Recipe: Collection - Dips and Salsas (18)

Dips and Salsas (18) 1998-01-17

Nacho Sauce
Tex-Mex Chicken Dip
Smokey Southwestern Dip
Artichoke Spinach Dip
Spinach Artichoke Dip
Hot Artichoke - Spinach Dip
Pico de Gallo
Tomatillo Salsa
Avocado Salsa
Chili Con Queso
Hot Creamy Sausage Dip
Super Bowl Spam Fiesta Dip
Salsa & cream cheese dip
Crab Dip
Garlic Chili Pepper Cheese Dip
Louisiana Crab Dip with Crudites
Spinach Dip
Spicy Taco Dip

Betsy at TKL (08:15:47 am) :
Date: Fri, 12 Jan 1996 18:46:08 EST
From: Beth Yoder EYODER@BROWNVM.BROWN.EDU
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
NACHO SAUCE
2 lb. Velveeta cheese
1 lb. cubed or grated cheddar cheese
2 cans chopped green chiles
1 can cream of mushroom soup
1 can evaporated milk
salsa (enough to spice it up), if desired
Melt the cheeses together (the microwave works great for this part). Put
cheeses, chiles, and soup in crockpot on LOW. Stir in evaporated milk to
desired consistency.
Serve with lots of tortilla chips.
Happy football-watching!
Beth Yoder
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foodfan (11:08:10 am) :
Title: Tex-Mex Chicken Dip
Categories: Tex-mex, Dips
Yield: 1 servings
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
2 Jars salsa (mild, med. or hot, your preference)
-Shredded cheddar cheese
-Monterey Jack cheese, shredded
4 Chicken breasts, boiled & shredded
-Tortilla chips
-Jalapeno peppers, if desired
1. Mix soup and salsa.
2. In 9 x 11 inch pan layer soup and salsa, sauce, chips, chicken, and
cheeses.
3. Repeat layers. Bake at 350
degrees for 30 to 40 minutes until cheese bubbles. Serve with tortilla chips
and jalapeno peppers on the side.
HINT: Make sure chicken is in small pieces.
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foodfan (11:18:25 am) :
Smokey Southwestern Dip
Makes 1 1/2 cups
3/4 cup fat free sour cream
1/3 cup hickory-flavored barbecue
sauce
1/3 cup chopped green onion
1/4 cup diced green chiles
1 clove garlic, minced
1/8 to 1/4 teaspoon ground red
pepper
48 Fat Free Pretzels
In small bowl, blend sour cream, barbecue sauce, onion, chiles, garlic, and
ground red pepper. Chill at least 1 hour to blend flavors. Serve as a dip
with pretzels.
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foodfan (11:22:10 am) :
Artichoke Spinach Dip
Ingredients (1 servings)
1 1/2 oz 340ml jr artichokes drained
3/4 c Mayonnaise
1/2 ts Grated lemon rind
1 ea Salt and pepperr
10 oz Bag spinach
3 tb Lemon juice
1 ea Tabasco to taste
Instructions
Chop artichoke hearts in food processor fitted with steel blade. Set aside.
Wash spinach well. Blanch in boiling
water; drain; squeeze dry and chop in food processor. Add chopped artichoke
hearts and remaining ingredients
and process just until blended. Prepare a day in advance. Serve with
vegetable sticks. Yield 2 1/2 cups.
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foodfan (11:25:18 am) :
Spinach Artichoke Dip
*This recipe is very flexible -- play with the amounts to get the
taste/consistency you want.
2 C Chopped fresh spinach
1/2 C (or more) grated Parm. cheese
1/2 C good Mayo
14 oz can artichoke hearts (quartered)
1 clove garlic, minced or pressed
Salt
Pepper
(a handful of chopped scallions is nice)
Grated white cheese (I like Monterey Jack)
Mix everything together but the Mont. Jack, toss it into an ovenproof dish,
top with the Jack and back for about 10 minutes at 350.
The spinach should be tender and the Jack nicely melted. Serve with tortilla
chips, baguettte, or whatever you have on hand.
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foodfan (11:28:18 am) :
Hot Artichoke - Spinach Dip
1 pkg. frozen spinach, thawed & drained
1 pkg. frozen artichokes, chopped
1 sm. can green chiles
1 c. mayonnaise
1 wedge Parmesan cheese, grated (1 cup)
Mix together and cook until heated thoroughly (bake at 350F or microwave).
Serve with tortilla chips or assorted
crackers.
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Bill,DC (1:04:19 pm) : * Exported from MasterCook *
Pico de Gallo
Serving Size : 8 Preparation Time :0:00
Categories : Southwestern Cuisine
1/4 cup onion -- diced
4 cups tomatoes -- diced
4 each jalapeno -- minced
4 tablespoons cilantro -- chopped
2 each lime -- juiced
to taste salt
Combine all ingredients and mix well. Season with salt. Let sit in the
refigerator for at least 30 minutes before serving.
Serve with tortilla chips and margaritas.
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Bill,DC (1:09:10 pm) : * Exported from MasterCook *
Tomatillo Salsa
Serving Size : 8 Preparation Time :0:00
Categories : Southwestern Cuisine
1 1/2 pounds tomatillos -- fresh
1/4 cup red onion -- diced
1 1/2 each jalapeno -- minced
1 1/2 each lime -- juiced
1 1/2 tablespoons olive oil -- optional
1/4 cup cilantro -- chopped
Husk the tomatillos and wash them under very hot water, or blanch them in
boiling water for 15 seconds; do not let them cook. Cool under cold water
and puree in a food processor. Add red onions, jalapenos, lime juice, and
cilantro. Add a touch of sugar if the tomatillos are too sour and a little
olive oil if you wish.
Serve with tortilla chips
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Bill,DC (1:11:21 pm) : * Exported from MasterCook *
Avocado Salsa
Recipe By : The California Culinary Academy
Serving Size : 16 Preparation Time :0:15
Categories : Appetizers And Hors d'Oeuvres Basics & Essentials
3 large ripe avocados (not soft) -- coarsely chopped
3 fresh tomatillos (husks removed) -- wash, dry & dice
1 small onion -- finely diced
2 cloves garlic -- minced
juice of 2 limes
1 jalapeno chile pepper -- minced
1 teaspoon salt
1 bunch cilantro -- minced
In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime
juice, chile, salt, and cilantro. Let rest for at least 30 minutes before
serving.
Makes 4 cups.
- - - - - - - - - - - - - - - - - -
NOTES : This versatile sauce can serve as a dip for crisp tortilla chips or
as a spicy marinade for poultry or fish. Stir the salsa into a soup to spice
up a light lunch with the avocado variation. Avocado Salsa is a delicious
condiment that can be used in the same way as guacamole. Since avocados are
perishable, prepare the variation no more than one day ahead.
Nutr. Assoc. : 62 1500 0 0 0 3782 0 0
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linda/tennessee (10:42:29 pm) :
Chili Con Queso
1/2 lb box of processed cheese spread
2 shallots, peeled and chopped
2 tomatoes, chopped
6 pasilla or Anaheim chilies, peeled and chopped
In a large skillet over medium heat, melt butter, saute shallots till
tender, then add water, enough to barely cover vegetables. Cook for at least
16 minutes. Then cube the cheese and add to the skillet. Turn heat to a low
flame and cook till the cheese has melted. Add milk until you get desired
consistency (if you like it spicier, add a chopped yellow or jalapeno
chile).
Serve with chips, as a dip, or over meat.
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linda/tennessee (10:50:43 pm) :
Hot Creamy Sausage Dip
Recipe By : Bob Evans Sausage
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent
1 lb Bob Evans Zesty Hot Roll Sausage
5 green onions -- chopped, divided
1 c sour cream
1/2 c mayonnaise
1/4 c grated Parmesan cheese
1 2 oz jar chopped pimientos -- drained
Preheat oven to 350 . In large skillet over medium heat, brown and
crumble sausage until no longer pink. Remove from heat, drain off
drippings and add all remaining ingredients except one green onion.
Pour into one quart baking dish. Bake 20-25 minutes until bubbly.
Garnish with remaining green onion. Keep warm, and serve with Melba
toast, sesame or wheat crackers. Refrigerate leftovers. Can be
reheated for later serving.
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(10:52:53 pm) : SUPER BOWL SPAM FIESTA DIP
1 cn CHI-CHI's Refried Beans (15 oz)
1 pk Taco dressing (1 1/4 oz)
1/2 c Chopped green onions
1 cn SPAM Luncheon Meat, cubed (12 oz)
1 cn HORMEL Chili No Beans (15oz)
1 c Shredded Cheddar cheese
1 c Shredded Monterey Jack cheese
1 c Sour cream
Sliced ripe olives
CHI-CHI's Salsa
CHI-CHI's Tortilla Chips
Heat oven to 350'F. Combine refried beans and taco seasoning. Spread
mixture in bottom of 12" pizza pan. Layer green onions, SPAM, chili, and
cheeses in pan. Bake 20-25 minutes or until hot and cheese is melted.
Spread sour cream over the top. Sprinkle with olives. Serve with salsa and
tortilla chips.
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Ursula (10:57:46 pm) : Salsa & cream cheese dip
2 8oz. bars cream cheese, softened
1 jar of medium sized thick and chunky salsa (Pace works best)
Mix softened cream cheese well with
Fold in the salsa.
Serve with cTostitos
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CC/CA (02:09:29 am) : Crab Dip
1/2 pound cooked flaked crab
1 8 oz. package softened cream cheese
1 1/2 tablespoons lemon juice
1/4 cup sour cream
1/8 teaspoon cayenne
1/4 teaspoon dry dill weed
1/4 cup minced scallions
1/4 cup minced green bell peppers
1 tablespoon milk
Combine all ingredients in a food processor; blend. Chill at least two
hours. Serve with raw veggies or crackers.
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CC/CA (02:13:41 am) : Garlic Chili Pepper Cheese Dip
Watch your tortilla chips come to life with this flavorful dip.
1/4 cup garlic chili Pepper Sauce
1 medium tomato, seeded and diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/4 cup chopped fresh parsley
2 scallions, chopped
1. Cut cheese into small chunks.
2. In a microwave dish, combine the cheese, Garlic Chili Pepper Sauce,
tomato, green bell pepper, red bell pepper, parsley and scallions.
3. Heat on high for 2-3 minutes in microwave.
4. Remove and stir to incorporate all ingredients.
5. Return to microwave and heat until bubbly, approximately 4 minutes,
stirring occasionally.
6. Serve hot with tortilla chips or corn chips.
*Monterey Jack, American, Velveeta or a mixture of all of these cheeses may
be used.
Andre Prost, Inc.
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CC/CA (02:16:30 am) : Louisiana Crab Dip with Crudites
1 8 oz. package cream cheese, softened
1/2 cup sour cream
3 tablespoons horseradish
2 tablespoons chopped parsley
1 tablespoon coarse ground mustard
2 teaspoons Tabasco pepper sauce
1 cup lump crabmeat
1 bunch of baby carrots
1 bunch of celery, cut into sticks
1 bunch of asparagus spears, blanched
2 bunches endives
2 red or green bell peppers, cored and cut into strips
In medium bowl, blend cream cheese, sour cream, horseradish, parsley,
mustard, and Tabasco pepper sauce until well mixed. Stir in crabmeat.
On a large platter arrange carrots, celery, asparagus, endive and peppers.
Serve with crab dip.
Hunter MacKenzie, Inc.
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CC/CA (02:21:05 am) : Spinach Dip
1 10 oz. package drained frozen spinach
2 oz. diced canned water chestnuts
1 pint sour cream
1/2 cup chopped scallions
1 cup mayonnaise
1/2 cup chopped parsley
3/4 package Knorr leek soup mix
1 tsp. dry Italian salad dressing
3 tsp. dried dill weed
Combine all ingredients in a food processor fitted with a steel blade; blend
till smooth. Chill for at least 1 hour. Makes 3 1/2 cups.
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CC/CA (02:24:07 am) :

Spicy Taco Dip
National Heart, Lung and Blood Institute

Serve with taco chips or vegetables.

1 cup plain lowfat yogurt
3 tablespoons unsalted tomato paste
1/2 to 1 teaspoon dry mustard, to taste
1/8 to 1/4 teaspoon chili powder
1 teaspoon onions, chopped

Combine yogurt and tomato paste and blend well. Mix in remaining ingredients. Refrigerate for a few hours, if possible.