Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts

Wednesday, March 23, 2011

Seven-Layer Dip

This recipe is from the back of the Calavo Guacamole Chips bag.  These chips are so good with Guacamole dip they are addictive.  My son wanted to try this dip so badly but I made it for a ladies wine tasting.  I definitely owe him.  The ladies loved it by the way.  I used whatever guacamole dip I could find and the freshly made salsa from the grocery store.

Seven-Layer Dip

Ingredients (serves 6):

8 oz Calavo guacamole or 2-3 Calavo RIPE NOW advocados
1-1/2 cups chopped  Calavo tomatoes
8 oz fresh salsa
2-1/4 ounces sliced black olives
1-1/2 cups sour cream
6 oz. grated cheddar cheese
1 package taco seasoning
2 cups refried beans (I used fat free)


Mix refried beans and taco seasoning together, then spread mixture into the bottom of a 9-inch casserole dish.  Layer on guacamole or avocado, sour cream, fresh salsa, cheese, tomatoes and olive slices.  Serve with Calavo Tortilla Chips.


The Creative Cook

Thursday, June 18, 2009

Another Southwestern Recipe!

This is another recipe that I was holding onto in hopes of making it for the Wining Women event. I didn't make it then but I did make it this past weekend when we had some friends over for a cookout in our back yard. It was very well received. It reminded me of the Buffalo Chicken dip that I make frequently. If you are a vegetarian or thinking of becoming one, this is a great alternative to the chicken dip.

Southwest Artichoke Dip



1-1/2 cups sharp cheddar cheese, shredded
1 tsp cumin
1 (14 oz) can artichoke hearts
1/2 cup mayonnaise
1 tablespoon garlic, minced
1 (4 oz) can sliced green chiles
1 tablespoon chili powder
1-2 teaspoons hot sauce, mild
1/2 cup sour cream


Step 1: Drain artichoke hearts and chop

Step 2: Add chiles, mayonnaise, sour cream and garlic

Step 3: Mix well

Step 4: Add in spices and hot sauce, then 1 cup of cheese

Step 5: Transfer to small casserole sprayed with non-stick spray

Step 6: Top with remaining cheese and bake for 30-40 minutes at 350 degrees until cheese is melted and dip is heated through

Step 7: Serve with tortilla chips or scoops

Enjoy the Southwest Artichoke Dip!

The Creative Cook

Wednesday, June 17, 2009

Southwestern Recipe Week Continues. . .

My youngest nephew graduated from college last year and got his first paying job shortly afterwards. He seems to be working at a very nice place. They had a pot luck lunch last week and convinced him to make something. He was concerned because he doesn't really cook. They gave him a list of ingredients that he went out and bought and then they dumped it all into a crock pot for 4 hours. He wound up winning an award for "best dip". Amazing! I don't think he'll be shy about making something for a pot luck in the future. Here is his award winning recipe:

Queso Con Chorizo Dip

2 jars of salsa (mild)
2-3 tablespoons chili sauce
16 oz cream cheese (he used chives & onion flavor)
8 oz sour cream
1 package Jimmy Dean Breakfast Sausage Patties (precooked & crumbled)
8 oz shredded cheddar
1 jar bacon bits (he said lots)
1 can light kidney beans (optional)
1 green pepper chopped (optional)

Put all ingredients into a crock pot and cook on low for at least 4 hours. Serve with tortilla chips or scoops.


The Creative Cook & Son

Monday, August 18, 2008

Home-made Onion Dip

As I have mentioned more than a few times on this blog, I have a problem with using MSG in my cooking. I just don't like it. It is a chemical that shouldn't be ingested, in my opinion. I recently realized that almost all of those soup packets and soup cubes that you can buy at the grocery store contain MSG. In the past, I always made dip with packets of soup mix. At the beginning of the summer, I met a neighbor of mine who gave me a recipe for onion dip from scratch. I lost her recipe but I found it again on the Internet. My neighbor likes the Barefoot Contessa's recipe. I made Alton Brown's Onion Dip and that was also really good. Either recipe would be perfect to bring to a party. You'll definitely be invited back, if you do. I brought Alton Brown's version to our neighborhood get-together on Friday night and everyone seemed to enjoy it. My neighbor brought The Barefoot Contessa's dip to my get-together back in June and there wasn't any left! I am even going to suggest that making either of these onion dips for a party or get-together is SO much better for you since they don't contain MSG. You can also control the fat content by using lower fat sour cream or mayo. Although, The Barefoot Contessa's recipe calls for regular mayo why not try it with light and see how it tastes to you?

Onion Dip from Scratch
Recipe courtesy of Alton Brown

2 tablespoons olive oil
1-1/2 cups diced onions
1/4 teaspoon kosher salt
1-1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt


In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Pan-Fried Onion Dip
from The Barefoot Contessa Cookbook

40 min/10 min prep


2 yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
2. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
3. Add the onions, cayenne, salt, pepper and saute for 10 minutes.
4. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
5. Allow the onions to cool.
6. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
7. Add the onions and mix well.
8. Taste for seasoning.
9. Serve at room temperature.


The Creative Cook