I have a bunch of dip and spread recipes on my computer that I have culled from various sources (Maui Mike being one of the main contributors). I thought some other folks might like to see them. I haven't made many of them, so will have to say "at your own risk" Hope some of them prove useful and that there aren't any duplicates.... Oh, and I apologize if the formatting is messed up, for some reason when I paste from MS Word into the Forum, it adds or subtracts carriage returns and takes forever to clean up.

ARTICHOKE DIP
1 cup mayonnaise
1 cup grated parmesan cheese
3 ounces cream cheese
1 can artichokes, drained

Combine all ingredients in a mixing bowl. Pour into a shallow, greased baking dish and bake at 350 degrees for 20-25 minutes or until bubbling. Serve warm.

VARIATIONS:
Shrimp artichoke dip
• Add 1 small can baby shrimp to above and bake as above. Canned crab can also be used

Spinach artichoke dip
• Add 1 cup finely chopped spinach to above ingredients and bake as above.

BACON ARTICHOKE DIP
1 can artichoke hearts in olive oil, drained, chopped
1 cup sour cream
½ cup mayonnaise
¾ cup frozen spinach, thawed, drained, chopped
1 package bacon, fried and crumbled
2 green onions with green tops, chopped
1 cup Parmesan cheese, grated
1 cup Mozzarella cheese, grated
½ cup sharp cheddar cheese, grated

Combine all ingredients and place in 9 x 9 greased baking pan. Bake 30 minutes at 375 degrees or until bubbling. Serve warm with Kavli or Wasa crackers, pork rinds, or cheese crisps.

AVOCADO TOFU DIP
½ package silken tofu
1 avocado
2 tablespoons sour cream
1 tablespoon mayonnaise
2 tablespoons lemon juice
½ tablespoon granular bouillon
salt and pepper to taste

Drain tofu by wrapping each cake in a kitchen towel and weighing down with a heavy plate to drain off excess moisture. When drained, crush tofu with the back of a spoon. Meanwhile, cut avocado in half lengthwise. Remove pit and scoop out all pulp. Combine avocado, tofu, and all other ingredients until smooth and creamy. Chill and serve as a dip with cheese crisps, vegetables, pork rinds, etc.

CLAM DIP
3 ounces cream cheese
¾ cup mayonnaise
8 ounces minced clams, drained
1/8 teaspoon crushed garlic
14 teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 teaspoon Worcestershire sauce

Blend and chill. Makes 2 cups at 0.1 gram per dip. (that’s per dip) Great with pork rinds.

CREAMY HOT BEEF DIP
8 ounces cream cheese, softened
1 cup sour cream
3 ounces dried beef, rinsed and finely chopped
2 tablespoons chopped green pepper
1 tablespoons minced onion
½ teaspoon garlic powder
pepper to taste

Combine all ingredients in a baking dish. Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbling. Makes 2 cups. 18 gm carbs for 2 cups.

HOT BRIE CHEESE DIP
one wedge of Brie cheese
vegetables, crisps, finger dipping foods

Warm Brie wedge in microwave for 18 seconds. Allow to sit to complete melting. Should be warm, but still of consistency for dipping foods. Note Camembert cheese also works well in this dip.

PIMENTO CHEESE
4 cups grated cheddar cheese
7 ounce jar pimentos, diced, not whole
1 cup mayonnaise to blend
black pepper to taste
Mix all ingredients and refrigerate. Adjust consistency by amount of mayonnaise use to blend. It tastes better after it has set for about an hour to allow the pimento flavor to be absorbed by the cheese. When adding the pimentos, add the juice and all. This will not have the “sweet” taste that the commercial blends do, so if sweeter taste is desired, add sweetener to taste.

Serve with pork rinds or stuffed in celery or as a dipping sauce for
other crackers, vegetables, or cold meats.

MARSCARPONE CHEESE
Marscarpone cheese is a velvety smooth cheese, much like ricotta, lighter, and somewhat custard-like. It can be found in Italian markets and some larger grocery stores’ gourmet deli sections. Simply warm Marscarpone in a microwave and use as a dip.

CHICKEN CHEESE DIP
1 can chunk chicken
1 can chunk ham
1 8 ounce package cream cheese
¼ teaspoon garlic powder
2 tablespoon Worcestershire sauce

Combine all ingredients and blend in food processor or blender until very smooth and creamy, serve with pork rinds.

HOT CRAB MEAT DIP
16 ounces whipped cream cheese
6 ounce can claw crab meat
1 clove minced garlic
2 tablespoons finely chopped onion

Mix all ingredients, microwave about 2 minutes till bubbling. Great with pork rinds.

BABAGANOOSH (EGGPLANT) DIP
1 large eggplant
1 clove crushed garlic
2 tablespoons tahini (or more to taste)
juice of half a lemon
salt, pepper, and paprika, to taste
olive oil

Broil eggplant on all sides until charred and soft. Allow to cool until able to handle. Peel and mash pulp. Mix in garlic, tahini, lemon juice, and spices. Place in a serving bowl, smooth top and sprinkle with paprika and drizzle with olive oil. Serve with vegetables, Wasa crackers, cheese crisps, or pork rinds for dipping. Tastes best if made ahead and flavors can blend.

HIDDEN VALLEY DIP OR SAUCE
Hidden Valley Ranch (original powder)
Mix with mayonnaise and sour cream or mayonnaise and heavy whipping cream, or sour cream

Use as dressing for salads, a dip for pork rinds or pepperoni chips, and especially for fish! It is also very tasty with some blue cheese crumbled in. It is excellent over fish fillets before baking them. It makes a cheese-like crust on fried foods.

SAUERKRAUT DIP
16 ounce can sauerkraut, drained
1 pound ground beef, browned and drained
1 cup sour cream
1 cup bottled Picante sauce

Combine all ingredients in a crockpot on low heat. Warm thoroughly on low. Serve warm.

SALMON DIP
12 ounces cream cheese
1 can (15 ounces) pink salmon, drained, larger bones removed
(It is not necessary to remove all bones)
1 tablespoon Liquid Smoke
¼ cup onion, chopped
¼ cup mayonnaise
1 ½ teaspoons prepared mustard
1/8 teaspoon garlic powder

Using blender or food processor, blend all ingredients until smooth. Refrigerate covered for a few hours before serving. Serve chilled. Makes 2 cups of dip.

SMOKED SALMON DIP
8 ounces cream cheese
3 tablespoons whipping cream
6 ounces smoked salmon boned and minced
2 teaspoons chives
squeeze of lemon
pinch of pepper

Combine cream cheese and whipping cream in bowl and whip until light and fluffy. Stir in salmon, chives, lemon juice, pepper. Dip with allowed vegetables, or use as a celery or mushroom filling.

VARIATIONS:Tuna Dip: Canned tuna in oil, drained, can be substituted for the smoked salmon.

Spread or Stuffing: The salmon or tuna dip, can also be used as a spread for cheese crisps, Wasa bread, Vogel bread or using as stuffing for pork chops, fish fillets, or chicken.

SHRIMP DIP
¼ cup green onion, minced
¼ cup celery, minced
2 tablespoons butter
8 ounces cream cheese, softened
1 cup sour cream
6 ounces cooked shrimp meat (or small can)
dash pepper
few drops red pepper sauce
chopped green onion greens for garnish

Sauté the green onion and celery briefly until only tender (still crunchy). Add cream cheese and heat on low until melted. Add sour cream, shrimp, pepper, and hot sauce, and heat through. Put in serving dish and garnish with bits of green onion and a sprinkle of paprika. Serve hot or cold.

VARIATION:
Seafood Salad: Double the recipe ingredients, add a pound of shrimp meat and ½ cup crab meat. Cool and serve on a bed of lettuce or greens.

SHRIMP DILL DIP
1 cup mayonnaise
¼ cup chopped ripe olives
1 can baby shrimp, drained
1 tablespoon dill weed

Mix all ingredients together until creamy and smooth. Chill at least one hour to blend flavors.

SHRIMP ONION DIP
1 stick butter
16 ounces cream cheese
1 bunch green onions, chopped
1 six ounce can shrimp (or more)

Microwave all ingredients and mix well, stirring frequently. Serve with all your favorite low carb foods.

GULF COAST BOILED SHRIMP DIP
1 cup mayonnaise
1/3 cup hot spicy or Dijon mustard
5 cloves garlic, chopped
1 egg yolk, crushed
1 teaspoon minced onion
½ teaspoon oregano
1 tablespoon red wine vinegar
½ teaspoon onion powder
¼ teaspoon white pepper
½ teaspoon thyme
¼ teaspoon black pepper
¼ teaspoon basil
¼ teaspoon red pepper

Combine all ingredients until smooth and creamy. Chill and serve with boiled shrimp. Makes enough for 3 pounds of shrimp. Keeps well, and is even enhanced, when covered and refrigerated.

SPINACH DIP
2 packages frozen chopped spinach, cooked, drained and cooled
2 sliced green onions
3 tablespoons parsley flakes
1 cup mayonnaise
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 cup sour cream
1 cup cream cheese, softened

Cook and cool finely chopped spinach. Mix all ingredients together until smooth and creamy. Refrigerate,covered for 24 hours before serving.

TUNA DIP
6-ounce can solid-pack tuna in olive oil
3 or more scallions, chopped finely
4 to 6 tablespoons mayonnaise

For serving as an antipasto dip, any or all of the following: romaine lettuce leaves, cucumber spears, fennel stalks, celery ribs, trimmed radishes, green pepper strips. Empty the tuna and its oil into a blender (not a food processor). Trim the scallions, and cut into small pieces, including some of the green. Add to the tuna, and blend until smooth. Add 4 Tbsps of mayonnaise, and blend again until smooth. For a lighter consistency, blend in more mayonnaise. Put the dip in a small bowl, and set it in the middle of a large platter. Fill the platter with raw vegetables and greens, pork rinds, or cheese crisps to use as dippers.

Yield: 4 servings. Approximate nutritional analysis per serving: 130 calories, 8 grams fat, 20 milligrams cholesterol, 190 milligrams sodium, 11 grams protein, 1 gram carbohydrate.

TUNA SNACKING DIP
1 can of tuna
½ cup sour cream (cream cheese, cottage cheese or a combination of all 3)
½ tablespoon curry powder
heavy cream if needed

In blender or food processor, blend tuna, cream cheese and curry powder (or other seasonings of choice) until it is consistency of a dip. Thin if needed with small amount of heavy cream to achieve dip consistency. Serve with cucumber chips, celery, cheese crisps, or pork rinds.

VEGETABLE DILL DIP
16 ounces cream cheese, softened
1/3 cup sugar free ketchup
hot sauce to taste
¼ cup fresh dill or 1 tablespoon dill seed

Combine ingredients, chill and serve.BACON AND CHEESE SPREAD
16 ounces of grated cheddar cheese
1 package of bacon, fried crisply and crumbled
1 small package slivered almonds, toasted
2 bunches of green onions, chopped
1 ½ cups mayonnaise
garlic salt, to taste

Combine all ingredients until smooth. Store in refrigerator. Is better tasting after flavors blend. Use for dips or spreads with cheese crisps, topping for hot vegetables, pork rinds, or your other favorite finger foods.

CRAB SPREAD
7 ounce can of crab meat, drained and flaked
1 teaspoon. grated onion
1 stalk celery, chopped fine (about ½ cup)
½ cup blended cottage cheese
2 tablespoons cream cheese
1 tablespoons lemon juice
1 teaspoon horseradish
½ teaspoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients well and chill. Slice cucumbers or zucchini into ¼ inch rounds; place in ice water for ½ hour to crisp. Dry and top rounds with 1 teaspoon crab meat mixture. Sprinkle lightly with paprika and garnish with parsley sprigs.

One serving equals two tablespoons of spread. (Six rounds) 3 grams protein, and 0.4 gram carbohydrates. Works well also with any other foods for dipping.

CHEESE SPREAD
¼ cup onion
1 teaspoon Worcestershire
½ cup Bleu cheese dressing
½ cup grated cheddar cheese
pepper to taste

Mix in blender until smooth. Sprinkle with pepper or paprika and top with toasted almonds or pecans. Can be made ahead and chilled. Serve with cheese crisps, pork rinds, Wasa bread, or low carb vegetables of choice.

CHEESE BALL FOR SPREAD
16 ounces cream cheese
1 envelope powdered original ranch dressing mix
1 tablespoon dried minced onions
Crushed pecans

Mix all but pecans together with mixer. Form into a ball and roll in crushed pecans. Chill and serve.

CREAM CHEESE SPREAD
¼ cup cabbage, finely grated
1 tablespoon onion, finely chopped
1 tablespoon green pepper, chopped
¼ cup radishes, finely chopped
4 ounces cream cheese


Combine all ingredients in a blender or food processor until a smooth spread is formed. Chill and serve.

CREAM CHEESE SALSA SPREAD
4 ounces cream cheese
low carb salsa

Microwave cream cheese for a few seconds until soft. Stir in salsa. Can be served immediately, or chilled and served. Keeps well for several days in refrigerator.

JALAPENO CHEESE SPREAD
¼ cup pine nuts or macadamia nuts
1 teaspoon chili powder
½ teaspoon ground cumin
1 green onion, diced
1 small can chopped green chilies
1 teaspoon hot sauce
3 ounces cream cheese
3 ounces goat cheese
1 tablespoon lemon juice


On a piece of foil or a baking sheet, toast nuts, chili powder and cumin at 350 degrees until light browning occurs. Remove from oven and cool. Using a blender or food processor, combine onions, chilies, nuts, and seasonings. Add cream cheese, goat cheese, and lemon juice and blend until smooth and creamy. Refrigerate, covered, in serving bowl for 24 hours before serving.


Makes 20 one tablespoon servings. Per tablespoon: 43 cal, 2 g pro, 4 g fat, 1 g car, 85 mg sod, 8 mg chol.


SALMON SPREAD
14-16 ounce can pink salmon, drained, larger bones removed
4 ounces cream cheese, softened
2 ounce jar diced pimentos
4 green onions, chopped
1 heaping tablespoon mayonnaise
1 teaspoons lemon pepper seasoning


Mix all ingredients until well blended. Refrigerate, covered, for several hours before serving.

WALNUT ROQUEFORT CHEESE
1 envelope unflavored gelatin
½ cup water
8 ounce package cream cheese, room temperature
1 ½ ounces Roquefort or Bleu cheese
¼ teaspoon salt
1 cup whipping cream
½ cup finely chopped walnuts

Sprinkle gelatin over water in a saucepan. Place over medium heat, stirring until dissolved. Combine cream cheese, Roquefort cheese, cooled gelatin mixture and salt in a mixing bowl and beat at medium speed with mixer until fluffy. Sprinkle walnuts in bottom of a lightly oil (or oil spray) four cup mold. Pour in cheese mixture. Chill until firm. Unmold onto serving plate. Goes well with pork rind, vegetables, and other low carb dipping foods.

VARIATIONS:
Other cheese and other nuts work equally well with consideration for your carb counts or taste.


BUTTER STEAK SPREAD
Bleu cheese, in equal amount to
Butter
hot sauce to taste


Blend and spread it on steak while it’s still hot.

CREAMY VEGETABLE SPREAD
2 cups cottage cheese
1 stalk celery, sliced
1 bell pepper, seeds removed, coarsely chopped
1 tablespoon of herb spice seasoning mix of choice.

Combine all ingredients in food processor and process until creamy but still slightly chunky. Serve over any of your favorite vegetables. Makes 3 cups and will keep refrigerated about a week.

DIP FOR VEGETABLES
16 ounces cream cheese
1 clove garlic, crushed
1 cup sour cream
1 teaspoon Worcestershire
1 teaspoon salt
2 teaspoons lemon juice
1/3 or 1/2 of 4-ounce package blue cheese

Combine all ingredients. Blend until smooth. Serve with your choice offresh vegetables.

I made this for dinner last night hoping for something that would compare to everyone else's mashed potatoes, although i am using the leftovers for lunch as a dip today and it makes a better dip than it does a dinner side - and veggies in there too!

I used 1 mushroom, a couple of cauliflower flowerets, the same in broccoli flowerets and boiled them until semisoft - then stuck them in the blender with a little cream - yum

my boyfriend (not LCing) is also taking some to work for the boys to taste! has named it "brocamole"