This is a recipe that I got out of a cookbook years ago, but have changed it up to a version I like much better. It can be served with a host of dip devices such as baked wonton wrappers, crackers or pita chips. It is super easy to put together and just needs a few minutes in the microwave to cook.
Crab Rangoon Dip
- 2 – 8oz boxes cream cheese, softened
- 8 oz swiss cheese, grated
- 3oz crab meat, chopped up
- 3-4 cloves of garlic, minced
- sweet and sour sauce (I used a 10oz jar)
- Unwrap/soften cream cheese and put in a bowl. Add swiss cheese, crab meat and garlic and mix well.
- Spread mixture into a microwave safe dish, I use my Mini Baker from Pampered Chef
- Spread sweet and sour sauce over the top and microwave uncovered for 4-6 minutes.
- Serve and enjoy!
Voila! Time to start dippin!
I had some of this magic at a bachelorette party earlier this year and have been craving it ever since. In my perusals of the internet, I found several versions of it, all slightly different. I decided I would just take from several of them what I thought would be good and go for it. Turns out I was right!
- 1 cup of sour cream
- 2 – 8oz packages cream cheese
- 1 – 2.5 oz pkg Sliced Dried Beef
- 1 – 16 oz jar of dill pickles
- 1 Tbsp pickle juice
- 1 tsp garlic salt
- 1/2 tsp onion powder
- soften cream cheese in a mixing bowl
- add sour cream
- dice up dried beef and pickles
- add spices and pickle juice
- mix well and let sit in refrigerator, giving it a couple hours before serving, if possible, so the flavors have a chance to meld
- serve with chips or crackers and ENJOY!
Dicing of the dried beef
My slap and chop is great for getting the pickles the right size!
Voila! Pickle Dip!
Growing up, we used to go camping more weekends than not, when the weather allowed it. We usually started in spring and went right thru the fall (if I am remembering correctly). Truman State Park was one of our more frequently visited campgrounds. On our way thru Clinton we would sometimes stop for groceries. The store (now gone) we stopped out had the best house made dill dip we could find. We tried others but that one was always the best. Until now.
I can’t take credit for this recipe but its too good to keep quiet about. It came from a good friend from her grandmothers cookbook. It is super easy and fast to put together and is DELICIOUS!! When I make it I tend to at least double it so it’s in my fridge and ready to go at all times. Its great as a dip for chips and vegetables, a topping for baked potatoes or whatever else you can think of. I have even been known to use it as a sandwich spread. MMmmmmmmmm!!!
Sowell Family Famous Dill Dip
- 2/3 c. Mayonnaise
- 1/2 c. Sour Cream
- 1/2 t. Accent
- 1 T. Minced Onion
- 1 T. Parsley Flakes
- 1 t. Seasoned Salt
- 1 t. Dill
- 1/2 t. Worcestershire Sauce
The Dill Dip Lineup
- Put all ingredients in a bowl and stir together
- Refrigerate for 12 hours
Ready to mix!
Ready to eat!