Ingredient Title Chef Category

Dips to cheer about

Whether you're cheering in the New Year or cheering for your favorite team, teaming a good dip with something crisp is a winning move. The fact that you can make the dips well ahead of cheering time makes them a winner every time the crowd gathers.

When making any dip you can substitute low-fat mayonnaise, low-fat sour cream or low-fat plain yogurt, low-fat cream cheese, or low-fat any ingredient, to make the dip less likely to stick to the hips in 2006.

Dippers can be as versatile as the ingredients. You might want to place a variety in baskets and let guests choose between: pretzels, chips, fresh crudities, squares of bread, pita triangles (toasted or plain), thinnish slices of French baguette, etc., etc., etc.

Sun Dried Tomato Dip

Looks great served in a hollowed out round loaf of bread (as do most dips). Serve with squares of bread cut from the removed center of the loaf or with nacho chips.

10 sun dried tomato halves, not in oil
1/2 cup chopped walnuts, toasted
1/3 cup sliced water chestnuts, rinsed and drained
1/4 cup chopped fresh parsley
1 clove garlic
2 scallions
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups sour cream

Put tomatoes in boiling water for 5 minutes and drain. Place tomatoes and all ingredients except for sour cream in food processor fitted with steel blade or blender. Process until smooth, but not pureed. Add sour cream. With a few on-off turns, process until sour cream is blended. Cover and refrigerate 2 hours or until chilled. Makes about 2 cups.

Peppy Bean Dip

A taste of Mexico served with tostada shells for dipping.

1 can (16 oz) refried beans
1 cup sour cream
3 to 5 canned jalapeno peppers, seeded and rinsed (or use fresh, to taste)
Cheddar cheese, shredded
Scallions, sliced
Tostado shells, broken

Blend together refried beans and sour cream. Add finely chopped jalapenos; mix well. Spoon into serving bowl; garnish with shredded Cheddar cheese, and scallion rings. Serve with tostado shells. Makes 2 3/4 cups.

Red Pepper Cheddar Dip

There isn't much that doesn't taste good with this dip smeared on it-- potato chips, cucumber slices or sticks, breadsticks, or thin rounds of French bread toasted, are all terrific. In the unlikely event that any is left over spread it on a roast beef sandwich.

3/4 cup white cheddar cheese, shredded
4 oz cream cheese, softened
1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise
1/4 cup bottled roasted red peppers, diced
2 teaspoons Tabasco
Salt, to taste
2 pieces thick-sliced bacon, diced
3 scallions, sliced (1/2 cup)

Blend all ingredients except bacon and scallions in a food processor until fairly smooth. Sauté bacon until crisp; drain. Reserve some bacon bits and scallions for garnish, and then fold the remainder into the cheese mixture. Chill at least 1 hour. Garnish with reserved bacon and scallions. Makes about 2 cups.

Feta Cheese Pepper Dip

Any goat cheese can be used. Serve with BBQ potato chips or toasted pita triangles.

8 oz feta cheese, crumbled
8 oz cream cheese
1/2 cup mayonnaise or plain yogurt
1/2 cup pickled peppers, sliced
1/4 cup scallion slices
1/2 teaspoon lemon zest
Black pepper, to taste
Olive oil

Blend feta, cream cheese, and mayonnaise in a food processor until smooth, scraping down sides of bowl as you work. Transfer to a mixing bowl and fold in peppers, scallions, lemon zest and black pepper. Chill at least 1 hour. Serve drizzled with olive oil. Makes 2 1/2 cups.

Barbecue Dip

Pretzel chips are recommended for this dip flavored with hickory flavored BBQ sauce.

1 package (8 oz) cream cheese, softened
1/2 cup hickory-flavored barbecue sauce
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper

In blender or with mixer, combine cream cheese and BBQ sauce. Stir in onion and pepper. Cover and chill. Before serving garnish with chopped green pepper. Makes 1 3/4 cups.

Happy Dipping!

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