Is there a dip that goes well with parmasean and rosemary crackers?

I was invited to a party and am bringing an appetizer/hors d'oeuvres. I have a nice recipe for parmasean and rosemary crackers but want to bring a dip too (just bringing crackers seems a little weird to me). Does anyone have a dip recipe that would go well with these flavors?





Thanks!

Is there a dip that goes well with parmasean and rosemary crackers?
DRIED BEEF CRACKER DIP





1 (8 oz.) pkg. cream cheese, softened


1 (5-6 oz.) pkg. chopped dried beef


1 onion (golf ball size), chopped


3 tbsp. Miracle Whip


2 tbsp. milk


1 drop garlic juice or garlic salt





Blend all together. Refrigerate overnight.
Reply:WARNING!


PEOPLE WILL LOVE IT SO MUCH WILL ASK FOR MORE


atun con mayonesa


2 cans of tuna


half can of corn


chopped onion


chopped tomato (tomato roma)


2 spoons of mayonaise


and that's it


just add salt
Reply:I'd say that maybe a hot ground beef dip would be good.





Whatever is simple...since the crackers have sufficient seasonings, the spread should be relatively conservative with seasonings.
Reply:i'd say a roasted red pepper dip would work well with those flavors....





here's a link to one that sounds good, which also has artichokes:





http://allrecipes.com/Recipe/Artichoke-a...
Reply:A cream cheese/ sun dried tomato spread or a pimento cheddar cheese spread or a chopped green olive cream cheese spread.
Reply:Depending on the texture of your Parmesan %26amp; Rosemary cracker, this may work.





Lemon Aioli:


2 cloves garlic


3/4 teaspoon salt


2 large egg yolks*


1 1/2 tablespoons freshly squeezed lemon juice


Pinch cayenne


3/4 cup olive oil


1/4 cup extra-virgin olive oil


2 tablespoons to 1/4 cup water





With the back of a knife, crush the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.





Keep refrigerated until ready to use. (Use within 24 hours.)





Yield: 1 1/4 cups





*RAW EGG WARNING


Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.





Lemon/Parmesan/rosemary always work well together. You may want to go with a lighter dip, however if your cracker is more on the buttery/flaky side.





Since you're making the crackers from scratch, avoid using an overpowering dip. You took the time to bake them with love, so don't let that be underplayed-make the crackers the star and the dip the supporting actor that brings out the best of your cracker.





Hope this helps. Happy Cooking.
Reply:Go to Lablows and get and Articoke dip, it is


or make it


1 box frozen chopped spinach, thawed


1 cup light sour cream


1/2 cup grated Parmesan


1 cup shredded part-skim mozzarella


8 ounces reduced fat cream cheese, softened


4 cloves garlic, crushed


1/2 teaspoon freshly ground black pepper, plus more as needed


1 teaspoon hot pepper sauce, plus more as needed


1 (14-ounce) can artichoke hearts, drained


Carrot sticks, celery sticks or baked tortilla strips, for serving





Preheat oven to 350 degrees F.


Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.





Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.
Reply:Red Pepper Cheese Ball





INGREDIENTS


2 (8 ounce) packages cream cheese, softened


1 (8 ounce) package finely shredded Cheddar cheese


1 teaspoon garlic powder


1 pinch cayenne pepper


1 1/2 teaspoons Worcestershire sauce


1/3 cup jarred roasted red pepper, drained and chopped


1/2 cup chopped fresh parsley





DIRECTIONS


In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.