COLLECTION: Diverse Dips

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 19 Aug 93 10:31:29 +0200

Contents

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From: arielle@taronga.com (Stephanie da Silva)

AFRICAN RED DIP WITH SHRIMP (ATA SAUCE WITH SHRIMP)
=================================================== 

West African Ata Sauce is based on a homemade red pepper paste, complex
with the flavors of many spices. 
 
Red Pepper Paste: 
-----------------
1/4 cup  dry red wine
1 tsp    ground red pepper
3/4 tsp  salt
1/4 tsp  ground ginger
1/8 tsp  ground cardamom
1/8 tsp  ground coriander
1/8 tsp  ground nutmeg
1/8 tsp  ground cloves
1/8 tsp  ground cinnamon
1/8 tsp  black pepper
1/8      of a med onion
1        small clove garlic
1/4 cup  paprika

Sauce: 
------
1 cup  chili sauce
12     chilled cooked and peeled shrimp 

Instructions:
-------------
To prepare Red Pepper Paste, process all Paste ingredients except
paprika in blender until smooth, scraping sides of blender frequently. 
Heat paprika in 1-quart saucepan 1 minute.  Add spice mixture gradually,
stirring until smooth.  Heat, stirring occasionally, until hot, about 3
minutes.  Cool.  To prepare Sauce, mix together chili sauce and only 2
tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at
another time).  Serve Sauce with chilled cooked shrimp. 

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From: arielle@taronga.com (Stephanie da Silva)
 
ANCHOVY-GARLIC DIP (BAGNA CAUDA)
================================ 

Meaning "hot bath," Bagna Cauda is an Italian dish that was
traditionally served steaming hot as a cold-weather meal, with lots of
fresh bread for dipping. 

Ingredients:
------------
2 cans    (2 oz each) anchovy fillets
1/2 cup   margarine or butter, softened
2 cloves  garlic, cut into halves
Snipped parsley
Vegetable Dippers (See NOTE) 
or Italian bread sticks                
                                      
Instructions:
-------------
Drain anchovies, reserving 1 tablespoon oil.  Process anchovies,
reserved oil, margarine and garlic in blender on medium speed, scraping
sides of blender frequently, about 1 minute.  Garnish with parsley. 
Serve at room temperature with Vegetable Dippers. 

Note: 
-----
These can include carrot sticks, cauliflower or broccoli flowerets,
celery sticks, cucumber or zucchini sticks, green onion pieces, small
whole mushrooms, red or green pepper strips, radishes with stems. 

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From: arielle@taronga.com (Stephanie da Silva)
 
ARTICHOKE DIP
============= 

Ingredients:
------------
1 pkg    frozen artichoke hearts (10 oz)
1 cup    sour cream
1 cup    mayonnaise
1/2 cup  grated Parmesan cheese          
                                      
Instructions:
-------------     
Preheat oven to 375F.  Defrost artichoke hearts and drain.  Mix together
sour cream, mayonnaise and Parmesan cheese.  Add artichoke hearts and
mix thoroughly.  Turn into a baking dish and bake until hot and bubbly. 

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From: arielle@taronga.com (Stephanie da Silva)
  
AVOCADO AND RAISIN DIP
======================
 
Ingredients:
------------
2        avocados, peeled, pitted and chopped
1/2 cup  raisins
1/2 cup  oil
1/4 cup  lime juice
1 tsp    sugar
1 tsp    salt
1/4 tsp  freshly ground pepper 

Instructions:
-------------
Place all ingredients in blender container.  Cover and blend on high
speed until smooth, about 45 seconds.  Serve with raw vegetables,
assorted crackers or fried tortillas. 

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From: arielle@taronga.com (Stephanie da Silva)
 
BEAN AND GARLIC DIP
===================

Ingredients:
------------ 
2 cup      cooked pinto beans
1/4 cup    mayonnaise or salad dressing
1 clove    garlic, finely chopped
1 1/2 tsp  ground red chiles
1/4 tsp    salt
Dash       pepper
Tortilla chips

Instructions:
-------------
Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour.
Serve with tortilla chips. 

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From: bcj@cyberspace.com (Brett Jones)

CAESAR MAYO DIP
===============
(Servings: 4)
 
Ingredients:
------------
2          Anchovy Fillets
1 tsp      Dijon Mustard
1/4 tsp    Black Pepper
1 tblsp    Lemon Juice
1 1/2 cup  Mayonnaise
1 tsp      Worcestershire Sauce
2 tblsp    Parmesan Cheese
 
Instructions:
-------------
Chop and mash the anchovy fillets on a cutting board.  Put in a bowl and
blend in the mayonnaise.  Add the remaining ingredients and blend well. 
Cover and chill.  Makes about 1 3/4 cups of dip 

Suggested Dippers:
------------------
Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower,
Snow Peas

Submitted by Johnna Hartz
 
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From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey)

CLAM CHEESE DIP
===============

Ingredients:
------------ 
1        8-oz package cream cheese, softened
1/2 cup  crumbled bleu cheese
1 tblsp  finely chopped green onion
1/4 tsp  salt
a few    drops of hot sauce
1        7 1/2-oz can minced clams.

Instructions:
-------------
Mix all ingredients except the clams, and beat until smooth.  Drain
clams and gently stir into chesse mixture.  If necessary, a bit of milk
or sour cream can be added if the texture is too thick. 

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From: arielle@taronga.com (Stephanie da Silva)

CORN AND WALNUT DIP
===================

Ingredients:
------------ 
2 pkg    (8 oz each) cream cheese, softened
1/4 cup  oil
1/4 cup  lime juice
1 tblsp  ground red chiles
1 tblsp  ground cumin
1/2 tsp  salt
Dash     pepper
1 can    (8 3/4 oz) whole kernel corn, drained
1 cup    chopped walnuts
1        small onion, chopped (about 1/4 C)  

Instructions:
-------------
Beat all ingredients except corn, walnuts and onion in large bowl on
medium speed until smooth. Stir in corn, walnuts and onion. Serve with
tortilla chips. 

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From: arielle@taronga.com (Stephanie da Silva)

CURRY DIP
=========
 
Ingredients:
------------
1 cup      mayonnaise
1 1/2 tsp  curry powder
1/2 tsp    dry mustard
2 tsp      lemon juice
1/8 tsp    salt
Fresh cut vegetables or seafood

Instructions:
-------------
Blend together mayonnaise, curry powder, mustard, lemon juice and salt. 
Chill and serve as dip for fresh cut vegetables or seafood, if desired. 

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From: mcnichom@newton.ccs.tuns.ca (Michelle A McNichol)

DILL DIP OR SAUCE
=================

Ingredients:
------------ 
1 cup (250 mL) sour cream
1 cup (250 mL) mayonaise (or miracle whip or...)
3 cloves  chopped garlic
3 (or more) tblsp (45 mL) chopped fresh dill
salt to taste ( I use just a pinch)

Instructions:
-------------
Mix ingredients and let sit hour or more.  Enjoy with chips, fresh
veggies etc.

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From: arielle@taronga.com (Stephanie da Silva)

EGGPLANT DIP (BABA GHANNOOJ)
============================ 

Ingredients:
------------
1          medium eggplant (about 1 lb)
1          small onion, cut into fourths
1 clove    garlic
1/4 cup    lemon juice
1 tblsp    olive or vegetable oil
1 1/2 tsp  salt
Vegetable Dippers (See NOTE) 

Instructions:
-------------
Pierce eggplant 3 or 4 times with fork.  Bake at 400F until very soft,
about 40 minutes.  Cool.  Pare eggplant and cut into cubes.  Process
eggplant, onion, garlic, lemon juice, oil and salt in blender on high
speed until smooth.  Serve with Vegetable Dippers. 

Note: 
-----
These can include carrot sticks, cauliflower or broccoli flowerets,
celery sticks, cucumber or zucchini sticks, green onion pieces, small
whole mushrooms, red or green pepper strips, radishes with stems. 

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From: arielle@taronga.com (Stephanie da Silva)

GUACAMOLE DIP
=============

Ingredients:
------------ 
1        avocado, peeled and seeded
1 tblsp  lemon juice
2 tblsp  chopped canned green chiles
1/2 cup  chopped tomato
2 tblsp  mayonnaise
1 tsp    salt
1/8 tsp  garlic powder
4 drops  hot pepper sauce
Cooked artichokes, chilled (optional)

Instructions:
-------------
Puree avocado with lemon juice in blender.  In small bowl, combine
avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder
and hot pepper sauce.  Cover and chill 1 hour.  Serve with chilled
artichokes, if desired. 

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From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey)

HERB CURRY DIP
==============

Ingredients:
------------ 
1 cup      mayonnaise		
1 tblsp    fresh parsley, chopped
1/2 cup    sour cream		
1 tblsp    onion, grated
1 tsp      fines herbs, crushed	
1 1/2 tsp  lemon juice
1/4 tsp    salt			
1/2 tsp    Worchestershire sauce
1/8 tsp    curry powder		
2 tsp      capers, drained

Instructions:
-------------
Mix all ingredients together and chill thoroughly.

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From: arielle@taronga.com (Stephanie da Silva)

REFRIED BEAN DIP
================

Ingredients:
------------ 
1          (29-oz) can refried beans
1          (4-oz) can chopped ripe olives
1/2 cup    minced onion
1/4 cup    bottled taco sauce
1 tsp      garlic salt
1 1/4 cup  shredded cheddar cheese
Tortilla chips

Instructions:
-------------
Combine refried beans, olives, onion, taco sauce, garlic salt and 1 cup
cheese.  Spoon into 1-quart baking dish and sprinkle with remaining 1/4
cup cheese.  Bake at 350F 30 minutes.  Serve with tortilla chips. 

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From: arielle@taronga.com (Stephanie da Silva)

SOFT CHEESE DIP
===============

Ingredients:
------------ 
1/4 cup      butter or margarine, softened
1/2 lb       mild cheddar cheese, shredded
2 tblsp      minced parsley
1 1/2 tblsp  minced jalapeno chile
1/2 tsp      hot pepper sauce
1 tblsp      Worcestershire sauce
                                    
Instructions:
-------------
Cream butter until light and fluffy. Add cheese, parsley, jalapeno chile,
hot pepper sauce and Worcestershire and beat until smooth. 

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From: arielle@taronga.com (Stephanie da Silva)

SPICY TUNA DIP
==============
 
Ingredients:
------------ 
1        (13-oz) can tuna
1        (6.5-oz) jar or can jalapeno chiles, chopped
1        onion, minced
1/2 cup  mayonnaise
Chopped cilantro
Tortilla chips (optional)

Instructions:
-------------
Mix tuna with chopped jalapeno chiles and jalapeno liquid.  Add onion to
tuna mixture.  Stir in mayonnaise until consistency is mushy.  Sprinkle
cilantro on top and serve with tortilla chips, if desired. 

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mara

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