dip recipes

The best way to make spinach-artichoke dip taste even more delish? Adding Boursin for a supremely creamy texture.

Slow-Cooker Boursin Spinach-Artichoke Dip

10-oz. box frozen spinach, thawed

artichoke hearts

Boursin

c. shredded white Cheddar

c. Parmesan

Garlic, Chopped

red pepper flakes

kosher salt

This was the best spinach artichoke dip I’ve ever had!!! And i love my spinach artichoke dip!!! Yes make sure you drain the artichoke hearts, I even chopped mine up a little bit and make sure you add A BLOCK OF CREAM CHEESE AS WELL. Also it calls for a tablespoon of red pepper flakes which gives it a little spice, which was fine for us we love spicy food. But if you don’t, i would cut that in half.

This was delicious. We also only put in one can of artichokes because we only had one.  It turned out just fine, and it seemed like two cans would have been too much. 

I was able to buy everything, including the Boursin at Trader Joe's, except white cheddar .

No pita. They are too thick,  only veggies or thin tortilla chips

Upgrade your party with this tangy Greek Yogurt Spinach-Artichoke Dip recipe.

Greek Yogurt Spinach-Artichoke Dip

artichoke hearts, drained

spinach,

c. Greek yogurt

c. shredded mozzarella cheese,

c. Parmesan cheese

garlic,

Friend made it the other night and it was delicious!

This tasty chicken and chorizo plate is filled with chargrilled vegetables that are perfect for dipping into
a bowl of Coles' hommus dip. Cosy afternoons on the sofa just got cosier!

Chicken and chorizo grill plate recipe

Coles RSPCA Approved Australian Chicken Thigh Fillets

chorizo sausages, halved lengthways

pkts Coles Mediterranean Style Vegetable Grill Mix

flatbread

Coles Hommus Dip

Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

lemon,

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

baby cucumbers

micro parsley

Turkish flatbread

olives

Skordalia is a thick, creamy, garlicky puree that’s definitely not for the faint hearted! The most important thing is to use good, fresh garlic so you get a true flavour. It’s great with all sorts of grilled seafood, dolloped onto steamed veggies, or served as a quick dip. Leftovers will keep in an airtight container in the fridge for up to 4 days.

Almond skordalia

(60 grams) almond meal

garlic cloves, chopped

lemon juice,

Oregano leaves, to garnish

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Enjoy the unique flavour of artichokes in this rich and creamy vegetarian dip.

Artichoke and bean dip with grissini

jar marinated artichoke hearts, drained

canned cannellini beans, rinsed, drained

(50 grams) grated parmesan

parsley

olive oil, plus extra to drizzle

Looking for an beer cheese dip recipe? This recipe combines cheddar, pale ale, cream cheese, and garlic to make the BEST beer cheese ever. If you want to take it a step further, serve it in a ring of pretzeled store-bought biscuits.

Pretzel Ring Beer Cheese Dip

c. shredded cheddar, divided

c. mozzarella

(8-oz.) block cream cheese, softened

Dijon mustard

tbsp. freshly chopped chives,

garlic powder

c. pale ale beer (we love Sierra Nevada)

Kosher salt

black pepper

(16.3-oz.) can refrigerated biscuits

tbsp. baking soda

egg,

salt

this is now a game day staple at our house on Sundays! I opted out of making my own pretzels and just use the frozen pretzels from the store (I brush a little egg white/water mix onto the pretzel and the salt seems to stick better that way). I also just use a light beer instead of pale ale. This dip ALWAYS hits.

I was not a big fan of this. While the pretzels came out great, the beer cheese was gritty. I'm glad I read the other comments and only did half of the garlic powder and mustard. Even with half, the flavors were still very prominent.

I'm allergic to beer. Do you think I could use a white wine instead?

We made this tonight and it was not very good...as someone who loooves garlic, it was honestly way too garlic-y and you could really taste the mustard. Probably will not make again unfortunately 🙁

Made this for Super Bowl. Don’t recommend. The garlic and mustard is very overpowering and the “dip” part didn’t melt and blend well.

I was reluctant to try the biscuits because they seemed to be an issue with some other reviewers.  They turned out great!  The cheese dip was kinda like a melted cheese ball.  Maybe I needed to cook it longer?  It was well past the time though and the rolls were at the edge of burning!  Flavors were good.  Maybe I should have pre-melted it?

I made this last night for book group.  I prepared the rolls as instructed, but I did not boil the rolls to make pretzels.  I baked the dish in a 10" glass tart pan for 35 minutes.  It turned out perfectly, BUT next time I will cut the garlic and Dijon mustard in half.  It seemed to be a big hit, but I will adjust the seasonings next time.  I think that by changing the seasonings it could take on many different flavors--Mexican with some taco seasoning or Italian with chopped pepperoni, etc.  I plan to use it as a base recipe and play around with it.  It looks great when it comes out of the oven

The people who said the pretzels were soggy didn’t make the dip right. I love it and it turns out perfect every time.

I skipped making the pretzel rolls b/c too much work.  Instead made just the dip in a cast iron skillet and served with soft pretzels.  Huge hit!  It's like being at Oktoberfest!  Couple of tricks: Skip the salt as the cheese has a ton of salt.  I mix all the ingredients with an electric hand mixer on low.  I replaced the mozzarella with Monterey Jack.  I used neuchatel cream cheese.  I put in the skillet n  I sprinkle some more shredded cheese on top, toss in oven.  Baked for 30ish min n it's amazing!

Made all as directed and the dip and pretzel rolls came out perfectly.  I used a 12" cast iron.  Thanks a ton!  I'm assuming it was tasty because it was gone before I had a chance to try it.  Rave reviews from my guests.

I made this and the pretzel bottoms seemed soggy.  and the dip was really thick. It got worse as it cooled.   I also think there was to much cream cheese.  I won't make again.

I don't know what I did wrong as I followed the recipe from the book exactly, but this was truly repulsive... The dip was fine, though not at all melty like the picture (I'd imagine using a few better quality cheeses would change that). But the "pretzels" were so very, very gross.

Everything else, and I mean EVERYTHING, I've tried in the book has been amazeballs!

The video says to boil for 30 seconds. The written instructions say for 1 minute. I did 1 minute and they were very soggy and didn't end up cooking on the bottom. We had to just bring the dip to a party, we couldn't even bring the pretzels.

https://streaming.hearstdigitalstudios.com/15647107-0572-4c66-8f48-30421e9fabad/video_rover_16x9_1080p_hd_1537890630_77039.mp4

Pretzel Ring Beer Cheese Dip is proof you can pretzel at home...meet your new game day dip.

This simple sauce is very versatile - perfect poured over roasted veg as well as chicken

Roasted red pepper sauce

red peppers

olive oil

garlic

shallot

vegetable stock

½ tsp sugar

Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag – this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.

Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.

Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn’t need any sugar – but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

This classic cream cheese and green olives spread is delicious for tea sandwiches or use it as a tangy creamy dip for veggie sticks or with your favorite party crackers and chips.

Cream Cheese Olive Spread Recipe

Cream Cheese, softened

Sour Cream

Worcestershire Sauce

Garlic Powder

Paprika,

In a mixing bowl: use a hand mixer...

In a mixing bowl: use a hand mixer to cream together the cream cheese, sour cream, Worcestershire sauce and garlic powder until light and fluffy.

Next, add the sliced salad olives with juices...

Next, add the sliced salad olives with juices (see post for other options) then use hand mixer to incorporate into the creamy mixture. Cover and refrigerate until ready to serve.

To serve: remove the olive spread from the...

To serve: remove the olive spread from the refrigerator and allow to stand 20 minutes before serving. The olive spread may be used to make tea sandwiches or transfer the spread to a serving bowl and serve with vegetable sticks (crudité), crackers, toast points, bagel chips or chips.

https://mediavine-res.cloudinary.com/video/upload/c7cxwnnlqt8qzkk7xytf.mp4

Classic Southern sandwich spread made with cream cheese and green olives, plus a couple of optional ingredients, for making tea sandwiches. Can also be used as a dip and served with veggie sticks or crackers. Guests love this tangy creamy olive spread.

Cream Cheese Green Olive Spread Recipe

Italian food blogger Carolina Stupino shares her recipe for this creamy dipping sauce that is traditionally made with anchovies and garlic. Serve with crudités or crusty bread &#8211; a great snack or starter to share.

Bagna cauda (anchovy and garlic sauce)

litre whole milk

anchovy fillets (see tips)Apple-converted-space

walnut pieces

unsalted butter, melted

Put the halved garlic cloves in a small saucepan and pour over half the milk. Bring to a simmer and cook for 15-20 minutes.

Strain the garlic through a sieve and discard the milk. Return the garlic to the pan, pour over the rest of the milk, then bring to a simmer and cook for a further 20 minutes.&lt;span class=&quot;Apple-converted-space 

Strain the garlic again but this time reserve the milk in a jug. Return the garlic to the pan, off the heat, then blend to a smooth paste with a stick blender, adding just enough of the reserved milk to create a creamy, not too runny sauce.&lt;span class=&quot;Apple-converted-space  Return the pan to a low heat, then add the anchovies and walnuts and whizz again until smooth. (Alternatively, put the garlic in the small bowl of a food processor or mini chopper and whizz with just enough milk until smooth. Whizz in the anchovies and walnuts, then gently heat in a pan.)

Stir in the melted butter and oil. The bagna cauda shouldn’t need much seasoning but taste it to see. Traditionally we eat it with vegetables such as peppers, fennel, roast onions, celery, jerusalem artichokes and cardoons. It’s also great with crudités, cubes of bread or boiled new potatoes.

Our flaky cheddar crackers are delicious, but if you want to save time, make the peanut-butter spread only (step 2). Skip the crackers and serve with chilled celery sticks and store-bought cheese crackers.

Cheddar Goldfish Crackers with Peanut Butter Spread

c. all-purpose flour

unsalted butter

Cheddar cheese

fresh-ground pepper

peanut butter

Honey

cayenne pepper

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve.

Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.

These easy dip recipes include spinach artichoke dip, guacamole, and more! Perfect for parties or the Super Bowl, they're fun and delicious.

Best Dip Recipes: Jalapeño Popper Dip

jalapeño peppers (2 left whole, 1 sliced in half crosswise)

garlic (unpeeled)

milk

onion powder

sea salt (plus

Heaping ¼ teaspoon smoked paprika

panko breadcrumbs

extra-virgin olive oil (plus more for drizzling)

cheddar cheese

chives (for garnish)

Tortilla chips (for serving)

Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños and 1 of the jalapeño halves on the baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic clove in a piece of foil with a drizzle of olive oil and place on the baking sheet. Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering.

Remove from the oven and set aside to cool. When the jalapeños are cool to the touch, use your hands (wearing gloves, if desired) to peel and remove the loose skin. Slice the peppers in half and remove the seeds and membranes. Finely chop the peppers. Remove the garlic from its papers and use the back of a chef’s knife to mash it into a paste.

In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.

In a small bowl, toss the panko with the olive oil. Transfer the yogurt mixture to a small skillet or baking dish, top with the cheese, and sprinkle with the panko. Broil for 1 to 5 minutes, or until the topping is golden brown. The timing will depend on your broiler.

Remove from the oven. Thinly slice the remaining jalapeño half and sprinkle the slices over the dip. Top with chives and serve with tortilla chips.

Get ready to tip your hat to this fully loaded Cowboy Queso. A mix of creamy cheesy deliciousness and pops of fresh flavor, this queso eats like a meal.

Cowboy Queso

sausage

Pale Ale

Velveeta, (cut into 1 inch cubes)

cream cheese,

pepper jack cheese, (shredded)

(14.5 ounce) can Rotel Tomatoes, (drained)

black bean, (well rinsed and drained)

whole kernel corn, (drained)

red onion, (minced)

cilantro, (chopped)

In a 12-inch high-sided skillet, cook and crumble the sausage (1/2 pound) over medium-high heat. Drain and discard grease.

Pour beer (3/4 cup) into skillet and cook and reduce for 2-3 minutes.

Lower the heat to low and add the Velveeta (16 ounces), cream cheese (4 ounces), and pepper jack cheese (1 cup) and continue to cook until just melted.

Stir in drained Rotel (1 can), black beans (1 cup), red onion (1/3 cup), corn (1 cup) and cilantro (1/4 cup). Heat through and serve immediately.

Mississippi Sin Dip is a creamy, ooey-gooey, party favorite dip that’s baked in a hollowed-out loaf of bread. Guaranteed to be a new favorite!

Mississippi Sin Dip

sour cream

cream cheese, (at room temperature)

sharp cheddar cheese, (shredded)

ham (chopped)

onion

hot sauce (few dashes

Worcestershire sauce

French bread (unsliced)

Preheat the oven to 350°F (177ºC).

Cut a thin, about 1-inch thick, oval slice off the top of the loaf of French bread leaving a couple of inch perimeter. Set aside top. Remove most of the soft part of the bread, leaving a sturdy portion on the sides and bottom. You can save the soft bread to use later with the dip if desired.

In a medium bowl, beat the cream cheese (8 ounces) for 2 minutes with a handheld mixer until light and fluffy. Add the next 7 ingredients to the cream cheese and mix until well combined. Spoon the mixture into the hollowed bread bowl. Place the saved bread top on top of the loaf.

Wrap the entire loaf in a double thickness of heavy-duty aluminum foil and bake in the preheated oven for 1 hour. Serve with reserved bread or crackers.

Made this for New Years Eve and it was a great hit! Will make again.

I haven't tried it yet but intend too since it sounds so good..

This dip is wonderful! I make it for showers and gatherings at our church and there is never any left to bring home. Also, it’s something different, so I’m usually the only one that makes it.

This is a delicious and creative appetizer or snack to serve guests! These homemade crackers are inspired by the flavors of falafel, while the accompanying spicy red lentil dip is the perfect complement.

Top 16 dip recipes recipes from across the web

The most viewed dip recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-Cooker Boursin Spinach-Articho...

Greek Yogurt Spinach-Artichoke Dip

Chicken and chorizo grill plate rec...

Greg Malouf's smoky eggplant puree ...

Almond skordalia

Artichoke and bean dip with grissin...

Pretzel Ring Beer Cheese Dip

Roasted red pepper sauce

Cream Cheese Olive Spread Recipe

Bagna cauda (anchovy and garlic sau...

Cheddar Goldfish Crackers with Pean...

Best Dip Recipes: Jalapeño Popper D...

Cowboy Queso

Mississippi Sin Dip

Middle Eastern Falafel Crisps with ...

Layered Buffalo Chicken Bean Dip

Top 16 dip recipes recipes from across the web

The most viewed dip recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Cooker Boursin Spinach-Articho...

Greek Yogurt Spinach-Artichoke Dip

Chicken and chorizo grill plate rec...

Greg Malouf's smoky eggplant puree ...

Almond skordalia

Artichoke and bean dip with grissin...

Pretzel Ring Beer Cheese Dip

Roasted red pepper sauce

Cream Cheese Olive Spread Recipe

Bagna cauda (anchovy and garlic sau...

Cheddar Goldfish Crackers with Pean...

Best Dip Recipes: Jalapeño Popper D...

Cowboy Queso

Mississippi Sin Dip

Middle Eastern Falafel Crisps with ...

Layered Buffalo Chicken Bean Dip

The most viewed dip recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine