Dip Bar Recipes

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THE BEST CLAM DIP RECIPE EVER



The Best Clam Dip Recipe EVER image

This is my family's signature dip recipe and will make everyone a fan of clams in cream cheese whether they think they like it or not!

Provided by Heidi

Number Of Ingredients 6

1 8- ounce package cream cheese (, at room temperature)
1 6.5- ounce can of minced clams (, drained and juice reserved)
2 green onions (, white and green parts, finely chopped)
1/2 lemon (, juiced)
1 teaspoon Worcestershire sauce
Tabasco sauce to taste

Steps:

  • In a medium sized bowl, mash softened cream cheese with a fork until soft and creamy. Slowly add in 1 tablespoon of clam juice while mixing with fork and cream well. Add lemon juice and Worcestershire sauce.
  • Add green onion and clams to mixture. Add a few dashes of Tabasco to taste. If mixture seems thick, add remaining clam juice in one tablespoon increments to desired consistency. Serve with potato chips or refrigerate for up to 2 days.

20 EASY DIP RECIPES: TACO DIP & MORE!



20 Easy Dip Recipes: Taco Dip & More! image

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Provided by Sonja Overhiser

Categories     Dip

Time 10m

Yield 10

Number Of Ingredients 11

8 ounces cream cheese, softened*
1 cup Greek yogurt (or sour cream)
3/4 cup salsa
2 teaspoons each cumin and chili powder
3/4 teaspoon kosher salt
1/2 teaspoon each garlic powder, onion powder, and black pepper
1 cup Mexican blend cheese
1 cup chopped iceberg lettuce
1 tomato, chopped
1/4 cup sliced black olives
Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Steps:

  • In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it's fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
  • Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
  • Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Nutrition Facts : Calories 157 calories, Sugar 2.8 g, Sodium 256.3 mg, Fat 12.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0.5 g, Protein 6.9 g, Cholesterol 37.3 mg

DIP BAR



Dip Bar image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 16

One 15-ounce can white beans, drained and rinsed
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons lemon juice (1/2 large lemon)
1/4 teaspoon anchovy paste
1/4 teaspoon salt
1 cup sour cream
1/2 cup aged Gorgonzola cheese
1/2 English cucumber, diced (about 1 cup)
2 tablespoons chopped fresh dill
1 teaspoon lemon zest (1 small lemon)
1/4 teaspoon salt
Store-bought guacamole or salsa
Serving suggestions: assorted vegetable crudites, pita chips, tortilla chips and pretzels

Steps:

  • For the green goddess white bean dip: In a food processor, puree the white beans, olive oil, basil, chives, tarragon, lemon juice, anchovy paste and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use.
  • For the Gorgonzola-cucumber dip: In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use.
  • To serve, place white bean dip, Gorgonzola-cucumber dip and the guacamole in separate bowls. Surround the dips with vegetable crudites, pita chips, tortilla chips and pretzels.

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  • In the bowl of a food processor puree the white beans, olive oil, tarragon, basil, chives, anchovy paste, lemon juice and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use.
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