Grillo's Pickle Dip

 You can use kosher dills with this, but it will give it a different taste.  Grillo's Dill Pickles aren't as dill as the kosher dills.  You could also add fresh chopped dill to the recipe to make it more dill This is great dip with crackers, Fritos, carrots, celery, pita bread, and broken up pieces of  Italian for French bread.

Grillo's Pickle Dip

Ingredients:

*1 (32 ounce) Grillo's Dill Pickle Spears, drained and chopped smallreserve the juice)

*1 small jalapeño, seeds removed for less heat and chopped (optional)

*1/2 cup green onion tops, chopped

*1 1/2 cup plain Greek yogurt

*1 (8 ounce) container softened cream cheese

*1/2 cup sour cream

*1 cup sharp shredded cheese

*1 (1 ounce) package ranch seasoning mix

*4-8 shakes hot sauce (optional)

*1/3 cup cooked and crumbled bacon 

*2 tablespoons reserved pickle juice

*1/4 cup chopped fresh dill (optional)

Directions:

~In a large bowl,  mix 1 (32 ounce) container of drained chopped pickles, 1 small chopped jalapeño pepper (optional),  1/2 cup chopped green onion tops, 1 1/2 cup plain greek yogurt, 1 (8 ounce) container softened cream cheese, 1 cup sharp shredded cheese, 1 (1 ounce0 package ranch seasoning mix, 4-8 shakes hot sauce, 1/3 cup cooked and crumbled bacon, 2 tablespoons reserved pickle juice, and 1/4 cup fresh chopped dill weed (optional) until well combined.

~Place it back into the pickle container and enjoy (I do like mine to sit in the refrigerator for an hour before using).

Chicken Bacon Ranch Dip

 I love to cook this in the smoker for a deeper richer flavor.  

CHICKEN BACON RANCH DIP

Ingredients:

*4 cups shredded boneless, skinless, chicken breasts

*8 slices bacon, cooked and chopped into small pieces 

*1 (8 ounce) package cream cheese, room temperature 

*1 (16 ounce) container sour cream

*1 (1 ounce) packet ranch seasoning mix

*3-4 green onions, chopped small 

*1/8 cup chopped fresh dill weed 

*2 teaspoons garlic powder

*1 tablespoon Worcestershire sauce

*1/2 cup sharp cheddar cheese, shredded

*1 1/2 cups sharp cheddar cheese, shredded

*crackers or tortilla chips for dipping

Directions:

~Preheat oven to 350 (or smoker).

~Spray a 8x8 inch pan with cooking spray.

~In a large bowl, mix 1 (8 ounce) package softened cream cheese, and 1 (16 ounce) container sour cream together until well combined.

~Mix in 1 (1 ounce) package ranch dressing mix, 3-4 chopped green onions, 1/8 cup fresh copped dill weed, 2 teaspoons garlic powder and 1 tablespoons Worcestershire sauce until well mixed.

~Mix in 1/2 cup sharp shredded cheese, 4 cups shredded chicken breasts, and 8 slices cooked and crumbled bacon.

~Pour mixture into prepared pan.

~Sprinkle remaining 1 1/2 cups shredded sharp cheese evenly over dip.

~Bake in preheated oven for 30 minutes or smoker for 40 minutes.

Rosemary Garlic and Onion dip

 I like to use this on burgers, or to dip potatoes or veggies in.

ROASTED GARLIC AND ONON DIP

(makes 1 cup)

Ingredients:

*1 garlic clove

*1 teaspoon olive oil 

*1 small yellow onion, sliced thin

*1 tablespoon butter

*1/2 cup sour cream

*1/2 cup mayonnaise 

*1 tablespoon fresh chives, chopped (or 1 1/2 teaspoons dried chives)

*1/4 teaspoon worcestershire sauce sauce

*1/2 tablespoon freshly squeezed lemon juice

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon fresh rosemary leaves, finely chopped

Roasted Garlic Directions:

~Preheat oven to 400 degrees.

~Slice of the bottom of the garlic bulb, exposing the ends of the raw garlic.

~Place garlic bulb on a sheet of aluminum foil.

~drizzle the cut end with 1 teaspoon olive oil

~Seal the aluminum foil mourned the garlic bulb.

~Bake for 40-45 minutes or until garlic is tender.

~Remove from oven and open up aluminum foil, allowing the garlic to cool down.

~Squeeze out roasted garlic into a small bowl and mash.

Caramelized Onion Directions:

~In a small skillet, melt 1 teaspoon butter over medium heat.

~Add 1 thinly sliced yellow onion.

~Cook onions, stirring often until onions are a golden brown.

~Remove from pan and cool.

~Chop into small pieces.

Let's Put It Together:

~In a medium bowl,  stir 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon chopped fresh chives, smashed roasted garlic, chopped caramelized onions, 1 tablespoon chopped fresh chives, 1/4 teaspoon Worcestershire sauce, 1/2 tablespoon freshly squeezed lemon juice, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon finely chopped rosemary leaves until well combined. 

~Cover and refrigerate for at least 2 hours.

Texas Twinkie Dip

This is best hot, it still tastes awesome at room temperature.  I like dipping bagel chips, water crackers, or ritz in it.  You do not have to smoke the cream cheese if you choose not to.  I just think it gives it more flavor.  If I don't have time to smoke the cream cheese, I add in about 1/2 teaspoon of liquid smoke.

TEXAS TWINKIE DIP

Ingredients:

*2 cups steak (smoke brisket, sirloin, etc), chopped (it's good with 1 pound of ground beef too)

*2-4 jalapeño peppers, deseeded and chopped small

*1 pound bacon, chopped (not thick cut)

*3 (8 ounces) cream cheese

*2 (8 ounces) Monterey Jack cheese, shredded

*1 teaspoon dry BBQ seasoning

*1/4 cup BBQ sauce 

*BBQ sauce for drizzling 

Directions:

~Sprinkle desired amount of BBQ Rub over 3 (8 ounce) blocks of cream cheese.

~Smoke in smoker at 225 degrees for 1 1/2 hours (I like to use hickory or apple chips).

~Remove and set aside.

~Preheat oven to 350 degrees.

~Cook 1 pound chopped bacon, until crispy.

~Drain grease.

~Add in 2-4 deseeded and chopped jalapeño peppers, and cook for 5 minutes, stirring often.

~Add 2 cups chopped steak or cooked ground beef

~Cook for 15 minutes over medium-low heat, stirring often.

~Stir in smoked cream cheese, 1 (8 ounce) shredded Monterey Jack cheese and 1/4 cup BBQ sauce.

~Pour into an ovenproof casserole dish or leave in skillet if it's oven proof.

~Sprinkle remaining 1 (8 ounce) shredded Monterey Jack cheese evenly over top of mixture.

~Smoke for 30 minutes or bake at 350 degrees for 15 minutes or until cheese melts and mixture is bubbly. 

~Drizzle desired amount of BBQ sauce over top and serve.

Smoked Salmon Dip

I am of a fan of salmon, but I do enjoy this dip.  This dip is good as soon as it's made, better the next day or at least 4 hours before ready to eat.  I like to dip bagel chips in it.

SMOKED SALMON DIP

Ingredients:

*2 (4 ounce) packages smoked salmon (or hot smoked salmon)

*1 (8 ounce) package cream cheese, softened

*1/2 cup mayonnaise 

*1/2 cup sour cream

*1/2 shallot, chopped fine

*1 1/2 teaspoons freshly squeezed lemon juice

*1 teaspoon worcestershire sauce 

*1/8 teaspoon ground black pepper

*1/8 teaspoon salt

*2 tablespoons fresh chives, chopped fine

*1 tablespoon fresh dill weed, chopped fine

Directions:

~In a large mixing bowl, beat 1 (8 ounce) package of softened cream cheese for 1 minute or until creamy.

~Add in 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 finely chopped shallot, 1 1/2 teaspoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1/8 teaspoon ground black pepper, and 1/8 teaspoon salt until well incorporated.

~Chop up salmon into small pieces (make sure skin is removed).

~On low speed, mix in 8 ounces of smoked salmon until well incorporated.

~Mix in 2 tablespoon finely chopped chives and 1 tablespoon finely chopped dill weed.

~Pour into a container and cover.  

~Refrigerate for at leas 4 hours for the best taste.

Taco Dip

 I love this with homemade Nacho Chips, although you can buy store bought corn tortillas if you so choose. 

TACO DIP

(makes about 2 cups)

Ingredients:

*1 (16 ounce) container sour cream

*1 (8 ounce) cream cheese, softened

*1 tablespoon yellow onion, chopped fine

*1 (1 ounce) package taco seasoning

*1 teaspoon ground cumin

*1/2 teaspoon garlic powder

*1/8 teaspoon ancho chili powder (optional)

*4 dashes hot sauce (optional)

*1/4 cup fresh cilantro, chopped (optional)

Directions:

~In a blender, add 1 (16 ounce) container sour cream, 1 (8 ounce) package softened cream cheese, 1 tablespoon finely chopped onion, 1 (1 ounce) package taco seasoning, 1 teaspoon ground cumin,  1/2 teaspoon garlic powder, 1/8 teaspoon ancho chili powder (optional), 4 dashes hot sauce (optional), and 1/4 cup chopped fresh cilantro (optional) and blend until smooth.

~Place into a bow and cover.

~Refrigerate for at least 2 hours.

Mock Outback Onion Dipping Sauce

 I love this to dip my onion rings in it, but it's also good with cheese sticks and veggies.

MOCK OUTBACK ONION DIPPING SAUCE

Ingredients:

*1/2 cup mayonnaise 

*2 tablespoons creamy horseradish

*2 teaspoons ketchup 

*1/4 teaspoon paprika

*1/4 teaspoon garlic powder

*1/4 teaspoon dried oregano

*1/4 teaspoon ground black pepper 

*1/4 teaspoon salt

Directions:

~In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons creamy horseradish, 2 teaspoons ketchup, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 2 hours, better overnight.

Buffalo Bleu Cheese Dip

 Great on burgers, hot dogs or to dip soft pretzels, veggies, or crackers  in.

BUFFALO BLEU CHEESE DIP

Ingredients:

*8 ounces sour cream

*1/4-1/2 cup crumbled bleu cheese

*2 tablespoons hot sauce (more if you like it spicer)

Directions:

~In a small bowl, stir together 8 ounces sour cream,  1/4-1/2 cup bleu cheese crumbles, and 2 tablespoons hot sauce until well combined.

~Cover and refrigerate for at least 1 hour.

**Sometimes I like to add 1 tablespoon hot honey.

Niemam Marcus Dip

Such a good dip.  I like to have pita bread, crackers, or veggies to dip in it.

NIEMAN MARCUS DIP (million dollar dip)

Ingrediens:

*8 slices bacon, cooked and cup into small pieces 

*1/2 cup slivered almonds, toasted

*1 cup mayonnaise 

*1 (8 ounce) package cream cheese, softened

*1/4 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*pinch cayenne pepper

*1 cup sharp cheddar cheese, shredded

*1/2 cup green onions, sliced thin

Directions:

~Cook 8 slices of bacon until crispy.

~Remove from heat and allow to cool.

~Cut bacon into small pieces.

~Place 1/2 cup slivered almonds in a small dry skillet.

~Toast until golden brown, stirring often (4-7 minutes, careful not to burn).

~Set aside and cool completely.  

~In a medium bowl, stir 1 cup mayo, 8 ounces cream cheese, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and pinch of cayenne pepper together until creamy.

~Stir in cheese, bacon, almonds, and green onions until well incorporated.

~Place into a clean bowl, and cover with plastic wrap.

~Refrigerate for at least 4 hours before serving.

Sausage Dip

 This is good cold, warm or hot, so it makes a perfect dish to bring to a party.   I like to dip crackers, pita chips, and bagel chips in it.  You can add chopped jalapeño peppers to this, if you like spice.

SAUSAGE DIP

Ingredients:

*2 Italian sausage links, casings removed (hot or mild)

*1 (8 ounce) package cream cheese, room temperature

*1/2 cup sour cream

*1/2 cup extra sharp cheddar cheese, shredded (or your favorite cheese)

*1 (8 ounce) or 1 cup fire roasted diced tomatoes

*1/8 cup diced green chiles

*1/4 cup green onions, sliced

*1/2 teaspoon salt

*1/2 teaspoon ground back pepper

*1/2 cup extra sharp cheddar cheese, shredded (or your favorite cheese)

Directions:

~Take casings off of the sausage.

~Cook in a medium skillet, breaking it up as it cooks.

~Set aside and allow to cool some.

~In a large bowl, mix 8 ounces cream cheese, 1/2 cup sour cream, 1/2 cup cheddar cheese, 1 cup fire roasted tomatoes, 1/8 cup green chiles, 1/4 cup green onions, 1/2 teaspoon salt & 1/2 teaspoon pepper until well mixed.

~Stir in cooled sausage.

~Place into a pie plate and top with 1/2 cup cheddar cheese.

~Preheat oven to 425 degrees.

~Bake on a middle rack for 15-20 minutes, or until the edges are bubbling and cheese is melted.

Sloppy Joe Dip

 Easy to make and so good.  Use toasted bread, waffle fries, or bagel chips for dipping.  I've also sliced up hot dogs and put toothpick in them to dip.  It was like a mini coney dog.

SLOPPY JOE DIP

Ingredients:

*1 small onion, chopped small

*1/2 green pepper, chopped small

*2 garlic cloves, minced

*1 pound ground beef

*1 (1.31 ounce) envelope sloppy Joe seasoning mix

*1 cup tomato juice

*1/2 cup beef stock

*2 cups sharp cheddar cheese, shredded

Directions:

~In a large oven proof skillet, over medium-high heat 1 pound brown ground beef until almost done.

~Add in 1 small onion chopped & 1/2 green pepper chopped, and cook until beef is done.

~Add in 2 minced garlic cloves and cook for another 60-90 seconds.

~Drain grease if needed.

~Stir in seasoning mix, 1 cup tomato juice and 1/2 cup beef stock.

~Reduce heat to medium-low and cook for another 10-15 minutes, or until most of the liquid had reduced, stirring often.

~Preheat oven to broil.

~Sprinkle cheese evenly over meat mixture.

~Place in oven a nd broil for 1-3 minutes, or until cheese has melted (watch so it doesn't burn).

~Serve hot, with toasted bread, waffle fries, or bagel chips.

Guacamole

 Great dip or for tacos or a burger. 

GUACOMOLE 

Ingredients:

*3 ripe avocados 

*juice squeezed from one lime

*1/4 cup white onion, finely chopped

*2 garlic cloves, minced fine

*1/4 cup chopped fresh cilantro

*1 large roma tomato, chopped small

*1/2 teaspoon ground cumin 

*1/2 teaspoons salt (I use course)

Directions:

~In a medium bowl, mash avocados with lime juice.

~Add in remaining ingredients and mash until well incorporated.

~Cover and refrigerate for one hour.

Mock Chipotle Queso Blanco

 I do not make this spicy (ok maybe a small amount of kick), but you can make it as spicy as you want.  This is a great dip of nachos  or over tacos.  

MOCK CHIPOTLE QUESO BLANCO

Ingredients:

*2 cups whole milk

*1 tablespoon yellow onion, chopped fine

*1-2 tablespoons Serrano pepper, seeds removed and chopped fine

*1 tablespoon poblano pepper, seed removed and finely chopped

*1 teaspoon chipotle pepper, seeds removed and chopped fine (get one from a can of chipotles peppers in adobo sauce)

*1 garlic clove, minced

*3 tablespoons cornstarch

*1/4 cup water

*1 cup sour cream

*2 cups Monterey jack cheese, grated

*1/3 cup sharp white cheddar cheese, grated

*1 tablespoon tomato, seed removed, and chopped small

*1/4 teaspoon salt

Directions:

~Shred the cheeses and mix together.

~In a medium sauce pan, over medium heat pour in milk.

~Add in onion,  serrano peppers, poblano peppers, chipotle pepper, and garlic.

~In a cup or small bowl, whisk water and cornstarch together until smooth.

~Whisk into milk.

~Bring milk to a high boil, whisking very often until thickened.

~Turn down heat to a lowest heat and whisk in sour cream until well incorporated.

~Whisk in cheese 1/2 cup at a time, whisking until melted between additions.

~Stir in chopped tomato.

~Serve warm or cooled.  

Garden Vegetable Dip

 Great on crackers or for a veggie dip.  Bagel chips also go really well with this.

GARDEN VEGETABLE DIP

Ingredients:

*1 (8 ounce) packages of cream cheese or make your own, softened

*1 (8 ounce) container of mascarpone cheese or make your own

*1/2 cup finely shredded carrots

*1/2 cup red bell pepper, chopped very small

*1/2 cup green onions (including the greens), sliced very small

*1/4 cup fresh parsley, chopped fine (or 1 tablespoon dried)

*2 tablespoons fresh dill (or 1 teaspoon dried)

*3 tablespoons fresh chives, chopped (or 1 1/2 teaspoons dried)

*1 garlic clove, minced fine (or 1 teaspoon dried minced garlic)

*1 teaspoon onion, minced (or 1 tablespoon dried onion flaked)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon celery seed

Directions:

~Shred 1/2 cup carrots, finely chop 1/2 cup red bell pepper, finely chop 1/2 cup green onions, and place in a mesh strainer (I let them sit for about 1/2 hour to drain as much liquid as I can).  This step is optional 

~In a medium bowl, beat 8 ounce cream cheese and 8 ounce mascarpone cheese together until smooth.

~Mix in 1/4 cup fresh finely chopped parsley, 2 tablespoons fresh dill weed, 3 tablespoons freshly chopped  chives, 1 minced garlic clove, 1 teaspoon minced onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon celery seed until well incorporated.

~Place into a container and cover with a lid.

~Refrigerate for at least 3 hours before serving.

Mascarpone Cheese

 So creamy and good.   Just as it is,  or make it into a dip or dessert.

MASCARPONE CHEESE 

(makes about 2 cups)

Ingredients:

*2 1/4 cups heavy cream

*1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)

Directions:

~Pour heavy cream into a saucepan.

~Cook over medium heat until, mixture comes to 185-190 degrees, stirring often (mixture should coat the back of a spoon).

~Reduce heat to low, and stir in lemon juice.

~Stir for 3 minutes.

~Remove from heat and allow to cool for 30 minutes.

~Pour into a strainer lined with cheese cloth or a tea towel.

~Place a pice of plastic wrap over mixture, to avoid a skin from forming.

~Refrigerate for 8 hours.

~Place into a container and seal. Refrigerate until ready to use.

Dill Pickle & Bacon Dip

 This dip is good with chips, bagel chips, pretzels, crackers, bread and some much more.  Super easy to make.

Dill Pickle & Bacon Dip

Ingredients:

*4-6 slices bacon, cooked and crumbled

*1 (8 ounce) cream cheese, softened

*1/2 cup sour cream

*1 tablespoon white onion, chopped very small

*1/2 cup dill relish (or chopped up dill pickles)

*1 teaspoon Worcestershire sauce

*1 garlic clove, minced

*1/4 teaspoon dried dill weed (or 1 teaspoon fresh)

*1/2 teaspoon ground black pepper

*1/4 teaspoon sea salt (optional)

*2 teaspoons dill pickle juice

Directions:

~In a small bowl, whisk 8 ounce cream cheese, 1/2 cup sour cream, 1 tablespoon onion, 1/2 cup dill relish, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/4 teaspoon dried dill weed, 1/2 teaspoon ground black pepper, 1/4 teaspoon sea salt, and 2 teaspoon dill pickle juice  until well mixed.

~Stir in cooked and crumbled bacon (4-6 slices)

~Cover bowl and refrigerate for at leas 2 hours.

Pico De Gallo

 This is super easy and quick to make.   Great to go on tacos, fajitas, nachos or just as a dip.

PICO DE GALLO

Ingredients:

*8-10 small tomatoes (or Roma), chopped

*1/2 medium white onion, chopped small

*1/2-3/4 cup cilantro, chopped

*2 teaspoons coarse salt (I use sea salt)

*zest from one lime

*juice from 1 lime

Directions:

~In a medium bowl, 8-10 chopped small tomatoes, 1/2 chopped white onion, 1/2-3/4 cup chopped cilantro, 2 teaspoons coarse salt, zest for lime, lime juice from 1 lime, and mix all the ingredients.

~Cover and refrigerate for at least 1 hour.

Bread Dipping Oil

 Love to dip warm Italian or French bread into this.   

BREAD DIPPING OIL

Ingredients:

*1/4 cup olive oil

*1 tablespoon dried basil

*1 tablespoon dried parsley 

*1 tablespoon minced garlic

*2 teaspoons balsamic vinegar

*1/4 teaspoon dried thyme

*1 teaspoon dried oregano 

*1/2 teaspoon ground black pepper

*1/4 teaspoon ground dried rosemary

*1/4 teaspoon salt

*1/2 teaspoon fresh squeezed lemon juice

*2 tablespoon freshly grated parmesan cheese

Directions:

~In a small bowl, whisk all the ingredients together expect the parmesan.

~Sprinkle parmesan cheese on top.

~Dip bread in and enjoy.

Garlic Aioli

 I love this on burgers or to dip fries or veggies in.  Sometimes I make the mayonnaise and sometimes I use store bought.

GARLIC AIOLI

(makes 1 cup)

Ingredients:

*3/4 cup mayonnaise 

*3 garlic cloves, minced (I like to roast the garlic)

*2 1/2 tablespoons freshly squeezed lemon juice

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*dash of Worcestershire sauce

*1 teaspoon dijon mustard

Directions:

~Whisk all the ingredients together until well mixed.

~Cover and refrigerate at least 1 hour before serving.

Avocado Cilantro Lime Sauce

 Good on tacos, salads,  grilled chicken, turkey burgers or for dipping veggies or french fries in.  I'm not an avocado fan, but I do like this sauce.  

AVOCADO CILANTRO LIME SAUCE

Ingredients:

*1/2 cup plain greek yogurt

*1/2 cup sour cream

*1/4 cup freshly squeezed lime juice (1 or 2 limes)

*grated lime zest from the lime you use

*1/2-3/4 cup fresh cilantro leaves

*1/4 - 1 small jalapeño pepper (depending on how much heat you like or leave out completely)

*2-3 garlic cloves, minced

*1/8 cup of green onion tops (optional)

*2 small-medium avocado

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon ground cumin

Directions:

~Blend everything together in a food processor or immersion blender until smooth.

~Can serve immediately, but I like to refrigerate for an hour before using.