Hot Shrimp Dip

Ingredients:
1/4 cup onions, finely minced
1 Tablespoon butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 (4-1/2 ounce) can deveined shrimp, drained
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of Tabasco sauce
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Paprika to add pink color

Spinach Oyster Dip

Ingredients:
2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds

Procedure:
1. Cook and drain spinach, reserving one-half cup spinach juice.
2. Melt butter.
3. Add flour to butter and blend.
4. Cut cheese into chunks and oysters into small pieces with scissors.
5. Add all ingredients to butter and flour mixture and mix together.
6. Pour into chafing dish and serve with melba rounds.

Good for twenty people.

Spinach Dip

Ingredients:
1 package frozen chopped spinach, thawed and drained
1/2 cup chopped parsley
1/2 cup green onions
1/2 teaspoon dill weed
1 teaspoon Cavender's Greek Seasoning
1 cup sour cream
1 cup mayonnaise
Juice of 1/2 lemon

Procedure:
1. Combine all ingredients.
2. Mix well and refrigerate.
3. This dip is better made 1 day in advance so flavors will have time to blend.
4. Serve with raw vegetables.

Serves eight people.

Something very nice to have as you watch Shutter Island online later.

Blue Cheese Dip

Ingredients:
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp sugar
1/4 teaspoon Hungarian sweet paprika
1 teaspoon salt
3 tablespoons blue cheese

Procedure:
1. In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt.
2. Blend until smooth.
3. Add blue cheese, and pulse quickly once or twice.
4. Do not blend. You want small chunks of blue cheese.
5. Refrigerate 4 hours or more before serving to let flavors blend.

Makes 1-1/3 cups

This post is sponsored by Super Bowl 2011 Online

Tex-Mex Dip

Ingredients:
2 cans (10-1/2 ounces each) jalapeño bean dip
3 medium avocados, ripe
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) pitted ripe olives, chopped
8 ounces Cheddar cheese, shredded

Procedure:
1. Spread bean dip in large shallow serving dish.
2. Mash avocadoes with lemon juice, salt, and pepper.
3. Spread over bean dip.
4. Mix sour cream, mayonnaise, and taco seasoning.
5. Spread over avocado layer.
6. Sprinkle with onions, tomatoes, and olives.
7. Cover with shredded cheese and refrigerate.
8. Serve chilled with round tortilla chips.

Serves sixteen people.

Creamy Crab Dip

Ingredients:
8 ounces softened cream cheese
6 ounces frozen crab meat, thawed
1/4 cup mayonnaise
1/4 cup salad dressing
1 small onion, finely grated
1 tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 tablespoons parsley flakes

Procedure:
1. Mix all ingredients thoroughly and chill for at least one hour.
2. Serve with buttered crackers.

Makes 2 cups.

Spinach Dip

Ingredients:
10 ounces frozen spinach
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
2 cups mayonnaise
1 teaspoon salt
1/8 teaspoon freshly ground pepper

Procedure:
1. Thaw spinach; squeeze out liquid.
2. In blender or processor, mix all ingredients thoroughly.
3. Chill 24 hours.
4. Serve with crackers or raw vegetables.

Makes 3 cups of dip.

Artichoke Dip

Ingredients:
1 can Progresso seasoned bread crumbs
4 cans artichoke hearts
2 cups olive oil
Juice of 4 lemons
2 cups grated Romano cheese
4 pods garlic, pureed
Red pepper to taste

Procedure:
1. Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
2. Put the artichoke hearts in the blender and blend on high speed until well blended.
3. Add artichoke hearts to above mixture.
4. Add cheese, garlic and red pepper.
5. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm.
6. This may be spooned into a chafing dish and served with melba rounds.

Makes 4 quarts.

Vegetable Dip

Ingredients:
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon vinegar
2 teaspoons salt
1/2 teaspoon mustard
1 teaspoon paprika
Dash of cayenne
2 tablespoons horseradish

Procedure:
1. Combine ingredients and refrigerate at least 1 hour before serving.
2. Serve with raw vegetables such as cucumber and carrots.

Makes one cup.