Dip recipes...

Basscat

At work on Friday we're celebrating the month's birthdays with a dip-themed lunch. Always eager to show off the work of the Egg, wondered if anybody had any favorites they'd like to share. Found a couple on the Recipes section and am leaning toward the Vidalia Onion Dip from Larry Ward posted there, but still open to suggestions.
Thanks in advance for any help!
Chris (Basscat)

RRP

Chris,
You really are just limiting it to "dips"? No spreads? What will you be enjoying these dips with as far as a "transfer medium" goes? Crackers, breads or what?

Basscat

RRP,
Veggie dips, chip dips, salsa dips, bread dips, and fruit dips for desert have all been mentioned. I think spreads would fit in fine. Creativity is always encouraged, and we're not strictly "religious" about our themes, so I could get lazy and break out a food-savered bag of pulled pork if necessary, just looking for ideas. (Hmm, pulled pork nachos.... : )

RRP

Basscat,
...then here is a simple, but delicious salmon spread recipe that I had submitted a few years back. It rocks!
BTW my wife and I grew up in Centralia, MO many years ago - where is Lampe???
[ul][li]Smoked Salmon Spread[/ul]

Basscat

RRP,
Looks good and easy as can be. My local fish monger usually has nice salmon, so if I can't some tomorrow to make for Friday, I'll surely try it soon, thanks!
Lampe is down in the Ozarks on Table Rock Lake, near Branson. We're on the quiet side of the lake : )

Chuck

Basscat,[p]I do a dip that we call "garbage". Mix some guacamole with some sour cream (equal parts) and spread it on a tray or plate. Layer on that a thin layer of chopped lettuce, chopped mushrooms, chopped red onion, chopped pickeled jalapenos (to taste) chopped black olives, chopped tomatoes, chopped red bell pepper, and shredded cheese. Shake some of you favorite hot sauce on top and scoop it off the platter with tortilla chips. My family loves this one.[p]Have fun,[p]Chuck

Basscat

Chuck,
That's a keeper. Thanks! [p]

Unknown

RRP,
I have a better one, a close kept family secret. OK, here goes... combine 1 cup of sour cream with (you will NEVER guess this) a packet of onion soup mix. Yum! Many people have begged for this recipe. Enjoy!!

BYC

Frozen,[p]lol...actually i agree..

Charles in SC

Basscat,
One of my families' favorites is what we call creame cheese and olive dip.
Let some creame cheese soften kinda like room temp them mix in a little milk to get a dip consistancy. Add chopped green olives with pimintos, add a little of the olive brine from the bottle till it has a kind of twang to it. Then chill it. I grew up with this, we used it to make sandwiches cracker and potato toppings etc. The quanities are real variable but start with an 8 oz block of creame cheese, a splash of milk, 3 oz chopped olives and juice to taste. You will be close.
If this fails put some chicken wings in a bucket and let folks "dip" them out

Basscat

Charles in SC,
Hmm, have a half block of cream cheese and half a bottle of a tapenade olive relish in the 'fridge, so another one I'll use very soon. Thanks!

mad max beyond eggdome

Basscat,
a simple but great one. ..[p]1 pound crab meat, picked clean of any shell, and shredded with fork[p]1 brick of cream cheese[p]1 teaspoon of worschteshire sauce[p]1 teaspoon of old bay[p]mix it all up into a ball . ..[p]serve with crackers . . .[p]really good stuff. . ..

mojopin

Basscat,[p]My family and friends always like this one and it's really easy. We use leftover chili most of the time. [p]Spread 8oz. block of Cream cheese in the bottom of a round pyrex, cover with leftover chili and then coat the top with some shredded cheddar. Put that on the BGE for 30 min (or until cheese is all melted) at 350°-400° indirect and serve with tortilla chips. I usually through in a little hot sauce or a sprinkle of Dizzy Dust to kick it up.[p]•Jill

Chef Arnoldi

1 can of chick peas
1 clove of garlic
1/4 cup olive oil
1/2 lemon juice
salt & pepper to taste
put into food processor & zip it till smooth

all more olive oil or water if needed to make a fairly thick sauce

you may add some cayenne pepper if you want to make it hot

:evil:

BlueSmoke

Basscat,
How about a nice smoked fish dip? I’ve left quantities open, as the amount will depend on how much fish you have and how dense you want the dip.[p]Any white fish (cod, haddock, roughy, mullet, catfish, etc.)
Crème cheese
Sour cream
Bottled hot sauce[p]Smoke the fish until it is thoroughly done. (I like lots of apple smoke, 225 degrees, for 20 to 30 minutes.) Flake the fish, after removing any skin and bones) with a fork; combine with crème cheese and sour cream. Adjust quantity of cheese and cream to yield the consistency desired. Add a few drops hot sauce and serve.[p]Ken