Favourite dip recipes?
March 8, 2005 1:12 AM   Subscribe

DipFilter! What are your favourite dip-recipes? And what do you dip with?

I regularly make houmous & muhammara and dip with bread, and occasionally make raita & chutnety and dip with puppadoms, etc. What else can you recommend?
posted by misteraitch to Food & Drink (34 answers total) 5 users marked this as a favorite
Spinach and Artichoke Dip and the classic Lipton's Onion Soup mixed with Sour Cream Dip (although that one is a little salty).

More healthy options include Baba Ghanoush (made with roasted aubergine, but it's hard to get the flavor exactly right with a home oven) and Tarama (fish egg stuff, store bought). Oh, Labneh is great! You strain regular yoghurt through a cheesecloth or coffee filter until the yoghurt thickens (around 4 hours, leave it in the fridge), then serve it topped with a little olive oil and paprika.

To dip with, I try to use fresh veggies as much as possible: carrot sticks, celery, cherry tomatoes, broccoli, cauliflower, tiny radishes, that kind of thing.
posted by hazyjane at 1:31 AM on March 8, 2005

My favorite dip is simply sour cream mixed with Hidden Valley Ranch (original buttermilk) salad dressing mix. There are very few foods I wouldn't dip in this. (I am not safe around sour cream)

Baba Ghanoush is wonderful.
posted by Goofyy at 3:22 AM on March 8, 2005

Tzatziki! They key to this one is to drain the yogurt in cheesecloth to make it thick. And I tend to add extra garlic and lemon, and sometimes some mint. And for extra smoothness and richness, using part sour cream works well.
posted by CunningLinguist at 4:50 AM on March 8, 2005

My grandmother makes a dip with equal parts sour cream and miracle whip, little pieces of dried beef, some Lowry's season salt, and a bit of onion. It's one of those you put in a bowl made from a round loaf of pumpernickel, and dip the bread you removed. So good!
posted by Kellydamnit at 5:26 AM on March 8, 2005

Warm Bacon Dip:
16 oz of sour cream
8 oz package of cream cheese
2 cups shredded cheddar cheese
3 oz jar of bacon bits
1 cup chopped green onions (optional; I don't add these, because I don't like onions)
Mix all ingredients, heat 25 to 30 minutes in 400 degree oven. It is so good, I would eat it off of the floor, but I find it's best on Wheat Thins.
posted by ThePinkSuperhero at 5:39 AM on March 8, 2005 [1 favorite]

You can get Baba Ghanoush right by burning the aubergine (eggplant) with a gas flame until the skin crinkles and starts to flake off.

I like anything with tahini it it - a simple, easy favourite is to slowly drizzle water into tahini while beating with a fork. The tahini will first thicken to a dough-like consistency, then turn creamy as more water is added (add the water really slowly to avoid the tahini taking on a kind of curdled appearance). Once it reaches about the consistency of whipping cream, stop adding water and beat it savagelyuntil it thickens, just as you would for whipped cream. Then whip in a little soy sauce, sprinkle a little paprika over, and spoon great greedy mouthfuls with a nice dark green stalk of home grown celery.

Variations of this including garlic and lemon juice are good too.

And if you blend cooked chickpeas with it, it makes a great hummous.
posted by flabdablet at 5:48 AM on March 8, 2005

And then there's the lazy man's dip, which is plenty tasty with vegetables or potato chips:

- One packet Lipton Onion Soup Mix (or Vegetable Soup Mix if you're not into onion)
- One 16-ounce tub of sour cream (fat free is fine)
Mix dip thoroughly into sour cream and enjoy.
posted by werty at 6:03 AM on March 8, 2005

Warm Chili & Cream Cheese Dip

4 oz. (half a package) cream cheese
1 16 oz. can chili (Hormel makes a great vegetarian one!)
4 oz. Monterrey Jack cheese, shredded

Preheat oven to 375 degrees. Spread cream cheese on bottom of round 8"or 9" baking pan. Top with chili, then cheese. Cover with foil, bake for 45 minutes.

This. Dip. Is. Fantastic. Serve with tortilla chips.
posted by Crushinator at 6:28 AM on March 8, 2005

White Bean & Rosemary Dip (or bruschetta spread)

1 can white beans (cannelini)
3 sprigs fresh rosemary rosemary
1/4 c. chopped walnuts
1/4 c olive oil
1/2 a red onion, chopped

Whirl it in a processor until it's paste. This is delicious and really pretty guilt-free (high in fiber, Omega-3 fatty acids, monounsaturated olive oil)...
posted by Miko at 6:37 AM on March 8, 2005 [1 favorite]

Seven Layer Mexican Dip

Spread each layer evenly across the biggest serving plate you have:

Layer 1: 1 16 oz. can refried beans (fat free=vegetarian!)
Layer 2: 2 avocados mashed with 1 tsp. lemon juice, 2 Tbsp. salsa, onion powder, garlic powder, and salt to taste
Layer 3: 1 c. sour cream mixed with 1/2 pkg. taco seasoning
Layer 4: 6 oz. shredded Monterrey Jack and 6 oz. shredded Cheddar
Layer 5: 2 tomatoes, finely chopped
Layer 6: ~4 chopped green onions
Layer 7: 1 small can sliced black olives

Surround with tortilla chips.

This classic recipe has been in my family for generations.
posted by Crushinator at 6:40 AM on March 8, 2005

RoTel and Velveeta, with tortilla chips and some Mexican beer. Delicious.

This thread rules.
posted by AgentRocket at 6:43 AM on March 8, 2005

Ninfa's Green Sauce

Guacamole with Hass avocado, salt, pepper, lime juice, and a little bit of onion blended with cilantro

Meaty chili microwaved with Velveeta

Pico de gallo with just chopped fresh plum tomato, white onion, and cilantro, with a squeeze of lime and salt

Salsa made in the blender with canned plum tomato, red onion, cilantro and salt

A thin liquid made of blended mint, cilantro, lime juice, garlic and hot chiles
posted by rxrfrx at 6:51 AM on March 8, 2005

For dipping tortilla chips:

Melt together 1 jar Pace salsa, 1 small block Velveeta, 1 can of cream of mushroom soup, and half a can of beer.

It sounds atrocious but tastes soooo good. Even confirmed Velveeta-haters will eat this up. Yum.
posted by bonheur at 7:06 AM on March 8, 2005

a good pebre is hard to beat.
posted by andrew cooke at 7:16 AM on March 8, 2005

I don't actually like this, but I live with someone who does:

1 bowl sour cream
1 bowl brown sugar
1 basket strawberries

Select strawberry and dip in sour cream. Drag through brown sugar. Eat.

Personally, I think the very concept is disgusting, but apparently there's something good about it. It's unusual, at least. If you like unusual flavor combinations, you might want to try this and see if you like it.
posted by majick at 8:19 AM on March 8, 2005

majick: I personally can't get enough of brown sugar sour cream strawberries. My parents would let my sister and me eat them on special occasions when we were kids. Good strawberries, good memories.
posted by Crushinator at 8:54 AM on March 8, 2005

As long as you consider salsa as a type of dip ... I really like this: Avocado, mango, red onion, red bell pepper, cilantro. Mixed and added honey, and a little white wine vinegar. Salt and pepper. (Flickr picture)
posted by fourstar at 8:57 AM on March 8, 2005

Crushinator, I was just going to post about that chili cheese dip! The variation I've had uses cheddar cheese. It rocks.

I'm also partial to taco dip.
posted by SisterHavana at 9:15 AM on March 8, 2005

Can of kidney beans, half a jar of salsa. Half drain the beans & put with the salsa in the food processor & whirl. Instant bean dip for tortilla chips; or, you can fry it, you can nuke it, you can top it with cheese. Yum. Add fresh cilantro, garlic, lime juice, sour cream or anything, really, if you want to get fancy but it's good all by its lonesome too!
posted by mygothlaundry at 9:40 AM on March 8, 2005

I just made a fantastic salsa from a Cooking Light recipe 2 night ago. You take 8 plum tomatoes, cut 'em in half, and put them on a baking sheet with 1 small white onion, cut in quarters, and a jalepeno, cut in half. You bake them 20 min. at 500 until they are roasted and a little charred. Then puree them with 1 cup chopped cilantro and the juice squeezed from half a lemon, salt, and pepper. Really fresh-tasting, simple, healthy, and gooood.
posted by Miko at 9:40 AM on March 8, 2005 [1 favorite]

Had enough healthy stuff? Want the Super Bowl Party Full Fat Really Bad For You High Fat And Did I Mention Fattening Stuff?

Hot Sausage Dip
1 lb bulk pork sausage
8 oz cream cheese
1 7 oz Rotel tomatoes and chilies, drained
1/2 lb shar cheddar cheese, grated.

Preheat oven to 350.
In a large skillet fry the sausage and then drain on paper towels. Add the rest of the ingredients except the cheddar to the sausage and mix until well blended. Spread into baking dish and bake until cheese is melted.

Ruben Sandwich Dip
8 oz cream cheese cubed
1 Cup of corned beef chopped fine
1 Cup drained sauerkraut
1 Cup grated swiss cheese
1 TB ketchup
1 TB mustard (I like sweet and sour)
1 TB finely minced onion

Mix all ingredients well and pour into baking dish. Cover and bake for 30 minutes. Uncover and brown for 5 minutes.

Both of these dips deserve Ritz crackers.
posted by Secret Life of Gravy at 9:44 AM on March 8, 2005

As you can see, I go for the healthy stuff. You asked about what to dip in the dip -- I love pita crisps. I get whole wheat pitas, cut them in triangles, and throw 'em in the oven at 350 for 10 minutes. Crunchier than potato chips. They're even better if you brush them with olive oil and add garlic or chili powder before baking.
posted by Miko at 9:53 AM on March 8, 2005

Baked Artichoke Dip

This is always a big hit at my cocktail parties: I usually don't get to eat any because as soon as I put it out and fetch someone a drink, it's gone. It's easy but somehow everything comes together and makes it look like you've slaved over it.

1 can artichoke hearts in water (not oil)
1 small yellow onion
1 cup parmesan cheese
1 cup mayo
breadcrumbs in case things get too moist
lots of fresh ground pepper
cayenne to taste (I like it spicy!)

Dice artichokes and onions, mix all.
Put in Pyrex bowl, bake until medium brown on top (about 45 min) at 375.
Serve with fresh crusty baguette.

I'm guessing on the measurements; I just add stuff till it looks/smells right. And I usually double the recipe.
posted by Specklet at 10:08 AM on March 8, 2005

Chick Peas boiled and placed in blender with whatever you happen to have in the fridge. Possibilities are endless. It's called "humus" but it transcends humus depending what you use. It's like tomatoes, or sour cream, are the base for many dips, chick peas are an atomic element of dip making.

Chick Peas are a cheap, abundant and healthy food that most people only know from the sad salty pea found in a can. You want to buy the dried peas in a bag, preferably as fresh as possible (check the expiration date). Soak overnight in 3 to 4 times the amount of water, or until they become soft. You can soak more than you need and save the rest in a jar in the fridge for later. Depending how old the peas are they will take longer or short to soften up. Boil the peas for about an hour to hour and a half. French purists say you should boil them in bottled water because the calcium in tap water prevents the outer sheath from peeling off. In my experience for dip making it doesnt matter if the sheath comes off, but if your making a fancy meal you may want to do that.
posted by stbalbach at 10:10 AM on March 8, 2005

stbalbach - how do you get your chick peas to go gloopy in the blender? don't you end up with a lower area full of mush and whole beans piled on top? what's the secret?
posted by andrew cooke at 10:52 AM on March 8, 2005

I really think you need to use oil or tahini to achieve enough liquidity to puree chickpeas. A food processor will work slightly better, but you still need to scrape down the sides. Anyway, hummus recipes usually include a sizeable helping of olive or sesame oil, lemon juice, and tahini, to impart sesame flavor and make the dip, well, dippy rather than a stiff paste.
posted by Miko at 11:30 AM on March 8, 2005

Specklet's hot artichoke dip is really good - and you can also do it with marinated artichoke hearts & gruyere cheese for something totally different yet equally delicious. It's the cooked mayonnaise that makes it so incredibly bad for you and yummy.
posted by mygothlaundry at 11:47 AM on March 8, 2005

Roasted Garlic Dip

Roast a couple of heads of garlic in the oven (I like to wrap them in foil and roast for 40 mins at 400 degrees)
Mix the roasted garlic with some Mayo and a bit of Ketchup to taste

Enjoy (great with potato chips)
posted by mmascolino at 12:08 PM on March 8, 2005

This is a favorite on Chowhound:

Bonnie's Buffalo Chicken Dip (via Chowhound Val)

2 lb. boneless, skinless chicken breasts, poached and shredded with a fork
1 12-ounce bottle Frank's Hot Sauce
16 oz. cream cheese
16 oz. Ranch dressing
1/2 cup chopped celery
8 oz. sharp Cheddar or Monterey Jack

Preheat oven to 375.

In a 13x9x2 inch baking pan, combine the shredded chicken and the entire bottle of hot sauce in a single layer. Stir the cream cheese and dressing in a saucepan over medium heat until smooth and hot. Pour evenly over chicken mixture. Sprinkle celery evenly on top. Bake uncovered 20 minutes, then add shredded cheese and bake another 20 minutes uncovered or until bubbly.

Remove and let stand for 10 minutes. Serve with celery stalks or corn chips.

Here's a link to a recent discussion thread about this, but Chowhound links tend to get stale after a few months so I reposted the recipe here.
posted by chickenmagazine at 2:11 PM on March 8, 2005

Aioli. Smush a few cloves of garlic with some sea salt in a mortar and pestle. Add a free range organic egg yolk, smush some more. Slowly add oil (half canola, half olive), smushing, smushing, smushing all the while. Et voila - a thick, creamy, garlicky mayo, just right for dunking crudite, warm chicken, salmon, or my favourite - hot prawns in the shell and chunks of woodfired bread. (If it splits - and it almost never does in the mortar - add a teaspoon of good quality commercial mayo. It won't affect the flavour, but those industrial emulsifiers could bring the Beatles back together).

Bagna cauda. Olive oil, butter, anchovies, garlic, salt. Again with the bread and vegetables.

Arfacupa. Mix arfacupa sour cream with arfacupa mayo. Add arfacupa corn relish, or arfacupa Thai sweet chilli sauce. Serve with Pringles.
posted by obiwanwasabi at 3:41 PM on March 8, 2005

Argh - I missed a step with the aioli. Add the juice of a lemon to the egg yolk. When it's all come together, check for salt and add more lemon juice to taste.
posted by obiwanwasabi at 5:02 PM on March 8, 2005

This is a favorite around my house. If you're watching your fat intake, you can use one of those mayo substitutes and that library paste fake cream cheese stuff, but I don't recommend 'em. Whatever you do, don't use salad dressing (Miracle Whip/Salad Cream) instead of mayo, because they throw off the blend of flavors something awful.

Bloody Mary Dip
24 ounces cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato paste
1 large green bell pepper, cored and minced
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients together in a large mixing bowl. Chill 1-2 hours. Serve cold with tortilla and bagel chips, mini rye and pumpernickel slices and crudités.
posted by Dreama at 5:23 PM on March 8, 2005

Well, it's sort of a dip, I guess. Pop a brick of cream cheese in the middle of a plate. Pour jalapeno jelly on top. Surround with Wheat Thins crackers. Dip crackers into cream cheese. Mmm. (I suppose you could blend the cream cheese & jelly to make it more dip-like.)
posted by belladonna at 8:02 PM on March 8, 2005

Response by poster: These are some great ideas: many thanks everyone. Here's the recipe I use for muhammara:

4 x large pimientos (red Spanish peppers), or as many red (bell) peppers, plus one fresh red chile.
125g/½ cup? Shelled walnuts
25g/a few tbsp Dry breadcrumbs
2 tbsp Pomegranate molasses
2 tsp Ground cumin
2 limes or 1 lemon
125 ml (½ cup) good olive oil
a handful of fresh coriander (cilantro) leaves
salt, pepper

1. Halve, trim & de-seed the pimientos or peppers and chile.
2. Grill/Broil/blowtorch the pimientos and chile to scorch their skins, then wash the charred skin off.
2. Slightly toast the walnuts in a dry pan.
3. Put the pimientos & chile and walnuts into a food processor.
4. Add the pomegranate syrup, cumin, about ½ tsp salt, some pepper, the juice of the limes or lemon, and the cilantro/coriander.
5. While mixing the ingedients together, add the olive oil, & adjust seasoning to taste - add a little honey if it's too sour.
posted by misteraitch at 1:54 AM on March 9, 2005

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