Instead of serving a tray of high-calorie appetizers at your next party, how about presenting a beautiful platter of fresh cruditiés? Boring, you say? Not if you serve the cruditiés with a variety of interesting dips! Don’t be fooled by the simple list of ingredients in the Herb Dip; the fresh herbs really shine in this easy and delicious recipe. Tempt your guests with the cooling flavor of lime juxtaposed against the heat of chilies in the Chili-Lime Sour Cream Dip. Last, but certainly not least, the Peanut Sauce is sure to be a crowd favorite – what’s not to like about peanut butter with a little attitude?
Recipe by Ina Garten
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
Makes 2 cups
Due to the cream cheese, this recipe produces a thick dip. To further cut calories, you could experiment with low-fat versions of the cream cheese, sour cream and mayonnaise. For best flavor, though, you’re going to have to leave some fat in the recipe!
Chili-Lime Sour Cream Dip
Recipe from Better Homes and Garden
One 16-ounce carton of sour cream
Two 7-ounce cans of diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 teaspoon mild or hot chili powder
2 teaspoons finely shredded lime peel
1/2 teaspoon salt
Bottled hot pepper sauce to taste
In a large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight.
Makes 3¾ cups
The level of preferred heat can be adjusted by increasing or decreasing the amounts of chili powder and hot pepper sauce. Also, the type of salsa you use, will affect the heat of the dip. Chilling the dip overnight allows the flavors to meld.
Recipe originally from Sunset Hors D’oeuvres Cookbook
1/3 cup crunchy peanut butter
3 tablespoons firmly packed brown sugar
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons chili sauce or ketchup
1/2 – 1 teaspoon soy sauce, to taste
Mix ingredients until well-blended. Serve with raw vegetables (cucumber, jicama, bell pepper, carrot and celery)
Makes 3/4 cup
After tasting this at one of her parties, I begged my friend Tina for this recipe. Because it’s a crowd-pleaser, I double or quadruple this recipe when I make it!
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