Friday, December 12, 2008

Four Quick and Easy Dip Recipes

Have you ever been invited to someone’s home and you wanted to bring a food item but had very little time to cook? I’d like to share four dip recipes that are very quick and easy to prepare:

Quick Spinach Dip

1 – 10 ounce package frozen spinach, thawed and drained
1 package dry vegetable soup mix
1 cup mayonnaise
1 cup sour cream
1/2 cup minced onion

Combine all ingredients and mix well. Refrigerate as long as possible, overnight if possible. Serve with crackers, tortilla chips, bread chunks or cut up raw vegetables.

Quick Guacamole

2 ripe avocados, mashed
1 – 8 ounce container sour cream
1 package onion soup mix
1/2 cup mayonnaise
1 tablespoon lemon juice

Combine all ingredients and mix well.

Since the avocados can turn brown, I suggest putting all other ingredients in the bowl first, then mash the avocado and add them last. You can also put the pit in the bowl, with the dip, which also helps prevent browning.

Cucumber Dip

2 medium cucumbers cut in half lengthwise and seeded
16 ounces cream cheese, softened
1 envelope ranch salad dressing mix
1/2 teaspoon garlic powder
Hot sauce to taste

Grate cucumbers into very fine pieces.

Combine all ingredients except cucumbers and mix well. Add cucumbers to mixture and chill.

Serve with raw vegetables or crackers.

The two vegetable dips can be served in hollowed-out round sourdough loaves. Remove the bread and cut into chunks. Place the dip in the bread and then serve with the bread chunks.

If you want to make a hot dip, this is a very simple hot artichoke dip:

Hot Artichoke Dip

1 – 14 ounce can of artichoke hearts
1 cup of miracle whip
1 cup shredded parmesan cheese

Mix these 3 ingredients together and pour into a pie tin. Bake at 350 degrees for about 20 minutes. Dip will begin to brown. Serve with assorted crackers.

Audrey :)

1 comments:

Rochelle R. said...

I love that spinach dip. I have been know to eat leftovers in a sandwich. Sometimes I also put water chestnuts in it,yum.