In case you haven’t heard, I’m hosting Dipstock next week! You know, that week-long festival of dips that I sometimes cannot stop talking about. (Read more about it here: Dipstock and dip parties.)
What will you be making? I’ve got two or three dip recipes that I’m eyeing — two of the three recipes include bacon. I just can’t help myself.
To help get us all in the Dipstock spirit, here are three of the BEST dip recipes from previous Dipstocks.
Savory Pumpkin Dip Recipe
Dipstock submission from Chung. Follow her on Twitter @limskiy.
*1 c. pumpkin puree
*8 oz. cream cheese (Neufchatel)
*¼ tsp. garlic powder
*¼ tsp. onion powder
*1 tsp. cinnamon
*1 tsp. nutmeg
*½ tsp. salt
*¼ tsp. black pepper
Directions: Beat all ingredients together. Serve with pita chips or crackers.
Click here to get two other pumpkin dip recipes.
Alton Brown’s Olive Tapenade
Dipstock submission from Jason. Follow him on Twitter @sporkmarketing.
*1/2 pound (8 oz) of pitted olives — I used 1/2 a jar of some Kalamata olive pieces and a (gasp) a little 4oz can of California black olives for this project. They were cheap, and they were the only pitted olives available at my local grocery store that didn’t also have some fancy flavorings.
*2 tablespoons of capers
*2 tablespoons of extra virgin olive oil
*2 anchovy filets (rinsing them is a good idea)
*2 or 3 fresh basil leaves (I used freeze-dried bits ’cause they were cheaper)
*1 minced clove of garlic
*1 tablespoon of lemon juice
Directions: Just put it all in the food processor and let er’ rip for about a minute, stopping once or twice to scrape down the sides of the mixing bowl.
Read more about how to make tapenade.
Uncle Phil’s Saucy Bacon Appetizer Recipe
Submitted by Katie. Follow her on Twitter @SushiMamas. 
*2 cans water chestnuts
*1 package bacon
*2 c. Miracle Whip
*1 c. brown sugar
*1/2 of 10 oz. orange duck sauce
*1/2 jar of 10 oz. sweet and sour sauce
*1/2 jar of 10 oz. sweet chili sauce
*1 tbsp. BBQ sauce
Directions: Cook bacon, but don’t let it get anywhere near crispy. Let cool. Combine all ingredients and whisk together until smooth. Add more brown sugar or duck sauce to taste. Pour 1/4 of sauce in a baking dish of your choice. Wrap each water chestnut with a slice of bacon and place in dish. Pour the remaining sauce over the chestnuts and heat in the oven at 350 degrees for 10 minutes.
Read more about Uncle Phil and Miller Light here: Water chestnuts and bacon appetizer recipe.
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Check back next week for SEVEN more dip recipes. And if you feel inspired, make your own dip and share the recipe. Those who participate in Dipstock will be featured on Saucy Dipper and be eligible to win prizes!
Here are some of my faves…
http://www.trialanderin.com/crack-dip
htto://www.trialanderin/com/spinach-artichoke-dip (with red bell pepper and bacon
oh shoot. TYPO!
The 2nd one was
http://www.trialanderin.com/spinach-artichoke-dip
Thanks for leaving a comment at my little blog! I appreciate it! Your blog is such a great idea. I will definately be making the olive tempande (I know I spelled that wrong…) I LOVE olives. great site and thanks again, Lindsey
I became a follower, want to follow me?
I am way behind but will try and come up with something 🙂
Damn. That pumpkin dip would make for an awesome bagel topper. Totally making it.
love a dipstock party, will submit monday..already have a great idea!!
sweetlife
Can’t wait to see your dip!
I saw this post yesterday, and this morning, I made the savory pumpkin dip 🙂 Still yummy! Eating it with pita chips right now. For breakfast. Along with a cup of coffee.
Anyway, I was feeling quite motivated this morning, so I also made Jason’s olive tapenade 🙂 And if I had the ingredients, I would’ve made Katie’s bacon wrapped water chestnuts, because those were SO GOOD.
So I made my first ever attempt at olive tapenade. I should’ve been more mindful of the liquids that my olives and capers were swimming in (super salty). I think Jason’s mix of black olives and Kalamata was an excellent decision because it would have balanced out the brininess of the Kalamata. Alas, I did not have any black olives. Anyway, combined with the sour/salty capers AND the lemon juice, it was a bit too sour/salty. So I looked around my kitchen for something to add to cut the sour/salty. I had half an acorn squash leftover from last night, so I cubed it, steamed it, and added four cubes to the tapenade in the blender. Totally balanced it out and you can’t taste the squash at all. Unconventional, I know, but it worked and it’s delicious. Great tapenade Jason, thank you!
Props to you for being inventive and not giving up on your tapenade. It’s a basic dip, but an amazing one. It’s all that salty goodness that makes it so delicious.
So great seeing you yesterday. LOVED your spinach dip.
Ah…thanks. That’s nice to hear.
Dipstock sounds like the most magical celebration EVER! It’s a little too late for me to organise a party before the 2nd but I’m going to have a dip party real, REAL soon.
Such a great idea for a blog. I want to make EVERYTHING!
Mmm, olive tapenade. If I can think of a dip to make this week, I’m joining in!
@Sarah – I’m so glad you found the Saucy Dipper! That’s the glory of dip parties – you can do it anytime that works. They’re super casual.
@Jen – If you need ideas, check out the dip index up top. Or, of course, I’d love to see whatever chocolate dip you come up with.