Dips delicious

They’re a classic party staple, not to mention a tempting snack on game night. Dips are easy to prepare and quite versatile, often performing double duty as a spread for sandwiches and vegetables too. (And who doesn’t love some leftovers?)

Looking for something new for your next gathering? Here are some reader favourites from the 50Plus.com archives:

10 favourite dips

Ginger nut butter

l l/2 cups spreadable cream cheese
1/4 cup candied ginger, chopped
1/4 cup chopped nuts (walnut crumbs or crushed pecans)

Whip together and display in a great bowl, garnish with some whole nuts, surround with some interesting crackers and watch it disappear!

(Submitted by Friday)

Low Fat Hot Broccoli Dip

1 cup broccoli florets – chopped
2 tbsp chopped onion
2 tbsp chopped red pepper
1 clove garlic, chopped
1 oz. grated parmesan cheese
1 cup grated cheddar cheese (low fat)
1/2 cup fat-free sour cream
1/2 cup fat-free mayo
1/8 tsp black pepper

Mix together and put in an ovenproof casserole dish. Bake uncovered for 20 – 25 minutes in a 375 degrees F oven.

Serve with toasted pita triangles.

Toasted pita triangles:

Cut pita in half and divide layers. Cut into wedges and put on a cookie sheet in a 400 degrees F oven for 8 – 10 minutes until golden and crisp.

(Submitted by Fuzzbunny)

Roasted Zucchini And Yogurt Spread

2 pounds zucchini (about 6 medium) washed well, halved lengthwise, and cut crosswise into 1/8 inch thick slices
2 1/2 tablespoons olive oil
2 teaspoons salt
1/2 cup plain yogurt
4 scallions, finely chopped

Preheat oven to 500 degrees F.

In a large, shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart (about 25 minutes).

Cool zucchini and in a bowl mash coarsely with a fork or potato masher.

Stir in yogurt, scallions, and salt and pepper to taste.

May be made one week ahead and chilled, covered with plastic wrap. Serve at room temperature. Makes about 2 cups.

(Submitted by JSC788)


Smoked Salmon Spread/Dip

No one will believe how simple this recipe is, so don’t tell them.

4 cups smoked salmon
8 oz cream cheese
1 cup sour cream
1/4 cup minced green onion
1 Tbsp lemon juice
1/2 tsp salt
1 tsp pepper

Finely flake salmon. Blend with rest of ingredients. Shape into ball. Roll in chopped parsley (if desired). Best made one day in advance, and this salmon ball freezes well.

I often reduce the smoked salmon to two cups, and add a large can of drained pink salmon to it to make it softer for a dip. Finely minced celery adds a nice little crunch.

Then I serve it with crackers, thin slices or chunks of sourdough or pumpernickel bread, thin slices of cucumber and celery sticks. The veggies are always the first to vanish off the plate. That’s why I usually make extra and fill 3″ to 4″ pieces of celery sticks with the salmon dip and serve them on a separate plate.

(Submitted by Firesign)

Hot Seafood Dip

1 pouch Lipton 7 Vegetable Soup
1 cup sour cream
1 cup mayonnaise
1 (4.2 oz) can crab meat, drained and flaked*
1/2 cup Parmesan cheese

Combine all ingredients. Transfer to a greased round baking dish.

Bake at 375 degrees F for 20 minutes or until set.

Serve with raw vegetables or pita bread. Makes 3 cups.

*Or substitute with canned salmon, shrimp or tuna.

(Submitted by sleeping_navigator)

Raw Vegetable Dunk

1/4 pound blue cheese
1 package cream cheese (4-oz.)
1 small garlic clove, finely minced
3 tablespoons dry sherry or Madeira
Dash of chili powder

Enough sour cream to make it all a nice consistency

In choosing the vegetables mix the familiar (carrot, celery, cucumber, cauliflower) with the adventuresome (turnip sticks, sweet and red onion rings, zucchini sticks, tender green beans).

(Submitted by O’Doud)

Savoury Gorgonzola Spread

1 package (8 oz) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese
2 green onions, sliced
2 tbsp chopped fresh mint

Place cream cheese, Gorgonzola cheese, green onions, and mint in food processor. Process until blended but not smooth.

Serve with crackers. Makes about 1 1/2 cups.

(Submitted by JSC788)


Yummous Hummus

Can be served as an appetizer, dip or bread spread. Keeps well refrigerated and is a great low-fat alternative for lunches and snacking.

4 tbsp tahini (sesame seed paste)
2 cups cooked chickpeas
4 tbsp water
4 tbsp lemon juice
1 tbsp olive oil
2 tbsp chopped parsley
1/2 tsp each salt and pepper
pinch of cayenne, cumin

Place all the ingredients except parsley in food processor, and process into smooth paste, adding a little more water if necessary.

Spoon into a dish or spread on a platter and sprinkle with a little olive oil and the parsley. Serve with crackers, pitas or toasted bagels – mmmm.

Note: I also add garlic either roasted for a nuttier flavour, or finely grated for that raw food punch. In a pinch garlic powder or garlic salt will also do. The garlic lovers must be satisfied!

(Submitted by Vykta’rya)

Curried Avocado Dip

2 large avocados
4 tablespoons lemon juice
2 slices bacon, crisp cooked and crumbled
3/4 teaspoon curry powder
1 tablespoon minced chives
1 teaspoon Worcestershire
1 tablespoon mayonnaise
1/4 teaspoon Tabasco
1 clove garlic, minced fine
Salt to taste

Carefully cut the avocado in half lengthwise and remove the seeds. With a spoon remove the pulp, being sure to leave firm shells of two of the halves.

Sprinkle these shells with 1 tablespoon of lemon juice. Mash the pulp of the avocados; add crumbled bacon and other ingredients. Add rest of lemon juice and beat until smooth.

Heap the mixture in the two prepared shells. Chill.

Serve as a dip for crackers, potato or corn chips, or on small points of buttered rye toast.

(Submitted by: O’Doud)

Light and Luscious Fruit Sauce

Ingredients for 6 Servings:
1/2 c Vanilla or Plain Yogurt
2 tbsp sugar
1 tsp grated orange rind
2 tbsp orange juice
1 cup thawed Cool Whip
2 cups fresh fruit


Mix 1/2 c. (125 ml) vanilla or plain low fat yogurt with sugar in medium bowl.

Fold in grated orange rind, orange juice and thawed Cool Whip. Chill.

Arrange 4 – 6 slices of angel cake on serving plates.

Spoon sauce over cake, top with sliced fresh fruit, such as strawberries, melon, peaches or raspberries. Can also be used as a dip.

(Submitted by JoanneU)

Tips for smart dipping

Let guests do it themselves. It may be tempting to spread ahead, but moist dips will soften up those crispy crackers, cookies and toasts. Put a serving spoon or spreader in the dip and guests will take the hint.

Keep portions reasonable.. Discourage double dipping by keeping the fruit, veggies and crackers to a reasonable size.

Keep it cool — or warm. Whenever possible, keep the dip as close to its original temperature as possible. If possible, use a mini-slow cooker or dip warmer for hot dips, and keep cold dips cool by playing them in a bowl of ice.

Be mindful of food safety.. Remember the two-hour rule — ditch the dips if they’ve been at room temperature too long or you’ll risk food poisoning. When it’s time to clear the table, promptly refrigerate any food you plan to keep.