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I love eggplant so when I saw this Taste of Home recipe, I thought it would be worth saving. I've tweaked it just a bit. Serve with pita wedges and carrot sticks.

Recipe #385215

This is a very creamy fruity dip. It goes well with other fruits or as a spread for bagels, english muffins or crackers.

Recipe #382682

Amazing as a dip, but also fantastic as a filling for turnovers using puff pastry. The key to a really intense mushroomy flavour is using a food processor to mince the mushrooms. I discovered that when I was too lazy to mince them by hand, although I don't understand the science behind it, lol. Excellent served either hot or cold.

Recipe #382728

This is such an easy, throw together sauce for crudite, smoked sausage bites, or steak bites. This recipe comes from Out of the Frying Pan.

Recipe #323837

This recipe is a bit different than the others on zaar. Beau Monde Seasoning is listed, but any all seasoning mix will work. Good with potato chips or vegetables as a dip.

Recipe #323584

I got this recipe from a local television station. This recipe must chill in the refrigerator for about 2 hours.

Recipe #323463

I created this recipe in an attempt to make a hummus that my husband would like. He doesn't like the texture of chickpeas. The Great Northern beans really make this creamy without the addition of things like additional fat, yogurt, or tofu - all things I've tried and didn't care for. Since the white beans are mild in flavor, the garbanzo bean flavor still comes through just fine. Feel free to adjust the seasonings to get it the way you like it best. I do not add salt when using canned beans, but I probably would add a little bit of sea salt if I were using beans cooked from dry.

Recipe #115902

1 Reviews |  By clw721

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores."

Recipe #271049

I created this dip last night. My kids love ranch dip with carrots and I wanted to lower the fat and add some additional nutritional value. It turned out great--I am having the leftovers for lunch today. I used Chick peas, but I would think any white bean would work. Next time I will probably do a homemade ranch dip mix to reduce the sodium.

Recipe #269089

I was eating store bought red pepper hummus when I came across this recipe in Light & Tasty. It quickly replaced the store bought!

Recipe #266435

This sauce can be used as a fondue, as a dip for tortilla chips or vegetables or poured over grilled chicken and baked potatoes. Use your imagination! Recipe is from Taste of Home.

Recipe #209743

22 Reviews |  By DJM

This recipes is very close to the commercial cheese. Best if used in 1 or 2 days as the garlic gets very strong!

Recipe #60795

Recipe #46786

It has never been a written recipe, but this stuff is great!

Recipe #115698

This is the version of guacamole you often see in little taquerias in Mexico. This is great to make when you can't find avocados at a decent price. Serve over tacos, flautas or just eat with tostada chips.

Recipe #212572

A good substitute if Mascarpone cheese is hard to find in your area.

Recipe #66077

From Southern Living March 2007 test kitchen's top rated recipes.

Recipe #213944

This is a scrumptious dip. It goes great with raw veggies. I have even put it on a baked potato and loved it. The whole family likes and is easy to make.

Recipe #213042

This flavorful dip is perfect for company yet simple enough and light enough to be enjoyed on a regular basis. Serve it with toasted pita wedges, whole grain crackers or fresh vegetable cruditees (such as baby carrots, broccoli and cauliflower florets, bell pepper strips and celery sticks). **Gotten from an email list

Recipe #173423

Another great mix that makes life easier (see also "my" Hot Mexican Rub recipe #132796). I included this as part of a gift basket for my friend and of course I had to try it before giving it away. Too bad I din't read the whole recipe before making it. When not only the mix but also the dip was finished, I realised it should go in the fridge for two hours or so. I couldn't wait that long and ate it immediately. Loved it and prepared a second batch. This time I had some leftovers and I put it in the fridge. The next day it tasted even better! Yes, chilling does improve the dip! As I wanted to prepare the dip just for myself, I mixed 2 tablespoons sour cream with 2 tabelspoons low fat mayonnaise and 2 teaspoons Mexican Fiesta Dip Mix. I am considering to prepare the next batch without the dry herbs but add fresh herbs to the mix when preparing the dip. I love fresh herbs and I grow so many on my balcony. When typing this recipe I realised that I forgot to add the salt into my mix. I didn't even miss it! That's why I wrote optional next to the salt. Serve this dip with tortilla chips or fresh vegetables.

Recipe #134253

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