Three Go To Party Dips

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If you are looking for some great dip recipes I have three that I always run to.  They are REALLY easy and REALLY good.  I always get compliments when I serve them.

The first dip is Paula Deen’s Artichoke Dip.  It calls for mayonaise, but I subistiuted the mayo for plain yogurt.  One time, I even used a low-fat plain yogurt and Neufchatel cream cheese.  It tasted just as good.  Cheese Straws as well as veggies go great with this dip.  It says that it makes 3-4 servings, which is a little odd.  I had a party recently with 10 people and I had about a half of a cup left.  I would say that it makes about 2 cups.

The other two are from Ina Garten and work with chips and veggies, Sun-Dried Tomato Dip and  Pan-Fried Onion Dip.  You could modify them a little if you wish.  These two recipes from Ina each makes 2 cups.

Three Cheese Hot Artichoke Dip

from Paula Deen

Ingredients:

1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper

Preparation:

Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
Sun-Dried Tomato Dip

from Ina Garten

Ingredients: 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)Preparation:Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature

Pan-Fried Onion Dip

from Ina Garten

Ingredients:

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Preparation:

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.