Double-Dipping Allowed: New Twist on Serving Veggies and Dip

I am a big fan of finding unusual ways to use glassware and serving pieces. To that end, I suggest using little glasses, or even shot glasses, for individual servings of veggies and dip. To make: place a few tablespoons of creamy dip in the bottom of a glass; add cut veggies, such as baby carrots, green pepper strips, celery stalks and cherry tomatoes. Set out toothpicks to help get the cherry tomatoes out of the glass. :) You could also use blanched asparagus tips, red pepper strips, or cucumber strips (you get the idea). These may be prepared several hours in advance. Cover with plastic wrap and keep refrigerated until ready to serve. Place the filled glasses on a tray on your buffet table or coffee table.

Vegetable Dill Dip
The Ingredients.
1 cup sour cream
1 cup mayonnaise
1 tablespoon dried dill weed
1 tablespoon minced onion
1 tablespoon dried parsley
1 teaspoon Beau Monde seasoning
The Directions.
Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde seasoning in a bowl. Cover and refrigerate 8 hours or overnight. Makes 2 cups.

Hot Dippity-Dip ...

Country music star Trisha Yearwood has been making the TV talk show rounds, promoting her new cookbook. I caught her on The View recently, where she brought this dip for the ladies to sample. They raved about it and gobbled it up. Since it sounded good to me and since I'm always looking for something new, I tried it. It was a winner and I'll definitely make it again! Next time, I think I'll add sliced green onion, crumbled bacon and red pepper flakes for a little kick. The above is a picture of how it looked right before I baked it. I fancied up the top with stripes of parsley flakes and paprika.
Hot Corn Dip
Serves 12
2 - 11 ounce cans Mexican corn, drained
2 - 4½ ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, or Triscuit crackers for dipping
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish. I used a smaller 2 quart Corning casserole dish and it was fine.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with crackers or corn chips.

A great recipe for Hot Artichoke Dip ...

Seems like everyone in these parts makes a variation of this dip but this golden-crusted recipe of my sister-in-law's is my personal favorite. It's perfect in every way!
SUPER YUMMY HOT ARTICHOKE DIP
2-8 oz. cans artichokes, well drained
(squeeze out all moisture with paper towels) and chop
1 cup mayonnaise or Miracle Whip
2 tsp. garlic powder
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1 cup grated or finely shredded Parmesan cheese
Add garlic powder to mayonnaise. Stir in artichokes. Combine cheeses and add. Bake at 350* for 30 minutes. Serve with crackers.