Dip into summer cooking

photo by Andrea R.

Summer dips are delicious to serve at backyard barbecues, parties and potlucks. They’re easy to make, can be served with most anything, transport well and are kid-friendly, too. Hot dips can be kept warm in a slow cooker, and cold dips can be placed on a container of ice. Homemade dip is going to outshine the tub of ranch-style veggie dip. There’s just one rule: No double-dipping.

Pizza Dip

1 (8-ounce) package cream cheese, softened
1 teaspoon Italian seasoning
4 ounces mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
8 ounces pizza sauce
2 tablespoons green pepper, chopped
2 tablespoons green onions, thinly sliced
breadsticks or tortilla chips

In a mixing bowl, beat the cream cheese and Italian seasoning. Spread in an ungreased 9-inch microwave-safe plate. In a bowl, combine the mozzarella and Parmesan cheeses; sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered, on high for 3 minutes, or until cheese is melted. Serve with breadsticks or tortilla chips. Double the recipe, if you like, and keep it warm in a slow cooker for parties. — Ellise, South Carolina

Breadsticks

1 cup warm water (110 F)
2 tablespoons sugar
2-1/4 teaspoons active dry yeast
1-1/2 teaspoons salt
1 teaspoon Italian seasonings
1 teaspoon garlic powder
3 cups bread flour, reserve 1 cup
3 tablespoons butter, softened

Topping:
1 tablespoon butter, melted
1-1/2 teaspoons garlic salt
1 tablespoon Parmesan cheese

Cook’s note: I have learned to withhold at least a cup of the flour when I bake bread until I start kneading the bread. It helps me control how dry the dough will come out. You can always add more flour, but you can’t take it out.

Preheat oven to 450 F. Mix together water, sugar and yeast. Let sit for 10 minutes until it becomes foamy. In a separate bowl, combine the salt, Italian seasonings and garlic powder with 2 cups of the flour (see Cook’s note). Place the softened butter in with the yeast mixture; then add the flour mixture. Combine with your hands, and knead onto a lightly floured surface, adding the additional cup of flour if needed. Knead the dough for about 5 minutes or until it is smooth and elastic. Divide the dough in half. Cut each portion into 12 pieces, and roll each piece into a 4- to 6-inch rope. Place them about 2 inches apart onto a lightly greased baking sheet. Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350 F, for 15 minutes or until golden brown. Immediately brush with the topping mixture, and sprinkle with the Parmesan cheese. — Debbie, Missouri

photo by bdjsb7

Pumpkin Dip

1 (5-ounce) package instant-vanilla-pudding mix
1 (15-ounce) can solid-pack pumpkin
1 teaspoon pumpkin-pie spice
1 (16-ounce) container frozen whipped topping, thawed

In a large bowl, mix together instant vanilla-pudding mix, pumpkin and pumpkin-pie spice. Fold in the whipped topping. Chill in the refrigerator until serving. Serve with cinnamon graham crackers, apple slices or vanilla wafers. — Lori, Illinois

Fruit Dip

2 (8-ounce) packages cream cheese, softened
1 cup brown sugar
2 teaspoons vanilla extract

In a medium bowl, combine all three ingredients. Chill in the refrigerator 1 hour before serving. Serve with fresh fruit. — Michelle, Canada

Posted by Sara Noel on July 2 2009. Filed under Frugal Cooking.
Sara Noel owns Frugal Village, LLC and is a nationally syndicated columnist with Universal Uclick. Bio, Follow me on Twitter, Join us on Facebook