Best No Double Dippin Here Dip Recipes

Individual Seven-Layer Dips image

Provided by Christy Denney

Number Of Ingredients 11

1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes (, diced)
1/2 bunch of green onions (, sliced)
1 (2.25 ounce) can sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips

Steps:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Nutrition Facts : ServingSize 1 grams

No Double Dippin' Here Dip image

Provided by ChamoritaMomma

Categories < 30 Mins

Time 30m

Yield 15-20 shot glasses, 15 serving(s)

Number Of Ingredients 13

7 cups Baby Spinach
2 garlic cloves, finely chopped
1/4 cup olive oil
salt, to taste
2 cups ricotta cheese
1/2 teaspoon grated lemon rind
1 tablespoon olive oil
1 pinch nutmeg
salt, to taste
2 yellow peppers
1/2 cup store bought sun-dried tomato pesto
1/4 cup chopped black olives or 1/4 cup fresh basil (to garnish)
breadstick (the skinny ones work well)

Steps:

In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
Garnish each glass with either chopped olives or fresh basil and serve with breadsticks.

Nutrition Facts : Calories 110, Fat 9.1, SaturatedFat 3.4, Cholesterol 16.7, Sodium 58.8, Carbohydrate 3.4, Fiber 0.6, Sugar 0.2, Protein 4.4

Summer Herb Dip (German) image

Provided by twissis

Categories German

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

250 g Quark (may use cream cheese per Note #1)
140 g low-fat yogurt (see Note #2)
1 garlic clove (crushed)
2 green onions (finely chopped)
3 tablespoons fresh parsley (chopped)
2 tablespoons fresh dill (chopped)
2 tablespoons of fresh mint (chopped, may use coriander)
1/4 teaspoon cumin
1 tablespoon lemon juice
salt and black pepper (to taste)

Steps:

Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).

Nutrition Facts : Calories 19.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 19.1, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 1.5