I’m all for easy recipes with few ingredients. The only requirement is that they also taste good. I try to eat healthy foods most of the time. But sometimes I just want something that is easy to make and tastes good, but may not necessarily be that good for you. So, here they are my favorite dip recipes to make on the fly for whatever reason they are needed.
1. Quick Spinach Dip
- 1 – 10 ounce package frozen spinach, thawed and drained
- 1 package dry vegetable soup mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup minced onion
Combine all ingredients and mix well. Refrigerate as long as possible, overnight if possible. Serve with crackers, tortilla chips, bread chunks or cut up raw vegetables.
2. Quick Guacamole
- 2 ripe avocados, mashed
- 1 – 8 ounce container sour cream
- 1 package onion soup mix
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Combine all ingredients and mix well.
- Since the avocados can turn brown, I suggest putting all other ingredients in the bowl first, then mash the avocado and add them last. You can also put the pit in the bowl, with the dip, which also helps prevent browning.
3. Cucumber Dip
- 2 medium cucumbers cut in half lengthwise and seeded
- 16 ounces cream cheese, softened
- 1 envelope ranch salad dressing mix
- 1/2 teaspoon garlic powder
- Hot sauce to taste
- Grate cucumbers into very fine pieces.
- Combine all ingredients except cucumbers and mix well. Add cucumbers to mixture and chill.
- Serve with raw vegetables or crackers.
- The two vegetable dips can be served in hollowed-out round sourdough loaves. Remove the bread and cut into chunks. Place the dip in the bread and then serve with the bread chunks.
4. Hot Artichoke Dip
- 1 – 14 ounce can of artichoke hearts
- 1 cup of miracle whip
- 1 cup shredded Parmesan cheese
Mix these 3 ingredients together and pour into a pie tin. Bake at 350 degrees for about 20 minutes. Dip will begin to brown. Serve with assorted crackers.