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    You are in: Home / Cookbooks / Appetizers - Dips & Spreads
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    Appetizers - Dips & Spreads

    Dips are the comfort food of snacking! ***Photo by Kathy228***
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    From the Boar's Head brand of meat and cheese recipe booklet.

    Recipe #78657

    Serve with crackers. Cook time is chilling time.

    Recipe #91213

    4 simple ingredients, best prepared with a food processor. Great with pita chips, tortilla chips, or pieces of crusty bread. Anything could be added to suit your individual tastes like sundried tomatoes or parmesan cheese.

    Recipe #431183

    After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

    Recipe #63836

    A recipe for a delicious and attractive spread I got from my sister. Makes an impressive contribution if you have to take an hors d'oeuvre to a party. Serve with thin crackers.

    Recipe #89132

    This simple recipe is made with ranch dip mix instead of vegetable soup mix and contains no mayonnaise. It is my favorite.

    Recipe #95585

    This is very tasty and a very pretty dip (serve in glass bowl. No cook tim--just chilling time.

    Recipe #57974

    Great little dip for the holidays. Serve with veggie crudites and crackers.

    Recipe #191183

    This is better than any store-bought dip I have ever tried. I use light cream cheese,but feel free to use regular for added richness.

    Recipe #222773

    Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!

    Recipe #420404

    This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.

    Recipe #9974

    Set this out with an assortment of crackers.

    Recipe #39492

    Courtesy of Paula Deen. I made this and took it to a family gathering and they gobbled it right up. They ate it on sandwiches, on crackers, with fritos and even as a topping on a grilled black bean burger.

    Recipe #141849

    This is my sister's dip. She got the recipe while backpacking in Europe a few years ago. She is now forced to make it at every party she has. People smell it cooking and stand drooling by the oven until it comes out! (Many have not been able to wait for the cooling part and burned their mouths to get to it first). You might have to make 2 portions. **NOTE: Please CHECK the sodium content before you choose a ranch dressing mix, because it will affect the flavor! Some people have complained it is "too salty". Please also make sure you are using only a 1 ounce packet; there are other sizes from various manufacturers. Too much mix throws off the balance of flavors. My sister and I always use the Hidden Valley Ranch Original and we do not have any problems with it :) You can also substitute half the sour cream for prepared Ranch Dressing and skip the dry mix. It will come out a bit wetter.

    Recipe #46267

    Lee's Hot Crab Dip

    Recipe #246

    Avocado pits unite!! Save this guacamole/avocado dip from turning black or brown!! The pit/seed of an avocado prevents guacamole/avocado dip from turning brown or black. It keeps it green, even after a day. This dip does not have any tomatoes in it. My mom made it this way when we kids were growing up. It is simple to make and very tasty. For a spicier, hotter dip, use jalapeños or serrano chilies instead of green chilies. The full flavor of the avocado comes through because there are not a lot of ingredients to mask its true flavor. This can be served as a side dish on a leaf of lettuce. You can also put a scoop of it on top of enchiladas or burritos. Larger avocados can be used but you will need to add more of the other ingredients as well. Preparation time is approximate.

    Recipe #93640

    26 Reviews |  By Merlot

    This is a great little appetizer that can be made ahead of time and frozen. When guests arrive, just pop them in the microwave to reheat. Everyone loves them and they are so easy.

    Recipe #32076

    1 Reviews |  By AmyZoe

    At a loss about what to make for dinner or as a snack, and you don't want to go to the store? This is super quick and delicious, and you can eat it as a meal or a bean dip. This is a great way to use up the bottoms of all the tortilla chip bags. If you don't have taco seasoning mix, there are lots of recipes on zaar to make your own. I didn't have enough pinto beans so I also used butter beans, great northern beans, and red beans. Recipe courtesy of Richard Mann/The Bean

    Recipe #406243

    My dad started this recipe in our family. I grew up making it with my dad and after his death I have continued to make it. I have tweaked it to suit my family. Great to make for the Superbowl or a casual get together. All the spices are to taste. The measurements below are estimates, I rarely measure. Feel free to cut back on the Jalepeno if you don't like your food spicy. Also, instead of just plain ground beef, I have made it using left-over chili, just cut back on the spices then.Use more or less Milk to make cheese as thin/thick as you like, keep in mind the salsa will thin it out. You can use Pepper jack Velveeta if you cannot find the Mexican style. Also, leftover chili or 1/2 lb ground beef and 1/2 lb Chorizo instead of ground beef has had awesome results in my household, just cut back on seasonings. My mother likes to put this into a Crockpot to cook while she makes dinner.

    Recipe #405888

    2 Reviews |  By Anna T

    This dip is always a hit. It's easy to prepare and can be made in advance.

    Recipe #97260

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