Trio of Dips for Vegetables

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    When I decided to have a New Year’s Eve party one of the first things on my menu was a veggie tray.  With the veggies I wanted to have a variety of dips so that there were several to choose from.  The first dip was my onion dip that I make all the time.   The second dip was a vegetable dip.  The third dip was a bacon and blue cheese dip that I made for my husband.

     While all three dips were eaten, the clear winner was the bacon and blue cheese dip.  It is baked in the oven and the cheeses and bacon combine in a wonderful flavor.  This dip was eaten with both the veggies and the crackers.  The trio was perfect for a party because of the diversity.

Bacon and Blue Cheese Dip (adapted from Pink Parsley)
5 slices of bacon, cooked and chopped
3 cloves garlic, minced
2 (8 oz) packages of 1/3 less fat cream cheese
1/3 c. low fat sour cream
4 oz. crumbled blue cheese
2 T. fresh chives, chopped
1 t. black pepper
1/2 t. salt
1/2 t. celery salt
1/2 t. paprika

1.  Preheat the oven to 350 degrees.

2.  Cook the bacon until browned.  Drain on paper towels and chop.  Leave 1 teaspoon of bacon grease in the pan and saute the garlic in it for 1 minutes.

3.  Beat the cream cheese in a large bowl along with the sour cream.  Add in the bacon, garlic, blue cheese, chives, and seasonings.  Mix until well combined.

4.  Spoon into a baking dish and heat for 15-20 minutes.  Top with any extra bacon and chives and serve with a spoon.

Onion Dip
2 c. low fat sour cream
1/2 onion, chopped
1 large shallot, minced
3 garlic cloves, minced
1 t. black pepper
1 t. sea salt
1/2 t. red pepper
1 T. fresh parsley, chopped

1.  In a small skillet heat 1 teaspoon of olive oil over medium heat.  Add in the onion, shallot, and garlic and saute for about 5 minutes.  Remove from heat. 

2.  Mix the sour cream with the onion mixture.  Stir in the black pepper, red pepper, salt, and parsley.  Mix well and refrigerate for at least 4 hours before serving.

Vegetable Dip
1 c. low fat sour cream
1 c. cream cheese
1 package Knorr vegetable dip mix
1/2 t. garlic powder
1 t. sea salt
1 t. fresh cracked black pepper
1 small can water chestnuts, minced

1.  In  a medium bowl combine all the ingredients.  Mix well.  Refrigerate for at least 4 hours before serving.

This post linked to:
Cast Party Wednesday, What’s COoking Wednesday?