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Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up-
1 medium eggplant, peeled and cubed
2-3 chicken bouillon cubes
2 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
4 ounces cream cheese, room temperature
Salt and white pepper to taste
½ cups Gruyere cheese, grated
½ cup fresh mozzarella, grated
1 tomato, diced

Fix it-
Get you a pot and add 3 cups of water, bouillon cubes and eggplant. Boil for 5-7 minutes or until tender, drain and return to pot. Add the butter and garlic and cook over medium heat until it smells righteous, this should take about 5 minutes. Now you want to sprinkle the flour onto the eggplant and stir until flour is mixed with the eggplant. Get out the heavy cream and slowly stir in heavy cream. This is just sinful, add the cream cheese and continue to stir until the cream cheese has melted. At this point you are going to need to taste this rich mixture to see what it needs. It’s going to be real good and we think you are going to really like this one. If it needs salt and white pepper, add you some. Add half of the cheese to the eggplant mixture and taste it again. Whatcha think, we think that all it is going to need is your lips wrapped around it. Grease you up a casserole dish and top with the remaining cheese. Slide it in a preheated 350 degree oven for about 15 – 20 minutes. You want the cheese to be melted and the mixture to be bubbly. Top with diced tomatoes. Now the time has come to dig in; get you some chips, toast points or French bread and top with a spoonful of this creamy dip. Blow, because it is going to be hot as Hades. Is that some kind of good or what? So creamy and the tomatoes give it a little something extra. We hope you likey!

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BB’s Pumpernickel Dip

BB (Barbra Beauchamp) is our Aunt. She was married to our mother’s brother, Johnny Beauchamp. BB is a wonderful cook and shared some of her recipes with us. This is so simple and has a wonderful flavor.

BB’s Pumpernickel Dip

Ingredients:
1 large round pumpernickel bread
1 1/3 cup mayonnaise
1 cup sour cream
2 teaspoons Beau Mond season salt
2 teaspoons dill weed
2 tablespoons parsley
2-3 spring onion, chopped
9 ounces corned beef, chopped

Directions:
Remove top and hollow out the inside of bread round, reserving bread. Mix the remaining ingredients and chill for 2 hours. Fill bread with dip and serve with reserved bread.

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Extra-Creamy Smoked Salmon Dip

Extra-Creamy Smoked Salmon Dip

Get these things together-

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon white pepper
4 ounces of smoked salmon
½ cup red bell pepper, diced fine
¼ cup dried chives
Salt to taste
Assorted crackers or bagel chips

Make it-
Get your hand mixer out and put the first five ingredients in a full-size bowl and beat the hell out of it. Go on and get that frustration out. Next, you are going to fold in the salmon, bell pepper and chives. Go easy on this; you don’t want to make minced meat out of the salmon. Now that you have that done you want to season that goodness with some salt. Taste it, does it need anything? We don’t think so. Pour the mixture into a 2 ½ -quart baking dish. If you don’t have that size, use what you got. Bake in a preheated 350 degree oven for about 15- 20 minutes, or until hot and bubbly. Use chips, bagel chips, toast points or some lite bread to dip into this creamy dip.

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Artichoke and Collard Green Dip

Artichoke and Collard Green Dip

Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

½ cup sour cream

½ cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until fragrant, about 2-3 minutes. Stir in all of the cheese and cook until the cheese has melted. Add sour cream, mayo, salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Top with additional parm if desired. Bake for 20 minutes until golden brown on top.

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Smoked Salmon Dip

Ingredients:
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup of mayo
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
4 ounces smoked salmon, chopped
½ cup red bell pepper, chopped
1/4 cup finely chopped green onion

Directions:
Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in salmon, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish; bake at 350° for 20 minutes. Serve with crackers, toast points or bagel chips.

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Dried Beef Dip or Creamy Smoked Salmon Dip

  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • ¼ cup of mayo
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 2 (2-ounce) jars dried beef, chopped
  • ½ cup red bell pepper, chopped  
  • 1/4 cup finely chopped green onion
  • 1/2 cup chopped walnuts  
  • 1 tablespoon unsalted butter
  • Assorted crackers or bagel chips

Preparation

  • Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish;
  • Toast walnuts in microwave for 3 minutes with butter. Sprinkle nuts on top of dip.  .
  • Bake at 350° for 20 minutes. Serve immediately with crackers or bagel chips.

 Creamy Smoked Salmon Dip: Substitute 4 ounces smoked salmon for dried beef, Omit chopped nuts.

 

Note- The dried beef is real salty.  You can lightly rinse beef to reduce salt.

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