Blue Cheese Dressing

1 1/2 cup sour cream
3 tablespoon buttermilk
1 cup mayonnaise
1 dash tabasco sauce
1 tablespoon garlic powder
1/2 tablespoon onion powder
8 ounces crumbled blue cheese

In mixing bowl, combine sour cream, buttermilk, mayonnaise, tabasco sauce, garlic powder and onion powder, blending well. Using a fork to mix in well while retaining chunkiness, add crumbled blue cheese. Dressing should be creamy but chunky. Cover and chill for at least 2-4 hours before serving.

Spinach Artichoke Dip

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Procedures
Preheat oven to 325ºF.


PREPARATION WITH FRESH ARTICHOKES

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.


DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Easy French Dressing

2/3 cup sugar
2/3 cup catsup
1 teaspoon salt
2 tablespoons paprika
1 cup vegetable oil
1/2 cup vinegar
2 tablespoons ground onion
Blend sugar, catsup, salt and paprika. Add oil, vinegar and onion; pour into bottle. Refrigerate. Shake well before using.

Honey Mustard Dressing

0.50 cup vinegar, white and wine
2.00 tablespoons lemon juice, fresh
2.00 teaspoons parsley, finely chopped
2.00 teaspoons onion, chopped
1.00 teaspoon dijon mustard
1.00 teaspoon honey
Pepper, ground
0.33 cup vegetable oil
Combine all ingredients in electric blender. Cover, whirl until smooth, scraping down sides as necessary. Refrigerate until ready to use.

Fruit Basket Salad Dressing

1/2 cup finely chopped dried figs
1 cup orange or peach yogurt
8-1/4 ounce canned crushed pineapple - drained
1/8 teaspoon nutmeg


Combine figs with yogurt, pineapple and nutmeg, chill until serving time. Spoon over fruit salad.

Herbed Mayonnaise Dressing

1 cup mayonnaise
1 dash tarragon
1 dash chervil
2 tablespoons chopped chives
2 tablespoons tomato puree (or more)


Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, msg, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

Pizza Dip

1 (8 ounce) container cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped bell pepper
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Layer items in crockette as listed and heat until cheeses are melted.

Serve with bagel chips, tortilla chips or crackers.

Hot Artichoke Dip

2 (14 3/4 ounce) jars marinated artichoke hearts, drained
1 cup fat-free mayonnaise
1 cup fat-free sour cream
1 cup water chestnuts, chopped
2 cups freshly grated Parmesan cheese
1/4 cup finely chopped scallions

Cut artichoke hearts into small pieces. Add mayonnaise, sour cream, water chestnuts, cheese, and scallions. Pour into crock pot. Cover. Cook on HIGH for 1-2 hours or on LOW for 3-4 hours.

Serve with crackers or crusty French bread (not included in nutritional data).

30 (1/4 cup) servings

Cheesy Chile And Refried Bean Dip Recipe

2 (16 ounce) cans refried beans (regular or fat-free)
16 ounces cream cheese, cubed
2 chopped onions
2 (4 ounce) cans diced green chiles, drained
2 cups shredded Cheddar cheese
Tortilla chips

In a 2 to 3-quart crock pot, mix beans, cream cheese cubes, onions and chiles. Cover and cook for 2 to 3 hours, stirring twice during cooking, until hot.

Mix in 1/2 cup cheese. Sprinkle remaining cheese on top and serve with tortilla chips.

Dill Ranch Dressing

1 cup buttermilk
1-cup plain nonfat yogurt
1/4-cup reduced-calorie mayonnaise
2 teaspoons sugar
1 1/2 teaspoons dried dill weed
3/4-teaspoons onion powder
1/2-teaspoons dried basil leaves
1/2 teaspoons pepper
1/4 teaspoons salt

In small bowl using wire whisk, combine buttermilk, yogurt, and mayonnaise, blend well. Add remaining dressing ingredients, blend well. Cover, refrigerate 1 to 2 hours to blend flavors.