This is my very favorite. So delish that I honestly prefer it to ice cream, chocolates, cake, etc. I know, weird, but it’s wonderful!

@LynnNM I also live in New Mexico and that is definitely a favorite at my house.

My favorite ”dip” and dippers are classic sour cream onion dip and crudities, with an occasional potato chip..

To me hummus and pita isn't ”dip”. It's food. And part of a classic Israeli salad plate, which sports all kinds of vegetable concoctions, and nothing leafy. And is wonderful. But if we're going in the what do you like in your pita direction, I'll say Israeli eggplant salad, which is in the same family as baba ganouj. Best of all, however, is the whole salad plate stuffed into a freshly baked pita, so while many of the salads have dippable consistency, they're not really dips.

I forgot about this dip until this thread. Have you ever tried cream cheese blended with salsa? It is TDF, served with tortilla chips or breadsticks (which is how, believe it or not, the Crescent Court Hotel's Conservatory restaurant had it back in the 80s.)

Years of making dips and spreads and this one's still a favorite. The jars of Old English are now close to $5 each at our market. They were 59 cents when I started making this stuff.

12 oz. cream cheese, room temp.

Two 5-oz. jars Kraft Old English Cheese Spread

Chopped green onion (about 1/3 cup)

Two 4-oz. cans diced green chiles, drained

Zap the cream cheese and Old English in microwave to melt. Stir until completely combined. Mix in onion and chiles. Zap in microwave again for 30 seconds or so. Stir again and serve warm with tortilla chips.

No. What's elote?

It's a Mexican street corn. Trader Joe's has a seasoning that mimics the flavor (it's excellent on popcorn) and now the yogurt dip. Both are very good!

https://www.traderjoes.com/home/products/pdp/everything-but-the-elote-seasoning-blend-066804

https://tastesbetterfromscratch.com/elote/

Years and years ago i used to make a chipped beef, green onion, cream cheese dip. Probably has more ingredients but haven't made it for a long time.

Mmmmmm! All of these sound delish! My most successful were a simple hummus with pesto added to one side of the 2 sided bowl, and avacado/hot sauce added to the other side of the bowl! The 20 somethings would gobble both down!

So easy and home made!

Oh, I remember the chipped beef/scallion/cream cheese (I don't recall any other ingredients, perhaps black pepper?) - but as a cracker spread. Loved it!

One of my favorite hot dips is the classic Ro-Tel Famous Queso dip.

Thanks Judi, I'll look for it next time I'm in the store.

I love to buy those mini bell peppers, cut them in half long-wise, remove the seeds and pulp and stuff with guacamole. So easy, and Amy, you could use just the red ones and they would be the perfect red and green for Christmas.

Current favorite is Edamame Wasabi Dip with TJ's Sesame Tamari Rice Crackers.
Old time favorite is my mom's Clam Dip (cream cheese, chopped or minced clams + a few other things) and plain potato chips. Used to be Lays but now Tim's.

I make a spicy Tex-Mex style bean dip that is my favorite. It has pinto beans, jalapeño, cumin, oregano, a can of Rotel tomatoes, cilantro, onion, and salt or vegetable (or beef) soup base.

I also make my own version of hummus, which I like much better than any I have bought, and I make a ranch dip with sour cream, mayo, lemon juice, fresh garlic, coarse salt, black pepper, fresh dill, and fresh parsley. I like it much better than the dried version. I make it in a mortar and pestle, adding the sour cream and mayo last, but I like to crush the garlic and black pepper together.

I do buy guacamole and Mexican salsa at Cárdenas Market, which makes their own in house, I think to use up ripe avocados, etc.

I mix my Habanero sauce with mayo, and that could also be a dip.

I remember the chipped beef/cream cheese/onion dip. I added a tablespoon each of mayo and wet mustard to it.

This is my very favorite. So delish that I honestly prefer it to ice cream,

... I mis-read LynnNM's post as "I prefer it ON ice cream" ... hmmm ... green chile dip on vanilla ice cream sounds kinda good!

I haven't had it in years...so simple, but I love to munch tostitos scoops with chichis salsa...Maybe I'll get DH to pick some up. The only problem is, it's like hot dogs and rolls, you run out of one before you finish the other, so then you buy more and it keeps going.

Is it just me or is guacamole flavorless? I know people rave about it and love it, but whenever I eat it, it's a temperature and a texture, but I don't get any flavor.

I used to make a taco dip with sour cream mixed with taco seasoning mixed into sourcream topped with chopped tomatoes, green peppers, black olives and shredded cheddar...I may be missing some ingredient, but it was always a hit.

Annie, I used to think the same thing about guacamole...until the first time I went to southern California and had it there. Not sure where you live, but here on the east coast the avocadoes don't hold a candle to the ones out there.

I used to make a hot clam dip with canned clams, and seasoned breadcrumbs. It tasted just like the baked clams in an Italian restaurant. I haven't done it for a very long time. Hmmmm.....

Annie, I really think it depends on the recipe. I've never had store bought guac, and some (not all) that I've had in Mexican restaurants can be bland, which is disappointing. But I love to make it fresh at home and use this recipe, usually going a little heavier on the lime juice, don't skip the cayenne, and yes, the type of avocados matter. I look for Hass.

https://www.allrecipes.com/recipe/14231/guacamole/

Another dip I like is the spinach dip recipe from the back of the Knorr vegetable soup package. So simple, but sooo good! And good with whatever - chips, veggies, crackers.

https://www.knorr.com/us/en/recipes/knorr-spinach-dip.html?utm_medium=cpc&utm_source=google&utm_campaign=Always+On_CN000557_CF1060_BF0426_US_Brand-Consumer-Spinach+Artichoke+Dip-EX&utm_term=knorr+spinach+dip&gclid=CjwKCAiAx8KQBhAGEiwAD3EiP5GoQQp5yAC3cKcQMFNQs2ktto7lvD2nzrtcZBEfpkm8vWDxww9szBoCvuUQAvD_BwE&gclsrc=aw.ds

My favorite was a braunschweiger ball my friend use to make. She died young and I never got her recipe. I've tried other recipes from the internet, but they weren't the same.

Chunky Crawfish Spread

1 package 16os frozen cooked crawfish tails, thawed (I like Riceland from Louisiana)

1 package cream cheese, softened

1 medium green bell pepper, finely chopped

1 medium red bell pepper, finely chopped

1 small onion finely chopped

6 garlic cloves, minced (don't skimp on the garlic. Use large cloves)

1/2 to 1 teaspoon Creole seasoning

1/2 teaspoon salt

6 to 12 drops hot pepper sauce

In small mixing bowl, beat the cream cheese. Add peppers onion, garlic. seasoning. salt, and hot pepper sauce. Stir in the crawfish.

Cover and refrigerate for at least two hours.

I have added minced celery, jalapeno, and cooked bacon at times. The original recipe called for patting the crawfish dry and chopping. The brand I use, I don't do this.

I usually sneak tastes while it is chilling, lol.

Probably the most guac I ate was when we vacationed in NM and at some nice restaurants including fresh table side made guac and it was still pretty flavorless to me. Maybe it's like cilantro where people experience it differently?

When my daughter was in college, and I went to Houston often, I liked going to Central Market and they had a good selection of dips, and pestos that were good enough to eat as a dip. But I suppose my favorites are queso and guacamole. But I like just about every kind, except I have never had any humus that I liked. At home, I usually just have guacamole because I buy avocados every time I go to town, but that Chunky Crawfish Spread sounds like something I would really like. I will buy frozen crawfish tails when I can find some that aren't from China. I was in Lafayette to go to the Louisiana Iris Convention, and I went to every supermarket around, and all I could find were from China. I think Sam's here has some that are not from China.

Annie, I can see why you would think so if it doesn't have the proper seasoning. Some people leave out small things such as lime juice, garlic, and even salt. which greatly enhances the flavor.

Marilyn_c, Yes, that is why I only buy the brand I mentioned. It is from Louisiana. I get the 16 ounce from Publix, they order it for me, and the 12 ounce from Walmart, sometimes. I never buy any fish or seafood from anywhere around China.

https://www.ricelandcrawfish.com/-crawfish.html

Annie, I like this guacamole.

https://www.simplyrecipes.com/recipes/perfect_guacamole/

I use the red onion and jalapenos. No garnish.

My favorite to make is buffalo chicken dip. I've used a few different online recipes and they are all similar. I use Frank's Red Hot for the heat. I put that s#!t on everything. lol

If you're lazy, Wind & Willow has some very good dip and cheese ball mixes. Our favorite is the BLT cheese ball mix.

Regarding avocados, Hass have the best flavor and texture IMO. The less you do to guacamole, the better it is. It's all about the avocados.

My mom used to make this often. She always made it as a spread, but I like to form it into a ball once chilled.

Garlic-Herb Cheese Ball

Best made a day before serving. Cover and store in fridge.

2 8-oz. pkgs. cream cheese, room temp.
2 small cloves garlic, minced
2 T. minced green onion
2 T. chopped fresh basil (or 1 1/2 to 2 tsp. dried)
2 T. chopped fresh dill (or 1 1/2 tsp. to 2 tsp. dried)
1/4 tsp. salt (or to taste)
Lemon pepper and chopped parsley, for garnish

Combine everthing but the lemon pepper and parsley; mix well. Cover and chill. Form into ball. Lightly sprinkle cheese ball all over with lemon pepper, then sprinkle top with chopped parsley.

Note: If making a spread, mix in about 1/2 tsp. lemon pepper and sprinkle top with chopped parsley.

It's got to be a hot summer day, sitting in the shade at SATCO, with nowhere to go, and nothing to do. A bucket of beers, a bag of freshly warm tortilla chips, and their spicy cheese sauce. As you can see it's a rare cross section of events, so it's doesn't happen very often.

AnnieDeighnaugh, my guess is it's the avocadoes. There are scads of watery, flavorless avocadoes being foisted on the American public. We do sometimes get them in Southern California as well (though those enough with more time than manners will bring them back to the store in protest). It is possible to fill up a guacamole with enough extra ingredients that the lack of avocado flavor is disguised, but it's never going to be the full on deliciousness that good guacamole is. It absolutely requires delicious avocadoes. I doubt it's a genetic perception thing. Much more likely commercialized bad agriculture producing tasteless avocadoes...

Regarding avocados, Hass have the best flavor and texture IMO. The less you do to guacamole, the better it is. It's all about the avocados.

Agree 100%! I keep my guacamole very simple --- Haas avocados, cherry tomatoes, and salt. I used to add garlic, jalapenos, lime juice, and cilantro. Much prefer the way I make it now.

@Judi, simple is best with good avocados! I cringe when I see something like a glob of mayo going in. 😖

Sharwil avocados are suipposed to be even better than Haas, but they are difficult to find, outside of Hawaii.

The avocados from Florida tend to be tasteless and watery and will not sell in southern California. Avocados grow best in zone 9-11 and can tolerate a very light frost. They also do not like excessive heat, which is why they grow well in coastal California. I think it gets too hot in Florida to grow the best avocados.

I make our own homemade dip here, sour cream blended with dehydrated French onion soup...

...actually I do like it (salt addict here)......but the thought of it makes VgQn gag, nyuk.

I like leftover chili as a dip.

Queso dip is pretty red and green for Christmas with tomatoes and green chilies, pepper or Jalapeno's.

Love buffalo chicken dip with cream cheese.

Crab dip with cream cheese

Spinach artichoke dip with cream cheese

Anything with cream cheese Is my favorite.

If you want any of these recipes, let me know.

I would be interested in a recipe for crab dip that does not have cheddar cheese in it. I would want it to be about the crab instead of the cheese. It would have enough dairy with the cream cheese and/or sour cream.

Lars,

https://www.wholesomeyum.com/recipes/cold-crab-dip-recipe-with-cream-cheese-low-carb-gluten-free/#jumptorecipe

Lars, I make a dip without cheddar. 3 ingredients, cream cheese, crab, and cocktail sauce. Whip softened cream cheese and put in a shallow bowl. Mix the cocktail sauce and the crab together. Pour over the cream cheese and enjoy.

"Anything with cream cheese Is my favorite."

Hard to argue with that philosophy :-)) Cream cheese seems to be the ideal base for many kinds of dip. I remember a high school pal of mine and I making a simple but very tasty dip out of cream cheese and A1 steak sauce! That and a bag of chips got us through a lot of homework sessions.

And look away guacamole purists as I used to add cream cheese to mine when making for a crowd at summer BBQ's. Kept the guac from discoloring and added to the richness but never overwhelmed the avocados. As I now make it almost exclusively for myself, no need to add the cr. cheese to stretch the dip and it gets eaten too fast for discoloring. But it absolutely has to have plenty of fresh lime juice, salt, garlic and some sort of spicy kick - cayenne, dried pepper flakes, a splash of hot sauce or minced jalapenos. In a pinch, some hot salsa will do.

To be perfectly honest, I do not understand needing a recipe for a dip. Unless a very specific type of dip or spread, like pate. You just mix together what you think will taste good in suitable proportions. But then, I don't use many recipes for cooking anyway, except for baking.

btw Lars, there are lots of recipes for crab dip that don't include cheese other than cream cheese. Seems like only the hot or baked versions include something like cheddar and I prefer my crab fresh and with minimal fussing so they would never top my list.

Buffalo Chicken Dip is a big favorite in our house as well, as it’s a staple for football season. My boys also like chili-cheese dip and Fritos - a can of Hormel chili (no beans) and a brick of cream cheese heated together on the stovetop. Sounds disgusting, but it’s actually not bad. And homemade salsa & guac, of course, and homemade ranch (kinda homemade, with a packet, mayo, and buttermilk) to dip veggies and fried pickles into.

I had a dip for my daughter's b-day party last week. I threw the container away But I got it at Adli and I think it was a spinach/artichoke in yogurt dip. Served with lime chips.

Several people above here mentioned a chipped beef dip. I doubled this one for a large family gathering this weekend, and it was a huge hit, especially with the 30s crowd folks who had never enjoyed it before. The hardest part was finding rye bread, especially unsliced; Wegmans came through with that after I had called at least ten other places!

Rye Boat

1-1/3 cups sour cream (low-fat is fine)

1-1/3 cups mayonnaise (low-fat is fine, but not Miracle Whip salad dressing)

1-1/2 teaspoons Season-All* (original called for 2 teaspoons, which was way too salty)

2 teaspoons dill seed (NOT dill weed)

2 Tablespoons dried minced onion

2 Tablespoons dried parsley flakes

1 small jar dried beef (2-1/2 ounces), well-rinsed, dried on paper towels, then torn or chopped

1 unsliced rye loaf, approximately 1 pound – plus another loaf to cut “dippers” from, or get loaves of tiny sliced “party” rye

Blend everything but the rye bread together in a bowl. Letting it sit in the refrigerator for several hours or overnight helps the flavors blend and the dill seeds soften.

Cut a piece (not too large because this makes less than you think it will, just a little over 2 cups) out of the bread to make a bowl.

Just before serving, put dip into bread bowl, put cut-up pieces around it on a tray or plate.

My favorite dip to serve is this Morrocan carrot dip. It's super easy to make and is always a hit. I serve it with pita chips and fresh veggies.

https://www.food.com/recipe/moroccan-carrot-dip-112229

Another good, but not too heavy dip, is cauliflower hummus.

https://www.eatingwell.com/recipe/7899393/cauliflower-hummus/

I think crab is too delicately flavored (and salty) to mix with anything cheesy, cream or cheddar. Like gardengal I prefer it unsullied, lol! On a salad or just picked from the shell. I do like some crabcakes that have minimal binding ingredients, though.

I agree plus some - I'm a seafood/fish lover but I won't eat any combination of it with a dairy product other than butter - no cream, no cheese with seafood works for me.

Dips? I don't eat any often or with regularity. Occasionally I'll enjoy tortilla chips with guacamole or fresh salsa, mostly not otherwise.

Ijwrar, that carrot dip looks fantastic!