Beefy Herb Dip Recipes

EASY GARLIC AND HERB VEGGIE DIP

Steps:

• In a mixing bowl, combine all ingredients and whisk together to combine well.
• For best taste, refrigerate for several hours in an airtight container before serving.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

FRESH HERB DIP

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

HERB DIP

Steps:

• In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.

ZESTY HERB DIP

Steps:

• Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.

BEEFY BEANY CHEESY DIP

Steps:

• Preheat oven to 350°. Lightly grease a 2-quart baking dish.
• In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbled. Drain well.
• Stir in cream cheese, beans and chiles. Cook over medium heat, stirring frequently, until combined. Remove from heat.
• Stir in sour cream, cumin, chili powder, salt, pepper jack cheese and 1 cup of the cheddar cheese.
• Spoon mixture into prepared dish; sprinkle with remaining cheddar cheese.
• Bake 30 minutes, or until hot and bubbly.
• Serve with corn chips.

BEEFY DILL DIP

Steps:

• At least 25 minutes or up to 2 days before serving:1. In a small mixer bowl at medium speed, beat cream cheese until fluffy and smooth. At low speed, beat in sour cream, horseradish and dill weed until blended. Stir in beef. Pour into a 2-cup decorative baking dish. If making ahead, cover and refrigerate up to 2 days.2. Sprinkle with pecans. Bake, uncovered, in a preheated 350° oven for 10 to 15 minutes or just until heated through (do not allow to boil on the edges).

BEAN, FETA & HERB DIP

Steps:

• Drain and rinse beans. Tip into a food processor with feta, lemon juice and garlic, and whizz until smooth. Add dill, mint or chives, and season with pepper.

BEEFY HERB DIP

Steps:

• Beat together first 3 ingredients until well blended. Stir in next six ingredients, chill 1 hour. Serve with snack crackers.