Spicy Bean Dip

You can, of course make this as spicy or mild as you like.  Being a Busy Diva, I like mine SPICY.  Hot stuff is what I'm about.  Make it healthier by using fat free ingredients, just watch the amount of sugar in those products.  Busy Divas don't want to become Diabetic Divas.

Spicy Bean Dip

1 can refrained beans

1/2 brick cream cheese

2 glops sour cream

Some chopped up jalapenos

hot sauce--I pour it on

smoked paprika

garlic powder

cumin

chili powder

oregano

1 handful shredded cheese (I like Monterey  Jack for this recipe)

Mix everything except the cheese together in a pretty bowl.
Transfer it all to a pretty baking dish.
Spread the cheese on top.
Bake at 350 degrees for about 20 minutes.
Serve with some nice tortilla chips or crackers.

Make it a meal:  Serve ahead of Chicken with Saucy Cranberry (see recipe) and green beans.

Wine:  Something red like a nice Cabernet Sauvignon

Reuben Dip

This is almost as good as a grilled Reuben.  I just love this dip.  My mother, my aunts, and myself order Reuben sandwiches  nearly everywhere we go.  Shanny, though, orders hers without sauerkraut, without the dressing, and with Dijon mustard instead.  In other words, she'd like a corned beef sandwich.   Oy! 

1 can sauerkraut

8 oz. chopped corned beef

1 handful shredded Swiss cheese

1/2 cup Thousand Island dressing

1/2 cup Light mayonnaise

Spread sauerkraut on the bottom of a pretty casserole dish.
Sprinkle corned beef on top then the cheese.
Mix the dressing and the mayonnaise together then spread atop everything.
Bake for 20-25 minutes.

Make it a meal:  Serve ahead of Crab & Orzo Salad (see recipe).

Jalapeno Popper Spread

My friend Karyn brought a version of this over for our no book Book Club.  I couldn't keep my fingers out of it.  Addicting!  This diva likes a little pop and this spread does not disappoint.  There is only a few ingredients and you don't have to bake it--the microwave works fine for this recipe.  This will heat things up when that unexpected guest comes over. 

Jalapeno Popper Spread

2 bricks low-fat cream cheese

1 cup low-fat mayonnaise 

2 oz. jalapenos, chopped

1 can green chilies, chopped

1 cup Parmesan cheese

Stir everything together except the Parmesan.
Put the Parmesan on top last and microwave for about 3 minutes.
Serve with crudites or crackers.

Make it a meal:  Serve ahead of Spicy Beef (see recipe) and steamed broccoli.

Wine:  Rose

Garlic-y Crab Dip

A bit of garlic and Old Bay make this dip divine. This conjures up images of foamy ocean waves and salty skin. Oh my. Serve it quick, before summer is over.

Garlic-y Crab Dip

8 oz. cream cheese (I use light)

1 can of crab meat

1 big spoonful of mayonnaise (more light)

1 spoonful sour cream (again with the light)

3 pinches of Old Bay Seasoning

3 cloves of garlic, minced

1 Tbsp. Worcestershire

2 dashes hot sauce

Mix all the ingredients together and serve at room temperature.
Serve with crudités (raw vegetables) or crackers.

Make it a meal: Serve with a bunch of other appetizers. It's too hot for an entire meal.

Wine: Chardonnay

Another Shrimp Spread

Here's another easy one. I threw this together a few minutes before a golf outing followed by an outdoor luxury BBQ with finger buffet. For those who have more time, you can cook and chop fresh shrimp. Me? I have a tee time. (photo by GenBug)

8 oz. cream cheese (I use light)

a few plops shrimp cocktail sauce

1/2 shallot, chopped (a bit of onion is fine, too)

chives from the herb garden

2 squeezes of lemon juice

1 (6 oz. can tiny shrimp)

Mix well.
Serve with crackers or crudités.

Make it a meal: Serve ahead of Salmon Wellington (see recipe) and grilled squash and zucchini.

Wine: Chardonnay

Avocado Spread

This adds a kick to burgers or turkey sandwiches. For a snack I dip wheat crackers in it. Don't blend or whip this too smooth. Guacamole should be a bit lumpy. Divas know how to take their lumps. (photo by Gaeten Lee)

Avocado Spread

1 avocado, cut in half, scooped out, save pit aside

2 squeezes lemon juice

1 small scoop horseradish sauce

a bit of red onion, chopped

Mash everything together and spread on your favorite sandwich.

Make it a meal: Serve atop sliced turkey between two slices of wheat bread, lettuce, tomato included and healthy Sun Chips.

Wine: Sauvignon Blanc

Dipping Oil with Herbs

The best dipping oil I ever had was at a little tavern at Jay Peak, VT. We had been skiing all day and were famished. The fresh bread and spicy dipping oil and the three glasses of wine did the trick.

Dipping Oil with Herbs

Olive oil

parsley

oregano

red pepper flakes

pepper

garlic, minced

Parmesan cheese

Mix it all together on a lovely plate and serve with fresh bread.

Make it a meal: Serve ahead of Cod with Lemon and White Pepper (see recipe)

Wine: Chardonnay

Fruit Dip

This one is fun for kids. Experiment with different flavors of yogurt. I used an apricot and peach flavored Yoplait. For my little skewers, I chopped up cantaloupe and strawberries and topped them with grapes using toothpicks.

Fruit Dip

2 cups sour cream

1 cup fruit flavored yogurt Swiss style (any flavor – play around)

½ pack vanilla instant pudding dry mix

Mix all ingredients and chill.
Serve with grapes, strawberries, kiwi, and cantaloupe on toothpicks.

Make it a meal: Serve ahead of marinated lamb and a baked potato.

Wine: For kids? Forget it.

Horseradish Mustard

Shopping recently, I came across a specialty mustard, horseradish mustard. It cost nearly six dollars for a small jar. I made mine with items already on hand: mustard and horseradish. Divas always have horseradish on hand for emergency Bloody Marys.

Use the horseradish to dip pretzels, atop baked salmon, or on hot dogs.

Horseradish Mustard

Dijon mustard

horseradish

Mix.

Creamy Avocado Dip

You can whip this one up in moments. That leaves more time for wiping lipstick off the orange juice container. (photo by Gaetan Lee)

Creamy Avocado Dip

1 avocado

1 spoonful mayonnaise

1 spoonful low-fat sour cream

1 clove garlic, minced

1 squeeze lemon

a few sprinkles cayenne pepper

Mash and mix everything.
Sprinkle cayenne on top.
Serve it with tortilla chips or baby carrots.
I prefer the chips.

Make it a meal: Serve ahead of Gourmet Meatloaf with Burgundy Sauce (see recipe).

Wine: Pinot Blanc or Champagne

Hot Pepper Dip

This is a bit unusual but fabulous if you like spicy. Divas love spicy. It is a Lebanese recipe called Muhammara. It is eaten as a dip with bread. I like whole wheat pita bread. Wheat thins work, too. Some Marthas and Rachels out there crush their nuts with a machine. I crush my walnuts with a highball or an empty (or about-to-be-empty) wine bottle.

Hot Pepper Dip

2 medium onion, chopped

1/2 cup olive oil, plus 1 tbsp.

a bunch of crushed walnuts

3/4 cup breadcrumbs mixed with cold water to form a wet paste

1 teaspoon chili powder

a pinch of cumin

salt

pine nuts

Saute the onions until they are golden.
Add the walnuts, breadcrumb mixture, pepper, cumin and salt.
Continue to saute on low heat until the ingredients blend well--10 minutes or so.
Remove from heat; place in a bowl and sprinkle pine nuts on top.

Make it a meal: Serve ahead of Pan-baked Pork Chops (see recipe)

Wine: Shiraz

Crabmeat Appetizer

This recipe called for everything to be FINELY chopped. Mine does not. I will chop however coarsely or finely or whatever I want. I do not have time to discern finely. (photo by ian ransley)

The bottom line is divas don’t like to be told how to chop their vegetables.

Crabmeat Appetizer

1 lb. cooked crabmeat
1/2 cup scallions, chopped
1/4 cup red bell peppers, chopped
1/4 cup green bell pepper, chopped
1/4 cup mayonnaise
1 tsp. parsley, minced
1 tsp. Old Bay seasoning
1 clove garlic, minced

Mix & chill.

Make it a meal: Divas are still steaming about how to chop their vegetables, so there is no meal per say. If you are still hungry, soak some more olives in your martini and eat them.

Wine: Chardonnay or Champagne

Two Hot Artichoke Dips

Hot artichoke dip is a staple, darling. It is great for an evening soiree and even better for breakfast.

The first is my own which pretends to be healthy because I use light mayonnaise. The second is from a friend, Diva Karen, which is rich decadence in a pretty bowl.(photo by kaitlyn rose)

Artichoke Dip #1

1 can artichoke hearts, chopped

1 cup mayonnaise (I use light)

1 package of frozen chopped spinach, thawed and squeezed

1 cup Parmesan cheese

Mix and bake at 350 degrees for 15-20 minutes.
Serve with sliced sourdough bread.

Make into a meal: This depends on which meal, of course. For breakfast it stands alone. To make it into dinner, throw some tomatoes on top.

Wine: Chenin Blanc for a crispness or Sangiovese to bring out the Parmesan cheese flavor.

Artichoke Dip #2

8 oz. marinated artichoke hearts, drained and chopped

12 oz. cream cheese, softened

1/2 stick butter

2 tbsp. grated Parmesan cheese

Mix all ingredients except Parmesan cheese.
Place in shallow baking dish and sprinkle Parmesan on top.
Bake at 350 degrees for 20 minutes.
Serve with chips or crackers.

Make into a meal: See above.

Wine: This is so rich, only oaky, buttery Chardonnay will do.

Cold Crab Dip

Divas love dip, because divas love finger food. It gives them a chance to show off their hot pink manicured nails and sparkly cocktail rings.

This is a great dip for hot days. Pack it in your picnic, and nibble on it out by the lake. Crab is always welcome aboard the yacht. Divas also eat nibbly things for breakfast.

Cold Crab Dip

Whisk:

8 oz. cream cheese (preferably light since divas need to watch their waists.

3 spoonfuls of mayonnaise (again, light works)

a couple squeezes of lemon juice

4 chopped scallions

2 chopped garlic cloves

a sprinkling of cayenne

Add:

2 6-oz. cans crabmeat

Chill. I serve all my dips with small, Wheat Thin-type cracker (reduced fat, of course). Divas don't like to bite into big crackers loaded with drippy stuff, then have the cracker crumble apart into a sticky mess. Divas like bite-size.

You can also serve with crudités (pronounced crew-dee-tay). That's French for small or cut up vegetables.

Wine: Chardonnay

That's it! Ciao!