17 Easy Party Dips. The first four are with Lipton Onion Soup Mix.
Sure, Salsa is great, but you can make homemade party dip within just a few minutes. Great for at home or to take to a party.
Salute! Cheers! Here’s to you…4 famous party dips that positively guarantee a host of toasts. The secret? Lipton Onion Soup! A whole bouquet of piquant, tangy, young onions…all bought to you by Lipton’s exclusive “Flavour-Fresh” process. It’s the whet up…have-another flavour that makes entertaining easy. So quick to fix…so fast to disappear…be sure to make lots!
Lipton California Dip:
1 package Lipton Onion Soup
1 pint commercial sour cream (or 8 oz. of cream cheese mixed with a 1/3 cup milk)
Mix well and refrigerate.
Lipton Relish and Ginger Dip:
1 package Lipton Onion Soup
1 cup mayonnaise
1 cup commercial sour cream
1/2 cup sweet pickle relish, drained
1 teaspoon soy sauce
2 tablespoons finely chopped candied ginger
Dash of salt
(1/4 cup finely chopped water chestnuts makes it extra smooth)
Mix well and refrigerate
Lipton Blushing Bowl Dip:
1 package Lipton Onion Soup
1 pint commercial sour cream
3/4 cup chili sauce
1-2 teaspoons horseradish
1/8 teaspoon Tabasco
Mix well and refrigerate
Lipton Dill Dip:
1 package Lipton Onion Soup
1 cup mayonnaise
1 cup commercial sour cream
1/2 cup finely chopped dill pickle
1 teaspoon soy sauce
Dash of salt
Mix well and refrigerate
Ranch Dip Mix:
3/4 tablespoon dried parsley
1 1/2 teaspoons salt
3/4 teaspoon dried chives
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
3/4 teaspoon garlic powder
3/4 teaspoon lemon pepper
Combine the above ingredients and stir until well blended. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.
Ranch Dip:
1 package Ranch Dip mix
1 cup mayonnaise or salad dressing
1 cup sour cream
Combine the Ranch Dip mix with the mayonnaise and sour cream. Stir until well-blended. Cover and refrigerate for at least 2 hours before serving.
Fruit Dip Mix:
1/3 cup brown sugar
1 tablespoon chopped crystallized ginger (found at health food stores or specialized grocery stores)
1 teaspoon cinnamon
Process the above ingredients until ginger is finely chopped and mixture is well-blended. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.
Fruit Dip:
1 package Fruit Dip mix
2 (8-ounce) packages cream cheese, softened
Combine the Fruit Dip mix with the softened cream cheese. Beat until well-mixed. Cover and refrigerate for 1 hour to allow flavors to blend. Serve with fresh cut fruit, graham crackers or vanilla wafers.
Vegetable Dip Mix:
1 tablespoon dried chives
1 teaspoon garlic salt
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
Combine the above ingredients and stir until well-mixed. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.
Veggie Dip:
1 package Veggie Dip mix
1 tablespoon lemon juice
2 cups sour cream
Combine the Veggie Dip mix with the lemon juice and sour cream. Stir until well-blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers or fresh vegetables.
Cheesy Onion Dip Mix:
2 tablespoons minced onion
1 teaspoon beef bouillon granules
2 tablespoons Parmesan cheese
1/2 teaspoon garlic salt
Combine the above ingredients and stir until well blended. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.
Cheesy Onion Dip:
1 package Cheesy Onion Dip mix
2 cups sour cream
Combine the Cheesy Onion Dip mix with the sour cream. Stir until well-blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers or fresh vegetables.
Orange Fruit Dip:
1 jar marshmallow creme, 7 ounces
1 (8-ounce) package cream cheese, softened
2 tablespoons frozen orange-juice concentrate, thawed
1 (8-ounce) tub whipped topping, thawed
Whip all ingredients until smooth. Refrigerate until ready to serve. Serve with fresh fruit.
Spinach and Artichoke Dip:
4 cloves garlic
1/4 teaspoon olive oil
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (14-ounce) can or jar artichoke hearts, drained and chopped
1 (10-ounce) jar Alfredo pasta sauce or homemade
1 cup shredded mozzarella cheese
1/3 cup freshly grated Parmesan cheese
1 (8-ounce) package cream cheese, softened
French bread or crackers, for serving
Preheat oven to 350 F. Place garlic in a small baking pan. Drizzle 1/4 teaspoon olive oil on garlic. Cover pan with foil. Roast in oven for 30 minutes, until soft and lightly browned. Squeeze roasted garlic into a large mixing bowl. Add the remaining ingredients and mix until combined. Spread into an 8-by-8-inch baking pan. Cover and bake for 30 minutes or until cheeses are melted. Serve warm or place in a slow cooker to keep warm. Serve with fresh or toasted French bread or crackers. Adjust thickness to your liking. Add more cheese to thicken or add extra Alfredo sauce to thin.
Seven Layer Taco Dip:
1 (1-ounce) packet taco seasoning mix
1 (16-ounce) can refried beans
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 (16-ounce) jar chunky salsa
1 large tomato, chopped
2 cups shredded cheddar cheese
1 (6-ounce) can sliced black olives, drained
tortilla chips, for serving
In a medium bowl, combine the taco seasoning mix and refried beans. Spread the mixture into a 9-by-13-inch pan. Mix the sour cream and cream cheese in a medium bowl. Spread over the beans. Layer salsa, tomato, cheese and olives. Serve with tortilla chips.
Optional: Include layers of onions, guacamole, green peppers or lettuce. Layer in a trifle bowl for a pretty display, and offer a spoon to scoop.
Guacamole:
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped, or 1 cup chunky salsa
1 lime or lemon, juiced
salt and pepper, to taste
Halve, pit and peel avocados, and mash in a bowl. Stir in onion, garlic, tomato, juice, salt and pepper. Refrigerate for 30 minutes before use.
Make-ahead Dip:
1-1/2 cups mayonnaise
2-1/2 cups sour cream
fresh parsley, to taste
3 tablespoons grated onion
3 tablespoons dried dill weed
1 teaspoon seasoning salt
In a medium bowl, using a wooden spoon, mix the mayonnaise, sour cream, parsley, onion, dill weed and seasoning salt. Cover and refrigerate overnight. This can be the dip for a rye-bread boat or as a vegetable dip.
Pizza Dip:
1 (8-ounce) package cream cheese, softened
1 teaspoon Italian seasoning
4 ounces mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
8 ounces pizza sauce
2 tablespoons green pepper, chopped
2 tablespoons green onions, thinly sliced
bread sticks or tortilla chips
In a mixing bowl, beat the cream cheese and Italian seasoning. Spread in an ungreased 9-inch microwave-safe plate. In a bowl, combine the mozzarella and Parmesan cheeses; sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered, on high for 3 minutes, or until cheese is melted. Serve with breadsticks or tortilla chips. Double the recipe, if you like, and keep it warm in a slow cooker for parties.
Bread sticks:
1 cup warm water (110 F)
2 tablespoons sugar
2-1/4 teaspoons active dry yeast
1-1/2 teaspoons salt
1 teaspoon Italian seasonings
1 teaspoon garlic powder
3 cups bread flour, reserve 1 cup
3 tablespoons butter, softened
Topping:
1 tablespoon butter, melted
1-1/2 teaspoons garlic salt
1 tablespoon Parmesan cheese
Cook’s note: I have learned to withhold at least a cup of the flour when I bake bread until I start kneading the bread. It helps me control how dry the dough will come out. You can always add more flour, but you can’t take it out.
Preheat oven to 450 F. Mix together water, sugar and yeast. Let sit for 10 minutes until it becomes foamy. In a separate bowl, combine the salt, Italian seasonings and garlic powder with 2 cups of the flour (see Cook’s note). Place the softened butter in with the yeast mixture; then add the flour mixture. Combine with your hands, and knead onto a lightly floured surface, adding the additional cup of flour if needed. Knead the dough for about 5 minutes or until it is smooth and elastic. Divide the dough in half. Cut each portion into 12 pieces, and roll each piece into a 4- to 6-inch rope. Place them about 2 inches apart onto a lightly greased baking sheet. Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350 F, for 15 minutes or until golden brown. Immediately brush with the topping mixture, and sprinkle with the Parmesan cheese.
Pumpkin Dip:
1 (5-ounce) package instant-vanilla-pudding mix
1 (15-ounce) can solid-pack pumpkin
1 teaspoon pumpkin-pie spice
1 (16-ounce) container frozen whipped topping, thawed
In a large bowl, mix together instant vanilla-pudding mix, pumpkin and pumpkin-pie spice. Fold in the whipped topping. Chill in the refrigerator until serving. Serve with cinnamon graham crackers, apple slices or vanilla wafers.
Fruit Dip:
2 (8-ounce) packages cream cheese, softened
1 cup brown sugar
2 teaspoons vanilla extract
In a medium bowl, combine all three ingredients. Chill in the refrigerator 1 hour before serving. Serve with fresh fruit.
Sweet Pea Guacamole:
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 bunch cilantro
2 jalapenos or serrano chilies
1 lb frozen peas
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 medium red onions
In a food processor, process onion until finely diced; remove and set aside. Add oil, lime juice, cilantro and pepper until roughly pureed. Add peas, cumin and salt; blend until smooth, there will still be a few lumps, leave them. Remove mixture to bowl and stir in onion.
