Oklahoma Famous Hamlin's White Dip

 

I truly don't know what to think about this recipe, but it caught my eye on a reel and I had to write it down. I might be trying it for our music festival, if I don't have any left overs of the Mississippi Pot Roast Dip left over. Mmm.... decisions. 

 

Ingredients

 1 quart mayonnaise

1/2 cup finely chopped onion

1/2 cup finely chopped green olives

4 ounces crumbled blue cheese

Dash of garlic powder

Buttermilk, for thinning/adjusting consistency.  

 

Process

 1. Combine all ingredients in a bowl, and mix thuroughly. 

2. Add just enough buttermilk to reach your desired consistency. 

3. Grab a bag of chips and start dipping and munching and being your best self.  

Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.

Hot Garlic Pickle Feta Dip

 

This recipe is another one of those TikTok sensations that one would have to make while starting and stopping a video. This homey is too old for that shit.  So, I did it ONCE, and typed it out to land it on my blog. So here it is, without any pictures of the dish, because I haven't made it yet! It looks fabulous. 

https://www.instagram.com/reels/DXhFhZ1gG2m/

Creamy, garlicky, tangy, baked until golden and bubbling… then finished with that salty, crispy chip crunch that takes it over the top!🫠

Serves 6-8 People

 

Ingredients

 

Roasted Garlic:

1 whole head garlic

1 tsp olive oil

Pinch kosher salt

Dip Base:

8 oz cream cheese, softened

½ cup sour cream

2 cups part skim milk mozzarella, shredded

½ cup grated parmesan

6 oz feta cheese, crumbled

1 cup Mezzetta Sliced Golden Greek Peperoncini Peppers

¼ cup peperoncini brine

1/2 tsp red pepper flakes (adjust to taste)

Pinch of kosher salt & black pepper

1 cup crushed kettle potato chips

2 tbsp fresh dill, finely chopped

2 tbsp Chopped Chives

Ridged Potato chips

 

Process 

1. Roast one head of garlic at 375°F for 40–45 minutes until soft and jammy, then squeeze into a paste.

2. In a bowl, mix softened cream cheese, sour cream, chives, and the roasted garlic until smooth. Stir in mozzarella, parmesan, feta, chopped pickled Peperoncini Peppers, peperoncini brine, red pepper flakes, salt, and pepper.

3. Spread the dip into a greased baking dish and top with crushed potato chips.

4. Place the dip on a baking pan, cover, and bake at 375°F covered for 20–25 minutes until hot and bubbling. Remove the cover, and bake an additional 2-3 minutes for extra crunch.

5. Finish with freshly chopped dill and serve warm with chips or crostini. Enjoy!

frohneats

 

Ranch Dip

 

 My sister sent me this recipe. It is simple and feeds a crowd. I just can't decide the vehicle - tortilla chips or Bugles?

Ingredients

1 package cream cheese, softened

1 cup sour cream

1 package Ranch seasoning

2 cups cheddar

6 slices bacon, crispy and crumbled

sliced scallions

Process

Combine all ingredients and mix well. Chill and serve.

Curry Dip

 In high school, I was a vegetarian and an athlete who would  come home famished and craving a hearty snack before dinner. More often than not, I whipped up a curried dip to eat vegetables with. I recently had that craving again and whipped this up. It's been a welcome addition to our sap boils on the weekends. 

Ingredients

1 cup mayo (listen I love mayo, but if you don't try sour cream or yogurt?)

1/8 teaspoon cayenne

1 to 2 teaspoons Curry powder (adjust to preferred taste)

1/2 teaspoon chili powder

1 teaspoons ketchup (or more if you like)

1 teaspoon onion pwder

2 teaspoons dried chives

1 teaspoon apple cider vinegar (I use Braggs)

salt and pepper to taste

Process

Easy peasy - combine all the ingredients and enjoy with what ever you want to dip in it.

Cheesy Corn Dip

 This recipe made Super Bowl Sunday much yummier!

Ingredients

1 can corn kernels

2 scallions, diced

1 cup shredded Mozzerella

1/2 cup shredded Parmesan

1/2 cup mayo

salt and pepper to taste 

a bag of tortilla chips for serving

Process

1. Preheat oven to 400 degrees. 

2. Mix all ingredients together and pour into a pie dish, smoothing it over with a spatula. 

3. Bake for 15 to 20 minutes until it is bubbly. 

4. Finish under a broiler until browned on top. 

5. Serve with tortilla chips,

Curry Dip

This is a recipe after my own heart - the only mayonnaise is Hellman's!

Hormel Chili Dip

I thought I had this recipe on the blog already but when I went to look for it in a "cooking with a microwave" search for our eldest, who is leaving for college, it wasn't there. So here it is now!

From Hormel.

Ingredients:
1 (16 ounce) canhormel chili 
1 (8 ounce) package cream cheese
1 (16 ounce) packageshredded mild cheddar cheese or 1 (16 ounce) package sharp cheddar cheese
Tortilla chips or Frito Scoops, to serve

Directions

1. Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.
2. Remove and spread cream cheese to cover bottom of dish.
3. Next pour the hormel chili on top of the cream cheese.
4. Lastly, layer with the shredded cheddar cheese.
5. Microwave for 3 minutes or until cheese has melted.
6. Serve with nacho chips or scoop frito's.

Leek and Caramelized Fennel Dip

This dip was a yummy thing to do with freshly harvested garden leeks. It was a pleasure to make on a crisp Saturday afternoon, filling my house with the decadent scents of caramelized fennel.

I found this recipe on the blog A Cozy Kitchen and it is my hope that I get Adrianna's new book A Year of Cozy for Christmas!

As I assembled it I had a moment of pause teetering on regret.
This LOOKS like pate - it's not going to taste like fois gras?

It turned out just find despite my hesitation. It heated up very nicely, but next time I might top it with a more melty cheese than the shredded pizza mozzarella I used. It just never got as bubbly as I wanted.

Ingredients

• 1 tablespoon olive oil
• 2 fennel bulbs (1 1/2 lbs), *thinly sliced with a few fronds reserved as garnish
• 1 leek, thinly sliced
• 2 garlic cloves, minced
• 7 ounces brie cheese, room temperature and removed from the rind
• 2 ounces (about 1/2 cup) shredded Parmesan-Reggiano
• Zest from 1 small lemon
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 ounce (about 1/4 cup) shredded mozzarella
• Bread or crackers, for serving

Directions

1. Preheat the oven to 350 degrees F. In a medium skillet, set over medium heat, add the oil. When hot, add the fennel and sear on both sides, for about 1 to 2 minutes per side. You may need to do this in batches depending on how big your skillet is. See note below for slicing the root end off each slice. After you’re done with the fennel, transfer it to a food processor.
2. In the same medium skillet, add a teaspoon of olive oil, if needed. Add the leeks and cook, mixing often, until softened, about 2 to 3 minutes. Mix in the minced garlic and cook until fragrant, about 1 minute. Transfer the leek mixture to the food processor, along with the brie cheese, Parmesan-Reggiano, lemon zest, salt and crushed red pepper. Pulse until mostly smooth, about 30 seconds. Give it a taste and adjust the salt to your liking.
3. Transfer to a small oven-safe baking dish or bowl. Top with the shredded mozzarella and place in the oven until the cheese is melted and browned on top, about 15 to 20 minutes. Serve with slices of bread or crackers.

Serve with slices of baguette and a knife and Voila! Perfection!

Sambal Dip

A vegetarians delight, and presumably able to be made vegan too, this dip is healthy and super tasty! This yummy dip was one of Hi-Ho's favorites and still elicits fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure!

Ingredients
1 one-half inch slice medium size onion
2 clove garlic
2 stalks celery
1 large cucumber, seeded
1 green pepper, seeded
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon powdered ginger
1/4 teaspoon chili powder
1/4 teaspoon crushed cumin seed
2 Tablespoon tomato paste
1 pint sour cream (vegan or fat-free is fine)
fresh minced coriander/cilantro

Process
1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.

2. Turn into a sieve over bowl and press out the juice.



















3. Reserve the  juice and save for a healthy drink, or added to soup, stews, or sauces.

4. Put vegetable mix into a medium bowl and sprinkle spices over and mix.





















5. Blend in the tomato paste.
 


































6. Add the sour cream and stir until mixed.

7. Chill until ready to serve. Use as a dip for crackers, bread cubes (I am a big fan of using cubed baguette) , or fresh vegetable crudite.

HiHo's Famous Spinach Dip

This dish epitomizes Mom in terms of my favorites dishes. I also adore this picture of my mother as a young girl in Stonington. I see my oldest son in her face, they were almost doppelgangers a few years ago. Only a handful of recipes things conjure such a direct, memory filled, and long term connection to my Mom - and this is most certainly one of them. . Spinach dip sandwiches, tea sandwich sized pieces served on red and gold plates, were a Christmas tradition for my Mom.
This recipe is easily doubled or tripled for large groups. It became my staple, as the family vegetarian, for many years. It was our most frequent meal in college, so this one is for you La!

Ingredients
1 package frozen chopped spinach
1/2 teaspoon dill weed
1/2 cup chopped scallions
1 cup mayonnaise (or less)
1 cup sour cream (or less)
salt
pepper
1/2 cup chopped parsley
Juice of 1/2 a lemon (or a tablespoon of the stuff in the jar)

Process

1. Places frozen spinach into strainer. Thaw spinach and drain thoroughly.
   
2. Press to remove extra water, ladles or potato mashers also work well.
   
3. Mix all ingredients and add to drained spinach.
   
4. Mix well.
   

Dip is better if allowed to chill a few hours or overnight. Serve with raw vegetables or make into small sandwiches.

Hot Crabmeat Dip

Another family tradition for Christmas. As a child I wouldn't touch crab. After Hi-Ho died I made this dip to continue the tradition. One taste and I was hooked! I crave this stuff! I double this recipe to last through the holidays.

Ingredients
1/2 pound fresh crab meat
3 large cans crab meat
2 or 3 rectangles cream cheese
2/3 cup mayonnaise (and sour cream HiHo wrote in)
2/3 cup + white wine or dry vermouth
garlic powder to liking
2 teaspoons mustard
1 small onion grated
horseradish to liking ( a lot!!) (really - the more the merrier)
2 Tablespoons chives
2 Tablespoons parsley
salt
pepper
Dash Worcestershire - and a dash more
1 cup slivered almonds, roasted
clam juice if too thick

Process

1. Mix all ingredients in a large sauce pan.
2. Cook and stir until cream cheese melts
3. Add more wine as needed to keep it at dip consistency.

Serve in a hot chafing dish, using French bread or Melba toast rounds for dipping. Serves 30.

BLT Dip

Oh this was so NOT what I needed on day one of my new healthy eating regime!!!

All Recipes BLT Dip

Ingredients

• 1 pound bacon
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tomato - peeled, seeded and diced

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

Reuben Dip

This is my new favorite winter time treat! YUMMY!

Ingredients
2 small loaf of party rye squares (if you can't find this at your deli just use sandwich rye bread-it does make the best sandwiches!)
1/2 pound deli LEAN corned beef sliced and diced
1/2 pound shredded Swiss (or even more)
one can sauerkraut
Thousand Island dressing
Dijon mustard

Process

1. Drain Sauerkraut
2. Mix ingredients, add enough dressing to moisten (1/2 to 3/4 bottle)
3. Add Dijon to taste.

Bake at 350 till hot and bubbly. Serve with Rye bread, even toasted as a sandwich.

Sambal Dip

 

 

 

 

 

 

 

 

 

This yummy dip was one of HiHo's favorites. I made it last night for a potluck/bonfire we hosted. I have fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure, I typically double this recipe.

Ingredients
1 one-quarter inch slice medium size onion
1 clove garlic
2 stalks celery
1/2 large cucumber, seeded
1/2 green pepper, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
1/8 teaspoon chili powder
1/8 teaspoon crushed cumin seed
1 Tablespoon tomato paste
1 cup sour cream (and fat is fine)
fresh minced coriander/cilantro

Process

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.
   
2. Turn into a sieve over bowl and press out the juice. The juice can be saved and drunk, or added to soup, stews, or sauces.
   
3. Put vegetable mix into a medium bowl and sprinkle spices over and mix.
   
4. Blend in the tomato paste.
   
5. Add the sour cream and stir until mixed.
   
6. Chill until ready to serve.
   
7. Use as a dip for crackers, bread cubes, or fresh vegetable crudite.
   
   

Martha Stewart's Feta Radish Spread

This recipe is all Martha, but yet another wonderful use of radishes. I particularly like the use of Greek yogurt in it.
http://www.marthastewart.com/recipe/pita-crisps-with-feta-radish-spread

Ingredients

Serves 4

• 5 tablespoons extra-virgin olive oil
• 2 pocket pitas, split open
• 1 package sheep's-milk feta cheese (8 ounces), coarsely chopped
• 1/4 cup plain whole-milk yogurt, preferably Greek
• 2 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 4 radishes, quartered and thinly sliced (about 1/2 cup)

Directions

1. Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.
2. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

Artichoke Spinach Dip

Ingredients
2 cans artichoke hearts, rinsed and drained
1 rectangle reduced fat cream cheese
1/4 cup Parmesan
1 Tablespoon lemon juice
1 clove garlic, crushed
1 package frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
crudite (to serve with)

Process

1. In a food processor, place one can of artichokes, cream cheese, Parmesan, lemon juice, and garlic and pulse gently.
   
2. Add remaining ingredients and pulse again until smooth.
   
3. Place in microwave bowl, and heat on high 1 or 2 minutes until warmed.
   
4. Serve with crudite or toasted tortilla points. Enjoy!
   

Sandy's Artichoke Dip

The final recipe of my appetizer section, a yummy artichoke heart dip recipe, was given to me by Sandy, a Mom of six on one of my Mom's boards. This is different than my prior Artichoke dip.

Ingredients
1 14-ounce can artichokes hearts, rinsed and drained
1 cup mayonnaise
1/2 cup grated Parmesan cheese
a dash of hot pepper sauce (i.e. Tabasco)
1 clove garlic, minced
paprika

Process

1. Preheat oven to 350 degrees.
2. Combine artichoke hearts, mayo, Parmesan cheese, garlic and hot pepper sauce.
3. Put in a greased 1 quart baking dish.
4. Sprinkle with paprika.
5. Bake, uncovered, for 20 to 25 minutes or until the top is lightly brown (keep an eyes on it)

Serve warm with crackers, bread, or crudite.

6 Layer Dip

Sometimes I call this recipe the 7 Layer Dip or the 5 Layer Dip depending on how many ingredients I actually make it with. There are many ingredients you could use, the only important matter is what order you add them because somethings are more difficult to spread and the goal is to keep the layers separate and distinct. So, be sure to also keep layers of similar color separate from each other!

Ingredients
1 can re-fried beans (MUST be the bottom layer)
Mashed avocado (works well on top of the beans)
sour cream (gently spread on top of avocado)
shredded cheese (cheddar or Monterey Jack)
chopped red onion
salsa

optional ingredients for added layers of fun:
shredded lettuce (typically a top layer)
chopped tomatoes
chopped black olives

Process

1. In bottom of a glass baking dish, spread the can of re-fried beans.
   
2. Next gently spread the avocado.
3. Then gently spread the sour cream.
   
4. Gently pour salsa over that.
5. Sprinkle shredded cheese over the top.
   
6. Add chopped red onion over that.
   
7. Refrigerate for an hour.
   
8. Serve with tortilla chips and scoop out of dish.
   

Creamy Tzatziki

I love Tzatziki especially when there are left overs. I like to think of it as the sibling to the Indian sauce Raita.
Ingredients
I container Greek yogurt (Greek makes is more authentic, but I will otherwise use plain Stonyfield yogurt in it's place)
1/2 cup mayonnaise (nothing tastes better than Hellman's)
1 clove of garlic minced
1/2 teaspoon salt
2 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest or else 1 teaspoon lemon juice
1 cucumber, seeded then grated and drained.
Process

1. In a medium bowl combine all ingredients except the cucumber, mixing well.
   
2. Gently fold in the cucumber.
   
3. Serve as an accompaniment to Greek food or as a dip with crudite!

YUM!