I need a good dip for new years day and have been tring to find one. I hope you have a god recipe.
Â½ c. mayonnaise
1 Â½ c. sour cream
Â½ t. onion powder
Â½ t. garlic powder
Chill at least 5 hours or up to 24. Remove from fridge 1 hour before serving. Stir in 2 c. chopped arugula (stems removed), 18 slices bacon, 4 tomatoes, diced fine. Serve with melba toasts, bread sticks or crackers.
QUICK VEGETABLE DILL DIP
1 1/3 c. sour cream
1 1/3 c. mayonnaise
2 T. dry onion flakes
2 T. dry parsley
2 t. dill weed
2 t. celery salt
Combine all ingredients and chill well. Serve with cut up raw vegetables.
ALL-AMERICAN SUMMER DIP
16 oz. sour cream
1 env. Parmesan Italian or Italian Salad Dressing Mix
Refrigerate several hours to blend flavors. Serve with veggies, corn chips, etc.
ITALIAN SPINACH SPREAD
1 c. sour cream
1 env. Italian Dressing Mix
1 pkg. (10 oz.) spinach, thawed, well drained
1 c. shredded mozzarella
Â½ c. chopped red pepper (optional)
Combine; refrigerate several hours for flavors to blend. Serve with crackers.
Bacon Onion Dip
8 oz Cream cheese; softened 1/2 c Mayonnaise 4 oz Swiss cheese; shredded 2 ts Green onion slices 8 sl Bacon; cooked and crumbled
Mix until well blended.
BACON BACON DIP
2 tablespoons bacon bits
2 tablespoons dried minced onion
2 teaspoons beef bouillon granules
1/2 teaspoon garlic salt
Mix above with 1 cup mayo and 1 cup sour cream.
Ilene - there are also more dip/spread recipes posted in the Holidays sticky here in R.E., and Christmas, Hannukah and Kwanzaa, as well as New Year’s.
Sorry Ilene - I didn’t pay attention to the CRAB DIP heading you had!!!
1 pkg. (8 oz.) cream cheese, softened
2 T. Thousand Island Dressing
2 T. milk
1 can (6 oz.) crabmeat, drained, flaked
1/4 c. chopped red pepper
1 T. lemon juice
1 T. chopped fresh parsley
Beat cream cheese, dressing and milk in small bowl with electric mixer on low speed until well blended. Stir in crabmeat, red pepper, lemon juice and parsley; cover. Refrigerate at least 1 hour to blend flavors.
CRAB DIP - restaurant recipe
8 oz. lump crab meat (make sure there are no shells)
8 oz. cream cheese
1 small red pepper, small diced
1 small yellow pepper, small diced
2 scallions, cut 1/4-inch thick
Freshly ground black pepper
1 t. lemon juice
In small mixing bowl, mix cream cheese until smooth (by hand or with a mixer). Add all ingredients except crab meat and continue to mix until well blended. Gently fold in crab meat. Put mixture into an oven-safe container and bake at 350* F. for 15 to 20 minutes until warm throughout and lightly brown on top. Serve warm with crackers and breadsticks.
NOTE: This can be stored before baking for 1 to 2 days.
HOT CRAB DIP
8 oz. cream cheese
1 T. milk
1 can (6.5 oz.) (or fresh) crab meat
1/4 c. onion, finely diced or 1 1/2 T. onion flakes
Toasted Almonds (optional)
Blend all ingredients and put in a light buttered or sprayed baking dish and top with toasted almonds. Bake at 375* F. fifteen minutes. For a party, just double, triple, etc. ingredients but adjust baking time (five minutes for each increase).
Layered Crab Spread
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
2 tablespoons finely chopped onion
1 tablespoon dried parsley
1 (12 ounce) bottle chili sauce
1 (6 ounce) can crabmeat, drained and flaked
In a large bowl, beat together cream cheese, lemon juice, Worcestershire sauce, garlic powder and onion. Stir in the parsley. Spread the mixture evenly on a large serving platter. Layer with desired amount of chili sauce. Top with crabmeat. Cover and chill in the refrigerator at least two hours before serving.