Homemade Gift Ideas: Dips and Spreads Recipe

Make up a basket of treats for a friend, neighbor, or a loved on with choice dips and spreads as gifts.

Red Devil Dip

Mix 1 cup chili sauce and 2 tablespoons Red Pepper Paste (below).

Red Pepper Paste

¼ cup dry red wine

1 teaspoon ground red pepper

¾ teaspoon salt

¼ teaspoon ground ginger

1/8 teaspoon ground cardamom

1/8 teaspoon ground coriander

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon black pepper

2 slices of a medium onion

1 small clove of garlic

¼ cup paprika

• Place all ingredients except paprika in blender.

• Cover and blend on high speed until smooth, stopping blender frequently to scrape sides.

• Heat paprika in 1-quart saucepan for 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes.

• Cool.

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Walnut-Cheese Spread

1 package (3 ounces) cream cheese or reduced-calorie cream cheese, softened

½ cup coarsely chopped walnuts

1 tablespoon lemon juice

2 teaspoons finely chopped green onion

Dash of garlic powder

• In a small bowl, stir cream cheese until smooth; stir in walnuts, lemon huice, green onion and garlic powder.

• Serve with whole wheat or pumpernickel party bread.

• Makes 1 cup.

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Nutty Olive Spread

1 package (3 ounces) cream cheese, softened

½ cup finely chopped walnuts

¼ cup finely chopped pimiento-stuffed olives

2 tablespoons milk

Mix all ingredients

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Creamy Chili Dip

2 packages (8 ounces) cream cheese or reduced-calorie cream cheese, softened

¾ cup vegetable juice (preferably V8)

1 can (4 ounces) chopped chilies

½ cup chopped pitted ripe olives

½ cup chopped sweet red pepper

2 teaspoons grated onion

¼ teaspoon hot pepper sauce

Fresh cilantro for garnish

• In a medium bowl with mixer at medium speed, beat cream cheese until smooth and fluffy.

• Gradually beat vegetable juice until smooth and thoroughly blended.

• Stir in chilies, olives, red pepper, onion and hot pepper sauce. Cover: refrigerate until serving time, at least 4 hours.

• Garnish with fresh cilantro. Serve with fresh vegetables or chips for dipping.

• Makes 4 cups.

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Eggplant Spread

¼ cup olive oil

1 medium eggplant, peeled and coarsely chopped (about 1 pound)

½ cup chopped onion

1 medium clove garlic, minced

¾ cup vegetable juice (V8)

¼ cup chopped pine nuts, toasted

2 tablespoons chopped fresh parsley

2 teaspoons soy sauce

1 teaspoon sugar

1/8 teaspoon pepper

• In 10-inch skillet over medium heat, in hot oil, cook eggplant and onion with garlic about 15 minutes or until eggplant is tender, stirring often.

• In covered blender or food processor, blend eggplant mixture until smooth.

• In medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar, and pepper. Stir until thoroughly mixed.

• Cover; refrigerate until serving time – at least 2 hours.

• Serve with pita bread wedges or over crackers.

• Makes 3 cups.