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Alabama Recipes

Party Dips

If I am eyeballing the food at a party, I tend to gravitate towards the dips. They are usually quick and easy to eat with chips, veggies or crackers. We have several different types to share with you in this issue, so please let me know how they turn out. We love hearing feedback from our cooks.  Our Facebook friends would love to see some pics of our cooks making their favorite recipes from the magazine. Check Alabama Living out on Facebook! – Mary Tyler Spivey


Cook of the Month

Artichoke/Crab Dip


Rene’ R. Mason, Dixie EC 

1 large bell pepper, chopped
1 tablespoon vegetable oil
2 14-ounce cans artichokes, drained and chopped
1 cup of mayonnaise
½ cup green onions, chopped
½ cup pimentos or red bell pepper chopped
1 cup parmesan cheese
1 ½ tablespoon lemon juice
4 teaspoons Worcestershire sauce
3 pickled jalapeño peppers, seeded and minced
1 teaspoon celery salt
16 ounces crabmeat, drained
1/3 cup (or a little more) sliced almonds, toasted lightly

In heavy skillet cook bell pepper in oil. Add everything. Gently fold in crabmeat last. Put in buttered dish (2-quart) and top with sliced almonds. Bake 25-30 minutes at 375 until golden.


Apple Dip 


1 can sweetened condensed milk
1 cup butterscotch chips
2 teaspoons white vinegar
1/4 teaspoon cinnamon

Melt chips in sweetened condensed milk, add vinegar and cinnamon. Serve warm with apple wedges.

Pam VanAustin, Baldwin EMC




1 cup mayonnaise
1 cup sour cream
1 package bacon bits and pieces
1 cup diced tomato

Mix well all ingredients and refrigerate overnight. Excellent with pita chips. Recipe is easily doubled.

Shirley Seay, Wiregrass EC



Warm Bacon Dip

1 8-ounce package of cream cheese, softened
1 cup shredded parmesan cheese
1/2   cup bacon bits
1 spoonful of mayonnaise

Mix all ingredients together.  Place in oven safe serving dish.  Bake in oven at 325 for 30 minutes.  Serve warm with crackers or dip chips.

Sue Robbins, Coosa Valley EC


Mexican Shrimp Dip

1 1/2 pounds fresh steamed shrimp
1/4 can of Clamato beer
1/2 cup Heinz ketchup
1 jalapeno pepper
1 serano pepper
1 tablespoon minced garlic
1 bunch cilantro, chopped

Peel shrimp and cut into small pieces. Cut up small pieces of both peppers and mix all ingredients together. Refrigerate overnight, then add chopped avocados before serving.  I use three small avocados.

Serve with chips or baked crackers

Connie Hestily, Baldwin EMC


Low Country Caviar

3  16-ounce cans black-eyed peas, drained and rinsed
2 16-ounce cans whole kernel white corn, drained and rinsed
1 medium-sized green bell pepper, chopped coarsely
1/2 medium sized purple onion, chopped coarsely
2 10-ounce can diced tomatoes with green chilies
1  tablespoon minced garlic
1-1/2 cups zesty Italian dressing
1 pound small or medium shrimp, thawed with shells removed
1/2 cup olive oil
1 large bag scoop type corn chips
1/2 cup sour cream
garnish: cilantro sprig

Combine the first seven ingredients in a large bowl. Cook shrimp in olive oil on low/medium heat until just done. Add shrimp to mixture and gently stir in. Refrigerate for several hours before serving. May top with the sour cream and garnish the sour cream with the cilantro. Serve with the chips and enjoy!

Lila Wright, Dixie EC



Spinach Dip

1 round pumpernickel bread

Dip Ingredients:

1 package chopped frozen spinach, thawed and squeezed dry
1 can slivered water chestnuts
3 green onions, chopped
1 package Knorr vegetable soup mix
1 cup sour cream
1 cup mayonnaise

Make a hollow circle in bread. Set aside. Mix the dip ingredients well. Chill dip until ready to serve. Place in scooped out section of bread.

Kathy Pittman, Wiregrass EC