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Backyard Barbecue Party Dips
Ingredients: 1-8 ounce package room temperature cream
cheese, 1-4 ounce can diced green chilies, 1/2 teaspoon garlic salt or
to taste.
Day before backyard barbecue, party mix together all
ingredients. Cover tightly and refrigerate. Bring to room temperature
30 minutes before party.
Ingredients: 12 ounces cream cheese, 12 ounces diced smoke salmon, 4 tablespoons sour cream, 6 teaspoons freshly squeezed lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon dried dill.
In a food processor or blender, whirl all the ingredients for 35 to 40 seconds until smooth. Put in a medium bowl, cover tightly and refrigerate from 2 to 24 hours.
Ingredients: 8 ripe avocados, ½ cup chopped jalapeno, 1 teaspoon prepared minced garlic, 1 diced large tomato, 1/4 cup minced green onions, 2 teaspoons lemon juice, 1 teaspoon kosher salt.
One to two hours before barbecue party peel and pit avocados, mash with a fork. Stir in remaining ingredients. Cover tightly, refrigerate until serving with tortilla chips.
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Ingredients: 2 cup plain yogurt, 2 teaspoons curry powder, 2 teaspoons cumin seeds, 1 teaspoon pepper, ½ teaspoon kosher salt.
You can make this dip up to one week before your barbecue party. Mix all the ingredients in a small bowl. Cover tightly and refrigerate until serving with about two pounds raw veggies.
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