This onion dip recipe is so much tastier than anything you can buy at the store, it always gets rave reviews!

Skip the prepackaged French onion soup mix or store-bought dips and make this homemade caramelized onion dip instead. Trust me, it’s really easy!

This sour cream and onion dip gets better over time, so save this recipe for when you need to prepare an appetizer ahead of time. I also love this black bean onion dip.

Key Ingredients

• Onion: I use a sweet onion when making this dip. Look for Vidalia or Walla Walla onions. Yellow onions will work in the recipe but are less sweet.
• Butter: We cook the onion with melted butter in the oven so it browns and becomes soft. I use salted butter, but unsalted is fine, you might need more salt at the end.
• Sour cream: The base of our dip! Use a high-quality, full-fat sour cream for the best flavor. Some readers have asked about substituting yogurt. While I do prefer the flavor of this recipe with sour cream, plain, thick Greek or Icelandic style yogurt work.

Find the full recipe with measurements below.

How to Make the Best Onion Dip

Tip 1: Caramelize your onions. For the easiest French onion dip, caramelize your onions in the oven, it keeps things easy and hassle-free. You can caramelize the onions on the stove, like when making French onion soup. If you’d prefer to use the stovetop, we’ve included how to caramelize onions in the recipe below. I use the oven because it requires less hands-on time.

To caramelize the onions, mix them with melted butter and then bake until they smell sweet and softened. Roasting takes 50 to 60 minutes, but most of this time is hands-off. You’ll want to stir them every 10 to 15 minutes to ensure they roast evenly.

Tip 2: Let your dip sit in the fridge. When your onions finish roasting, stir them into sour cream and season with salt and pepper. We don’t add mayonnaise or other ingredients. Honestly, the dip doesn’t need it. Trust me. This dip is perfect the way it is. I prefer making this dip a day before I plan to serve it. It gets so much better after a night in the fridge, and all the caramelized onion flavor leaks out into the sour cream.

Serving Suggestions

I love serving homemade onion dip with potato chips (I especially love kettle chips), but tortilla chips, pita chips, flatbread, and pretzels are all excellent. It’s also delicious with raw vegetables like carrots, celery, cucumbers, and bell peppers. You can even serve it next to some roasted vegetables. These crispy potatoes and roasted broccoli are our family’s favorites.

More Dips and Spreads

Source link

Our smoked salmon dip recipe is incredibly creamy and delicious. I love serving it with thick potato chips, crackers, sliced bread, or even spread onto bagels.

We love smoked salmon and are always looking for more ways to use it. This salmon dip has quickly turned into one of my favorite recipes! It’s a knockout appetizer and works just as well for brunch with bagels!

This never disappoints at celebrations and get-togethers, and honestly, it’s usually one of the first things to go! Get ready for everyone to ask you for the recipe. For another seafood dip, try our incredible homemade crab dip, which is just as delicious served hot as it is served cold.

Key Ingredients

• Hot Smoked Salmon: This is my go-to for this recipe, but you can use cold smoked salmon or gravlax (lox). It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base.
• Cream Cheese: I use full-fat block cream cheese because it makes the dip so delicious.
• Sour Cream and Mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. For a lighter dip, you can try substituting some of the sour cream for Greek yogurt (although, I do really love the sour cream in this recipe).
• Shallot and Fresh Herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well.
• Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo.
• Worcestershire Sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch.

Find the full recipe with measurements below.

How to Make Our Favorite Smoked Salmon Dip

Tip 1: Use hot-smoked salmon. You can make this dip with hot-smoked, cold-smoked, or cured salmon (such as gravlax or lox), but I prefer the rich, smoky flavor of hot-smoked salmon. It pairs beautifully with the creamy ingredients, adding a smoky, sweet flavor that makes this dip irresistible.

Tip 2: Use an electric mixer. For a light, fluffy texture, whip the cream cheese with an electric hand mixer or stand mixer. This step gives our salmon dip a smooth, whipped consistency that’s perfect for dipping or spreading.

Tip 3: Add the salmon last. Once the cream cheese is whipped, light, and fluffy, gently fold in the salmon. Mix just enough to combine. Over-mixing will break the salmon into tiny pieces, rather than leaving those delicious, flaky bits throughout the dip.

More of My Favorite Dips

Source link

We are obsessed with this crab rangoon dip! It’s hot, creamy, cheesy and packed with crab and major flavor. It’s sure to become your go-to appetizer when you really want to impress!

Warm dips are welcome at any party or gathering! If you agree, then you must try these tried and true favorites like this chicken alfredo dip, this spinach artichoke dip or this flavorful hot corn dip. I love them all so much!

What is Crab Rangoon Dip?

Crab rangoon dip is one of the most addicting and delicious dips you could make! This is the ultimate warm, satisfying snack dip to serve at potlucks, family get togethers, game day, holiday celebrations, and parties. It’s easy to make with succulent crab meat, cream cheese, sour cream, mayo, shredded cheese, and a few simple pantry staples. Mix it all together, bake to golden, bubbly perfection, and it will be love at first bite! Love cheesy hot dips? Make my Hot Blue Cheese Dip next!

Just 10 minutes of prep time is all it takes! You can even prepare it ahead of time, and then pop it in the oven before your big event. Super convenient if you’re hosting a party or other gathering. It’s fabulous with fried wonton chips, crackers, toasted bread or tortilla chips.

What’s in Crab Dip?

This crab rangoon dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty and everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.

• Cream Cheese: Soften the cream cheese by leaving it at room temperature for about half an hour or take it out of the package and microwave it for 30 seconds. This will help it combine better with the other ingredients.
• Sour Cream: Gives the dip a subtle tang and thins out the the thick cream cheese.
• Mayonnaise: Adds extra creaminess and flavor!
• Sweet Chili Sauce: For a sweet and sour taste that complements the other savory ingredients. Use my recipe to make your own.
• Soy Sauce: Adds a rich umami flavor. I just used regular soy sauce, but you can also choose for low-sodium soy sauce.
• Sriracha Sauce: So your dip has a hint of spice.
• Garlic Powder: To season the dip with the perfect amount of garlic flavor.
• Salt and Pepper: Makes everything taste so good!
• Lump Crab Meat: Look for this in the canned meat aisle by the tuna.
• Monterey Jack Cheese: If you have the time, shred this yourself directly from a block. It will melt better and have more flavor.
• Green Onions: Adds freshness and color.
• Wonton Wrappers: You can bake the wonton wrappers as instructed in this recipe, or make fried wonton chips.

Let’s Make Some Dip!

This tasty crab rangoon dip is easy to mix up and comes out of the oven deliciously warm and bubbly. It tastes so good served with crispy wonton chips! You can also pair it with toasty bread or crackers. Here’s how to make it:

1. Prep: Preheat the oven to 350 degrees Fahrenheit. Prepare an 8X8 baking dish by spraying it with cooking spray, then set aside.
2. Mix: In a large bowl cream together the cream cheese, sour cream, mayo, sweet chili sauce, soy sauce, sriracha, garlic powder, salt and pepper.
3. Add Crab: Once the cream cheese mixture is well mixed, fold in the crab meat, ⅔ cup Monterey jack cheese, and 2 tablespoons of the green onions.
4. Bake: Spread the crab rangoon dip evenly into the baking dish and sprinkle the top with the remaining ⅓ cup Monterey jack cheese. Then bake the dip for 20-25 minutes, the cheese should be bubbling and browning on the top.
5. Garnish: Remove the hot dip from the oven, allow it to cool at room temperature for 5 minutes, spread some sweet chili sauce over the top of the dip and sprinkle the remaining green onions over the sauce.
6. Bake Chips: To make the wonton chips, cut each wonton wrapper in half and brush or spray it with olive oil and sprinkle them with salt. Then lay the wrappers out evenly on a baking sheet lined with parchment paper and bake for 5 minutes at 350 degrees Fahrenheit.
7. Serve: Dip the crispy wonton chips in the hot dip and enjoy!

Source link

Our bean dip recipe combines refried beans, sour cream, the perfect blend of spices, and melty shredded cheese. It’s hot, bubbly, cheesy, and really delicious!

Serve this easy bean dip with tortilla chips, toasted bread, or veggies! It’s basically my new go-to party appetizer (well, this and our infamous onion dip). It’s excellent with homemade refried beans, but you can absolutely use canned for ease.

This is perfect with chips, especially homemade tortilla chips. It never lasts long.

Key Ingredients

• Refried Beans: Canned works perfectly fine, but I love making our refried beans from scratch when I have the time.
• Onion, Garlic, and Spices: You’ll cook these in a bit of oil before adding our spices. We combine chili powder (I love ancho chili powder or homemade chili powder), cumin, smoked paprika, and coriander.
• Salsa: Use your favorite store-bought salsa or make your own. I love this roasted tomato salsa or this quicker restaurant-style salsa.
• Green Chiles: I use canned green chiles in quite a few of our recipes and love them! They are sold in small (4-ounce) cans near salsas and hot sauce. When buying them, look for either “mild” or “hot” on the can and choose whichever you prefer based on how spicy you want the dip. Other recipes where I use them include homemade queso, this white chicken chili, and our weeknight taco soup.
• Cream Cheese and Sour Cream: These make our dip extra creamy. I love full-fat versions of each for the best flavor. To make this dip vegan, you can substitute your favorite dairy-free versions.
• Melty Cheese: This dip has two layers of melted cheese (on top and in the middle), so when you dig in with a tortilla chip, you are guaranteed to get some cheese. Use something that melts well, like cheddar, Monterey Jack, or my favorite, Oaxaca melting cheese, which I buy in a local Mexican grocery store.

Find the full recipe with measurements below.

How to Make Our Cheesy Bean Dip

Tip 1: Cook the onions with spices. You want your onions to turn soft and sweet, so cook them in a bit of oil wth the garlic. When they smell sweet, stir in the dried spices and let them toast in the pan to really bring out their flavor.

Tip 2: Bring everything together. Once your onions are ready, you’ll stir them with the other dip ingredients (refried beans, salsa, chilies, cream cheese, and sour cream). It doesn’t look like much, but wow, does it turn out delicious.

Tip 3: Add two layers of cheese. Instead of adding all the shredded cheese to the top of your dip. Spread about half of the bean dip mixture into a baking dish, then cover with cheese, add the remaining dip mixture, and top with more cheese. Layering the cheese like this guarantees a cheesy dip every time you go in for more.

Tip 4: Bake until hot. You are looking at about 25 minutes in the oven. Then you want to serve it hot. If you aren’t quite ready to bake, cover the dip and refrigerate until you are. It can sit in the fridge up to 3 days, and then be baked for serving.

Tip 5: Add some toppings. The dip is lovely as is, but you can make it even better by adding a sprinkle of your favorite fresh toppings like diced avocado, chopped tomatoes, onions, or cilantro.

More Favorite Party Appetizers

Source link

Our 5-minute fruit dip recipe turns out incredibly delicious thanks to cream cheese, cream, and orange. It’s so good, and reminds me of an orange creamsicle.

Imagine a party with a table filled with tempting treats. At one end, you see chocolate cupcakes. At the other end, there’s a bowl of this irresistible creamy fruit dip. Where will you find me? I’ll be hovering over the fruit dip, happily devouring it.

This creamy dip is perfect with fresh fruit, but it works really well with other sweets like graham crackers, shortbread cookies, and biscotti. Although, to be honest, I hardly even need the fruit – this dip is so good that I could eat it with a spoon!

Key Ingredients

• Cream Cheese and Cream: I love the combination of cream cheese and heavy cream. I use the same base for the frosting of my favorite carrot cake. It’s so simple, yet so good! You will need softened or room-temperature cream cheese for this recipe, so plan ahead.
• Orange: Fresh orange is best since it allows you to use some of the zest, which adds an extra pop of orange flavor.
• Vanilla: Use your favorite vanilla extract or swap in vanilla bean paste.
• Powdered Sugar: I like using just enough to make the dip slightly sweet, not overly so. If you find it needs a bit more, it’s easy to add to taste. Powdered sugar is best here, as it easily dissolves into the cream cheese mixture.

Find the full recipe with measurements below.

How to Make My Favorite Fruit Dip

Tip 1: Use an electric or stand mixer. Think of this fruit dip as a slightly less-sweet, creamier version of cream cheese frosting. Just like when making frosting, an electric hand mixer or a stand mixer makes things really quick and easy.

Combine the cream cheese, cream, vanilla, orange zest, orange juice, and powdered sugar in a bowl. Then use your hand or stand mixer to beat the ingredients until the dip is light, whipped, and creamy.

Tip 2: Keep in mind that it firms up when cold. Just like buttercream or frosting, once this dip goes into the fridge, it firms up, which can make dipping a little more difficult. You can absolutely store this in the fridge for a few days. Just remember to take it out and set it on the counter for 20 to 30 minutes before you plan to serve it. Beating it a few times with a spoon softens it up more quickly, too.

More Easy Desserts

Source link

Think of this black bean dip as a mash-up of black bean puree and onion dip. Thanks to the addition of cooked sweet onions, this easy bean dip is absolutely delicious and perfect served with pita wedges or chips.

This black bean dip is truly a slam-dunk appetizer, hitting the mark with its super creamy, almost airy texture. We blend sweet onions, fragrant spices, and sour cream directly into the black beans, creating an irresistible dip.

Beyond tortilla chips and veggies, I love using it as a spread for wraps and sandwiches. Picture it over a warm corn tortilla, topped with fresh lettuce and pico de gallo—truly incredible! For more bean dips, try our cheesy bean dip (made with pinto beans) or our popular hummus recipe.

Key Ingredients

• Black Beans: For the easiest dip, use canned, drained, and rinsed black beans. For the absolute best flavor, start with our recipe for cooking black beans from scratch.
• Onion: Cooked sweet onions are the secret weapon here. They add a natural sweetness and are essential for that ultra-creamy texture once everything is blended.
• Spices: You won’t find this dip lacking in flavor! We use a generous blend of garlic powder, ground cumin, chili powder, and cayenne pepper. Our homemade chili powder or store-bought ancho chili powder takes it to the next level when you have it on hand!
• Sour Cream: A half cup of sour cream is crucial for making this dip light and wonderfully creamy, giving it an almost airy texture. Feel free to substitute with crème fraiche or cream cheese.
• Lime: Fresh lime juice is the non-negotiable ingredient that ties all the flavors together. Don’t skip it!
• Cheese (optional): If you’re baking your dip, choose a good melting cheese, such as Monterey Jack, cheddar, or Oaxaca. Just add it to the top and bake until it’s bubbly and golden.

Find the full recipe with measurements below.

For the best results, blend the dip ingredients using a blender or food processor. Once blended, you can serve it at room temperature like hummus, or transfer it to a baking dish, top with cheese, and bake until warm and the cheese is bubbly.

Perfect Black Bean Dip

• PREP
  10 mins
  
• COOK
  20 mins
  
• TOTAL
  30 mins
  

Think of this as a mash-up of black bean dip and onion dip. Thanks to the addition of cooked sweet onions, this easy bean dip is delicious and perfect when served with pita wedges or chips. While you can serve this at room temperature (more like a hummus), I prefer it baked with cheese on top. For a more traditional sour cream-based dip, see our recipe for creamy onion dip.

8 Servings

Watch Us Make the Recipe

You Will Need

2 tablespoons olive oil

1 medium sweet onion, chopped, like Walla Walla or Vidalia, about 2 cups

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon chili powder, see our chili powder recipe

1/8 teaspoon to 1/4 teaspoon cayenne pepper

2 (15oz) cans black beans, drained and rinsed or 3 cups cooked black beans

1/2 cup sour cream

2 to 3 tablespoons water

Spritz of fresh lime

Salt and fresh ground black pepper

1/3 cup shredded cheese, optional for baked dip

Directions

1Cook the onions: In a skillet over medium heat, add the oil, onions, and 1/4 teaspoon of salt. Cook until they are very soft and smell sweet, 15 to 20 minutes. Stir in the garlic powder, cumin, chili powder, and cayenne pepper. Remove from heat and set aside for 5 minutes.

2Make black bean puree: In a blender or the bowl of a food processor, combine the cooked onions, drained black beans, and sour cream. Add 2 tablespoons of water, and then blend. If the mixture is having trouble blending, add one or two more tablespoons of water to help it along.

3Taste, and then season with salt and lime to taste. Serve now, or follow the directions for baked black bean dip below.

4Baked black bean and onion dip: For a baked dip, transfer the bean dip to a small baking dish and top with shredded cheese. Bake in a 350°F (177°C) oven until heated through and the cheese has melted, about 10 minutes.

Adam and Joanne’s Tips

• Vegan modifications: Leave out the sour cream and increase the water by a tablespoon or so. The dip will still be delicious. You can also substitute the sour cream with a plant-based sour cream or cream cheese.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/8 servings
/
Calories
173
/
Total Fat
6.9g
/
Saturated Fat
2.4g
/
Cholesterol
7.4mg
/
Sodium
146.7mg
/
Carbohydrate
20.4g
/
Dietary Fiber
6.4g
/
Total Sugars
2g
/
Protein
8.5g

AUTHOR:

Joanne Gallagher

Previous Post: Creamy Vegan Queso
Next Post: Baked Red Pepper Chicken Breast

Source link

I’m planting my flag and declaring this the ultimate 7 layer dip recipe. Arguably the best party appetizer you can serve.

What makes this recipe so delicious is the homemade black bean puree, which we make from scratch. By cooking our own beans, we pack in so much flavor from fresh garlic, onion, and spices. It’s an easy step that makes all the difference in the world. Once you try seven layer dip made with this puree, I know you’ll never go back.

This is truly the ultimate 7 layer bean dip recipe. Every layer has been carefully considered and seasoned to perfection. For more of our favorite dip recipes like this one, be sure to check out our cheesy bean dip, homemade guacamole, and my favorite black bean dip. Get the tortilla chips ready!

Key Ingredients

• Black Bean Puree: So this is the star of our recipe. You’ll start with dry black beans and cook them with lots of garlic, onion, chili powder, cumin, oregano, smoked paprika, chicken broth (or veggie broth), and salt. You can use a pot and stove or an Instant Pot. Instructions for both methods are provided in the recipe. They are very similar to our homemade refried beans, but require a few less steps. Don’t let the from scratch beans scare you off. They really do make the best 7 layer bean dip. That said, I’ve shared tips for using canned below the recipe.
• Avocado Mash: Pretty similar to our favorite guacamole, we mash ripe avocados with a bit of lime juice, salt, and cilantro. Simple and so good in this dip!
• Spiced Sour Cream: We mix the sour cream with a bit of chili powder, cumin, and salt. This not only adds flavor but also creates a barrier to keep the avocado from browning.
• Salsa: Use what you love! Just be sure to choose a thicker salsa and strain it in a fine mesh strainer to remove any excess liquid. This keeps the dip from becoming watery. If you’re up for homemade, I love this easy salsa or this roasted tomato salsa.
• Cheese: Instead of the shredded cheeses you often see, we use briny, crumbly queso fresco or cotija cheese. It adds a more interesting flavor to the dip.
• Green Onion and Black Olives: We finish the dip with these two classic toppings. Green onion adds a fresh bite, and the black olives are a great final touch. If you’re not a fan of olives, feel free to skip them!

Find the full recipe with measurements below.

Tips for Making the Best 7 Layer Dip

This dip is hard to resist (really, I caught Adam sneaking into the fridge more times than I can remember to steal a bite!). It combines seven glorious layers of all my favorite things. Here’s my best tips for making it:

Tip 1: Don’t skip the homemade beans. If you were to do a taste test of canned refried beans and compare it to our homemade black bean puree, there would be no contest. The flavor of our homemade beans is what makes this dip so good. The good news is that you can cook them in an Instant Pot for about an hour or on the stove for 1 ½ hours. Either way, they’re pretty hands-off, and you can make them up to four days ahead of time.

Tip 2: Drain your salsa. This is the number one thing you can do to prevent a soggy dip. A watery salsa will make your dip a mess, so be sure to drain it in a fine mesh strainer before adding it as a layer.

Tip 3: Serve it in a clear dish. This dip looks as good as it tastes! Serving it in a glass dish, like a 9×13-inch Pyrex, is a great way to showcase all the colorful layers.

Source link

This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

I love a good creamy dip. Particularly one that is gooey and baked, that you have to scoop up quickly into your mouths before it drips all over the counter. I’m talking Sausage Cheese Dip and Cheesy Green Chili Dip and tasty things like that.

But this Hot Shrimp Dip is my latest keto appetizer obsession and I love it. Totally LOVE IT! I made a big batch for just my husband and me, and I thought it would be too much for us. But it disappeared within three days. I kept scooping keto crackers into it whenever I needed a quick snack.

So satisfying, so flavorful, I can’t wait to make it again. It really is the perfect low carb game day recipe.

Why you will love this recipe

If you are planning to attend any Super Bowl parties, this is the recipe to make. Anyone on a low carb diet will appreciate the fact that it has only 1.6g of carbs. But it’s flavorful and rich enough for everyone to enjoy. This recipe is a crowd-pleaser

It’s also super easy to make, especially if you purchase pre-cooked shrimp. Just chop up the shrimp, mix up with some cream cheese, sour cream, mayo, and seasonings, and bake until bubbly and browned.

It’s so good served hot with some sliced veggies. But I found to my surprise that I liked it just as much cold, after it had been in the fridge for a day. So you have that option too!

Ingredient Notes

• Shrimp: You can purchase cooked shrimp or cook it yourself. Any size shrimp will work as you will chop them up for the dip.
• Cream cheese: Cream cheese helps give the dip some structure and body, for better scooping. 
• Sour cream: This adds creaminess and a little tang to the dip.
• Mayonnaise: This will add some additional creaminess to the dip.
• Cheddar cheese:  I recommend using a sharp cheddar for more flavor.
• Lemon juice: This adds some zing to the dip. You can use fresh or bottled.
• Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika. You can also use any seafood seasoning.
• Hot sauce: You can make it as mild or as spicy as you like it.
• Kitchen staples: Green onions, salt, and pepper.

Step by Step Directions

1. Prep the shrimp: Remove the tails from the shrimp and chop into 1/2 inch pieces.
2. Mix the dip base: In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.
3. Combine the remaining ingredients: Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.
4. Bake the dip: Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges. Bake at 350ºF for 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.

Tips for Success

When I say “well softened” cream cheese, I mean really well softened. This usually means that room temperature isn’t sufficient. You want to be able to really mix it into the sour cream and mayo. I like to warm my cream cheese up a little in the microwave, for 10 seconds or so.

Baked Shrimp Dip is delicious with so many things. I like sliced cucumber and red peppers, but it’s also good with keto crackers. If you have a favorite keto bread recipe, you can slice it thinly and toast it for dippers too. And my Keto Pull Apart Bread would be delicious with this dip as well!

Frequently Asked Questions

More keto appetizers you will love

Hot Shrimp Dip Recipe

Servings: 12 servings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

This easy cheesy shrimp dip is the perfect keto party appetizer. With plenty of garlic and a kick of spice, this hot baked dip will please all of your guests. Perfect for game day!

• 12 ounces (340.2 g) cooked shrimp
• 6 ounces (170.1 g) cream cheese, well softened
• 1 cup (113 g) shredded cheddar cheese
• 1/3 cup (76.67 g) sour cream
• 1/4 cup (56 g) mayonnaise
• 2 medium green onion, chopped
• 1 tbsp lemon juice
• 2 tsp Old Bay seasoning
• 1/2 tsp hot sauce, more to taste
• Salt and pepper to taste

Cook ModePrevent your screen from going dark

• Preheat the oven to 350ºF.

• Remove the tails from the shrimp and chop into 1/2 inch pieces.

• In a large bowl, combine the cream cheese, cheddar, sour cream, and mayonnaise. Mix until well combined and smooth.

• Add the chopped shrimp, green onion, lemon juice, Old Bay, and hot sauce. Stir until well combined, then taste and adjust seasoning as desired.

• Transfer to a medium (about 1 quart) glass or ceramic baking dish and spread to the edges.

• Bake 20 minutes, or until the top is browned and the mixture is bubbling. Serve warm.

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to 3 days. Reheat gently in a warm oven or simply eat it cold. 

Serving: 0.25cup | Calories: 187kcal | Carbohydrates: 1.6g | Protein: 10.9g | Fat: 13.8g | Saturated Fat: 7.1g | Fiber: 0.1g

Source link

Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base. This dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

Ingredients Needed

How to Make Cajun Crab Dip

This Cajun crab dip is one of the easiest, most flavorful appetizers you can make! Just mix a few simple ingredients, chill or bake, and it’s ready to serve. If you love crab dips, you’ll also want to try my Crab Rangoon Dip!

1. Make the Creamy Base: Add the cream cheese, mayo, and sour cream to a large bowl and beat with a hand mixer until smooth. 
2. Mix in the Flavorings: Add the green onion, lemon juice, Cajun seasoning, hot sauce, and Worcestershire sauce and mix until combined. 
3. Stir in the Crab and Serve: Add the drained crab and mix until combined. Taste and add more Cajun seasoning or hot sauce if you want it spicier and to your preference. Transfer to a serving bowl, then serve with your choice of crackers or crusty bread.

More Easy Dip Recipes

If you love how simple and delicious Cajun crab dip is, you’ll definitely want to try my addictive crack dip! Dips are perfect for parties, game days, or just snacking at home. Here are a few more to try next!

Dressings, Sauces, and Dips

Sour Cream and Onion Dip

35 minutes

Appetizers

Clam Dip

5 minutes

Dressings, Sauces, and Dips

The Best French Onion Dip

40 minutes

Dressings, Sauces, and Dips

Taco Dip

5 minutes

Source link

This Buffalo chicken dip recipe is the perfect appetizer for game day or a crowd. Creamy, cheesy, and loaded with shredded chicken and tangy Buffalo sauce.

It bakes up hot and bubbly with a fondue-like cheese sauce and just the right amount of heat, thanks to Frank’s hot sauce. Everyone I’ve served it to loves it!

If you love Buffalo hot wings, this buffalo chicken dip is for you. It’s especially good served with crusty bread, sturdy crackers, or crisp veggies like carrots and celery.

Key Ingredients

• Chicken: I usually start with leftover roasted chicken or a store-bought rotisserie chicken. You can also use our stovetop shredded chicken, slow cooker shredded chicken, or poached chicken recipes.
• Hot Sauce: Use your favorite brand. We love Frank’s RedHot or Crystal Hot Sauce for their flavor and mild heat. These are also what I use when making homemade Buffalo sauce.
• Butter and Flour: These form the base of our creamy dip. They turn into a roux that thickens the milk (similar to making creamy mac and cheese).
• Milk: I like the richness of whole milk, but 2% is fine.
• Veggies: To add flavor to the dip, cook finely diced onion, carrot, and celery in butter with minced garlic.
• Cheese: For a smooth, creamy dip, use a mix of cream cheese and a melty cheese such as white cheddar, Monterey Jack, or Pepper Jack for a little extra heat.

Find the full recipe with measurements below.

How to Make the Best Buffalo Chicken Dip

Tip 1: Make the creamy base. The base of this dip starts like a classic macaroni and cheese. Cook onion and celery in butter until soft, then stir in garlic and flour. Cook until the flour turns lightly golden, then whisk in the milk until it thickens into a smooth béchamel sauce.

Tip 2: Make it cheesy. For the creamiest texture, stir in a bit of cream cheese. The stabilizers help the dip stay silky and smooth (just like in our queso recipe). Then add shredded cheese for flavor. I love white cheddar, but pepper jack adds a nice kick.

Tip 3: Make it Buffalo-style. To transform this from a creamy sauce to a Buffalo dip, stir in a generous amount of hot sauce. You can add to taste on this one, so you can make it as spicy as you want. When you are happy with the flavor, stir in your chicken.

Tip 4: Bake it! Transfer the dip to a baking dish, sprinkle extra cheese on top, and broil until hot and bubbly. It only takes a few minutes, and that gooey, golden topping makes all the difference.

More Buffalo Chicken Recipes

Source link