Spinach, artichoke and dill dip recipe from McCormick

It wouldn't be a New Year's party without a table full of dips and spreads! This recipe from McCormick features a simply divine mix of flavors that should please everyone in attendance.

SPINACH, ARTICHOKE AND DILL DIP
Serves: 30 
Serving Size: 2 tablespoons 
Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 packages (6 ounces each) baby spinach leaves, coarsely chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons McCormick® Dill Weed
• 1 1/2 teaspoons McCormick® Oregano Leaves
• 3/4 teaspoon McCormick® Black Pepper, Ground
• 3/4 teaspoon salt
• 1/4 teaspoon McCormick® Garlic Powder

Directions
Preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add spinach in 2 batches; cook and stir until almost wilted. Mix remaining ingredients in large bowl until well blended. Add spinach mixture; mix well. Spoon into 2-quart baking dish. Bake 20 to 25 minutes or until heated through and edges are bubbly. Let stand 1 minute; stir. Serve with vegetable dippers and assorted crackers or sliced French bread.

Spinach basil dip recipe from Betty Crocker

Two of my favorite summer greens are basil and spinach. They are so versatile and delicious, it's no wonder they are staples in my summer time recipes. This recipe from Betty Crocker combines the two of them in a dip that is so incredibly good.

SPINACH BASIL DIP

• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain 
• 3/4 cup reduced-fat mayonnaise or salad dressing 
• 1 1/2 cups Yoplait® All Natural Fat Free plain yogurt (from 2-lb container) 
• 1 can (8 oz) water chestnuts, drained, chopped 
• 1/4 cup chopped fresh basil leaves or 1 tablespoons dried basil 
• 2 tablespoons chopped green onions 
• 1/2 teaspoon garlic salt 

Directions
In large bowl, mix all ingredients except raw vegetables or crackers. Serve with pita chips or raw vegetables for dipping.

Expert Tips
Try tasty dippers like baby carrots, sugar snap peas, sliced cucumber or halved grape or cherry tomatoes. Top with chopped, sweet red pepper for a garnish and serve with additional slices of red pepper with the dip.

Lighter ranch style dip recipe

(Photo credit: Wikipedia)

If you like to dip your veggies in ranch dip but don't like the added calories, here is a lighter style dip to try.

LIGHTER RANCH STYLE DIP

• 2 tablespoons light mayonnaise
• 2 tablespoons fat free plain Greek yogurt
• 2-3 tablespoons chopped scallion
• salt and pepper to taste

Directions
Combine all ingredients in a small bowl. Cover and refrigerate until time to serve, but no longer than 3 days.

Spicy bean dip recipe

(Photo credit: texascooking)

If you are looking for a good bean dip to try, this one gets rave reviews around the house. Serve it up the next time you have Mexican for dinner!

SPICY BEAN DIP

• 8 ounces kidney beans, rinsed and drained
• 8 ounces black beans, rinsed and drained
• 15 ounce can of spicy chili beans
• 3 tomatoes, diced-reserve about a quarter cup
• 1/2 onion, diced-reserve a tablespoon
• 1 package taco seasoning
• 1/4-1/2 cup water, as needed
• fresh cilantro, to taste, chopped
• shredded cheddar cheese
• shredded Monterey Jack cheese
• small can black olives

Directions
Add all beans, tomatoes, onion, cilantro, seasoning and water to blender and pulse until it becomes a chunky mixture. Add more water if too think. Add to a serving bowl and top with remaining tomatoes and onion, cheese and olives. Serve with tortilla, bagel or pita chips.

Cheddar ranch dip recipe

Royal Cheddar Cheese (Photo credit: artizone)

This savory dip goes well with chips of all kinds, veggies, bread sticks and more.


CHEDDAR RANCH DIP

• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 (3 ounce) can bacon bits
• 1 cup shredded Cheddar cheese

Directions
Thoroughly blend sour cream and dressing mix. Add bacon and cheese and stir well to distribute. Chill for at least an hour before serving.

Homemade salsa recipe

Tortilla chips, salsa, and guacamole from the Restaurant Weisshorn, Zermatt, Switzerland (Photo credit: Wikipedia)

The Super Bowl is right around the corner and now would be a good time to start planning your party menu. You can't go wrong with salsa and chips, but take it up a notch this year with homemade salsa. It tastes so much better than what you buy from the grocery and you get to control how spicy it is.

HOMEMADE SALSA

• 4 plum tomatoes, chopped
• 1 small onion, finely chopped
• 1/4 cup fresh cilantro, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• zest and juice from a lime
• salt and pepper to taste

Directions
In a bowl, combine all ingredients. Cover and refrigerate overnight to allow flavors to fully develop. Serve with tortilla chips.

Cook's Notes-this recipe is easily adapted to your individual tastes. If you want a hotter salsa, use a hotter pepper or more jalapeno. If you like it milder, use less pepper and more tomato.

Hot artichoke dip recipe

. (Photo credit: Wikipedia)

If you like the artichoke dip served at your favorite casual dining restaurant, you will love this recipe! It is easy to make and you can control the flavor of the final product.
 

HOT ARTICHOKE DIP

• 1 (14 ounce) can artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese

Directions
Preheat oven to 375 degrees F. Drain and chop artichokes. Mix together all ingredients and spread in a 13X9 baking dish. Bake 15-20 minutes, until golden and bubbly. Serve hot with pita chips, bagel chips, rye crisps, crudites or any other thick cut, crunchy snack.