If they do want something, I pray it's an appetizer. I love dip, and I love to share my love of dips with others. Gone are the high school and college days, when there was no food to be found in the house let alone set out for a party.
With Memorial Day Weekend ushering in the summer season, here are my top three go to cold dips to serve or bring somewhere. Everyone always loves them and they're easy like Sunday morning. We'll look at some hot dips this fall!
1/2 lb cooked ham, 1/2 lb genoa salami, 3/4 lb american cheese, shredded lettuce, two tomatoes seeded and chopped, one onion chopped, oregano/S&P to taste, and 1-2 cups mayo
The key to good hoagie dip is to cut everything super small. I do the lunch meat and cheese in the food processor (thanks for the tip a few years ago Julie!). Mix it all together and serve with hoagie rolls cut into small pieces.
I usually do the prep the day before, store it all separately, and mix it on the day I'm serving it.
Two cans of mexicorn or fiesta corn (in mid-summer I use fresh), a small can of diced green chiles, a bunch of green onion, 2C of shredded cheddar, 1C mayo, 1C sour cream, 1/2 tsp salt, 1/2 tsp cumin, 1/8 tsp garlic powder. Mix and chill before serving with tortilla chips.
10 oz frozen chopped spinach, thawed and squeezed dry
16 oz sour cream
ge Knorr Ve g gie soup, dip & recipe mix
A bunch of green onions, chopped
Combine all, cover and chill for at least 2 hours. Stir before servin
g with rye bread or Utz special dark pretzels.
Are you attending or hosting any parties this weekend? What's on the menu? What's your go to dish to bring?
p.s.I miss Thursday Thoughts. I might bring it back.