Smooth And Creamy Italian Dip Recipes

CREAMY ITALIAN DRESSING I

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

7-LAYER ITALIAN HERO DIP

Steps:

• You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
• Lettuce
• Toss 2 cups shredded romaine lettuce with olive oil.
• Italian Dressing
• Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
• Cured Meat
• Cut 4 ounces (salami, soppressata or prosciutto) into strips.
• Provolone
• Cut about 4 ounces into cubes.
• Sun-Dried Tomatoes
• Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
• Giardiniera
• Drain and chop 1 cup giardiniera (Italian pickled vegetables).
• Cannellini Beans
• Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.

SMOOTH AND CREAMY ITALIAN DIP

Steps:

• Mix together and serve.

CREAMY FRENCH ONION DIP

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, shallots, garlic, salt, and pepper. Saute, stirring occasionally, until onions are browned and caramelized, 15 to 18 minutes. If garlic begins to brown too much, add a few tablespoons water and continue cooking.
• Allow mixture to cool for 10 minutes. Transfer to a food processor and puree until smooth. Add cottage cheese, thyme, and marjoram; puree again until smooth. Stir in chopped chives.
• Serve immediately, or refrigerate dip for at least 1 hour or more to give the flavors time to combine.

CREAMY BUTTER BEAN DIP

Steps:

• Put all the ingredients into your blender and puree until smooth. The finished result is smooth and creamy and, like this, is ideal as a dip. Once put in the fridge for a couple of hours it becomes a bit 'firmer' and is better for spreading (I also think it tastes better). The butter beans can be substituted for chick peas but I find the texture is creamer when using the butter beans. I always double up on this as it freezes very well with virtually no loss of flavor. Served as a dip it looks nice drizzled with good quality olive oil and sprinkled with cayenne pepper and a little parsley.