Recipezaar: Dip appetizer,Italian recipes

Zesty Italian Zucchini Dip

Mon, 13 Mar 2000 21:45:00 -0500

-- posted by Queen of Everything

Carol's Muffalletto

Sun, 06 May 2001 10:20:36 -0400

This is a mouthwatering accompaniment to a pasta dinner. -- posted by Carol Bullock

Artichoke, Jalapeno and Parmesan Dip

Sun, 23 Sep 2001 15:35:52 -0400

-- posted by acid.

Spinach and Artichoke Dip (italian style)

Thu, 15 Nov 2001 11:52:10 -0500

A nice change of pace to the signature chain restaurant appetizer -- posted by Steve_G

Salsa Di Parmigiano

Thu, 15 Nov 2001 16:32:35 -0500

This is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. -- posted by Jessica

Parmesan-Scallion Dip

Sun, 25 Nov 2001 13:34:18 -0500

Haven't tried this one yet, but the low sodium content caught my eye. -- posted by Mille®

Toasted Ravioli Sauce, inspired by Chef Miller

Sun, 09 Dec 2001 12:13:45 -0500

This is a dip we made for our taosted ravioli one night, inspired by the great dip by chef Miller. -- posted by Miss Erin

Balsamic/Olive Oil Bread Dip

Wed, 20 Feb 2002 15:44:48 -0500

A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients. -- posted by Victoria & Scott Cohen

Balsamic Dipping Sauce for Bread

Fri, 01 Mar 2002 09:46:26 -0500

Really good stuff - lasts forever too! -- posted by Mille®

Italian Vegetable Dip

Wed, 29 May 2002 20:56:16 -0400

Mind-boggingly simple. If you are in a super hurry you can mix and serve the dip immediately, but the flavor is better after sitting for a while. -- posted by Mirj

Baked Artichoke Dip

Thu, 20 Jun 2002 21:41:55 -0400

This is a simple, flavorful appetizer. Try adding chopped spinach for a tasty variation. -- posted by canarygirl

Simple Garlic Basil Oil

Thu, 15 Aug 2002 18:49:01 -0400

A very quick and easy, yet elegant dipping oil that goes great with crusty bread and salad, or pour over plain pasta for a flavorful dish. -- posted by Meghan

Dee-Licious Bruschetta

Mon, 19 Aug 2002 18:19:02 -0400

A great recipe I make often. Requests are the norm, and people can not believe the tomatoes are canned. -- posted by Shabby Sign Shoppe

Eggplant (Aubergine) Caponata

Tue, 03 Sep 2002 17:48:17 -0400

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad. -- posted by 1Steve

Smooth and Creamy Italian Dip

Mon, 30 Sep 2002 22:05:32 -0400

EASY dip for those unexpected guests, or even the ones you know are coming! -- posted by ~*Miss Diggy*~

Artichoke-Spinach Dip

Mon, 14 Oct 2002 22:17:07 -0400

-- posted by Gingerbear

Creamy Bagna Cauda

Tue, 05 Nov 2002 20:12:16 -0500

Creamy version of a classic Italian vegetable dip. Great for a fondue pot. Serve with bread cubes or bite size vegetables. -- posted by papergoddess

Creamy Bagna Cauda II

Tue, 05 Nov 2002 20:12:33 -0500

Very easy creamy Bagna Cauda recipe. Dip bread cubes or bite sized vegetables in this creamy, garlicky sauce. -- posted by papergoddess

Baked Feta with Marinara

Wed, 15 Jan 2003 20:03:20 -0500

Elegant appetizer or snack. So very easy to make, just mix and bake! Also makes a yummy dip instead of a spread. From Cooking Light Magazine so it is keeping with my New Years resolution to eat healthier! (2 bread slices with 2 tablespoons spread = 1 portion) -- posted by Malriah

Carrabba's Bread Dipping Spice

Wed, 12 Feb 2003 20:02:13 -0500

This is a favorite with Italian style-grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime. -- posted by Barb Gertz

Zucchini and Tomato Caviar

Sun, 16 Feb 2003 20:03:53 -0500

A fresh and satisfying appetizer. Also good with crostini. Cook time includes refrigeration time. From Bon Appetit magazine. -- posted by Malriah

Smashed Kalamata Olive Dip with Garlic and Herbs

Fri, 04 Apr 2003 20:16:55 -0500

This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot. -- posted by Jangomango

Garlicky Balsamic Vinegar Dressing

Thu, 24 Apr 2003 20:01:26 -0400

I came up with this one day when my husband refused to eat bottled dressing any longer. We are huge salad fans and this dressing is now the house favorite. This also doubles for a nice marinade on chicken breasts or pork tenderloin. -- posted by Chippie

Italian Chicken Spirals

Tue, 13 May 2003 20:02:04 -0400

I found this at Better Homes & Garden's website and they make great appetizers! These colorful spirals are filled with green spinach, pink prosciutto, and white cheese spread. -- posted by Chippie

Bagna Cauda

Wed, 03 Sep 2003 20:01:40 -0400

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished. -- posted by evelyn/athens

Pita Chips with Sun-Dried Tomato and Goat Cheese Spread

Mon, 20 Oct 2003 20:00:14 -0400

-- posted by Gingerbear

Angie's Bella Marinara

Thu, 20 Nov 2003 20:00:51 -0500

Full-flavored, versatile and quick, this sauce tastes like you slaved over it for hours and is good to have on hand for busy weeknights. Its possibilities are endless - a sauce for anything from pastas to Italian sausage or meatball sandwiches, to eggplant parmigiana, or as a dipping sauce for fried mozzarella sticks. -- posted by EdsGirlAngie

Pepperoni Pizza Spread

Thu, 11 Dec 2003 20:00:24 -0500

This is a great late night snack or party spread! It comes from Taste of Home magazine. -- posted by keen5

Cheesy Hot Pizza Dip

Sat, 10 Jan 2004 19:59:29 -0500

This is a perfect appetizer for a family get-together or kid's party. It looks and tastes great. -- posted by Chris from Kansas

Chickpea Pesto Dip (or Pesto Hummus Dip)

Sat, 10 Jan 2004 20:00:07 -0500

Two of my favorite flavors in one great dip. -- posted by Lightly Toasted

Italian Hummus with Pesto

Sat, 17 Jan 2004 20:00:35 -0500

A combination of two of our favorite things....hummus and pesto. You can add extra pesto if you really like it, but I prefer a "lighter" taste in this dip -- posted by Lightly Toasted

Antipasto "Dip"

Fri, 14 Jan 2005 20:00:24 -0500

Great do ahead recipe that's quick and tasty. Serve it with nice crusty Italian bread or some fennell that's been cut into long slices. Throw it together and forget about it until your guests arrive! -- posted by CHRISSYG

Italian Dipping Oil (for Bread)

Tue, 15 Feb 2005 19:59:16 -0500

I love the dipping oil served at my two favorite Italian restaurants. Both restaurants vary slightly in ingredients. Here is my version that brings the best of both worlds. Serve with warm bread fresh out of the oven and enjoy! -- posted by Kim D.

Artichoke Dip... With Kick!

Mon, 28 Mar 2005 17:21:20 -0500

A friend of mine gave me this recipe..looks very easy. -- posted by Karina A

Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce)

Wed, 30 Mar 2005 18:08:56 -0500

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables. -- posted by GaylaJ

Caponata With Fennel, Olives and Raisins

Tue, 10 May 2005 12:21:34 -0400

Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe. -- posted by Phil Franco

Antipasto

Mon, 15 Aug 2005 19:32:56 -0400

This is an old recipe from my great Grandmother. She used to make it every year and give it out for Christmas. I used to make this with her in her restaurant in Vancouver when I was a small child, and when her daughter, my grandmother took over the restaurant, we made it together for over 15 years. The original recipe was my great grandmothers and my grandmother and I updated it about 20 years ago. It calls for tuna and anchovies, but you can omit both of these to make it vegan, just add 2 tsp. of sea salt to the ingredients instead. This is an all-day recipe and also a great one to get the kids involved with. I hope you enjoy it. NOTE - You can also chop up all the ingredients into small pieces and cook and process the same way. The style above is traditional Italian style which is served as a side dish. The American/Canadian style is to chop things up small and serve with crackers. -- posted by CgyVegan

The Big Dipper Marinara Dipping Sauce

Thu, 01 Sep 2005 08:57:01 -0400

Many 5-star ratings of Rachael Ray's recipe prompted me to steal it. ;o) Serve this as a dipper or topper. -- posted by Sandi (From CA)

Red Pepper-Walnut Dip

Tue, 06 Sep 2005 18:39:29 -0400

Bursting with flavor and great for entertaining. Surprising simple to make. -- posted by Queen B

Awesome White Pizza Dip

Mon, 31 Oct 2005 13:30:38 -0500

This dip is awesome! -- posted by Little Bee

Artichoke and Fennel Caponata

Sat, 05 Nov 2005 06:55:46 -0500

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices. -- posted by FloridaGrl

Kalamata Olive Tapenade (Spread or Dip)

Tue, 21 Feb 2006 14:53:27 -0500

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties. -- posted by What's Cooking?

Italian Salsa

Tue, 30 May 2006 16:18:39 -0400

Great served on toasted french bread with lasagna. Good way to use those herbs in the garden. It is great as is but, sometimes I go out to the herb and pull a couple hand fulls of what ever needs to by cut back, and chop it up and throw it in. -- posted by cookin'crane

Tomato Caper Salsa

Thu, 08 Jun 2006 17:53:38 -0400

Use very fresh ingredients-no cheating, no skimping! From Real Simple magazine June 2006. Good on grilled meats, poultry, seafood, vegies, tofu, etc... -- posted by Cookgirl

Summer Bagna Cauda

Thu, 13 Jul 2006 16:32:20 -0400

From Martha Stewart. Great for dipping summer veggies, crackers, rustic bread. -- posted by KathyP53

Four Bean Mix Bruschetta

Thu, 27 Jul 2006 17:20:13 -0400

I wanted to use the four mix beans in something different and I thought I'd play with this. You can use this as a bruschetta top or a very nice spicy, chunky dip. The possibilities are endless. Note: The nutritional values below do not include the capsicum or three bean mix. The below includes everything. Total Calories: 129 calories Calories Per Serve: 64.5 calories Calories for total pepper: 4 calories Calories for total three bean mix: 89 calories. -- posted by Mel Bedggood

True Pesto

Mon, 31 Jul 2006 21:37:31 -0400

I got this from Tyler Florence. DS loves pesto and he says this one is the best I've made. The parsley gives the pesto a brighter green color. -- posted by Chill

Hot Anchovy and Garlic Dip Bagna Cauda

Wed, 06 Sep 2006 20:38:03 -0400

Another fantastic recipe from the Williams-Sonoma Savoring Italy Cookbook. By, Michele Scicolone. -- posted by Raqstar

Mediterranean Party Dip With Pita Chips

Tue, 26 Sep 2006 16:08:59 -0400

A delicious dip perfect for summer picnics or winter potlucks. Everyone I make this for raves about it and asks for the recipe, so I decided to publish it here and send them the link. If you don't have time to make your own pita chips, store bought ones would work, too. I hope you enjoy it! -- posted by Denise J

Italian Salsa

Wed, 08 Nov 2006 18:00:52 -0500

A different approach to the same old Mexican Salsa. Serve with Pita Chips or Lavosh Crackers. -- posted by gohogsgirl

Olive Garden Smoked Mozzarella Fonduta

Thu, 21 Dec 2006 16:37:02 -0500

I had this appetizer last night and could not rest until I found a recipe for it! This is outstanding, you will love it! -- posted by Cooks4_6

Anchovy Free Black Olive Tapenade

Tue, 30 Jan 2007 19:00:16 -0500

From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up. -- posted by Sarah!

Bruschetta

Tue, 20 Feb 2007 15:58:19 -0500

Love this dip. Just dump all of the ingredients in together and chill. My kind of recipe! -- posted by Bunco Babes

Pasemio Sauce (Bread Dip)

Mon, 26 Feb 2007 23:05:29 -0500

Use for dipping Italian breadsticks and bread points. Finally, a dipping sauce you can make when you have no fresh herbs on hand. Found on the www.italiansrus.com web site. Cooking time is refrigeration time. -- posted by Kat's Mom

Balsamic & Feta Cheese Dip

Thu, 08 Mar 2007 20:26:35 -0500

My mom got this recipe from a coworker and it is so good and so easy to make. I could eat an entire loaf of bread with it. Measurements are flexible. -- posted by C. Taylor

Bread Dipping Spice

Mon, 23 Apr 2007 15:26:06 -0400

Added to olive oil, this makes a wonderful dip for bread. You can also add balsamic vinegar, if you wish. -- posted by "Food:The Way To Anyone's Heart"

Italian Salsa

Tue, 15 May 2007 20:31:50 -0400

My friend Tim made up this recipe. It is fantastic! You can serve it with bread, crackers, or chips. -- posted by bojmom

White Bean Dip With Pita Chips

Sat, 19 May 2007 22:44:01 -0400

Description taken from Giada De Laurentiis' Everyday Italian: "This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip." We really enjoy this recipe at our house, too. -- posted by AshK

Italian Tricolor Layered Dip

Thu, 07 Jun 2007 22:51:15 -0400

Serve with crackers or bruschetta. -- posted by Shannon W.

Olive Garden Spinach & Artichoke Dip

Fri, 15 Jun 2007 12:56:09 -0400

I absolutely love this dip! I got it from the Olive Garden website. -- posted by Kritty

Italian Chickpea Spread (Hummus)

Wed, 07 Nov 2007 03:24:38 -0500

My favorite chickpea spread recipe. Great on pasta, sandwiches, bread, crackers... Everything. :) -- posted by Harry's Girl

Sauce Haskel

Thu, 20 Dec 2007 14:42:13 -0500

My dad loves this sauce. It is versatile and can be used as a bread dip or a pasta sauce. Personally, I hate those fuzzy little critters that my dad will stick on his pizza and pasta ... -- posted by Secret Agent

Bread Dipping Oil- Balsamic Vinegar

Thu, 03 Jan 2008 01:02:52 -0500

Oil to dip bread in. Appetizer! Light -- posted by Lori Lee

Roasted Sweet Pepper and Goat Cheese Dip

Thu, 24 Jan 2008 20:26:33 -0500

Inspired by a favorite snack at my favorite restaurant, Bottega in Birmingham, AL. Served with pita chips, I find it best. -- posted by jafontenot

Easy Bruschetta Dip

Tue, 19 Feb 2008 03:28:26 -0500

I created this on a whim and served it at my annual 2007 Christmas hors d'oeuvres party for my friends. I was planning to make traditional bruschetta but was worried it would get cold or soggy before all my guests arrived. It's simple and a convenient way to serve bruschetta in a party setting. -- posted by MarthaStewartWanabe

Baked Feta

Sat, 23 Feb 2008 01:18:05 -0500

So easy and so delicious... my boyfriend and I tend to lose ourselves and fight over who gets to lick the dish! ***Any tangy, soft cheese is perfect for this. I LOVE it with goat cheese. Also: if you're short on time or just don't feel like turning on the oven, throw everything together in a microwave safe bowl, cover with plastic wrap (tomato sauce explodes all over the microwave otherwise), and microwave about a minute. Voila! -- posted by jafontenot

Pistachio Pesto Sauce

Wed, 19 Mar 2008 19:43:43 -0400

Great tasting sauce for pasta dishes or as a dipping sauce with corn chips, crackers or pita bread. This is a modified version of a pesto sauce made by Michael Chiarello for Pesto Smashed Potatoes. The basic changes I made were adding more garlic and substituting untoasted pistachios for the toasted pine nuts. Otherwise, the blanching and mixing are pretty much the same. -- posted by Chef #794726

Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)

Mon, 12 May 2008 02:41:18 -0400

This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Italian Cheese Spread

Fri, 23 May 2008 10:29:12 -0400

Serve on toast or as a dip with veggies. -- posted by Maïté G.

Fried Ravioli With Triple Tomato Dipping Sauce

Sat, 05 Jul 2008 18:04:59 -0400

Oh yum. I loved this appie the first time I tried it. The dipping sauce is the key. This rich tomato flavor is wonderful. This will have your guests smiling from ear to ear. -- posted by mommyoffour

Simple Pizza Dip

Wed, 09 Jul 2008 01:41:40 -0400

I got this one from a friend. 4 steps and your done! -- posted by Momma Simplicity

Pesto

Fri, 05 Sep 2008 14:35:54 -0400

All natural recipe for pesto -- posted by Bruce & Casey Lau

Hot Pizza Dip

Sun, 14 Dec 2008 00:30:32 -0500

Great for a party! Found on Allrecipes -- posted by RealMcMom

Creamy White Bean and Herb Dip

Mon, 09 Feb 2009 15:14:22 -0500

Serve this chilled or at room temperature with crudites or crackers. -- posted by KathyP53

Uncooked Tomato Sauce

Sun, 08 Mar 2009 17:32:28 -0400

Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish. -- posted by Lille

Like Cibo's Artichoke Lemon Pesto (Nut-Free)

Sun, 17 May 2009 02:38:00 -0400

I read the ingredients on the container, read it twice and read it a third time: no basil, no nuts. Copycat version of Cibo Natural's Pesto from Seattle, Washington. Serving suggestions from the Cibo company: spread for French bread, sandwich condiment, or slather approximately two-three tablespoons pesto on a chicken breast or thigh and bake in oven until chicken is done, add some mayonnaise to the pesto for "instant aioli", etc. Many uses! -- posted by Cookgirl

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Italian Savory Torte

Thu, 06 Aug 2009 12:10:42 -0400

From Vegetarian Times September 2009. -- posted by Keri Lenore

Tuscan White Bean Dip

Mon, 14 Sep 2009 11:16:17 -0400

I was looking for a heathy appetizer to take to a party and decided a good garlicy white bean dip would be the choice. A friend had sent me a recipe for a bean dip. I tried the dip and then tweaked it to my taste. This ultimately should be served on pita chips, however not being able to buy those in Holland, I chose to use plain salted tortilla chips. My recipe was a complete success at the party. People loved it and not a drop was left. At first when told of the dip my husband was skeptical of a healthy bean dip. However he raved about it as well. -- posted by Expat in Holland