Party Recipes – Cold Dips

Post Date November 24, 2011

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Everyone loves a good dip- served with chips, crackers, veggies or fruit, you can never go wrong with a great dip recipe!


Spinach Dip

Tried and true – always delicious

10 oz              Spinach, frozen, chopped

1 small can   Water Chestnuts, chopped

8 oz                 Sour Cream

1 Cup             Mayonnaise

1/4 Cup          Onion, finely chopped

1 envelope     Swiss Vegetable Soup Mix

3 Tbsp            Parmesan Cheese, grated

1 round          Loaf of Sourdough Bread

Unwrap spinach and place on a plate. Cook spinach in a microwave oven for 6 minutes on high. Drain in a colander, then take handfuls and squeeze out excess water. Flake with a fork into a medium bowl. Drain water chestnuts and add to spinach. Add sour cream, mayonnaise, onion, soup mix, and cheese and stir with spatula until well blended. Refrigerate four hours or overnight. When ready to serve, cut the top off of the bread and tear out the insides leaving a shell. Pour the chilled dip in center of the bread, then slice up the top and place it along with the scooped out bread in a bowl next to the dip. Makes about 2 cups.




Barbecue Dip

This stuff is addicting, doubling the recipe is recommended  

3 oz                 Cream Cheese, softened

1/2 Cup           Barbecue Sauce

1/3 Cup          Sour Cream

1 Tbsp            Green onion, chopped

2 tsp                Vinegar

2 tsp                Worcestershire  Sauce

3/4 tsp            Garlic Salt

1/8 tsp            Pepper

1/8 tsp            Salt

1 bag              Ruffled Potato Chips

Finely chop green onions and set aside. Combine all other ingredients in a food processor and process until smooth. Stir in green onions. Pour into airtight container. Chill at least one hour. Serve with ruffled potato chips.  Makes about one cup.


Dill Dip with Veggie Tray

The classic dip before the invention of Ranch

1 Cup             Mayonnaise

1 Cup             Sour Cream

1 tsp                Dill Weed, dried

1 tsp                Garlic Powder

1 tsp                Lawry’s Seasoned Salt

1 1/2 tsp         Parsley, fresh, chopped

Dash              Worcestershire Sauce

Assorted        Raw Vegetables, cut into dipping-size pieces

In a medium bowl, mix all ingredients together with a whisk or wooden spoon until smooth. Refrigerate until serving time. Makes about 2 cups. Serve with any bite-size raw vegetables you like to eat – carrots, celery, broccoli, cauliflower, mushrooms, green peppers, jicama, etc.


Easy Shrimp Dip

Only a few minutes to prepare, and disappears almost as quickly

8 oz                             Cream Cheese, softened

8 oz jar                       Cocktail Sauce

Canned or Frozen   Shrimp (one or two 4 oz cans, drained or 6-8 oz frozen salad shrimp, thawed)

1 box                          Crackers

On a standard dinner plate or 9” pie plate spread cream cheese in a thin layer. Evenly spread the cocktail sauce on top. Sprinkle with shrimp. Remove from refrigerator at least 15 minutes before serving time to soften cheese. Makes 2 1/2 cups. Serve with butter crackers, onion crackers, wheat crackers or pita slices. Optional: sprinkle with 1/4 cup chopped green onion.


Fresh Tomato Salsa

A great recipe for extra tomatoes from the garden

1 1/2 lbs         Tomatoes, peeled and chopped

1/2 Cup          Onion, minced

1/2 Cup          Celery, minced

1/4 Cup          Olive Oil

2 big cloves   Garlic, minced

1/2 Cup          Green Onions, chopped

1/4 Cup          Cilantro, fresh, chopped

4 oz can         Green Chilies, diced

2 Tbsp            Red Wine Vinegar

1 tsp                Mustard Seed

1 tsp                Salt

1/8 tsp            Pepper

1 large bag    Tortilla Chips

To peel tomatoes, fill a medium sauce pan halfway with water. Bring to a boil over high heat. Stab each tomato through the stem with a fork then slowly rotate the tomato in the boiling water for 20 seconds. Peel immediately (the skin should pull off in just a few large pieces). Repeat with rest of the tomatoes. Coarsely chop the tomatoes and finely chip all the rest of the vegetables. Put all ingredients in a large bowl and stir with a spoon until well mixed. Cover and refrigerate at least 3 hours or overnight. Makes about 3 cups. Serve chilled with tortilla chips. If you want to turn up the heat, add chopped jalapenos, a few dashes of Tabasco sauce, or red pepper flakes.


Fruit Dip with Fruit Tray

Simple and sweet; a treat to eat!

8 oz                 Cream Cheese, softened

1 jar (7 oz)     Marshmallow Cream

Assorted        Fruit


In a medium bowl, mix both ingredients together with a wide bowl scraper until well blended. Refrigerate until serving time. Makes about 2 cups. Serve with your favorite dipping-sized fruits – strawberries, apple slices, banana slices, kiwi slices, peach slices, etc.


Onion Dip

Super easy and always appreciated.

16 oz              Sour Cream

1 pkg              Lipton’s Onion Soup Mix

1 bag              Chips

In a small bowl mix together both ingredients with a wide spatula. Refrigerate at least one hour before serving. Makes 2 cups. Serve with potato chips, bagel chips, or SunChips.




Taco Dip

Better than good – superb! (and vegetarian)


2 cans                        Refried Beans

8 oz                 Guacamole, refrigerated type

1 Cup             Sour Cream

1 pkg              Taco Seasoning Mix

1 can (4 oz)   Chopped Black Olives

8 oz                 Sharp Cheddar Cheese, shredded

1 1/2 Cups     Green Onions, chopped

1 1/2 Cups     Tomato, chopped

1 large bag    Tortilla Chips

In a small bowl mix together sour cream and taco mix with a spatula until well blended. On a large serving plate (at least 10” or more) spread the beans evenly almost to the edges. Spread the guacamole evenly on top of beans, then spread the sour cream mixture on top of the guacamole. Sprinkle with black olives, then cheddar cheese, then green onions and finally the tomato. Serve immediately (if you wait the guacamole will turn brown and the tomato will wilt) with tortilla chips. If you like it with a little more zip, you can drizzle on some hot taco sauce or dot with sliced jalapeno peppers.