sheilaskitchen

Ideas, recipes, menus for the busy family.

Various Dips (Savory for appetizers and Sweet for Desserts) May 26, 2010

Filed under: Appetizers,Dessert — TeamModine @ 4:47 pm
Butterscotch Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/4   cup butterscotch ice cream topping
1   tablespoon packed brown sugar
1   teaspoon vanilla

 

       

Directions:

  1. Combine all ingredients in Small Batter Bowl; mix with Bamboo Spoon until smooth.
  2. Chill. Serve with fresh fruit.

Yield: 1 1/4 cups

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Caramel Apple Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/2   cup apple butter
1/4   cup packed brown sugar

 

 
1/2   teaspoon vanilla
1/2   cup peanuts, chopped
5   apples or pears, wedged

 

   
       

Directions:

  1. Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.
  2. Wedge apples using Apple Wedger; arrange around dip and serve.

Yield: 16 servings (2 cups)

Cook’s Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Cheesy Bacon Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/2   cup mayonnaise
1   garlic clove, pressed
1   cup (4 ounces) shredded cheddar cheese

 

 
6   slices bacon, crisply cooked, drained and crumbled
1   large tomato, seeded and diced, divided (about 1 cup)
1/2   cup sliced green onions with tops, divided
  Cocktail bread slices or crackers (optional)

 

   
       

Directions:

  1. Preheat oven to 350°F. In medium bowl, combine cream cheese, mayonnaise and garlic; whisk until smooth. Add cheddar cheese, bacon, half of the tomato and half of the green onions to cream cheese mixture; mix well. Spoon into Mini Baker.
  2. Bake 15-20 minutes or until heated through. Top with remaining tomato and green onions. Serve with cocktail bread slices or crackers, if desired.

Yield: Yield: 3 cups (24 servings)

Nutrients per serving: (2 tablespoons dip): Calories 90, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Carbohydrate 1 g, Protein 2 g, Sodium 115 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Chipotle Dip
 
Ingredients:
1   cup (250 mL) mayonnaise
1   cup (250 mL) sour cream
2   tbsp (30 mL) Chipotle Rub
  Assorted fresh vegetables or potato chips (optional)

 

       

Directions:

  1. Combine mayonnaise, sour cream and rub in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
  2. Serve with assorted fresh vegetables or potato chips, if desired.

Yield: 16 servings (2 cups/500 mL dip)

Nutrients per serving: (2 tbsp/30 mL dip, excluding optional ingredients): Calories 130, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 0 g, Protein 0 g, Sodium 170 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Citrus & Basil Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
1   tablespoon Citrus & Basil Rub
  Assorted dippers such as fresh vegetables or crackers (optional)

 

       

Directions:

  1. Combine mayonnaise, sour cream and basil rub in bowl of the clear section of the Cool & Serve Square Tray; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
  2. To assemble, insert frozen inserts into crescents. Spoon dip into bowl. Serve with fresh vegetables or crackers, if desired.

Yield: about 2 cups dip (16 servings)

Nutrients per serving: (2 tablespoons dip): Calories 130, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 1 g, Protein 1 g, Sodium 140 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Classic Dill Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
3   tablespoons All-Purpose Dill Mix
  Assorted fresh vegetables or potato chips (optional)

 

       

Directions:

  1. Combine ingredients; chill for at least 1 hour.
  2. Serve with an assortment of fresh vegetables or potato chips, if desired.

Yield: 16 servings

Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Classic Party Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
1   packet Chipotle Ranch Seasoning Mix
  Assorted fresh vegetables or potato chips (optional)

 

       

Directions:

  1. Combine mayonnaise, sour cream and seasoning mix in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
  2. Serve with assorted fresh vegetables or potato chips, if desired.

Yield: 2 cups dip (16 servings)

Nutrients per serving: (2 tablespoons): Calories 130, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 1 g, Protein 0 g, Sodium 150 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Cool & Creamy Chocolate Fondue
 
Ingredients:
3/4   cup semi-sweet chocolate morsels
1   container (8 ounces) frozen whipped topping, thawed
1/2   teaspoon Pantry Korintje Cinnamon

 

 
1/2   teaspoon rum or vanilla extract (optional)
  Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

 

   
       

Directions:

  1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
  2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

Cook’s Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Use the Apple Wedger to easily cut apples and pears into uniform wedges.

Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.

If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Creamy Peanut Dip with Fresh Vegetables
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/4   cup peanut butter
1   garlic clove, pressed
1   1-inch piece fresh ginger root, cut in half, pressed
1/4   cup milk

 

 
1   tablespoon soy sauce
2   teaspoons packed brown sugar
1/8   teaspoon ground red pepper (optional)
1   large red or green bell pepper
  Assorted fresh vegetables such as carrots, cucumber, zucchini, mushrooms, bell pepper or celery

 

   
       

Directions:

  1. Place cream cheese and peanut butter in Small Batter Bowl; mix until smooth with Classic Scraper. Press garlic clove and ginger root using Garlic Press and add to cream cheese mixture. Add remaining ingredients except vegetables.
  2. V-cut bell pepper using V-Shaped Cutter; place in the Cool & Serve Square Tray fitted with Divider. Fill with dip. Cut carrots, cucumber and zucchini using Crinkle Cutter. Slice mushrooms using Egg Slicer Plus®. Cut bell pepper strips and celery sticks using Utility Knife. Arrange vegetables on platter and serve.

Yield: 1 1/2 cups dip (12 servings)

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Savory Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1   package (0.7 ounce) dry Italian salad dressing mix
1/4   cup milk
  Assorted fresh vegetables such as carrots, cucumber and zucchini, peeled and cut into sticks

 

       

Directions:

  1. In Small Batter Bowl, combine cream cheese, milk and salad dressing mix; mix well.
  2. Peel vegetables with Vegetable Peeler; cut into sticks. Serve with dip.

Yield: 12 servings (1 1/2 cups dip)

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Southwestern Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
2-3   tablespoons Pantry Southwestern Seasoning Mix

 

       

Directions:

  1. Combine mayonnaise, sour cream and Seasoning Mix.
  2. Cover; chill 1 hour. Serve with fresh vegetables or tortilla chips, if desired.

Yield: 16 servings

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

To find any of these products or seasonings, go to my website to see the full catalog, pamperedchef.biz/sheilamodine.

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