Tag Archives: Dip

Fiesta Shrimp Dip

This layered shrimp dip is one of my favourite dishes to bring to a party. It’s easy to put together and is always a hit. I can’t tell you how many people have asked me for the recipe, or simply request it at every opportunity.

 Fiesta Shrimp Dip

Fiesta Shrimp Dip
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Prep Time
7 min
Cook Time
5 min
Total Time
10 min
Prep Time
7 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 12-16 shrimp, cleaned and deveined (alternatively you can use a can of cooked shrimp)
  2. 1 clove garlic
  3. 1 tablespoon butter
  4. 250g Cream Cheese, softened
  5. 2 tablespoons TASTE OF THE OKANAGAN GARDEN MEDLEY SEASONING
  6. 1 jar TASTE OF THE OKANAGAN FIESTA PEAR SALSA
  7. 150g shredded cheese (I use a mix of mozzarella and monterey jack)
  8. 1 handfull of fresh cilantro, chopped
  9. 2-3 green onions, chopped
Instructions
  1. Melt butter and garlic in a pan and sauté shrimp until pink and cooked through. (if using canned shrimp skip this step)
  2. While shrimp is cooking mix softened cream cheese with TASTE OF THE OKANAGAN GARDEN MEDLEY SEASONING. Spread evenly on the bottom of your serving dish. This will be your first layer.
  3. Next, layer the jar of TASTE OF THE OKANAGAN FIESTA PEAR SALSA, on top of the cream cheese layer.
  4. When shrimp is cooked, rough chop into small peices, and layer on top of the salsa.
  5. Top shrimp with shredded cheese, and then top cheese with the chopped cilantro and green onions.
  6. Serve with tortilla chips.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Spicy Beer Cheese Dip

It’s football season, and we’re gearing up for the big game. Grey Cup is this weekend so I thought it would be fun to share some game-day snacks that are great for a crowd. First up Spicy Beer Cheese Dip.

Spicy Beer Cheese Dip

Spicy Beer Cheese Dip
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Ingredients
  1. 2 cups shredded sharp cheddar cheese
  2. 1 cup shredded mozzarella cheese
  3. 8 oz. cream cheese
  4. ½ cup light-medium beer
  5. 1 jalapeno pepper, finely diced
  6. 2 tbsp TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
Instructions
  1. Combine beer, cheeses, jalapeno pepper and TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING in a sauce pan or pot over medium-high heat.
  2. Melt down the cheese mixture and stir until it is smooth, about 5 minutes.
  3. Once mixture is smooth and velvety, remove it from the heat and pour it into a serving bowl.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Dill-icious Dip

It doesn’t get any easier than this. Our Dry Herb Mixes make it a cinch to pull together a quick dip for a party or a last minute snack for unexpected guests.

Dill-icious Dip

Dill-icious Dip
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Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 Cups Sour Cream
  2. 1 Cup Mayonnaise
  3. 3 Tablespoons TASTE OF THE OKANAGAN DILL-ICIOUS HERB BLEND
Instructions
  1. Mix Sour Cream and Mayonnaise together with TASTE OF THE OKANAGAN DILL-ICIOUS HERB BLEND.
  2. Place in the fridge for a least 20 minutes to help blend the flavors.
  3. Serve it with fresh veggies, crackers, or cubed bread, and your guests will gobble it up.
Notes
  1. You can also swap in yogurt, cream cheese or cottage cheese.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Artichoke Crab Dip

Large enough to feed a crowd and it only takes a few minutes to put together. This hot a creamy Artichoke Crab dip gets a little kick from our Peach Chipotle BBQ Sauce. Serve this at your next get together and you’re sure to the star of the party!

Artichoke Crab Dip

Artichoke Crab Dip
Yields 3
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 1 Can (120-170gm) Crabmeat (drained)
  2. 1 Jar (170ml) Artichoke Hearts (drained)
  3. 1 Cup Mayonnaise
  4. 1 Cup Grated Parmesan Cheese (the real stuff, not the white powder in the canister)
  5. 2 Tblsp. White Wine
  6. 3 Tblsp. TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE
  7. 2 Garlic Cloves minced
  8. 1/2 Tsp. ea. Salt & Pepper
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Combine all ingredients in a food processor and pulse until blended.
  3. Transfer to a 3 cup backing dish and and bake at 350F for 20 minutes until hot and bubbly.
  4. Serve with tortilla chips, crostini or crusty bread chunks.
Tip
  1. If you prefer it a bit chunky, so you can see the crab, only put half the crab meat in the food processor then once blended gently fold in the remaining crab meat.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/