Best California Dip Recipes

CALIFORNIA CURRY CHEESE LAYERED DIP

Steps:

• Blend cream cheese, cheddar cheese and 1 teaspoons curry powder. Layer on bottom of a dish(Pie plate or similar size).
• Mix peach jam and mango chutney. Spread this over cheese layer.
• Sprinkle raisins over chutney.
• Sprinkle coconut over raisins.
• Sprinkle spinach over coconut.
• Sprinkle bacon over spinach.
• Sprinkle peanuts on top.
• Option: Sprinkle with green onions (8 Layers).
• Note: You could add 2 Tbs. Sour Cream or 2 Tbs. Plain yogurt to the cream cheese layer to make it softer.

CALIFORNIA DIP

Steps:

• Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
• Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
• Serve with corn chip scoops or tortilla chips.

CALIFORNIA FRESH FRUIT DIP

Steps:

• In a small bowl, combine all ingredients. Serve with fresh fruit. Cover and refrigerate leftovers.

CALIFORNIA BEAN DIP

Steps:

• Mix all ingredients together in a bowl.
• Cover and chill in the refrigerator 8 hours, or overnight, before serving.

CALIFORNIA BEAN DIP

Steps:

• In a medium bowl, thoroughly mix white corn, black beans, Italian-style salad dressing, ranch-style salad dressing, onion, hot pepper sauce, cilantro, chili powder and ground black pepper. Chill in the refrigerator 8 hours, or overnight, before serving.

CALIFORNIA ARTICHOKE & SHRIMP DIP

Steps:

• Mix all ingredients overnight Serve with crisp crackers

NAN'S ZIPPY CALIFORNIA DILL DIP

Steps:

• Thoroughly mix all ingredients in medium bowl.
• Cover and chill at least 2 hours.
• Stir again before serving with raw veggies and/or rippled potato chips.

CALIFORNIA PIZZA KITCHEN SPINACH AND ARTICHOKE DIP RECIPE - (3.8/5)

Steps:

• 1. Warm the olive oil and butter together in a large saucepan over medium heat. Once butter melts, add onions and cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic and cook for 2 to 3 more minutes, stirring frequently. (Stop before the onion and garlic brown.) 2. Sprinkle flour on top and keep cooking, stirring constantly, until the mixture is a light gold color. (it will take 10 to 15 minutes) 3. While whisking, slowly pour in the chicken stock until it's smoothly mixed in. 4. When the mixture starts to simmer, add in the cream and stir until it starts to simmer again. 5. Remove from heat, add Parmesan, bouillon cubes, lemon juice, and sugar, and stir until blended. 6. Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese, and Tabasco sauce, and stir until everything is thoroughly combined and cheese has melted. Pour into a bowl and serve with tortilla chips. Serves 8 to 10.

CALIFORNIA SHRIMP DIP

Steps:

• Mix soup mix with sour cream.
• Add shrimp and catsup.
• Chill for 2 hours.

CALIFORNIA ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees
• Combine all ingredients except cheese for topping and blend well
• Spread into an oven proof-serving dish
• Sprinkle top with 1/4 cup Parmesan cheese
• Bake for 15 to 20 minutes or until golden brown and bubbly
• Serve with crackers or tortilla chips.

CALIFORNIA ONION DIP

Steps:

• Place milk and beef broth in a blender or a food processor fitted with a metal blade.
• Process until thoroughly mixed.
• Add all other ingredients except onion flakes and process at high speed until smooth.
• Stir in onion.
• Refrigerate at least one hour.
• Serve with raw vegetables, no salt added potato chips, or toast strips.
• Dip lasts at least 3 days in fridge (maybe longer, but my family ate the last of it on the 3rd day, so I don't know!).

CALIFORNIA TACO DIP

Steps:

• 1. Mix 2 pkg (8oz each) cream cheese softened with 1 cup of sour cream and 2tbs of milk, STIR UNTIL SMOOTH
• 2. Then Add 1 pkg of taco seasoning and 1/2 cup of shredded cheddar cheese and 4oz can of green chilies drained.... chill in frig for 1 hour Serve with tortilla chips

CALIFORNIA VEGGIE DIP

Steps:

• Place Picante Sauce in bottom of blender. Add remaining ingredients except vegetables; blend until smooth. Refrigerate a few hours before serving with veggie sticks.

CALIFORNIA TACO DIP

Steps:

• In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
• Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

CALIFORNIA FRESH FRUIT DIP

Steps:

• In a small bowl, combine all ingredients. Serve with fresh fruit. Cover and refrigerate leftovers. Diabetic Exchanges: One serving (2 tablespoons) equals 1/4 fruit, 1/4 skim milk also, 33 calories, 22 mg sodium, 1 mg cholesterol, 7 gm carbohydrate, 2 gm protein, trace fat.© Copyright Reiman Publications, 1993-1997

RECIPE: SPICY CALIFORNIA ROLL DIP

Steps:

• Rinse the rice thoroughly and drain. Place the rice and 1 cup water in a small saucepan over medium heat and bring to a boil. Reduce the heat to the lowest setting, cover, and cook until the rice is tender, about 15 minutes. Remove the pan from the heat and let sit covered for 10 minutes more. Meanwhile, heat the vinegar, sugar, and salt in a small saucepan or microwave-safe bowl until hot and the sugar and salt are dissolved when stirred; set aside.
• Transfer the rice to a medium bowl, drizzle with the vinegar mixture, and stir to combine until the rice has absorbed all of the mixture. Transfer the sushi rice to a pie plate or round cake pan, spread into an even layer, and let cool slightly.
• If your crab is not already shredded, halve each stick lengthwise, then cut in half crosswise. Thinly slice the pieces lengthwise to shred. Mix the crab meat, mayonnaise, Sriracha, vinegar, and salt in a large bowl until combined. Spread in an even layer on top of the rice. Place the diced avocado over the crab and sprinkle with the sesame seeds or furikake.
• Using kitchen shears, cut each nori sheet into 6 rectangles. To serve, use a spoon to scoop straight down into the pie dish and scoop about 2 tablespoons onto a piece of seaweed. Serve with soy sauce and wasabi for dipping, if using.