Tag: Appetizer

French Onion Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1/2 Cup Mayo (Dukes)
  • 2 Cups Medium White or Yellow Onion – Diced (2 Onions)
  • 2 Tsp Worcestershire
  • 1/3 Cup Chives – Diced
  • 1/2 Tsp Salt
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Ground Black Pepper

Directions

  1. In a medium pan, heat 1 1/2 Tbs olive oil over medium heat.
  2. Sauté the onions in the medium pan for 10 minutes, stirring occasionally so it does not burn.
  3. Reduce the heat to low and continue to sauté for another 20 minute to brown all of the onions.
  4. Set the onions aside to cool.
  5. Place all of the ingredients in a medium sized bowl, to include the cooled onions, and mix well to combine.
  6. Put the mixture in the refrigerator for 4 to 6 hours, best it is overnight, and then spoon into a serving bowl.
  7. Serve with corn chips or your favorite chip that goes with onions and enjoy!!

Cheddar Bacon Ranch Crack Dip

Ingredients

  • 16 Oz Sour Cream
  • 1 Oz Ranch Dressing Mix Packet
  • 6 Bacon Slices – Crumbled
  • 1 1/2 Cup Cheddar Cheese – Thinly Shredded
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Cayenne

Directions

  1. Pre-heat the oven to 400 degrees (f).
  2. On a foil lined baking sheet, cook the bacon for 18 to 24 minutes. Ensure the bacon is crispy and then place on a paper towel to soak up the grease.
  3. Chop the bacon up into small pieces and set aside to cool.
  4. Once the bacon is at room temperature, combine all of the ingredients in a medium sized bowl and mix well.
  5. Place in the refrigerator for at least 2 hours to set before serving.
  6. Place it in a bowl to serve and enjoy with some ruffled chips or those of your choosing.

Fried Pickle Dipping Sauce

Ingredients

  • 1/2 Cup May
  • 1 Tbs Ketchup
  • 1 Tbs Horsedradish
  • 1 Tsp Louisiana Hot Sauce
  • 1 Tsp Cajun Seasoning
  • 1/8 Tsp Ground Black Pepper

Directions

  1. Place all ingredients in a bowl and mix well. Cover and chill in the refrigerator for 3 to 4 hours before use.
  2. Serve with fried pickles or pickle eggrolls.

Onion Ring Sauce

Ingredients

  • 1/2 Cup Mayo
  • 3 Tbs Ketchup
  • 2 Tbs Horseradish
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Salt
  • 1/4 Tsp Worcestershire

Directions

  1. Place all ingredients in a bowl and mix well. Cover and chill in the refrigerator for 3 to 4 hours before use.
  2. Serve with your favorite onion rings.

Classic Pimento Cheese

Ingredients

  • 8oz Mild Cheddar Cheese – shredded
  • 8oz Jack Cheese – shredded
  • 4oz Cream Cheese – softened and cut into cubes
  • 4oz Pimentos – diced
  • 1/2 Cup Mayo
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Garlic Powder
  • 1/8 Tsp Onion Powder

Directions

  1. In large bowl, place all of the ingredients and mix well with a hand mixer on low for 2 to 3 minutes. Ensure that you incorporate all of the ingredients until it is smooth.
  2. Place in a container and refrigerate for at least 1 hour.
  3. Serve and enjoy!

Classic Spinach Dip

Ingredients

  • 8 oz Frozen Chopped Spinach – thawed
  • 1 C Mayo
  • 1 C Sour Cream
  • 1 Packet Knorrs Vegetable Dip
  • 8 oz Water Chestnut – minced
  • 1/4 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne

Directions

  1. Squeeze the excess liquid from the thawed chopped spinach and chop the spinach again to ensure the pieces are small.
  2. Mince the water chestnuts into smaller pieces.
  3. Combine all of the ingredients in a medium size bowl and mix well.
  4. Place the mixture into the refrigerator to chill and season for at least 4 hours before serving.
  5. Serve with pieces of Kings Hawaiian bread or the chips of your preference.

Taco Dip

Ingredients

  • 24 oz Sour cream
  • 1 1/2 packages Old el Paso mild taco seasoning
  • 16 oz Jarred salsa. Pace mild or hot are good options
  • 2 Cups Cheese – shredded (Taco cheese)
  • Lettuce – shredded
  • 2 Roma tomatoes – seeded and diced
  • 2.5 oz cans Black olives – sliced
  • Fresh cilantro – chopped

Directions

  1. In a large bowl, mix the sour cream and taco seasoning well.
  2. Evenly spread the sour cream on a baking pan.
  3. Using a spoon, top the sour cream with the salsa and spread evenly.
  4. Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
  5. Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
  6. Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.

Toast Skagen/Skagenrora, Shrimp on Toast Swedish Edition

Ingredients

  • 16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
  • 3 Tbs Mayo
  • 3 Tbs Sour Cream
  • 3 Tbs Fresh Dill – Chopped
  • 1 Tbs Dijon
  • 1/2 Tbs Lemon Juice
  • 1/2 Tbs Horseradish
  • 1 Tbs Chives – Chopped
  • 1/4 Tsp Hot Sauce
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 6 Slices of White Bread
  • Butter
  • 4 Lemon wedges

Directions

  1. Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
  2. Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
  3. Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
  4. Place the mixture in the refrigerator to set and chill for at least 1 hour.
  5. When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
  6. To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.

Mexican-Style Street Corn Dip (Elote Dip), You Can’t Just Have One Chip

Ingredients

  • 11 Oz Can Mexican Style Corn
  • 1/2 Cup Red Onion – diced
  • 2 Jalapenos – seeded, diced
  • 1 1/2 Cup Sour Cream
  • 1/4 Cup Mayo
  • 1 Lime – Zest
  • 2 Limes – Juice
  • 1/3 Cup Water
  • 1 Cup Shredded Monterey Jack – fresh is better than prepackaged
  • 1/4 Cup Cotija Cheese – crumbled
  • 1/2 Cup Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Chili Powder
  • 1 Tsp Cayenne
  • 1 Tsp Paprika
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Salt

Directions

  1. Drain the can of corn and sauté in a pan on med-high heat for 3 to 5 minutes with the diced red onion, diced jalapenos, 1/4 Tsp cumin, and a pinch of salt and ground black pepper.
  2. Set aside the sautéed corn mixture to cool and place it in the refrigerator to chill (about 1 hour).
  3. Combine the chilled corn mixture with the remaining ingredients and mix well (save a little cilantro to top before serving).
  4. Chill in the refrigerator before serving (2 hours to overnight), the longer the better.
  5. Adjust seasonings to your taste after it sets.
  6. Place in your choice of container, top with remaining cilantro, serve with your favorite chips and enjoy!