Make it ahead and store it in the refrigerator until ready to serve.

By Cheri Liefeld
Updated November 28, 2016
 Savings on 4 ingredient(s)
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Ingredients

1
medium pomegranate SAVE $
3
containers (5.3 oz each) Yoplait® Greek 100 protein vanilla yogurt SAVE $
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3
cup powdered sugar
1/3
cup packed brown sugar SAVE $
1/4
cup fresh orange juice SAVE $
1
tablespoon balsamic vinegar
1
teaspoon ground cardamom
Steps

1Cut pomegranate in half; remove and reserve seeds. Into large bowl, squeeze pomegranate halves until all juice is released; discard rest of pomegranate. Add remaining ingredients except seeds; beat with electric mixer on medium speed or whisk until smooth.
2Cover and refrigerate until ready to serve. Sprinkle seeds on top just before serving.
Expert Tips
If you like your dip tangier, reduce the amount of powdered sugar.
Add 1 teaspoon grated orange peel for added flavor.
Serve with chips, raw veggies or fruit as desired.

 

VERY MERRY CRANBERRY CREAM CHEESE DIP
★★★★★ 5 from 1 reviews
 prep time: 10 MINUTES  cook time: 15 MINUTES  total time: 25 MINUTES  yield: 10 -12 SERVINGS 1X
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PIN
DESCRIPTION
This Very Merry Cranberry Cream Cheese Dip is SUPER easy to make, and the perfect appetizer (or dessert!) for entertaining around the holidays!

SCALE 1x2x3x
INGREDIENTS
Dip Ingredients:

2 packages Arla Original Cream Cheese
1 batch cranberry sauce (see below*)
1/2 cup pomegranate arils**
1 small jalapeño, cored and finely-diced
1/2 cup thinly-sliced green onions
crackers, for dipping
CRANBERRY SAUCE INGREDIENTS:
12 ounces fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup granulated sugar (or your desired type of sweetener)

INSTRUCTIONS
TO MAKE THE DIP:
Spread the cream cheese in a single layer in a large serving bowl or plate.
Spread the cranberry sauce on top of the cream cheese in a single layer, followed by the pomegranate arils, diced jalapeño, and green onions.
Serve immediately, with crackers for dipping.
TO MAKE THE CRANBERRY SAUCE:
Add cranberries, orange juice, water and sugar to a medium saucepan, and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes or until most of the cranberries have popped.
Remove from heat.  Chill the cranberry sauce in a sealed container in the refrigerator until completely chilled, about 2 hours.  (Or you can make the cranberry sauce up to 3 days in advance.)
NOTES
*You’re welcome to use any kind of cranberry sauce for this recipe.  I also have a slow cooker version that’s easy and delicious!

**Here is my video tutorial for how to open and de-seed a pomegranate.

***If you’d like to prepare the dip in advance, I recommend making the cranberry sauce up to 3 days in advance.  Then refrigerate it in a sealed container, along with the prepared pomegranate arils, chopped jalapeno and thinly-sliced green onions (those last three ingredients can be stored together).  Once you’re ready to serve the dip, just assemble all of the dip layers, and serve!

 

 

realsimple.com

 

Chickpea and Red Pepper Salsa
1 Review
 ADD YOUR REVIEW

Yunhee Kim
Hands-On Time
10 Mins
Total Time
10 Mins
Yield
Serves 6
By SARA QUESSENBERRY July 2009
Ingredients

1 15-ounce can chickpeas, rinsed and roughly chopped 4 scallions, sliced 1 cup arugula, chopped 2 jarred roasted red peppers, chopped (1/4 cup) 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil kosher salt and black pepper dippers (such as toasted pitas and grilled flat bread)
Nutritional Information

How to Make It

Step 1
In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.

Gazpacho Salsa
0 Reviews
 ADD YOUR REVIEW

Yunhee Kim
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
6
By SARA QUESSENBERRY July 2009
Ingredients

2 plum tomatoes, seeded and diced 1 small yellow bell pepper, diced 1 Kirby cucumber, diced 1/2 red onion, diced 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil kosher salt and black pepper dippers (such as crostini and endive)
Nutritional Information

How to Make It

Step 1
In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, and 1/4 teaspoon each salt and pepper. Serve with the dippers.

 

Caramelized Onion Dip
10 Reviews
 ADD YOUR REVIEW

Jose Picayo
Hands-On Time
40 Mins
Total Time
1 Hour
Yield
Serves 8
By SARA QUESSENBERRY November 2010
Ingredients

2 tablespoons unsalted butter 2 medium onions, thinly sliced kosher salt and black pepper 1 8-ounce bar cream cheese, at room temperature 1 cup sour cream 2 tablespoons chopped fresh chives thick-cut potato and vegetable chips, for serving
Nutritional Information

How to Make It

Step 1
Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.

Step 2
In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve wi

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