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Showing: Absolutely the Best Nacho Dip Ever - Artichoke and Crab Spread

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Absolutely the Best Nacho Dip Ever

Submitted by: JEFF MOORE

This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.

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Addicting Chip Dip

Submitted by: Lindibakes

Living In: Fairview Park, Ohio, USA

This creamy dip, perfect for chips or crudite, relies on anchovy paste and onion for its fine flavor.

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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

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Alaskan Spicy Spinach Dip

Submitted by: Sheryl Kerbow

Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.

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Allison's Cold Crab Dip

Submitted by: ALLISON HUNTER

This simple, cold crab dip is sure to be a hit! Alter the ingredient amounts to taste. Serve with crackers.

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Amazing Artichoke and Spinach Dip

Submitted by: WorkingWarden

Living In: Wooster, Ohio, USA

This recipe for spinach and artichoke dip uses four different types of cheese for a creamy dip sure to please all your guests.

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Amy's Cilantro Cream Sauce

Submitted by: AMYKINS

A spicy light green sauce fragrant with cilantro. Refreshing.

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Andy's Five Pepper Chicken Wings

Submitted by: CNM CATERING

Living In: Edgewater Park, New Jersey, USA

Absolutely the hottest wings you will ever taste! If you like your eyes to water and your nose to run, the combination of 5 types of peppers and loads of hot sauce will definitely do the trick. Be sure to have plenty of water handy for these babies!

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Antipasto

Submitted by: Karen

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

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Antipasto Platter

Submitted by: WMAURO

A variety of cheeses and deli meat slices are layered with vegetables, peppers and spices to create a mighty party platter that's filled with exciting flavors and easy on the eyes.

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Antipasto Salad II

Submitted by: Katie Greco

Two kinds of salami mix it up with two kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers in this colorful salad.

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Appetizer Cheese Bake

Submitted by: lizjowers

Home Town: Versailles, Kentucky, USA

Living In: Tomball, Texas, USA

This unique hot cheese dip tantalizes all who try it and goes well with tortilla chips and crackers.

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Appetizer Mussels

Submitted by: CASEY52

Spicy steamed mussels in white wine and tomato juice.

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Appetizer Sausage Balls in Blankets

Submitted by: JJOHN32

Can be made up to a week ahead, frozen, and heated when needed. Great for holiday open house or buffet table. DON'T MAKE TOO LARGE.

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Apple Dip with a Twist

Submitted by: Joan

A surprisingly zesty dip, delicious with fruits and vegetables. The flavors of the apples and horseradish are highlighted by pumpkin pie spice and lemon.

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April's Deviled Eggs

Submitted by: MISTY1549

Slices of egg, filled with delicately spiced creamy goodness. Served cool.

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Arlene's Bacon & Crabmeat

Submitted by: LISA HANSEN38133

Dip these crisp bacon and crabmeat roll ups in duck sauce for an addictive appetizer treat.

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Arlene's Shrimp Dip

Submitted by: LISA HANSEN38133

Curry powder gives this creamy shrimp dip an enticingly warm flavor. The recipe uses no cream cheese -- a change from many shrimp dips! Serve with buttery, round crackers.

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Artichoke & Spinach Dip Restaurant Style

Submitted by: TERRAD

Alfredo sauce brings a rich, creamy twist to an old favorite. Serve this hot dip with bread sticks, chips or crackers.

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Artichoke and Crab Spread

Submitted by: Joanne

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

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