Creamy Whipped Feta Dip
Recipe courtesy Kathy Gormandy
SERVES 8
Ingredients
8-ounce block quality feta, drained
3/4 cup plain Greek yogurt
Zest of 1 lemon
2 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2-3 tablespoons toasted pine nuts
1-2 tablespoons crushed pistachios
Directions
1. In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend well. While the processor is running, drizzle olive oil through the top opening until the feta is whipped to a smooth mixture.
2. Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making a well in the middle. Pour a bit of olive oil over the feta, then top with the pepper flakes, fresh herbs and nuts.
3. Serve with pita chips or pita wedges.
Tomato & Burrata Dip
Recipe courtesy Julialake Graham
SERVES 4 – 6
Ingredients
2 tablespoons olive oil
16 oz cherry tomatoes
1 garlic clove minced
Kosher salt and pepper to taste
1⁄4 cup fresh basil roughly chopped, plus a few whole leaves for garnish
1 medium Burrata ball
Bread (preferably sourdough or baguette)
Directions
1. Add olive oil to a small skillet and sauté cherry tomatoes, garlic, salt and pepper over medium heat until tomatoes begin to pop and liquid begins to reduce.
2. Remove skillet from heat and stir in fresh basil.
3. Transfer to small serving bowl and nestle burrata in the center of the tomato mixture.
4. Garnish with fresh basil leaves and serve with bread for dipping.
Shrimp Dip
Recipe courtesy Nancy Brandon
SERVES 10
Ingredients
Old Bay Seasoning
1 1/4 pounds boiled shrimp, chopped
8 ounces cream cheese, softened
2 – 4 tablespoons mayonnaise
Generous sprinkle of garlic salt
Juice and zest from 1/2 lemon
Crystal hot sauce, to taste
1 dash Worcestershire sauce
3 green onions, chopped
1 jalapeño, seeded and finely chopped
Directions
1. Boil shrimp in Old Bay Seasoning, according to package directions. Allow to cool slightly, then peel and chop.
2. Combine cream cheese, mayonnaise and seasonings in a food processor until fully blended. Stir in green onions, jalapeños and shrimp by hand. Refrigerate to let flavors meld.
3. Serve with Fritos, Ritz crackers or stuffed in a fresh jalapeño half.
Texas Corn Dip
SERVES 12
Ingredients
6 ears corn
2 bunches green onions, finely chopped, reserving a little for garnish
1/2 cup chopped cilantro, reserving a little for garnish
1 cup sour cream
1 cup mayonnaise
1/3 jar pickled jalapeños, finely chopped
8 ounces chopped pimentos
4 cups Mexican shredded cheese
1 cup Mexican Cotija cheese, crumbled, reserving a little for garnish
juice of 2 limes
1 teaspoon cumin
1 teaspoon chili powder
pinch of cayenne pepper (optional)
bag of tortilla or corn chips, for serving
Directions
1. Place corn in a large pot of water and bring to a boil, cooking 5 minutes. Remove from water and allow corn to cool. Cut corn kernels off the cob, reserving a little for garnish.
2. Mix corn with remaining ingredients in a large mixing bowl and refrigerate for at least 2 hours.
3. Before serving, top with reserved green onions, cilantro, corn and cheese. Serve with chips.
Save these Recipes for Later
Want to email this article to yourself? Simply enter your name and email address below, and we’ll send you the link!
Crawfish Dip
Recipe courtesy Gina Naman McPhillips
SERVES 8 – 10
Ingredients
1/2 cup butter
1 bunch green onions, sliced
1 bell pepper, diced
1 pound cooked crawfish (or 1/2 lb. crawfish & 1/2 lb. shrimp)
2 garlic cloves, minced
1 4-ounce jar diced pimiento, drained
2 – 3 teaspoons Creole seasoning
1 8-ounce package cream cheese, softened
French bread baguette slices
Sliced green onion, chopped flat-leaf parsley for garnish
Directions
1. Melt butter in a Dutch oven over medium heat.
2. Add green onions and bell pepper. Cook for 5-8 minutes or until bell peppers are tender.
3. Stir in crawfish, garlic, pimentos and creole seasoning, stirring occasionally. Cook an additional 8-10 minutes.
4. Reduce heat to low and stir in cream cheese. Stir until cheese melts and is smooth and bubbly.
5. Serve with toasted French bread slices.
Muffuletta Dip
SERVES 8
Ingredients
1 loaf of French bread
4 tablespoons olive oil, divided
1 cup Italian olive salad, drained
1 2.25-ounce can sliced black olives, drained
1 8-ounce jar roasted red peppers, drained and roughly chopped
1/4 cup pepperoncini peppers, drained and roughly chopped
1/2 cup Genoa salami (about 2 ounces), diced
1/2 cup Italian salami (about 2 ounces), diced
4 ounces Provolone cheese, diced
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Directions
1. Preheat oven to 350 degrees. Slice French bread into rounds and arrange in a single layer on a baking sheet. Pour 3 tablespoons olive oil into a small bowl. Dip a pastry brush or small spoon into the olive oil and brush both sides of the bread rounds until lightly coated. Bake for 8 – 15 minutes, flipping the rounds once halfway through baking, until golden brown. Remove from oven and set aside to cool completely. If not serving right away, store rounds in an airtight container until use.
2. Combine 1 tablespoon olive oil with all remaining ingredients except parsley in a medium bowl and toss gently to combine. Cover and chill for at least 1 but up to 24 hours.
3. If the mixture looks dry, add a little more olive oil and toss before garnishing with fresh parsley and serving alongside the prepared bread rounds.
Vidalia Onion Cheesy Bacon Dip
Recipe courtesy Emily & Dennis Callahan
SERVES 8 – 10
Ingredients
2 cups finely chopped Vidalia onions
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 cup grated sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1/2 pound bacon, cooked and crumbled
Crackers and sliced carrots or celery for serving
Directions
1. Preheat oven to 350 degrees. Mix onions, cream cheese, mayonnaise and cheddar together in a bowl.
2. Put into pie dish or 8-inch casserole dish. Spread crushed Ritz crackers on top and bake 30 minutes.
3. Remove from oven, sprinkle with crumbled bacon and serve with a variety of crackers and veggies.
Chef Arwen’s Artichoke Dip
Recipe courtesy of Arwen Rice, Red or White (Mobile)
SERVES 8 – 10
Ingredients
1 pound cream cheese
1/2 cup half and half
1/2 cup Parmesan
3 green onions, roughly chopped
4 chipotle peppers, canned (more if you like it spicy!)
3 cloves garlic
2 eggs
1 1/2 tablespoons lemon juice
2 teaspoons salt
black pepper, to taste
2 (8.5-ounce) cans artichokes, drained
6 ounces pepper jack cheese (Tillamook is the best)
Directions
1. Preheat oven to 350 degrees and grease a casserole dish.
2. Combine everything, except the artichokes and pepper jack cheese, in a food processor. Blend until smooth.
3. Add artichokes and pulse until slightly chunky but not smooth.
4. Pour mixture into casserole dish and top with pepper jack cheese.
5. Bake 50 minutes until the top is golden brown.
Black Bean Corn Dip
Recipe courtesy Megan Gulland Shifflet
SERVES 10
Ingredients
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 medium onion, finely chopped
1 can black beans, rinsed
1 can corn, drained
1 4-ounce container crumbled feta cheese
Directions
1. Whisk olive oil, vinegar and sugar until sugar is completely dissolved.
2. Add remaining ingredients, stir and refrigerate. Dip is best when made the night before. Serve with scoop tortilla chips or use as a topping on tacos and salads.
Shrimp and Artichoke Dip
SERVES 8
Ingredients
1 pound shrimp, cooked and finely chopped
2 14-ounce cans artichoke hearts, drained and finely chopped
1 cup sour cream
1 cup mayonnaise
1 bunch green onions, finely chopped
Garlic salt to taste
Directions
In a large bowl, mix the above ingredients until combined. Add lots of garlic salt. Chill and serve with crackers of your choice.
Save these Recipes for Later
Want to email this article to yourself? Simply enter your name and email address below, and we’ll send you the link!
