Category Archives: Dips

Crab Cocktail Dip

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Submitted by AnyasMom
Serves 6-8

Ingredients

1 bottle cocktail sauce 16 oz. cream cheese
2 cans white lump crab meat, drained ½ tsp Worcestershire sauce
½ tsp garlic powder ¼ c. mayonnaise

Directions

  1. Mix all ingredients except cocktail sauce. 
  2. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. 
  3. Keep chilled until ready to serve. 
  4. Great with crackers, tortilla chips, or pita bread.

Hot Crab Dip

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Yields About 5 c.

Ingredients

½ c. milk 1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed 2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions 1 c an (4 oz) chopped green chilies

Directions

  1. Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. 
  2. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. 
  3. Serve with assorted crackers or sourdough baguette slices.

Smoked Salmon Mousse

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Submitted by Carli

Ingredients

12 oz. Smoked Salmon 8 oz. cream cheese
1/3 c. finely chopped onion 1 clove minced garlic
2 tbsp sour cream 3 tbsp melted butter
1 tbsp lemon juice Dash of Tabasco sauce

Directions

  1. Process all ingredients in a food processor until smooth mousse. 
  2. Chill until serving.

Pina Colada Dipping Sauce

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Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp

Ingredients

1 c. Pina Colada mix ¼ c. water
2 tbsp crushed pineapple (drained) 1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar 1½ tsp corn starch
3 tsp cold water

Directions

  1. Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. 
  2. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. 
  3. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. 
  4. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Coconut Shrimp.

Raw Vegetable Curry Dip

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Submitted by Happy13

Ingredients

1 c. mayonnaise 2 tbsp curry powder
1 tbsp grated onion 2 tbsp sugar
1 tsp Worcestershire sauce 1 tsp freshly ground black pepper
1-2 tbsp vinegar (balsamic, apple cider, or rice)

Directions

  1. 5.19.07 Baby Shower Veggie Platter by Nodame on FlickrMix together until smooth & sugar is dissolved.
  2. Refrigerate at least 2 hours. 
  3. Serve with a raw veggie platter.