DIP SWIMWEAR RECIPES

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BASIC CHEESE DIP RECIPE | MYRECIPES



Basic Cheese Dip Recipe | MyRecipes image

Say hello to our best-ever basic cheese dip. So creamy, decadently cheesy, and perfectly easy to whip up at a moment’s notice, this simple cheese dip recipe is the one to keep on hand to address any and every queso craving. Rich, but not too thick, our basic cheese dip makes a primo last-minute party appetizer or “something special” treat to make a weeknight meal feel a little more festive. We made this no-frills cheese dip with customization in mind; use it as a versatile base for all of your favorite cheese dip stir-ins. Chorizo, fresh slice jalapeño, cilantro, chopped onion, or taco meat would all be delicious additions. 

Provided by Sarah Epperson

Total Time 15 minutes

Yield Serves 12 (serving size: about 1/2 cup)

Number Of Ingredients 11

¼ cup (2 oz.) unsalted butter
1 medium-size white onion, chopped (about 1 1/2 cups)
2 garlic cloves, minced
1 (5-oz.) can chopped green chiles, undrained
2 teaspoons table salt
4 cups half-and-half
16 ounces Monterey Jack cheese, shredded (about 4 cups)
4 ounces medium Cheddar cheese, shredded (about 1 cup)
2 tablespoons cornstarch
Tortilla chips
Optional stir-ins: pico de gallo, chorizo, taco beef or chicken, black beans, roasted corn, Rotel

Steps:

  • Melt butter over medium-high in a large pot. Add onion and garlic; cook, stirring often, until onions are tender, about 5 minutes. Stir in chiles and salt, cooking just until heated through, 1 to 2 minutes. Add half-and-half, and continue stirring until warmed throughout and beginning to steam, about 5 minutes. 
  • Toss together cheeses and cornstarch in a small bowl. Reduce heat to medium, and add cheese, 1 handful at a time, whisking after each addition. Once fully melted and smooth, remove from heat. Serve immediately with tortilla chips. Add additional stir-ins, if desired.

FLORENTINE DIP RECIPE - NYT COOKING



Florentine Dip Recipe - NYT Cooking image

A good dip transcends time — especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and ’50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.

Provided by Craig Claiborne

Total Time 10 minutes

Yield About 1 1/2 cups

Number Of Ingredients 10

3 ounces cream cheese, at room temperature
2 tablespoons mashed or finely chopped anchovies
1 cup sour cream
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped chives
2 teaspoons chopped capers
1 tablespoon lemon juice
1/2 garlic clove, minced
Salt and black pepper to taste
Sliced vegetables or sturdy potato chips, or both, for serving

Steps:

  • Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
  • Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.

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