Whipped Ricotta

 Whipped Ricotta 

Whipping ricotta transforms it into a luscious ingredient that is extremely versatile. The savory version can be used in salads, crostini and pasta while the sweet version is perfect on baked goods on fresh fruit.  

1 cup whole milk ricotta 

1 tbsp olive oil 

1 tsp freshly squeezed lemon juice 

1/4 tsp lemon zest 

1/4 tsp kosher salt 

1/2 tsp sugar (optional) 

Combine the ricotta, olive oil, lemon juice, lemon zest, salt& sugar if using in a food processor or blender 

Blend for 2 minutes or until silky smooth, pausing to scrape down the sides once or twice with a spatula. 

Use right away or store in the refrigerator until needed. 

To fix gritty or grainy ricotta, put in a blender, add a bit of oil and whip for 1 - 2 minutes. 

Shrimp Dip Recipe

 Shrimp Dip Recipe 

And easy to make cheesy shrimp dip with delectable shrimp, sharp cheddar cheese, pepper jack, garlic and  Old Bay Seasoning. Always a favourite party dip loaded with flavour.  

8 ounces cream cheese, softened 

1/3 cup mayonnaise 

1/4 cup sour cream

1 1/4 cup sharp cheddar cheese, shredded 

1 1/4 cup pepper jack cheese, shredded 

1/2 tbsp Old Bay Seasoning

1 tsp Worcestershire sauce 

16 ounces shrimp, cooked and coarsely chopped 

3 - 4 dashes hot sauce

2 cloves garlic, minced

3 green onions, thinly sliced 

Preheat oven to 350 degrees

In a stand mixer or using  a hand held mixer, beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup pepper jack cheese, Old Bay seasoning, Worcestershire sauce and hot sauce until smooth. 

Stir in shrimp, garlic and green onions. 

Spoon I to a bsk8ngndish and top with remaining cheddar and pepper jack cheese. 

Bake 20 - 25 minutes or until the cheese is melted and the dip is bubbly and heated through. 

Notes:

Spice it up by substituting cajun seasoning for Old Bay Seasoning and adding a finely diced jalapeño 

This dip can be prepared up to 24 hours in advance, covered and refrigerated.  Remove from fridge 30 minutes prior to baking to allow the casserole to come close to room temperature. 

Medium to large shrimp are the best choice for this recipe as they will remain moist during the baking process 

Jambalaya Dip

Jambalaya Dip

Jambalaya is a classic Creole Dish that includes shrimp and andouille sausage, traditionally served over rice. This twist makes a great appetizer or snack when you are looking a little less than the full meal. 

Ingredients 

1 tbsp Olive Oil

1/4 cup Onion, Finely Diced 

1/4 cup Red Pepper, Finely Diced 

1/4 cup Celery, Finely Diced 

1 tbsp Garlic, Minced

1/2 cup Tomatoes, Chopped

1 tsp Worcestershire Sauce 

1/2 tsp Hot Sauce 

1 lb Shrimp, Peeled, Deveined and Chopped

6 oz Andouille Sausage, Fully Cooked, Diced 

1 tbsp Creole Seasoning 

Salt and Pepper To Taste 

8 oz Cream Cheese, Softened 

1 cup Sour Cream

1 cup Cheddar Cheese, Shredded 

Heat olive oil in a large skillet over medium heat. Add onion, pepper and celery and sauté until the vegetables begin to soften, approximately 3 minutes. 

Add garlic, tomatoes, Worcestershire sauce and hot sauce, stirring to combine. 

Add shrimp, sausage and the creole seasoning. Sauté until the shrimp is cooked through, appropriately 3 minutes. Taste and adjust seasoning as needed. 

Add cream cheese, sour cream and cheese and stir until melted and well combined. 

Turn into a casserole dish sprayed with cooking spray. Top with additional shredded cheese if desired and baked uncovered in a 350 degree oven until bubbly and the cheese is melted. 

Serve with pita chips, sliced baguette or crostini. 

Note:

• You can use the traditional green peppers for this dip, red peppers are my preference 

Everything Bagel Dip

Everything Bagel Dip

A tasty cold dip for raw vegetables, pita chips, potato chips etc.  you can use a purchased Everything Bagel Seasoning or make your own.  

Ingredients

Dip

8 oz Cream Cheese

1 cup Sour Cream 

3 tbsp Everything Bagel Seasoning 

Everything Bagel Seasoning 

1 tbsp Sesame Seeds, White 

1 tbsp Sesame Seeds, Black

2 tbsp Poppy Seeds 

1/2 tbsp Sea Salt Flakes

1 tbsp Minced Garlic Flakes, Dried

1 tbsp Minced Onion Flakes, Dried 

In a medium bowl, whip the cream cheese until smooth. Add the sour cream and mix until well combined. 

In a separate mixing bow, mix the sesame seeds, poppy seeds, salt, garlic flakes and onion flakes until well combined. 

Add 3 tbsp of the Everything Bagel Seasoning to you cream cheese/sour cream mix and still until the season is incorporated.  

Coverage and refrigerate several hours before using.

Note:

• The flavour will intensify as the dip sets up
• Refrigerate leftover dip for up to 3 days
• Everything Bagel Dip can be stored in an airtight container for several months  

Roasted Corn & Pepper Dip

 Roasted Corn & Pepper Dip

1 cup frozen whole kernel corn, thawed

1 cup red pepper, chopped 

2 tsp olive oil

Salt 

Pepper

3 cans crab or 1 cup

1 cup Monterey Jack, jalapeño cheese, shredded 

1/3 cup mayonnaise 

1/4 cup sour cream 

1/4 cup green onions, sliced 

Preheat oven to 435 degrees. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Set aside. 

In a small bowl combine corn, and sweet pepper. Drizzle with olive oil, season with salt & pepper and toss to coat. Spread on baking sheet and roast uncovered about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and cool. 

Reduce oven to 375 degrees. Lightly grease a small quiche dish or casserole and set aside. 

In a medium bowl stir together crab meat, cheese, mayonnaise, sour cream and green onions. Stir in. Oiled roasted vegetables. Transfer mixture to prepared dish. 

Bake uncovered approximately 20 minutes or until bubbly and golden. 

Serve with tortilla or pita chips. 

Muffuletta Dip

 Muffuletta Dip

Olive Salad 

1/2 cup chopped green olives 

1/2 cup chopped kalamata olives

1/3 cup chopped roasted red pepper

1/4 cup finely chopped red onion

1/2 tsp oregano

1 tsp olive oil

1 tsp red wine vinegar 

Dip

2 - 8 oz cream cheese 

1 tbsp garlic powder 

1/4 lb deli ham, diced 

1/4 lb deli salami, diced 

1/4 lb mortadella, diced 

2 cups Italian blend cheese 

Olive salad 

Mix olive salad ingredients and refrigerate until needed.  

Blend cream cheese with garlic powder until smooth. Add olive salad, 1 1/2 cups cheese and diced meat and stir until well combined. 

Turned into a greased 9 x 9 baking dish. Top with remaining cheese and bake 20 minutes until melted and heated through. 

Serve with bread or crackers. 

Shrimp Scampi Dip

Shrimp Scampi Dip

2 tbsp butter 

300 grams medium shrimp, peeled, deveined and roughly chopped 

4 cloves garlic, minced 

1/4 tsp red pepper flakes

1/4 cup white wine 

2 tbsp lemon juice 

Kosher salt to tast

Freshly ground black pepper 

4 oz cream cheese 

1/4 cup sour cream 

3 tbsp mayonnaise 

2 tbsp fresh parsley, chopped 

1/2 cup mozzarella cheese, shredded and divided 

2 tbsp Parmesan 

Preheat oven to 350 degrees.  Coat a 9" baking dish with nonstick spray. 

Melt butter in a large skillet over medium high heat. Add shrimp,mgarlic and red pepper flakes. Cook, stirring occasionally until pink about 2 minutes. If using already cooked shrimp heat until warmed. Stir in wine and lemon juice, season with salt and pepper to taste. 

Being to a simmer, remove from heat and stir in cream cheese, sour cream , mayonnaise, parsley,,half do the mozzarella and Parmesan cheese. 

Spread mixture into the prepared baking dish, sprinkle with the remaining mozzarella cheese ,,place n the oven and bake approximately 10 - 15 minutes or until bubbly and golden. 

Serve immediately. 

Honey Brown Lager Curried Spinach and Ricotta Dip

Honey Brown Lager Curried Spinach and Ricotta Dip

300 g frozen chopped spinach, thawed and drained 

3 tbsp vegetable oil

1 onion, finely chopped 

1 tsp sea salt

2 cloves garlic, minced 

1 small chili pepper, finely chopped 

1 tsp curry powder

1 tsp ground cumin

1/2 tsp black pepper

2/3 cup plus 3 tbsp honey brown lager, divided 

310 ml ricotta cheese 

3 tbsp heavy cream 

1/4 cup coriander leaves, finely chopped 

1/2 cup mozeralla cheese, shredded 

Panko Topping

3/4 cup Panko bread crumbs

1/2 cup mozeralla cheese, shredded 

3 tbsp honey brown lager 

1 tsp curry powder

1/2 tsp sea salt 

Preheat oven to 350 degrees. 

Heat a skillet to medium low heat add oil, onion and salt and fry for approximately 10 minutes or until softened and beginning to colour.  Add garlic and chili pepper, stir and fry a additional 3 minutes or until slightly softened. Add curry powder and cumin, stir and fry an additional minute. Add the 2/3 cup lager, stir and continue to fry until reduced somewhat about 1 minute. Add spinach, continue to cook another minute to warm through and combine. Transfer to a large bowl or stand mixer. 

Into the bowl with the spinach mixture, add Ricotta cheese, cream, coriander, mozeralla and remaining 3 tbsp lager. Mix on low speed until well combined. 

Transfer to an ovenproof dish large enough to hold 3 cups. 

For the Panko topping, combine all ingrediants in a medium bowl and stir to mix well. Smooth the dip out on top and spread Panko mixture over top of the dip. 

Place into preheated oven and bake 40 to 50 minutes or until the top is golden Nd the interior is hot. Serve hot, warm or at room temperature. 

4 Cheese Spinach Dip

4 Cheese Spinach Dip 

8 oz cream cheese 

3/4 tsp garlic powder 

1/4 cup Parmesan cheese, grated 

1 tbsp Romano cheese, grated 

1 tbsp sweet red pepper, finely chopped 

1 green onion, finely chopped 

1/2 package frozen chopped spinach, thawed and squeezed dry

1/2 cup cheddar cheese, grated 

Pinch of cayenne pepper 

Preheat oven to 400 degrees. 

In a stand mixer, mix cream cheese, garlic powder, Parmesan and Romano cheese on medium until softened and well combined. 

Add red pepper and green onion and mix on medium low until just incorporated. Add spinach and mix on low until well incorporated. 

Transfer to an oven proof dish, sprinkle with cayenne pepper and cheddar cheese. 

Bake for 15 - 20 minutes or until bubbling around the edges. 

Remove from oven Nd allow to set for 5 minutes before serving. 

Serve with pita wedges and/or tortilla chips 

Reuben Dip

Reuben Dip 

1/2 lb corned beef, diced 

8 oz cream cheese 

1 cup Swiss cheese, shredded 

1 cup sauerkraut, well drained 

1/2 cup sour cream 

1 tbsp ketsup 

2 tsp spicy brown mustard 

Heat oven to 350 degrees. Spray 1 quart casserole with non stick spray. 

In a medium bowl, mix all ingrediants until well combined. Turn into prepared casserole dish and bake for 30 minutes or until hot and bubbly. 

Jalapeño Dip

Jalapeño Dip

4 oz can diced jalapeños, well drained or 2 jalapeño, seeded and diced small 

8 oz package cream cheese, softened

1 cup sour cream

2 cups cheddar cheese, shredded

1/4 cup Parmesan cheese, shredded X 2

1 heaping tsp of minced garlic 

Using a hand mixer, combine cream cheese and sour cream. Add cheddar cheese, 1/4 cup Parmesan cheese and jalapeños, mixing well. Spoon into an 8 X 8 greased baking dish. 

Sprinkle with 1/4 cup Parmesan cheese evenly over the cream cheese mixture. 

Bake at 350 degrees for 30 minutes or until breadcrumb topping is golden brown. 

Serve with bread or crackers. 

Creamy Brussel Sprouts and Shallot Dip

Creamy Brussel Sprouts and Shallot Dip

2 tbsp olive oil, divided

2 1/2 cups Brussels sprouts, roughly chopped

1 shallot, chopped

2 cloves garlic, minced

1/2 cup sour cream

4 oz pkg cream cheese

1 cup mozeralla cheese, shredded

1/4 cup Parmesan cheese, grated + more for topping

1/4 tsp salt

1/4 tsp pepper

Heat an oven safe skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic. Sautée 1 to 2 minutes. 

Add Brussels sprouts, salt and pepper and stir. Cook for 3 to 4 minutes until tender and slightly wilted and remove from heat. 

In a separate bowl mix together sour cream, cream cheese, mozeralla and Parmesan cheese, another pinch of salt and pepper and stir.  Add Brussel sprout mixture to bowl and stir until well combined. 

Use second tbsp of olive oil to slightly grease the oven proof skillet or casserole dish. Spoon mixture back into the skillet, sprinkle with Parmesan cheese and bake at 375 degrees for 11 - 13 minutes until hot and bubbly. 

Serve with veggies, crackers, bread or tortilla chips. 

Spinach Dip

Spinach Dip

1 pkg frozen, chopped spinach

1 cup sour cream

1 cup mayonnaise 

1 pkg Knorr Vegetable Soup Mix

2 green onions, sliced

1 loaf round bread

Thaw spinach and squeeze out as much water as possible. Place in a medium mixing bowl and add the remaining ingrediants. Mix well. 

Hollow out the bread and place the dip inside. Serve with cubed pieces of the bread you scooped out. 

Hot Crab Dip

Hot Crab Dip

1 - 8 oz pkg cream cheese, softened

1 can crabmeat

2 tbsp white onion, finely chopped

1 tbsp horseradish

Salt

Pepper

Mix all ingrediants well with a hand mixer. Spray a small casserole dish with non stick spray and pour in crab mixture. Bake in a 350 degree oven for 15 - 20 minutes uncovered or until bubbly and heated through. 

Serve with crackers or sliced baguette. 

Shrimp Dip

Shrimp Dip

5 oz can cocktail shrimp

1 cup cheddar cheese, grated

3 green onions, chopped

1 tbsp Worcestershire sauce

1 cup mayonnaise 

Garlic salt to taste

Combine all ingrediants and refrigerate overnight. 

Dill Dip

Dill Dip

1 cup mayonnaise

1 cup sour cream

3 tsp dry onion flakes

2 tsp dry parsley flakes

2 tsp dry dill weed

1 tsp season salt

1 tsp garlic powder

Mix all ingredients in a bowl. Chill several hours prior to serving. 

Thai Dip Spread

Thai Dip Spread

Jar of Thai Sauce

Package of Pine Nuts

8 oz package cream cheese

1/2 cup sour cream

1/4 cup mayo

Mix cream cheese, sour cream and mayo until combined and smooth. Spread evenly over a serving plate. Spoon generous amounts of thai sauce over base cream mixture spreading evenly. Sprinkle with a generous amount of pine nuts.

Serve with crackers, taco chips or sliced baguette. 

Fruit Dip

Fruit Dip

1 jar marshmellow topping

1 8 oz package cream cheese

Lemon juice - about 1/4 cup

Beat all ingredients until smooth and creamy. 

Artichoke Dip

Artichoke Dip

1 can of Artichokes in water drained

2 tsp minced garlic

1 tsp lemon juice

1/2 cup mayonnaise 

1/2 cup sour cream

1 cup Parmesan cheese

Generous pinch of black pepper

Bread crumbs or shredded cheese for topping

Slice artichokes into small pieces. Mix all ingredients except topping in a bowl until we'll combined. Spoon into a casserole dish and cover with your desired topping. Bake in a 375 degree oven for approximately 20 minutes uncovered until the cheese is melted or bread crumbs are lightly browned.