The Ultimate 7 Layer Dip

1. Pimento Cheese

food52.com

You wouldn’t think cheese + mayo + pickled peppers could ever taste this classy, but oh, it can. Ritz crackers mandatory. Get the recipe.

2. Pizza Fondue

dawnoffood.com

This is genius-level dip: you cook beef, sauce and seasonings and then melt the cheese right in. Get the recipe.

3. Classic French Onion Dip

knorr.com

Straight from the soup mix packet, just like mama used to make it (seriously, it’s still delicious). Get the recipe.

4. Red Pepper, Walnut & Tahini Dip

Tom Schierlitz / realsimple.com

Add a little class to the proceedings. Get the recipe.

5. Mexican Volcano Dip

lecremedelacrumb.com

This setup addresses the logistical challenges of an actual layered dip, allowing efficient direct access to the ingredient sector you like the best. Get the recipe.

6. Feta, Honey & Date Spread

bhg.com

You’ll be ready if they ever hold the Super Bowl on a Greek island. Get the recipe.

7. Whipped Goat Cheese Herb Dip

foodfanatic.com

5 ingredients and no skill required: This is about as low-mainenance/high-reward as it gets. Get the recipe.

8. Pea Pesto

plentytude.com

Don’t worry, it looks healthier than it tastes. Get the recipe.

9. Super Easy Mexican Dip

wearychef.com

Essentially a bowl of fancy sour cream (are you complaining?) Get the recipe.

10. Pineapple-Black Bean Guacamole

bhg.com

Get the recipe.

11. Layered Greek Dip

bhg.com

Get the recipe.

12. Texas Queso Dip

chow.com

You like melted cheese. I like melted cheese. Let’s enjoy this large vat of melted cheese together. Get the recipe.

13. Simple Black Bean Dip

edibleperspective.com

Get the recipe.

14. Creamy Artichoke Spinach Dip

thedish.plated.com

Classic for a reason. Get the recipe.

15. Chili-Sour Cream Dip

bhg.com

If you’ve got a jar of salsa and a container of sour cream, you (yes, you!) can more or less make this dip right now. Get the recipe.

16. Easy, Creamy Homemade Hummus

bestrecipebox.com

Get the recipe.

17. Feta & Sun-Dried Tomato Dip

realsimple.com

Tang central. Get the recipe.

18. Spicy Avocado Tomatillo Dip

deliciousbydre.com

Get the recipe.

19. Buffalo Wing Hummus

foodnetwork.com

Hummus that went to Buffalo and came back with a real attitude. Get the recipe.

20. Smoked Salmon Spread

foodiecrush.com

It never hurts to try and raise the bar a little. Get the recipe.

21. Spinach & White Bean Dip

realsimple.com

Get the recipe.

22. Blue Cheese Dip

foodnetwork.com

Get the recipe (scroll down to #30).

23. Lemon Artichoke White Bean Hummus

hungryhannahs.wordpress.com

Get the recipe.

24. Edamame-Avocado Dip

bhg.com

Is it guac? Not quite, but you’re okay with that. Get the recipe.

25. Buffalo Chicken Dip

tablefortwoblog.com

Who needs wings? Get the recipe.

Source: Buzzfeed.com

Turnip Green Pesto

"My younger cousins enjoy this recipe as much as the adults," says recipe developer Whitney Miller. "I'm not sure they know they're eating their greens!" Pair with flavorful Rosemary Focaccia Bread and springy Mrs. Monty's Rolls for a mouth-watering appetizer.


Ingredients:

• 1 (1-lb.) package fresh turnip greens, chopped
• 2 1/2 tablespoons chopped toasted walnuts
• 1 garlic clove
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Directions:

1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.

2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

Note: We tested with Glory Turnip Greens.

Source: Whitney Miller, Southern Living NOVEMBER 2013

Black-Eyed Pea Pâté

A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread. You can make and chill the recipe up to 2 days ahead. For a finishing touch, top with Pickled Red Onions and Cukes.


Ingredients:

• 1 1/2 cups frozen black-eyed peas
• 1/2 jalapeño pepper, seeded 
• 3/4 cup chopped country ham 
• 1 (3.5-oz.) package fresh shiitake mushrooms, sliced (or 4 oz. sliced button mushrooms)
• 3 garlic cloves, chopped
• 1/2 cup olive oil, divided
• 1/4 cup dry white wine 
• 1/2 cup finely chopped toasted walnuts
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• Pickled Red Onions and Cukes, drained
• Crostini

Directions:

1. Cook peas according to package directions, adding jalapeño to water. Drain.

2. Sauté ham and next 2 ingredients in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Stir in wine, and cook, stirring occasionally, 1 minute.

3. Process peas, jalapeño, ham mixture, and remaining 6 Tbsp. olive oil in a food processor just until smooth. Stir in walnuts and next 2 ingredients; add salt and pepper to taste. Cover and chill 8 to 24 hours.

4. Stir pâté, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. Top with desired amount of Pickled Red Onions and Cukes. Serve with crostini.

Source: Marian Cooper Cairns, Southern Living  DECEMBER 2013

Warm Kale-and-Asiago Dip

Bacon and trendy kale update the hot spinach dip.

Ingredients:

• 5 bacon slices, chopped 
• 1 pound fresh kale, stemmed and finely chopped (about 1 bunch)
• 1/2 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine 
• 1 (8-oz.) package 1/3-less-fat cream cheese, softened 
• 1/2 cup mayonnaise 
• 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded Asiago cheese
• 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded fontina or Swiss cheese
• 1 tablespoon red wine vinegar
• 1/4 to 1/2 tsp. dried crushed red pepper $
• 1/4 teaspoon freshly ground black pepper
• Assorted crackers and crudités 

Directions:

1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.

2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.

3. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers and crudités.

Note: Make Ahead: Prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, and then bake.

Source: Marian Cooper Cairns, Southern Living   DECEMBER 2013

Roasted Shallot Dip

Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away. Serve with Rosemary Salt-and-Vinegar Chips.


Ingredients:

• 1 1/2 pounds shallots, unpeeled and root ends trimmed
• 3 garlic cloves, unpeeled
• 2 tablespoons vegetable oil
• 1 (8-oz.) container sour cream
• 1 (8-oz.) container mascarpone cheese
• 1/3 cup thinly sliced fresh chives
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole grain Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of hot sauce
• Garnishes: cooked and crumbled bacon, lemon zest, chopped fresh chives

Directions:

1. Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

2. Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste just before serving, if desired.

Note: Make Ahead: Prepare recipe up to 2 days in advance; chill in airtight container. Let stand at room temperature 30 minutes before serving.

Source: Marian Cooper Cairns, Southern Living   DECEMBER 2013

Roasted Shallot Dip

Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away. Serve with Rosemary Salt-and-Vinegar Chips.

Ingredients:

• 1 1/2 pounds shallots, unpeeled and root ends trimmed
• 3 garlic cloves, unpeeled
• 2 tablespoons vegetable oil
• 1 (8-oz.) container sour cream
• 1 (8-oz.) container mascarpone cheese
• 1/3 cup thinly sliced fresh chives
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole grain Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of hot sauce
• Garnishes: cooked and crumbled bacon, lemon zest, chopped fresh chives

Directions:

1. Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

2. Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste just before serving, if desired.

Note: 

 

Make Ahead: Prepare recipe up to 2 days in advance; chill in airtight container. Let stand at room temperature 30 minutes before serving.

Source: Marian Cooper Cairns, Southern Living
DECEMBER 2013

Blue Cheese "Hot Wing" Dip

Serve this blue cheese dip with chicken tenders, celery sticks, and hot wing sauce for an appetizer everyone is sure to love. We also like it on burgers or tomatoes.

Ingredients:

• 1 (8-oz.) package 1/3-less-fat cream cheese, softened and cut into pieces
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped green onions
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1 teaspoon hot sauce
• 1 teaspoon lemon zest
• 1/2 teaspoon coarsely ground pepper
• 1 (4-oz.) package crumbled blue cheese
• 1 to 2 Tbsp. milk (optional)
• Garnishes: crumbled blue cheese, chopped green onions, freshly cracked pepper
• Serve with: fried chicken breast tenders, celery sticks, radishes, hot wing sauce

Directions:

1. Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 Tbsp. milk, 1 tsp. at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired. Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days.

Southern Living
JANUARY 2011