Recipe: Basil and Sun Dried Tomato Dip

Estimated Cost:  $7.50

Prep Time:  10 minutes

Chill Time:  2 hours

Serves:  8

I love dips, this is probably due to the fact I am one myself.  Basil and Sun Dried Tomato Dip is really easy to make and is an awesome addition to any party.  Bring this dip to the next get-together you are invited to, and I guarantee you’ll be asked for the recipe.

6 sun dried tomato halves, packed in oil
1 cup all natural plain yogurt
2 1/2 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
1 clove garlic, crushed OR 1 tsp. garlic powder

1. Drain and chop sun dried tomatoes.

2. In a medium-bowl, combine sun dried tomatoes, yogurt, basil, oil and garlic; mix well. Salt and pepper to taste.

3. Chill for 2 hours to let flavors combine. (You can skip chilling if time is short)

Mike’s comments:

I like to serve Basil and Sun Dried Tomato Dip with pita chips and raw veggies. It’s even great with potato chips.

Recipe: Cowboy Caviar

Estimated Cost:  $8.00

Prep Time:  15 minutes

Refrigeration Time:  2 hours

Serves:  12

“Black beans and olives, rather than sturgeon roe, take prize of place here.  After the yummy taste of southwestern ‘caviar,’ it’s hard to go back to the itty-bitty stuff city folk call caviar.”

That’s exactly how this recipe was described in the book I originally stumbled across it in.  I’ve made a few modifications but I still agree with the above statement.  It makes for a beautiful presentation and guests are guaranteed to love the tex-mex flavor.

1 can (15 oz.) black beans, rinsed and drained
1 can (4 oz.) chopped black olives, drained
1 can (4 oz.) diced green chilies, drained
1 small onion, finely chopped
1 clove garlic, finely chopped
2 Tbs. vegetable oil
2 Tbs. lime juice
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. ground cumin
1/8 tsp. ground black pepper
1 pkg. (8 oz.) cream cheese, softened
2 hard-boiled eggs, peeled and chopped
2 green onions (with top), chopped

1. Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours.

2. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in a ring shape. Sprinkle green onions inside ring of egg (see photo).

3. Serve with nacho chips.

Mike’s comments:

One of my favorite dishes to bring to a potluck or party – the easy recipe yields a very professional looking presentation and this dip is brimming with yummy flavor.

Recipe: Easy Clam Cheese Dip

Estimated Cost:  $6.00

Prep Time:  10 minutes

Refrigeration Time:  2 hours

Serves:  8

I stumbled across this super-easy and equally affordable dip in one of my Mom’s oldest cookbooks.  With a ripped off cover, and spiral bound pages half torn, out it’s still one of her favorites.  “Betty Crocker’s Guide to Easy Entertaining: How to Have Guests – And Enjoy Them” ©1959.  I love the title, it’s so Hanibal Lecter. Scores HIGH on the munchies leaderboard.

1 can (6.5 oz.) minced clams, drained
1 pkg. (8 oz.) cream cheese
1 Tbs. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. MSG OR Old Bay Seasoning OR garlic powder
1/8 tsp. ground pepper

1. In a medium-sized bowl mix all ingredients. Chill for 2 hours (up to overnight). Serve with your favorite chips, Fritos, Dorritos, etc.

Mike’s comment:

Elegant enough for guests, tasty enough for game night – this simple recipe from the late 50’s is timeless.

The original recipe called for “flavor extender” which I had to Google. It turns out that’s what they called MSG back in that era. MSG gets a bad rap, mostly from culinary urban legend. It’s no more dangerous then salt. Here is an interesting article about MSG if you are interested:

Is MSG Bad for You?

Recipe: Queso Fundido – Melted Cheese and Chorizo Dip

Estimated Cost:  $8.00

Prep Time:  10 minutes

Cooking Time:  15 minutes

Serves:  4 – 6

Yum Factor:  TBA

Having first tasted this incredible appetizer in Detroit’s Mexicantown,  I had to learn how to recreate this at home.  It took some time but I think I at least got close.  If you’ve never had Queso Fundido you need to go out to the grocery store and pickup these simple, and inexpensive ingredients now.  It’s that good.

2 fresh chorizo sausages, uncooked
2 Tbs. olive oil OR vegetable oil
1 med. onion, chopped
1/2 cup chunky tomato salsa
1 1/2 tsp. cumin
1/3 cup cream cheese (about 1/3 of an 8 oz. pkg.)
1 cup shredded Monterey jack cheese
1/2 cup shredded Mozzarella cheese
3 green onions, chopped

1. Remove the casings from the chorizo sausages. Place 1 tablespoon of the oil in a skillet over medium heat. Add the sausage and cook, crumbling it into small pieces as it cooks. Continue cooking until sausage is well browned. Remove sausage from skillet and drain excess grease on paper towel. Set aside.

2. Add another tablespoon of oil to the same skillet. Cook the chopped onion in the skillet over medium heat, stirring, until soft and fragrant. Add the cumin and cook for one minute more. Add the salsa, lower the heat, and simmer for 2-3 minutes more.

3. Preheat the oven to broil.

4. Remove skillet from heat and stir in the cream cheese until melted and well mixed. Place the onion and cheese mixture in a small oven proof casserole. Sprinkle the Monterey and Mozzarella cheeses on top of the onion mixture, then sprinkle the cooked chorizo on top of the cheeses.

5. Place casserole under the broiler until cheese is melted. Serve queso fundido warm, with steamed flour tortillas, corn chips, or bread for dipping.

Mike’s comments:

Served with steamed flour tortillas this is probably my all time favorite appetizer. Trust me, this one will be a winner.

Recipe: Connie’s Cream Cheese Dip

Estimated Cost:  $5.00

Prep Time:  10 minutes

Refrigeration Time:  1 hour +

Serves:  8

Yum Factor:  TBA

It might just be a chip-dip but I guarantee there will be none left if served at your next shindig!

 

1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
1 Tbs. horseradish
2 tsp. garlic powder
paprika

1. Using an electric mixer combine the cream cheese, sour cream, horseradish and garlic powder; mix until well blended and creamy smooth. Refrigerate for at least 1 hour and dip firms.

2. Transfer to serving bowl and sprinkle top with paprika. Serve with potato chips and pretzels.

Mike’s comments:

A big hit on game night at my house. I usually make a double batch and if the 2nd bowl survives the night I can keep it for up to a week in the fridge.