Avocado and Cilantro Hummus

Recently, we were in Phoenix staying with our friend Alicia and as usual we had a day of cooking. This cooking day coincided with a Oscar party, so we worked on dishes that were party friendly. I came across this recipe on cleananddelicious.com and was pleased with the results. I actually added extra cilantro to mine and then sprinkled some on top for presentation. Use as little or much as you like. I used olive oil in my recipe but you can use tahini if you prefer. Add more water or oil if you want a smoother dip.

Avocado and Cilantro Hummus

1 15oz can Garbanzo beans, drained and rinsed
1 large avocado
3 cloves garlic
3 Tbsp chopped cilantro, plus extra for topping
2 Tbsp fresh lemon juice
2 Tbsp water
1 1/2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt

Combine everything but oil in the bowl of food processor and with machine running, drizzle olive oil into bowl, until well blended. Serve in a bowl topped with fresh chopped cilantro.

Mascarpone-Chive Dip

Here is a simple dip with a few ingredients that is fast to put together. I felt like it was better the second day after the flavors melded together. The recipe comes from Giada De Laurentiis and she serves it with home made pita chips. I used it with veggie chips and also used it as a spread on a turkey sandwich. I have to say that I preferred it as a spread. Either way it's quick and simple, you gotta love it.

Mascarpone-Chive Dip

4 strips bacon, cooked until crisp, finely chopped

1 cup mascarpone cheese, at room temperature

3/4 cup sour cream

1/4 cup chopped fresh chives

salt and pepper to taste

In a medium bowl combine bacon, mascarpone, sour cream and chives. Season with salt and pepper to taste. Transfer to a serving bowl.

Pat's Shrimp Dip

Typically, I would not eat a dip with shrimp in it, but I could not stop eating this stuff. Yesterday we had a department meeting and Pat brought this wonderful shrimp dip. I was eating it before I knew what it was and for once I'm glad that I just dug in.

Pat's Shrimp Dip

1 (8 oz) package cream cheese
1 can tomato soup
1 package unflavored gelatin
1 cup green onion, chopped
1 cup celery, chopped
1/4 cup onion, chopped
3 cans tiny shrimp
1 cup Miracle Whip

Add cream cheese and tomato soup to a small saucepan and melt together. Add gelatin and mix. Take it off the heat and add the rest of the ingredients, mixing well. Serve chilled.

Sun-Dried Tomato Dip

This is a great dip for chips or veggies. This is another recipe that I will be serving Saturday along with Dan's Mexican Corn Dip, Easy Cheese Ball and White Bean Dip .


Sun-Dried Tomato Dip


1/4 c. sun-dried tomatoes in oil, drained and chopped (about 8)
8 oz. 1/3 less-fat cream cheese, softened
1/2 cup lite sour cream
1/2 cup lite Miracle Whip
10 to 20 dashes hot red pepper sauce
1 tsp. Pickapeppa sauce
1 tsp. salt
3/4 tsp. freshly ground black pepper
2 green onions, thinly sliced, green and white parts

Combine all ingredients in food processor, except for green onion. Puree until smooth. Place into a bowl and stir in onion. Garnish with a chopped sun-dried tomato if desired. Serve at room temperature.

Zan's Buffalo Chicken Dip

This is the perfect football season dip. My neighbor, Zan, brought this to a party and it was sooo good. It's one of those dips that people can't stop eating. I am going to reproduce the recipe just as she gave it to me. She uses a hot sauce called Frank's and it is really hot, but very good.


Zan's Buffalo Chicken Dip

2-3 boneless, skinless chicken breasts (Zan uses a rotisserie chicken)
1 block cream cheese, softened
2 cups Mozzarella cheese
1 small container blue cheese crumbles
12 oz. bottle of Red Hot
1/2 stick butter

Cut chicken in strips and boil for 20 minutes, cool and shred. Spread cream cheese in bottom of casserole dish. (8x8 or 9x9). In skillet, melt butter; add hot sauce and chicken. Bring to a boil and cook for 2 minutes. Add 1 cup of mozzarella cheese and stir until melted. Pour chicken mixture over cream cheese. Add blue cheese and top it with remaining mozzarella cheese. Bake at 350 degrees for 20 -25 minutes. Serve hot.

White Bean Dip

This is one of the easiest things to throw together and there is never any leftover. This is another one of Giada's recipes that have been using since her first book Everyday Italian came out. I prepared this last week when Dan and Larry came over. These are ingredients that I always have on hand, so it makes the prep work a little easier. Giada makes her own pita chips, I did at first, but our stores carry a great chip called Yummys that taste great.

White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
1/4 (loosely packed) flat leaf Italian parsley leaves
2 Tbsp. fresh lemon juice
1 large garlic clove
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. crushed red pepper
1/3 cup olive oil

In the bowl of a food processor, combine all the ingredients, except for the oil. Pulse off and on until coarsely chopped. With the machine running, gradually add the oil and process until creamy. Season with more salt and pepper if need. Serve with pita chips. This can be made 1 day ahead.

Dan's Mexican Corn Dip

This is every body's favorite dip at every party. Whenever you serve this dip, everyone will ask for the recipe.

Dan's Mexican Corn Dip

2 (12 oz.) cans Mexicorn, drained
1 cup sour cream
3/4 cup Miracle Whip
3 green onions, chopped
1 (4 oz) can chopped green chilis
1 1/2 cups cheddar cheese, grated
1 jalapeno pepper, seeds removed and chopped

Drain the corn and combine the ingredients. Mix well. Cover and refrigerate at least 2 hours. Serve with tortilla chips.