EASY DIP TO MAKE RECIPES

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EASY BAGEL DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Bagel Dip Recipe: How to Make It - Taste of Home image

The longer this creamy, beefy blend chills, the better it tastes. I usually have to make a double batch when I bring it to family gatherings. It's good not only with bite-size bagel pieces, but also with veggies. —Mary Merkwan, Wagner, South Dakota

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4-1/4 cups.

Number Of Ingredients 9

2 cups sour cream
1-1/2 cups mayonnaise
2 tablespoons dried parsley flakes
2 tablespoons minced chives
2 teaspoons dill weed
1/4 teaspoon garlic salt
1 medium onion, finely chopped
2 packages (2-1/2 ounces each) thinly sliced dried beef, chopped
Plain bagels, split and cut into bite-size pieces

Steps:

  • In a large bowl, combine sour cream and mayonnaise. Add the parsley, chives, dill and garlic salt. Stir in onion and dried beef. Cover and refrigerate overnight. Serve with bagels.

Nutrition Facts : Calories 215 calories, FatContent 20g fat (5g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 376mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP



Easy Hot Corn Dip Recipe - How to Make Hot Corn Dip image

Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.

Provided by Ree Drummond

Categories     main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 16

5

ears corn

vegetable oil for brushing

salt and pepper, to taste

1

half red onion, diced

2

cloves garlic, minced

1

whole red bell pepper, seeded and diced

1

whole green bell pepper seeded and diced

1

whole fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)

2 tbsp.

butter

8 oz.

cream cheese, softened

1/2 c.

mayonnaise

1/2 c.

sour cream

1 lb.

Monterey Jack cheese, grated

2

whole green onions, sliced

chili powder, for sprinkling

4 oz.

diced green chilies

Steps:

  • Preheat the oven to 350 degrees. Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle. In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
    In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined. Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!

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