Party Dip Recipes

This is a rare dip that is almost as much vegetable as it is cheese. Chunky, salty and delicious -- it will soon be one of your favorites.

Artichoke & Feta Dip

Ingredients
1 6 ounce jar of Marinated Artichoke Hearts, drained and chopped
1/2 cup Sour Cream
2 Garlic Cloves, chopped
1 oil-packed Anchovy fillet, minced
1/4 cup crumbled Feta Cheese
Salt and pepper to taste, about 1/4 teaspoon of each works well
1 teaspoon chopped fresh dill and a bit more to throw on top at the end.

Directions
1. Place all ingredients in a bowl and mix.
2. Make at least an hour before and refridgerate to let flavors meld. If possible make the night before and it will taste even better. Go ahead and put it into the serving dish before you chill it. Be sure to cover.

I first saw this southern delicacy described on Bobby Flay's FoodNation. I love Vidalia Onions, so I searched out the recipe. It's comes from the homes around Vidalia, GA where the famous sweet Vidalia Onions are grown and it is best made with those. Vidalias are sweeter and more juicy than most onions.

This dip is fragrant, smokey-sweet and delicious. Healthy it is not. Use caution. Also be careful and warn your guests that the dip will be mouth-scorching hot when it first comes out of the oven. But, if you can't serve it hot from the oven or at the very least warm, don't bother to make it. It doesn't travel very well.

Vidalia Onion Dip

Ingredients
3 cups chopped Vidalia Onions
3 cups shredded Swiss Cheese
2 1/2 cups Mayonnaise (We only use Duke's Mayonnaise)
2 to 3 roasted Garlic Cloves (see below)
Salt to taste

Directions
1. Mix all ingredients and pour into a greased 1 1/2 quart baking dish.
2. Bake in the oven at 350F for 35 to 45 minutes until lightly browned. The onions should be soft and juicy and the cheese should be melted and bubbly
3. Serve straight from the oven with corn chips.

For a quick and easy Roasted Garlic recipe -- Visit Dips & Salsas on The Weekend Grillers -- CLICK HERE

Although I wouldn't normally recommend ever using the microwave (I prefer the grill), it is perfect for some dips -- including this one.

Buffalo Chicken Dip

Ingredients
2 10 ounce cans of Chunk Breast of Chicken or 20 Ounces of chopped leftover chichen.
2 8 ounce packages of Cream Cheese
1 cup Ranch Dressing
1/4 to 1/3 cup Hot Sauce
1 1/2 cup Chaddar Cheese

Directions
1. Soften the cream cheese in the microwave (place in a shallow casserole dish and microwave on 50% power for 2 to 3 minutes -- watching closely.)
2. Stir in the chicken chunks (drained if you are using the canned ones) ranch dressing, hot sauce, and 1 cup of the cheese.
3. Sprinkle the remaining cheese over the top.
4. Microwave on 100% power for 2 to 4 minutes -- watching closely -- until it is hot and bubbly.

Serve with crackers, tortilla chip and celery & carrot sticks.

For more recipes for Party Dips, head over to The Weekend Grillers and visit the Weekend Dips and Salsas Section.

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