Whenever I plan on having guests over, I always think of various dip recipes I have. To me, a party is just not a party without an assortment of dips with a combination of both vegetable and chips to accompany the dips.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

While you can certainly buy pre-made dips at almost any market, I find dips so quick and easy to make, that I always make them myself.

One of my favorite dips is a cold crab dip. It only takes minutes to make and I almost never have any left over:

Crab and Cream Cheese Mold

1 package softened cream cheese
1 can crab meat
a few strands of finely chopped green onion (to taste)
salt and pepper to taste
cocktail sauce

Mix the cream cheese, crab meat, green onions, salt and pepper. Form into a mound and plate. Pour cocktail sauce over the dip. Serve with vegetables or crackers. Try both mild and spicy cocktail sauces for different flavors.

One other cold dip that almost everybody likes is guacamole. I have seen many variations on how to make guacamole. This is my favorite guacamole recipe:

Guacamole

1/2 pint sour cream
1 large avocado
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon dry minced onion
2 tablespoons lemon juice
1/2 teaspoon hot sauce

Mash avocado with fork. Add sour cream slowly and mix until smooth. Add remaining ingredients and mix well. Cover and refrigerate at least one hour.

What about those who prefer a hot dip? One of my favorites is hot artichoke dip. Again, I’ve seen many variations on this recipe. I prefer my artichoke dips with cheese in them. Here is one of my favorites:

Hot Artichoke-Cheese Dip

1 can (8 1/2 oz.) artichoke hearts (packed in water, drained)
1 jar (6 oz.) marinated artichoke hearts, drained
1 can (4 oz.) diced green chilies
6 tablespoons mayonnaise
2 cups shredded Cheddar cheese

Chop the artichokes, then place evenly over the bottom of a well greased shallow 2 quart baking dish. Scatter the chilies on top of the artichokes. Carefully spread the mayonnaise over the mixture. Sprinkle with cheese. Bake at 350° for about 15 minutes. Serve warm. I love tortilla chips with this dip.

This is a dip you can make ahead of time. Make the day before serving, but do not cook. When ready to serve, cook at 350°. For 30 minutes.

For a "lighter" version of this recipe use light mayonnaise and use 1 cup regular cheddar cheese and one cup light or no fat cheddar cheese, mixed together.

These three dips are favorites when I entertain. Try them and see if your guests enjoy them also.

Bon Appetite!!

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

3 Easy Vegetable Dips by Audrey Okaneko
Asiago Cheese Dip by Peter Alfieri
Bean Dips: So Easy and Cheap to Make, You Should Never Buy Ready-Made by Gabe Mirkin, M.D.
Clam Cooking Chronicles Article One - A Tasty Clam Dip by Anne Clarke
Cowboy Dip by Cristie Will
Cream of Coconut Dip by Cristie Will
Creamy Chipped Beef Dip by Cristie Will
Creating the Perfect Fruit Tray With Dip Recipes by Shelly Hill
Dips For Entertaining by Audrey Okaneko
Eighteen Different Chip Dip Mix Serving Suggestions by James L. Miller
Fantastic Hot Lobster Dip by Bob Current
Four Quick and Easy Dip Recipes Audrey Okaneko
Frijoles Refritos Mexican Dip by Sara Gray
Getting Kids to Eat Vegetables by Audrey Okaneko
Gouda Onion Dip by Sara Gray
Homemade Flour Tortilla Chips by Sara Gray
Hot Crab Dip Recipe: Cheesy Hot Crab Dip Recipe by Donna Monday
Hot Dog! Try This Versatile Dinner Dip by Michael DeVries
Italian Bagel Chips by Sara Gray
Lemon Thyme Pita Chips by Sara Gray
Mexican Dip Recipe - Party Mexican Dip by Brandy Summers
Seven Layer Dip Recipe by Chris H McCormick
The Easiest And Tastiest Dip Ever by Lisa Paterson

< Back to Dip Recipes