Southern Dip Recipes

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• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 2 tablespoons minced onion
• 1 teaspoon prepared horseradish
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 1 (6 ounce) can crabmeat, drained and flaked ( I've also substituted an 8oz package of Louis Kemp Imitation CrabFlakes without any loss of flavor.)
• 1/3 cup sliced almonds

Preheat oven to 350 degrees. Mix cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture into a pie pan or shallow baking dish. Sprinkle almonds across top and bake forty-five minutes, or until bubbly and lightly browned.


• 16 oz. can refried beans
• 1 t. plus 1 T. Chili powder or taco seasoning mix
• 1 T. lime juice
• 8 oz. cream cheese(softened)
• 4 oz. can chopped green chilies
• 1 garlic clove, pressed
• 1/2 c. onion, finely chopped
3.25 oz. can chopped black olives, divided 1 1/4 c. shredded cheddar cheese, divided 1 T. fresh cilantro, or 1 t. dried

Preheat oven to 400. Combine refried beans and 1 t. chili powder, then spread in bottom of square or round dish. Combine cream cheese, lime juice, chilies, garlic and remaining 1 T. chili powder and mix until smooth. Add onion, olives and 1 cup of cheese, mix well. Spread over beans. Bake 20-25 minutes or until hot. Top with remaining olives, cheese and cilantro.

BAKED TORTILLA CHIPS Cut a 7 inch flour tortilla into 8 wedges with pizza cutter. Arrange on cookie sheet. Lightly spray with cooking oil. Sprinke with salt. Bake at 400 until lightly golden.


• 3 cans Mexicorn - drained
• 1 Jalapeno pepper chopped
• 3 green onions chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 can diced green chillies - drained
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• dash of Cayenne pepper

Blend ingredients and chill before serving (minimum 2-3 hours). Serve with Frito Scoopers.

Crawfish Dip

• 2 sticks of butter or margarine
• cup fresh parsley, chopped
• 6 green onions, chopped
• 1 box mushrooms, fresh
• 2 pounds crawfish tails
• 1 pint half and half
• 1/3 cup flour

Saute' your crawfish, parsley, onions and mushrooms in the margarine for five to ten minutes. Add the flour while stirring and make a nice blond roux while the vegetables and crawfish continue cooking. After a few minutes of stirring, add the half and half and stir well. Cook on low heat for about fifteen minutes. Serve on toasted pieces of French bread.

Hot Artichoke Crabmeat Dip

• 8 oz. cream cheese, softened
• 1 c. mayonnaise
• 1 clove garlic, pressed
• 14 oz. can artichoke hearts in water, drained & chopped
• 8 oz. imitation crabmeat, chopped
• 3/4 c. grated Parmesan cheese
• c. chopped green onions
• 1 lemon
• 1/8 t. black pepper
• 1/3 c. chopped red bell pepper

Let's begin by combining our cream cheese, mayonnaise, and garlic in a medium size bowl and mixing well. To this, you'll add your drained and chopped artichokes and crabmeat. Oh, I'm getting hungry just talking about it. Now, stir in your Parmesan cheese and most of your green onions and add a teaspoon of lemon zest and black pepper. Spoon your mixture into a 9x9 baking dish and bake for 25-30 minutes. For a festive touch, top with a little shredded Cheddar or Monterey Jack and sprinkle with your chopped red bell pepper and remaining green onions.

Fantastic Shrimp Dip

•One 8 oz. pkg. cream cheese, softened
•One half of an 8 oz. carton of sour cream
•One can small shrimp, drained
•One bunch of green onions, chopped fine
•Lemon juice, to taste
•Ground red pepper, to taste
•A sprinkle of salt

Soften an 8-oz. pkg. cream cheese in the microwave for a few seconds and then stir in half of an 8 oz. carton of sour cream. Mix this well. Add to this base one small can shrimp, drained, and one bunch of finely chopped green onions. Here's the part that Debbie says requires some experience; add lemon juice, and ground red pepper to taste along with a sprinkle of salt.

Hot Seafood Bread Boat

• 2 (8-oz. pkgs.) cream cheese, softened
• 2 cups imitation crab flakes
• 1 Tablespoon finely chopped green onions
• cup prepared horseradish
• cup sliced almonds
• Dash of hot sauce
• Paprika to taste
• One loaf of round bread, hollowed out (I use Hawaiian)

We'll start off by beating two eight-ounce pkgs until it's smooth. Next, into my mixing bowl, go two cups imitation crab flakes with 1 tablespoon finely chopped green onions and a half-cup of prepared horseradish. Now, I'll stir in a dash of hot sauce and a pinch of paprika. I've already hollowed out my round loaf of Hawaiian Bread, all that's left for me to do is spoon my seafood spread here inside and sprinkle with these sliced almonds. Now, let's replace the top of the bread, and bake in a 355 degree oven for thirty minutes or until it's heated through and through. You can serve this with your favorite chip or dip with your reserved bread! Uh-umm, that's good eating!

Too Tempting Tamale Dip

•1 (16-ounce) can chili without beans
•1 (8-ounce) jar picante sauce
•2 cups shredded sharp cheddar cheese
•1 bunch green onions
•2 (15-ounce) cans tamales or 10-12 home-made tamales

We’ll begin by taking two fifteen ounce cans of tamales and chopping ‘em up in a mixing bowl. (That’s if you don’t have any of Verna Hernandez’s home-made tamales. In that case, you might want to use, oh…10 to 12 of those babies!) Next, we’ll stir in a sixteen ounce can of chili without beans, one eight ounce jar of picante sauce, a bunch of chopped green onions and two cups of shredded sharp cheddar cheese. Have mercy…heat through and through in a 350 degree oven, say about 30 minutes and serve with chips, Melba toast, wheat thins, French bread

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