PCSarahjm
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I Am in Charge of the Dips/Spreads for My Sil 50Th Bday Party. There
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Discussion Overview
The thread centers around ideas for dips and spreads for a 50th birthday party, with participants sharing various recipes and personal experiences related to different types of dips suitable for large gatherings.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, mentions being responsible for three dips for a large party and seeks ideas.
- Another participant shares a preference for the Layered Sun-Dried Tomato Dip and BLT Dip, noting they can be found on their website.
- Several users mention the Spinach/Artichoke dip, with one participant confirming it works well in a crock pot.
- One participant describes a Hot Mexican Style Spinach and Sausage Dip, detailing the ingredients and preparation steps.
- Another participant suggests the Crab Rangoon dip and Chipotle Ranch Dip, highlighting their unique flavors and ease of preparation.
- One participant expresses a fondness for Pumpkin Mousse Dip, emphasizing its popularity during winter gatherings.
- Another participant mentions the Touchdown Taco Dip as a crowd favorite.
- Several users share light-hearted comments and confessions unrelated to dip recipes, contributing to the thread's informal tone.
Areas of Agreement / Disagreement
Views differ on the types of dips to prepare, with participants offering a variety of warm and cold options. No clear consensus emerges on a specific dip choice.
Contextual Notes
The discussion reflects personal experiences and preferences regarding dips for social gatherings, with a focus on recipes that are well-received at parties.
Who May Find This Useful
Consultants looking for dip ideas for large events or those interested in sharing recipes within the community may find this thread beneficial.
ChefBeckyD
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ChefBeckyD
Gold Member
- 20,320
pamperedlinda
Gold Member
- 10,156
This is a huge hit everytime I make it. The original recipe did not call for sausage, but I thought it would be better that way.....and I was right!
Hot Mexican Style Spinach and Sausage Dip
1 Pound Hot/Spicy Sausage
1 Medium Onion - chopped
1 can of Diced Tomatoes (drain them some)
2 Tablespoons chopped canned Jalapeno pepper
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup half & half (maybe a little more if it’s too thick)
2 cups (8 ounces) shredded Monterey Jack Cheese
1 (8 ounce) package Cream Cheese, cut into 1/2 inch cubes
1 (2.2 ounce) cans sliced ripe olives, drained (I just used a handful)
1 tablespoon Red Wine Vinegar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1) Cook the sausage in a large skillet or wok - when sausage is @ half done add the onion and finish cooking. Drain the grease off.
2) Add tomatoes and jalapeno pepper, cook @ 2 minutes.
3) Add spinach and remaining ingredients, stirring well. (You may need to add @ 1/3 to 1/2 cup more half & half as the sausage will soak-up some of the moisture.) Spoon mixture into baking dish.
4) Bake, uncovered, at 375 degrees for 35 minutes or until golden and bubbly. Serve warm with tortilla chips.
Hot Mexican Style Spinach and Sausage Dip
1 Pound Hot/Spicy Sausage
1 Medium Onion - chopped
1 can of Diced Tomatoes (drain them some)
2 Tablespoons chopped canned Jalapeno pepper
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup half & half (maybe a little more if it’s too thick)
2 cups (8 ounces) shredded Monterey Jack Cheese
1 (8 ounce) package Cream Cheese, cut into 1/2 inch cubes
1 (2.2 ounce) cans sliced ripe olives, drained (I just used a handful)
1 tablespoon Red Wine Vinegar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1) Cook the sausage in a large skillet or wok - when sausage is @ half done add the onion and finish cooking. Drain the grease off.
2) Add tomatoes and jalapeno pepper, cook @ 2 minutes.
3) Add spinach and remaining ingredients, stirring well. (You may need to add @ 1/3 to 1/2 cup more half & half as the sausage will soak-up some of the moisture.) Spoon mixture into baking dish.
4) Bake, uncovered, at 375 degrees for 35 minutes or until golden and bubbly. Serve warm with tortilla chips.
chefann
Gold Member
- 22,050
How fancy do you want?
The Crab Rangoon dip from Stoneware Inspirations is really delicious and unique. You could double it in the Large Bar Pan (the stoneware would keep it warm).
The Chipotle Ranch Dip (pantry mix) is also yummy, and very economical to make, but is a simpler dip than some of the others that have been mentioned.
My favorite Christmas cookbook (Betty Crocker, not PC) has a great cheese ball that's made with cream cheese, shredded cheddar and finely chopped dried apple chips.
The Crab Rangoon dip from Stoneware Inspirations is really delicious and unique. You could double it in the Large Bar Pan (the stoneware would keep it warm).
The Chipotle Ranch Dip (pantry mix) is also yummy, and very economical to make, but is a simpler dip than some of the others that have been mentioned.
My favorite Christmas cookbook (Betty Crocker, not PC) has a great cheese ball that's made with cream cheese, shredded cheddar and finely chopped dried apple chips.
V
vwpamperedchef
I love the Pumpkin Mousse Dip...depends when your party is. We make it right through the winter!
It makes a lot and it is yummy!
16 oz cool whip lite (or regular)
2 boxes cheesecake (or vanilla) jello pudding
1 teaspoon +/- cinnamon plus
1 can (15 oz) pumpkin
Mix well. Serve with graham cracker sticks or apple wedges.
It makes a lot and it is yummy!
16 oz cool whip lite (or regular)
2 boxes cheesecake (or vanilla) jello pudding
1 teaspoon +/- cinnamon plus
1 can (15 oz) pumpkin
Mix well. Serve with graham cracker sticks or apple wedges.
cmdtrgd
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- 4,935
ChefBeckyD
Gold Member
- 20,320
janetupnorth
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kcjodih
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Tara1021
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Frequently Asked Questions
What are some easy dip recipes I can make for a 50th birthday party?
Some easy dip recipes include classic spinach and artichoke dip, creamy guacamole, and a zesty salsa. You can also consider making a seven-layer dip or a buffalo chicken dip for a crowd-pleasing option.
How can I make my dips more festive for a 50th birthday celebration?
To make your dips more festive, consider using colorful serving dishes, adding garnishes like fresh herbs or edible flowers, and labeling each dip with fun signs. You can also incorporate the birthday theme with decorations that match the party's color scheme.
What types of spreads pair well with crackers and bread for a party?
Great spreads to pair with crackers and bread include hummus, tzatziki, and a variety of cheese spreads like pimento cheese or herb-infused cream cheese. You can also offer a selection of tapenade or bruschetta for a Mediterranean twist.
How much dip should I prepare for a party of 50 guests?
A good rule of thumb is to prepare about 1/4 to 1/3 cup of dip per person. For 50 guests, this means you should aim for approximately 12 to 16 cups of dip total, which can be divided among different varieties to cater to different tastes.
Can I make dips ahead of time, and how should I store them?
Yes, many dips can be made ahead of time. Store them in airtight containers in the refrigerator. For best flavor, prepare them a day in advance. Just be sure to give them a good stir before serving, and consider adding fresh toppings just before the party.
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