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"Hidden Valley Ranch Dip" in a packet you add to sour cream is the best in my opinion. Wife and some others here like the Tostito's Salsa Con Queso #2 on the list. "Gameday" Blossoming onion and "Arriba" Fire Roasted Black Bean and Corn Salsa we have on hand.
All you need is sour cream and spices to make a wide variety of dips. Beans ,cheese, garlic and onion for a heavier dip! As for the Hidden Valley Ranch dip, if I could make it better I'd package it and go in business!
Apart from jarred salsas, prepackaged dip is by and large sucky compared to homemade. And it's not like homemade dips are difficult to make, either.
Homemade salsas are great too. I really prefer them most of the time to dips. There are great canned or bottled salsas too. I like Herdez salsas good stuff!
Why even bother with that store bought crap when you can make an awesome dip at home that taste so much better. Here is one that can be served hot or cold that your guest will love.
Lump Crab Meat Dip
1/4 stick butter
1 medium onion, minced
1/2 bell pepper, minced
2 cloves garlic, minced
3 green onions, minced
1/4 bunch fresh parsley, minced
2 tablespoons Tony Chachere's Creole Seasoning
1/2 teaspoon cayenne pepper
2 tablespoons worcestershire sauce
1/2 teaspoon kosher salt
1 teaspoon ground white pepper
1 pint heavy whipping cream
1 package Philly cream cheese
1lb jumbo lump crab meat, pick shells
This is a great dip that can be adapted with crawfish, shrimp or lobster. You can even use imitation if needed but it will not be as good. An easy way to pick through the crab meat for shells is to use a black light. The shells will stick out like a sore thumb and be easy to find because they will glow.
Saute the onion, bell pepper, and garlic in the butter until the onions are wilted. Add the heavy cream and reduce by half.. Add the green onions, parsley, seasonings and cream cheese and simmer until the cream cheese is well mixed. Fold in the crab meat making sure not to breakup to much, return to a simmer, and let cook several minutes more. Transfer into a chafing dish and serve hot.
I guarantee if you make this with fresh crab meat your guest will rave about your cooking skills.
This is the best clam dip and so simple. I served this earlier this month at my husband's birthday party - it is always a hit.
Clam Dip
1 cube butter
1 large cream cheese (8 oz)
add 2 tuna size can of minced clams with the juice from one can
In a small saucepan melt butter and cream cheese stirring constantly. Add minced clams and their juice and continue to stir until mixture comes together and is hot.
Serve in the center of hollowed out round loaf of bread or in a chaffing dish and cubes of soft French or sourdough bread for dipping. ( I serve it in a bowl rather than the bread).
Homemade salsas are great too. I really prefer them most of the time to dips. There are great canned or bottled salsas too. I like Herdez salsas good stuff!
Def. agree. It's just that I seem to be able find way more premade salsas that are at least palatable than premade dips. Premade versions of the same dips I can make at home usually have weird preservatives and a weird gelatinous texture. If I don't have the fresh ingredients on hand to make great salsa, I can usually find one at the store that's not too bad. Most dips are really bad.
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