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Category Archives: Dips

Guacomole

Mom

You are looking at the most basic recipe on this website. I’m guessing that most of you have made guacamole at some point, but since this was something Mom made often (usually in conjunction with Grandmama’s clam dip from The Ince Family Cookbook), I thought I would include it here. 

Preparation Time: 5-10 minutes
Cooking Time: N/A

Ingredients:

  • 1 jar, mild salsa
  • 1-2 avocados

Instructions:

  • Pour salsa into a bowl.
  • Slice avocados into small pieces and add to salsa.
  • Mix together until you have a smooth consistency.

Serving Suggestion:
Serve with tortilla chips.

Chef’s Tip:
Use avocados that are slightly soft to the touch, but not hard (under ripe) or extra soft (over ripe). If there is any brown in the flesh of your avocados, remove it with a spoon and only use the green part. Discard skins.

 

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Posted by on May 16, 2011 in Appetizers, Dips

 

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Sonoma Crab Dip

Grandmama

Grandmama served clam dip at every family gathering, but if she had a lot of company over, she also served crab dip or spinach dip.  This crab dip recipe is from Grandmama’s sister, my mother’s Aunt Ann who lived in Sonoma, California during her younger years.

Grandmama often talked to me about how beautiful her sister was. When I was young, Mom would take me and Gabe to visit Aunt Ann in Old Lyme, Connecticut and sometimes she would stay with us in Cambridge. Aunt Ann had a hard life and she died from emphysema when I was in seventh grade. I remember the look on Mom’s face when Grandmama called to tell her the news. That was the first time I lost someone close to me.

Preparation Time:
Cooking Time: 15-20 minutes

Ingredients:

  • 1 lb. cream cheese
  • 4 Tbsp. milk to soften
  • 4 Tbsp. green onion, chopped
  • 1 can crab meat ( 7 ¾ oz.) or ½ lb. fresh
  • ½ tsp. salt
  • Dash of pepper 

Instructions:

  • Mix all ingredients using an electric beater or mix by hand. If you use a Cuisinart or blender, the onions turn it green and the crab gets lost.
  • Bake at 375 degrees for about 15-20 minutes, until it is just barely golden brown on top.

Serving Suggestion:
Serve with melba toast.

 

 
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Posted by on May 16, 2011 in Appetizers, Dips

 

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Clam Dip

Grandmama

This clam dip is a traditional Ince family favorite and was served by my grandmother, my mother, all my aunts, and now by me and my cousins. It’s a staple appetizer at every family gathering. Decadently thick and creamy, this dip will be gone before you know it, so make a lot!

 

Preparation Time: 20 minutes
Cooking Time:
N/A

Ingredients:

Clam Dip

  • 1 lb. cream cheese (Grandmama says Philadelphia is best commercial brand)
  • 1 can minced clams
  • 1 or 2 cloves of garlic
  • 1 tsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce

Instructions:

  • Cream softened cream cheese with electric beater or Cuisinart.
  • Slowly add juice from can of clams until it is soft, but not runny. (Clams will add liquid as will lemon juice and Worcestershire sauce).
  • If using electric beater, crush garlic in garlic press. If using Cuisinart, add cut up garlic to cheese and whirl with chopping blade).
  • Add lemon juice and Worcestershire sauce. Mix.
  • Add clams last, and if using Cusinart use blade very carefully so that clams are not pureed.
  • Chill to marry flavors.


Serving Suggestion:
Serve with Frito Scoops (that’s what Grandmama always did).

Chef’s Tip:
I suggest doubling this recipe for large gatherings.

 
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Posted by on May 16, 2011 in Appetizers, Dips

 

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