Easy dip recipe? EASY 10 points!?
I’m looking for a quick, easy, & delicious dip recipe that would go well with salty, nutty Wheat Thins. Thanks!!
If you REALLY want to help here are some of the ingredients I have now:
jamaican chicken already cooked
cream cheese
all spices
plain yogurt
MIGHT have sour cream
tomato, both fresh and sun-dried
walnut oil, veg. oil, maybe olive oil, both black and white truffle oil
celery
red onion, maybe white as well
garlic
various cooking wines & vinegars
mayo
parmesan, grated
shredded cheddar
ketchup, mustard, grape jelly
almonds, walnuts, pecans, pine nuts
raisins
prunes
peaches
balsalmic vin.
ham, turkey, salami, hot dog
olive tapenade
pimento spread
pesto spread
that’s a little of what’s in my fridge and pantry. Thanks again!!
Softened cream cheese is a great base. Add any of the other intensely flavored items in equal proportion, tapenade, or pesto spread. Mix, thin with sour cream or even the yogurt (lower calorie option).
Onion dip is always easy, and fast, and after making fresh, a million times better than the packaged stuff.
Cut cream cheese into cubes. Add to a mixing bowl and soften on counter. Dice an onion, sweat in 1 tbsp each olive oil and butter, or just one or the other if that’s all you have. Sprinkle 1/2 tsp of salt (for one average size onion), and a tiny pinch of cayenne pepper (tiny!). When it’s translucent and soft, turn up the heat a bit until they’re a rich golden brown. Set aside to cool. Stir the cream cheese, stir in a spoonful of mayo, and 2 spoonfuls of sour cream or yogurt. Mix the onions into the cream cheese mixture. If you use alcohol deglazing the pan with a small amount (1 tsp) of anything, bandy, whiskey, sherry, cooking wine, etc will dramatically enhance the flavor. Taste and add more salt if needed. Allow to cool for about 20 minutes on the counter, then place the bowl in the freezer, stirring every 10 minutes. When it’s no longer hot, eat. Or refrigerate and flavors will blend a bit better.
A quickie sundried tomato pesto dip might be good too, toast some pine nuts (handful) in a skillet just until golden, allow to cool. If sundried tomatoes are olive packed, drain and chop well (handful worth), or chop in food processor. Add parmesan (few tbsp) and pine nuts. Pulse in food processor. Add cream cheese. Pulse again. Salt to taste if needed. Chill 10 minutes (or more.
Betty’s Fluffy Peach Gelatin Salad Recipe
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