DIP RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANCHOVY DIP 1 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1 TABLESPOON ANCHOVY PASTE 1 TABLESPOON SNIPPED GREEN ONION TOPS 2 TABLESPOONS CHOPPED PIMIENTO STUFFED GREEN OLIVES 1 TEASPOON LEMON JUICE 1/4 TEASPOON WORCESTERSHIRE SAUCE 1 TABLESPOON MILK COMBINE INGREDIENTS IN SMALL MIXER BOWL. BEAT AT MEDIUM SPEED ON ELECTRIC MIXER UNTIL LIGHT AND FLUFFY. CHILL. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARTICHOKE DIP (08-17-92) (0:26) 8 OUNCES CANNED ARTICHOKES, DRAINED AND FINELY CHOPPED 12 OUNCES CREAM CHEESE, SOFTENED 1/2 STICK BUTTER, SOFTENED 2 TABLESPOONS PARMESAN CHEESE, GRATED SMALL CRACKERS HEAT OVEN TO 350 DEGREES. IN A MEDIUM SIZE BOWL MIX TOGETHER ARTICHOKES, CREAM CHEESE AND BUTTER. PLACE IN A SHALLOW BAKING DISH; SPRINKLE PARMESAN CHEESE ON TOP. BAKE FOR 20 MINUTES. SERVE ON SMALL CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARTICHOKE DIP 1 (11-29-93) (9:30) SERVINGS: 4 1 C PARMESAN CHEESE 1 C MAYONNAISE 1 1/2 CN ARTICHOKE HEARTS 1 X GARLIC POWDER COMBINE EQUAL AMOUNTS PARMESAN CHEESE AND MAYONNAISE. ADD GARLIC POWDER. ADD ARTICHOKE HEARTS AND COMBINE WITH CHEESE MIXTURE. MAY BE SERVED COLD OR HEATED 10 TO 20 MINUTES IN 350F OVEN OR UNTIL CHEESE IS MELTED (DO NOT HEAT IN MICROWAVE). SERVE WITH CHIPS OR AS A SPREAD ON FRENCH BREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARTICHOKE DIP 2 (02/12/94) (14:37) SERVINGS: 4 1 CN ARTICHOKE HEATS UNMARINATED 4 OZ GREEN CHILES 1 C MAYONNAISE(NO SALAD DRESSING 1 C PARMEASAN CHEESE DRAIN ARTICHOKE HEARTS AND BREAK APART. CUT UP GREEN CHILES. MIX ALL INGREDIENTS TOGETHER. BAKE AT 350F FOR 30 MINUTES. SERVE WIT TOSTADA CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARTICHOKE SPINACH DIP (08-07-93) (21:13) SERVINGS: 1 1 1/2 OZ 340ML JR ARTICHOKES DRAINED 10 OZ BAG SPINACH 3/4 C MAYONNAISE 3 T LEMON JUICE 1/2 T GRATED LEMON RIND 1 EA TABASCO TO TASTE 1 EA SALT AND PEPPER CHOP ARTICHOKE HEARTS IN FOOD PROCESSOR FITTED WITH STEEL BLADE. SET ASIDE. WASH SPINACH WELL. BLANCH IN BOILING WATER; DRAIN; SQUEEZE DRY AND CHOP IN FOOD PROCESSOR. ADD CHOPPED ARTICHOKE HEARTS AND REMAINING INGREDIENTS AND PROCESS JUST UNTIL BLENDED. PREPARE A DAY IN ADVANCE. SERVE WITH VEGETABLE STICKS. YIELD 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AVOCADO AND RAISIN DIP (08-07-93) (21:14) SERVINGS: 4 2 EA AVOCADOS; PEELED & CHOPPED 1/2 C RAISINS 1/2 C VEGETABLE OIL 1/4 C LIME JUICE 1 T SUGAR 1 T SALT 1/4 T FRESHLY GROUND PEPPER PLACE ALL INGREDIENTS IN BLENDER CONTAINER. COVER AND BLEND ON HIGH SPEED UNTIL SMOOTH, ABOUT 45 SECONDS. SERVE WITH RAW VEGETABLES, ASSORTED CRACKERS OR FRIED TORTILLAS. MAKES 1 2/3 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AVOCADO DIP 2 LARGE RIPE AVOCADO 3 TABLESPOON LEMON JUICE 1 SMALL CAN CHILI PEPPER 1/2 TEASPOON SALT 1 TABLESPOON MINCED ONION DASH TABASCO SAUCE MASH PEELED AVOCADOS WELL OR USE BLENDER. ADD REMAINING INGREDIENTS AND BLEND WELL. REFRIGERATE 1 HOUR BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AZTEC PYRAMID AVOCADO DIP (08-11-93) (19:33) SERVINGS: 8 3 EA AVOCADO; * 1 C CREAM CHEESE; SOFTENED 2 C SOUR CREAM 1 1/3 OZ TACO SEASONING MIX; 1 PKG 2 C CHEDDAR; SHARP, SHREDDED 3 C FRESH TOMATOES; FINE CHOPPED 5 EA GREEN ONIONS; SLICED,USE ALL 1/2 C BLACK OLIVES; SLICED 2 TB LEMON JUICE * USE 3 CALIFORNIA AVOCADOS (DARK SKINNED TYPE) THAT HAVE BEEN PEELED ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ LAYER 1: (BOTTOM) MASH THE AVOCADOS AND BLEND IN THE LEMON JUICE, MIXING WELL, AND SPREAD EVENLY IN A BOWL OR ON A SERVING PLATE TO THE EDGES OF THE DISH. LAYER 2: BEAT THE CREAM CHEESE UNTIL SMOOTH AND CREAMY. BLEND IN THE SOUR CREAM, MIXING WELL, AND BLEND IN THE TACO SEASONING, BLENDING WELL. SPREAD OVER THE AVOCADO LAYER. LAYER 3: SPRINKLE THE CHEDDAR CHEESE OVER THE CREAM CHEESE MIXTURE. LAYER 4: DISTRIBUTE THE TOMATOES OVER THE CHEDDAR CHEESE LAYER. LAYER 5: SPREAD THE GREEN ONIONS OVER THE TOMATO LAYER. LAYER 6: TOP WITH THE BLACK OLIVES. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 10 1/2 CUPS OF DIP. SUGGESTED DIPPERS: TORTILLA CHIPS, BELL PEPPERS, LOBSTER, JICAMA -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BABY SHRIMP AND TARRAGON MUSTARD (08-11-93) (20:18) SERVINGS: 4 2 T DIJON MUSTARD 1 T LEMON JUICE 1 1/2 T WHITE WINE VINEGAR 2 T FRESH TARRAGON; CHOPPED, OR 2 T DRIED TARRAGON; CRUSHED 1 C MAYONNAISE 3/4 C BABY SHRIMP 1/2 C SOUR CREAM MIX THE MUSTARD, LEMON JUICE, VINEGAR, AND TARRAGON. BLEND IN THE MAYONNAISE. ADD THE SHRIMP, THEN THE SOUR CRAM. BLEND WELL. COVER AND CHILL. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: BUTTERFLAKE BISCUIT CHIPS, CABBAGE, CHILI PEPPERS, STRING BEANS, ARTICHOKE LEAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON HORSERADISH DIP (08-07-93) (21:14) SERVINGS: 2 1 C MAYONNAISE 1 C SOUR CREAM 1/4 C BACON BITS 1/4 C HORSERADISH STIR ALL INGREDIENTS UNTIL WELL MIXED. COVER; CHILL. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA BREAD DIP (08-11-93) (20:09) SERVINGS: 6 1 C RIPE BANANAS; MASHED 1 T LEMON JUICE 1 T VANILLA EXTRACT 1/4 T SALT 1/2 C SUGAR 1 1/2 T CINNAMON; GROUND 1/4 T NUTMEG; GROUND 1/2 C QUICK OATMEAL; UNCOOKED, * * DO NOT USE THE INSTANT PACKETS FOR THE OATMEAL. USE THE QUICK OATS. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ MIX THE BANANAS AND LEMON JUICE, BLENDING WELL. ADD ALL OF THE OTHER INGREDIENTS, BLENDING WELL. SERVE IMMEDIATELY. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: FRESH OR DRIED FRUIT, CHOCOLATE WAFERS, POUND CAKE CUBES, VANILLA WAFERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAVARIAN LIVERWURST DIP (08-11-93) (20:18) SERVINGS: 2 1 C LIVERWURST 1/2 C SOUR CREAM 1/4 C WHITE ONION; MINCED 1 T DILL PICKLE RELISH 1 T DIJON MUSTARD 1/2 T WHITE PEPPER BLEND THE LIVERWURST AND SOUR CREAM UNTIL SMOOTH AND CREAMY. ADD ALL THE OTHER INGREDIENTS, BLENDING WELL. MAY BE SERVED AT ROOM TEMPERATURE OR CHILLED. MAKES ABOUT 1 3/4 CUPS OF DIP. SUGGESTED DIPPERS: CUCUMBERS, CHERRY TOMATOES, RADISHES, ASPARAGUS, COCKTAIL RYE BREAD, LAVASCH CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAY HEAD CREAM CHEESE SPREAD (05/19/93) (7:07) SERVINGS: 1 8 OZ CREAM CHEESE 1 X GARLIC AND CURRY POWDERS 1 X CHINESE DUCK SAUCE SOFTEN CHEESE AND ADD FLAVORINGS TO TASTE. MOUND IN A SERVING DISH AND COVER GENEROUSLY WITH DUCK SAUCE. SERVE WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEAN AND GARLIC DIP (08-07-93) (21:15) SERVINGS: 4 2 C PINTO BEANS; * 1/4 C MAYONNAISE OR SALAD DRESSING 1 EA CLOVE GARLIC; FINELY CHOPPED 1 1/2 T RED CHILES; GROUND 1/4 T SALT 1 X PEPPER; DASH OF * PINTO BEANS CAN BE HOME COOKED OR CANNED. * MIX ALL INGREDIENTS. COVER AND REFRIGERATE 1 HOUR. SERVE WITH TORTILLA CHIPS. MAKES 2 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BIG DIPPER (08-20-92) (9:58) 1 (15 OUNCE) CAN CHILI NO BEANS 1 (10 OUNCE) CAN TOMATOES AND GREEN CHILIES, DICED, RESERVE 1 TABLESPOON FOR GARNISH 1 1/2 CUPS PASTEURIZED PROCESSED CHEESE, CUBED 1/2 CUP SLICED GREEN ONIONS 1/2 TEASPOON CAYENNE PEPPER IN SAUCEPAN, COMBINE ALL INGREDIENTS. HEAT JUST UNTIL CHEESE MELTS, STIRRING FREQUENTLY. SERVE WARM WITH ASSORTED RAW VEGETABLES DIPPERS AND TOASTED FRENCH BREAD SLICES. MAKES 4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK BEAN DIP (04-09-93) (2:20) IBM 2 CUPS COOKED AND DRAINED BLACK BEANS 4 TEASPOONS TOMATO PASTE 3 TABLESPOONS WATER 1 CLOVE GARLIC, MINCED 2 TEASPOONS LIME JUICE 1/2 TEASPOON GROUND CUMIN 2 GREEN ONIONS, CHOPPED FINE 2 TABLESPOONS CHOPPED MILD GREEN CHILIES IN A FOOD PROCESSOR OR ELECTRIC BLENDER, PLACE THE BLACK BEANS, TOMATO PASTE, WATER, GARLIC, LIME JUICE AND CUMIN AND WHIRL FOR 1 MINUTE OR UNTIL THE MIXTURE FORMS A SMOOTH PASTE. TRANSFER TO A MEDIUM SIZE SERVING BOWL AND STIR IN THE GREEN ONIONS AND GREEN CHILIES. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK BEAN DIP 1 (08-11-93) (19:45) SERVINGS: 4 1 1/2 C BLACK BEANS; COOKED 1/3 C CARROT; MINCED 1/3 C CELERY; MINCED 1 T OREGANO; DRIED 1/2 T CORIANDER; GROUND 1 T CUMIN; GROUND 1/4 T SALT 1/2 C SOUR CREAM 1 T DRIED CILANTRO; CRUSHED, * ----------------------------------GARNISH---------------------------------- 1 X FRESH CILANTRO; OR 1 X PARSLEY; CHOPPED 1 TB GARLIC; MINCED 1 TB FRESH CILANTRO; CHOPPED, OR * USE EITHER THE FRESH LEAVES OR THE DRIED LEAVES FOR THIS RECIPE. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COARSELY MASH HALF THE BEANS BY HAND. ADD THE REMAINING WHOLE BEANS AND ALL OF THE OTHER INGREDIENTS, BLENDING WELL. COVER AND CHILL. GARNISH WITH CILANTRO OR PARSLEY. MAKES ABOUT 2 3/4 CUPS OF DIP. SUGGESTED DIPPERS: BOK CHOY, TORTILLA CHIPS, CORN BREAD CROUTONS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK EYED PEA DIP (05-02-92) (0:49) 1 (11 OUNCE) PACKAGE OF FROZEN BLACK EYED PEAS 1 TO 2 CUPS CHOPPED CANNED HAM 1 (10 OUNCE) CAN CHICKEN BROTH 1/2 CUP BRAN 2 ONION, DICED 8 TO 10 CELERY STALKS, CHOPPED 2 RED OR GREEN PEPPERS, DICED 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 1 TEASPOON OREGANO 1 TEASPOON PEPPER 1 TABLESPOON BROWN SUGAR COMBINE ALL INGREDIENTS IN LARGE SAUCEPAN AND SIMMER 30 TO 40 MINUTES, UNTIL PEAS ARE TENDER. STIR OCCASIONALLY AND CONTINUE TO SIMMER UNTIL SLIGHTLY THICKENED. ALLOW TO COOL AND THICKEN FURTHER. SERVE HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEGILL DIP (10/23/94) (16:04) INGREDIENTS: WORCESTERSHIRE SAUCE GARLIC POWDER LIQUID SMOKE LEMON JUICE SALT AND PEPPER MAYONNAISE STEAMED FISH FILLETS, BONELESS DIRECTIONS: COMBINE ALL INGREDIENTS FOR FISH DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BRANDIED GORGONZOLA DIP (08-11-93) (19:42) SERVINGS: 2 1/2 C GORGONZOLA CHEESE 3/4 C SOUR CREAM 1/4 T WHITE PEPPER 3/4 T BRANDY BLEND THE GORGONZOLA CHEESE AND SOUR CREAM UNTIL SMOOTH. ADD THE REMAINING INGREDIENTS AND BLEND WELL. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: CHERRY TOMATOES, GREEN ZUCCHINI, JICAMA, PEARAPPLE, ANJOU PEAR, NECTARINE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROCCOLI AND MUSHROOM DIP (08-11-93) (14:57) SERVINGS: 1 2 C BROCCOLI, CHOPPED 1 T VEGETABLE OIL 1 EA GARLIC CLOVE 1/2 EA ONION, CHOPPED 1/4 LB MUSHROOMS, CHOPPED 3/4 C COTTAGE CHEESE, LOW FAT 1/4 C YOGURT, LOW FAT PLAIN 1 PN SALT, PEPPER COOK BROCCOLI JUST UNTIL TENDER-CRISP, (3 MINUTES). DRAIN AND PUT UNDER COLD WATER. IN NONSTICK SKILLET, HEAT OIL OVER MEDIUM HEAT; ADD GARLIC, ONION AND MUSHROOMS AND COOK, UNTIL ONION IS TENDER. SET ASIDE. IN BLENDER, COMBINE COTTAGE CHEESE AND YOGURT; SEASON WITH SALT AND PEPPER TO TASTE. PROCESS JUST UNTIL MIXED. COVER AND REFRIGERATE. MAKES 2 1/2 CUPS. PER T: 12 CAL; .5 G FAT; 0 CHOLESTEROL; 22 MG SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BYE-BYE BIRDY CURRY DIP (08-11-93) (19:29) SERVINGS: 4 2 C WATER 1 1/2 T LEMON JUICE 1 EA MD GRANNY SMITH APPLE 1 C MAYONNAISE 1 C CELERY; FINELY DICED 3/4 C FRESH PINEAPPLE; CRUSHED, OR 8 1/4 OZ PINEAPPLE;CRUSHED,DRAIN WELL 2 T CURRY POWDER 1/2 T SALT 1/4 T BLACK PEPPER 1/2 C CASHEWS; CHOPPED 1/4 C BLUE CHEESE; CRUMBLED, * * USE GORGONZOLA CHEESE IF AVAILABLE OTHERWISE ANY BLUE-VEINED CHEESE WILL DO. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ MIX THE WATER AND LEMON JUICE IN A SMALL BOWL. SLICE THE GRANNY SMITH APPLE AND PUT THE SLICES INTO THE LEMON WATER TO SOAK. SET ASIDE. PUT THE MAYONNAISE INTO A SERVING BOWL AND ADD THE CELERY, PINEAPPLE, CURRY POWDER, SALT AND PEPPER AND BLEND WELL. FOLD IN THE CASHEWS. REMOVE THE APPLE SLICES FROM THE LEMON WATER AND DICE. STIR INTO THE MIXTURE AND THEN STIR IN THE GORGONZOLA CHEESE, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: PITA TRIANGLES, BREAD CHUNKS, RADISHES, SCALLIONS, TURNIPS, BELL PEPPERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAESAR MAYO DIP (08-11-93) (19:24) SERVINGS: 4 2 EA ANCHOVY FILLETS 1 1/2 C MAYONNAISE 1 T DIJON MUSTARD 1 T WORCESTERSHIRE SAUCE 1/4 T BLACK PEPPER 2 TB PARMESAN CHEESE 1 TB LEMON JUICE CHOP AND MASH THE ANCHOVY FILLETS ON A CUTTING BOARD. PUT IN A BOWL AND BLEND IN THE MAYONNAISE. ADD THE REMAINING INGREDIENTS AND BLEND WELL. COVER AND CHILL. MAKES ABOUT 1 3/4 CUPS OF DIP SUGGESTED DIPPERS: SEAFOOD, DELI ROAST BEEF OR TURKEY, RADISHES, BROCCOLI, CAULIFLOWER, SNOW PEAS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMELIZED ONION DIP (08-11-93) (14:58) SERVINGS: 6 1 T UNSALTED BUTTER 1 T PEANUT OIL 1 X LARGE RED ONION, SLICED 1/2 C SOUR CREAM 1/2 C MAYONNAISE 1/4 T SALT 1/4 T CAYENNE PEPPER 1 T RED PEPPER FLAKES 1/8 T TABASCO SAUCE 1 X -----CRACKERS OR CHIPS------ SAUTE ONION IN BUTTER AND OIL UNTIL CARAMELIZED (GOLDEN BROWN), ABOUT 20 MINUTES. COOL AND COMBINE THE REMAINING INGREDIENTS. MIX WELL AND CHILL FOR AT LEAST 1 HOUR. SERVE WITH CRACKERS OR CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAVIAR, DILL AND PURPLE ONION DIP (08-11-93) (19:17) SERVINGS: 4 1/2 C CREAM CHEESE; SOFTENED 3/4 C SOUR CREAM 3 OZ RED OR BLACK CAVIAR 1 T LEMON JUICE 1 T DRIED DILL; CRUSHED 2 T PURPLE ONION; DICED ----------------------------------GARNISH---------------------------------- 1 EA EGG; LG, HARD BOILED 1 TB FRESH DILL; CHOPPED, OR BEAT THE CREAM CHEESE TO A SMOOTH CONSISTENCY. BLEND IN THE SOUR CREAM AND ADD THE REMAINING INGREDIENTS, BLENDING WELL. COVER AND CHILL. JUST BEFORE SERVING, GARNISH WITH THE EGG WHICH HAS BEEN FINELY CHOPPED. MAKES ABOUT 1 1/2 CUPS OF DIP. SUGGESTED DIPPERS: COCKTAIL RYE BREAD, TOAST TRIANGLES, CUCUMBER, TURNIPS, RED BELL PEPPERS STRIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAYENNE MAYONNAISE DIP (08-11-93) (19:28) SERVINGS: 4 1 1/2 C MAYONNAISE 1/2 C SOUR CREAM 1 X CAYENNE PEPPER; TO TASTE BLEND ALL OF THE INGREDIENTS TOGETHER UNTIL SMOOTH. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP SUGGESTED DIPPERS: SEAFOOD CHUNKS, PINEAPPLE, CHERRY TOMATOES, RYE OR CHEESE CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHALUPA DIP (11-29-93) (9:28) SERVINGS: 4 3 EA AVOCADOS 2 T LEMON JUICE 1/2 T SALT 1/4 T PEPPER 8 OZ SOUR CREAM 1/2 C MAYONNAISE 1 PK TACO SEASONING MIX 1/2 C GREEN ONION (CHOPPED) 3 EA TOMATOES (CHOPPED/DRAINED) 8 OZ CHEDDAR CHEESE (GRATED) MASH AVOCADOS WITH LEMON JUICE, SALT AND PEPPER UNTIL SMOOTH. IN SEPARATE BOWL, MIX SOUR CREAM WITH MAYONNAISE AND TACO SEASONING MIX. IN LOAF PAN, LAYER BEANS, AVOCADO MIX, SOUR CREAM MIX, ONIONS, TOMATOES AND CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR SPREAD (05-01-93) (16:18) SERVINGS: 4 1 LB BUTTER 8 OZ CHEDDAR; SHARP, GRATED 4 OZ ROMANO CHEESE; GRATED 1 TS WORCESTERSHIRE SAUCE 1/4 TS GARLIC POWDER 1/2 TS PAPRIKA; SWEET OR HOT ALL THE INGREDIENTS SHOULD BE AT ROOM TEMPERATURE BEFORE STARTING THIS RECIPE. WHIP SLOWLY, IN A MEDIUM MIXING BOWL, WITH THE MIXER UNTIL THE MIXTURE IS FLUFFY. SPREAD ON BREAD SLICES. (RYE, SOURDOUGH OR REGULAR FRENCH BREAD ARE GREAT.) TOAST UNDER THE BROILER UNTIL HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE AND RED RADISH SPREAD (04-19-93) (23:43) IBM 1 CUP RED RADISHES 1/4 CUP GREEN ONIONS (WHITE PART ONLY) 1 (8 OUNCE) PACKAGE CREAM CHEESE AT ROOM TEMPERATURE 1/2 CUP BUTTER, SOFTENED 1/2 TEASPOON CELERY SEED 1/2 TEASPOON WORCESTERSHIRE SAUCE USING A FOOD PROCESSOR, CHOP RADISHES AND GREEN ONIONS; REMOVE FROM BOWL. PLACE CREAM CHEESE, BUTTER, CELERY SEED AND WORCESTERSHIRE SAUCE IN PROCESSOR BOWL; BLEND THOROUGHLY. ADD RADISHES AND GREEN ONIONS TO CHEESE MIXTURE AND PROCESS JUST UNTIL COMBINED. TRANSFER TO A SERVING BOWL; CHILL AT LEAST ONE HOUR BEFORE SERVING. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE MARINATED ONIONS 3 OUNCES BLUE CHEESE, CRUMBLED (ABOUT 3/4 CUP) 1/2 CUP SALAD OIL 2 TABLESPOONS LEMON JUICE 1 TEASPOON SALT 1/2 TEASPOON SUGAR DASH PEPPER DASH PAPRIKA 4 MEDIUM ONIONS, THINLY SLICED AND SEPARATED IN RINGS (ABOUT 4 CUPS) MIX ALL INGREDIENTS EXCEPT ONIONS. POUR MIXTURE OVER ONION RINGS AND REFRIGERATE 3 TO 4 HOURS. GOOD WITH BARBECUED MEATS OR IN GREEN SALAD. MAKES ABOUT 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY VEGETABLE SPREAD (08-07-93) (21:10) SERVINGS: 6 1 C SHREDDED FARMER CHEESE(4 OZ) 3 T PLAIN YOGURT 1 T LEMON JUICE 1 T SOY SAUCE 1/4 C CHOPPED APPLE 1/4 C CHOPPED CARROT 2 T FINELY CHOPPED CELERY 2 T CHOPPED PECANS 2 T CURRANTS 1 T TOASTED WHEAT GERM 1/2 T CURRY POWDER IN FOOD PROCESSOR, PROCESS CHEESE, YOGURT, LEMON JUICE, AND SOY SAUCE UNTIL SMOOTH. STIR IN REMAINING INGREDIENTS. USE AS A SPREAD ON CRACKERS, WHOLE WHEAT BREAD, OR PITA CRISPS, OR STUFFED INTO PITA POCKETS. MAKES 1 1/2 CUPS VARIATIONS: - SUBSTITUTE SHREDDED CHEDDAR FOR THE FARMER CHEESE - MAYONNAISE MAY BE SUBSTITUTED FOR THE YOGURT - CHOP VEGGIES SMALL, SPREAD MIXTURE ON SPLIT PITAS, AND PLACE UNDER PREHEATED BROILER FOR ABOUT 3 MINUTES - SERVE AS ACCOMPANIMENT TO SOUPS OR SALADS - USE AS A SANDWICH SPREAD SPREAD MAY BE MADE IN ADVANCE, AND REFRIGERATED 3-4 DAYS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CON CARROT (08-11-93) (19:04) SERVINGS: 6 1/2 C CARROT; DICED 2 C SOUR CREAM 1/2 C YELLOW ONION; DICED 1 T CUMIN; GROUND 2 T DRIED PARSLEY; CRUSHED 1 TB DIJON MUSTARD 1 TB CHILI POWDER 2 TB FRESH PARSLEY; CHOPPED, COMBINE ALL OF THE INGREDIENTS, BLENDING THOROUGHLY. COVER AND CHILL. MAKES ABOUT 3 CUPS OF DIP SUGGESTED DIPPERS: BRUSSELS SPROUTS, SALAMI, COCKTAIL RYE BREAD -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILIES CON QUESO 2 JALAPENO PEPPERS, DRAINED (RESERVE 1 TABLESPOON LIQUID) 1 JAR (16 OUNCES) PASTEURIZED PROCESS CHEESE SPREAD 1 JAR (4 OUNCES) PIMIENTO, DRAINED AND CHOPPED REMOVE STEMS, SEEDS AND MEMBRANE FROM PEPPERS; CHOP PEPPERS. IN EARTHENWARE FONDUE POT, COMBINE PEPPERS, CHEESE SPREAD AND PIMIENTO. HEAT, STIRRING ONSTANTLY, UNTIL CHEESE MELTS. STIR IN RESERVED LIQUID. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILIES CON QUESO 1 (08-11-93) (15:00) SERVINGS: 2 1 C CHEESE; SHREDDED * 4 OZ GREEN CHILES; ** 1/4 C HALF & HALF 2 T ONION; FINELY CHOPPED 2 T CUMIN; GROUND 1/2 T SALT * USE EITHER CHEDDAR OR MONTEREY JACK CHEESE (4 OZ) ** USE 1 4-OZ CAN OF CHOPPED GREEN CHILES, DRAINED. --------------------------------------------------------------------- --- HEAT ALL INGREDIENTS OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL THE CHEESE IS MELTED. SERVE WARM WITH TORTILLA CHIPS. MAKES 1 1/4 CUPS DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP CHEESECAKE DIP (08-11-93) (20:04) SERVINGS: 6 1/2 C RAISINS 2 C CREAM CHEESE; SOFTENED 1/2 C WHIPPING CREAM 1/2 T VANILLA EXTRACT 1/4 C DARK BROWN SUGAR 1 T CINNAMON; GROUND 1/2 C MINI CHOCOLATE CHIPS ----------------------------------GARNISH---------------------------------- 1 X CINNAMON; GROUND 1 TB BRANDY MIX THE RAISINS AND BRANDY (MAKING SURE ALL THE RAISINS ARE COATED) AND LET SOAK FOR 15 MINUTES. IN ANOTHER BOWL, BEAT THE CREAM CHEESE AND WHIPPING CREAM UNTIL WELL BLENDED AND SMOOTH. ADD THE VANILLA, MIXING WELL. BLEND IN THE BROWN SUGAR AND CINNAMON. MIX IN THE "SLUSHED" RAISINS AND CHOCOLATE CHIPS, BLENDING WELL. GARNISH WITH A LIGHT DUSTING OF CINNAMON. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 3 3/4 CUPS OF DIP. SUGGESTED DIPPERS: GRAHAM CRACKERS, HONEYDEW MELON, STRAWBERRIES, PEACHES, DRIED FRUIT, POUND CAKE CUBES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHUNKY KIDNEY BEAN DIP (08-11-93) (19:15) SERVINGS: 2 1 1/2 C KIDNEY BEANS; COOKED 1/4 C SOUR CREAM 1 T LEMON JUICE 1 T HOT SAUCE 1 TB CUMIN; GROUND 1 TB CORIANDER; GROUND MASH THE BEANS BY HAND, USING A FORK OR THE BACK OF A WOODEN SPOON. BLEND IN THE SOUR CREAM, MIXING UNTIL SMOOTH. ADD ALL THE OTHER INGREDIENTS AND BLEND WELL. COVER AND CHILL. MAKES ABOUT 1 3/4 CUPS OF DIP. SUGGESTED DIPPERS: POLISH SAUSAGE, CELERY, CORN CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON APPLE RINGS 1/4 CUP SUGAR 1/2 CUP RED CINNAMON CANDIES 4 APPLES (1 POUND) IN SKILLET, COMBINE SUGAR, CANDIES, AND 2 CUPS WATER. STIR OVER MEDIUM HEAT UNTIL SUGAR AND CANDIES DISSOLVE. CORE THE APPLES, CUT CROSSWISE IN 1/2 INCH RINGS, AND ADD TO SYRUP. SIMMER GENTLY UNTIL TRANSPARENT BUT NOT SOFT. COOL IN SYRUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM CHEESE DIP 1 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1/2 CUP CRUMBLED BLUE CHEESE 1 TABLESPOON SNIPPED GREEN ONION 1/4 TEASPOON SALT DASH BOTTLED HOT PEPPER SAUCE 1 7 1/2 OUNCE CAN MINCED CLAMS MIX FIRST 5 INGREDIENTS, BEAT SMOOTH. DRAIN CLAMS; ADD WITH ENOUGH MILK TO MAKE SPREADING CONSISTENCY. CHILL; REMOVE FROM REFRIGERATOR 15 MINUTES BEFORE SERVING. MAKES 1 2/3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSY MUSTARD-GARLIC MAYONNAISE DIP (08-11-93) (20:20) SERVINGS: 4 1 T DIJON MUSTARD 1/2 T GARLIC POWDER 1 C MAYONNAISE 1 T CAPERS 1 T FRESH TARRAGON; CHOPPED, OR 1 T DRIED TARRAGON; CRUSHED 1 T FRESH PARSLEY; CHOPPED, OR 1 T DRIED PARSLEY; CRUSHED BLEND ALL OF THE INGREDIENTS, TOGETHER UNTIL SMOOTH. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: SHRIMP, CRABMEAT, DUCK, BRUSSELS SPROUTS, JIMCAMA, RADISHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCKTAIL CRAB DIP (08-11-93) (19:23) SERVINGS: 4 3/4 C CATSUP 1/8 T HOT SAUCE 1/2 C CRABMEAT; FLAKED, OR 6 OZ CRABMEAT; FLAKED, DRAIN WELL 1 C CREAM CHEESE; SOFTENED 1/8 T SALT 2 TB PREPARED HORSERADISH 3 TB WHITE ONION; DICED COMBINE THE CATSUP, HORSERADISH AND HOT SAUCE. REMOVE ANY REMAINING FILAMENT FROM THE CRABMEAT. ADD THE CRABMEAT TO THE CATSUP MIXTURE AND CONTINUE TO BLEND. ADD ALL OTHER INGREDIENTS AND BLEND TILL SMOOTH. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: SALTY POTATO CHIPS, POTATO SKINS, GREEN BELL PEPPERS, TURNIPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLD CLAM DIP (08-11-93) (15:01) SERVINGS: 4 10 OZ CLAMS 6 OZ PHILADELPHIA CREAM CHEESE 1 T LEMON JUICE 1/2 T SALT 1/8 T PEPPER 1 T WORCESTERSHIRE SAUCE 1 EA GARLIC CLOVE (PRESSED) 1 X TABASCO SAUCE BLEND ALL INGREDIENTS TOGETHER. LET SET FOR 2 HOURS BEFORE SERVING. POTATO CHIPS AND ALL PARTY CRACKERS ARE GOOD WITH THIS DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLD SPINACH DIP (02/12/94) (14:35) SERVINGS: 4 1 PK SPINACH CHOPPED(COOK/DRAIN) 1 C WATER CHESTNUTS(DRAIN/CHOP) 1 PK KNORR VEGETABLE SOUP MIX 1 C MAYONNAISE 8 OZ SOUR CREAM MIX ALL. REFRIGERATE 2 DAYS. SERVE ON CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONTEMPLATING CAPE COD CLAM DIP (08-11-93) (19:19) SERVINGS: 4 1/2 C CLAMS; MINCED, OR 6 1/2 OZ CLAMS; MINCED, WELL DRAINED 1 C CREAM CHEESE; SOFTENED 1/8 T HOT SAUCE 1 T LEMON JUICE 1/4 T WORCESTERSHIRE SAUCE 2 TB CLAM JUICE 1 TB CHILI SAUCE 1 TB ONION JUICE BLEND THE CLAMS, CLAM JUICE, AND CREAM CHEESE TO A SMOOTH CONSISTENCY. ALL ALL OF THE OTHER INGREDIENTS AND BLEND WELL. COVER AND CHILL. MAKES ABOUT 1 3/4 CUPS OF DIP SUGGESTED DIPPERS: CARROTS, FENNEL, ZUCCHINI, WHEAT CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN AND WALNUT DIP (08-11-93) (15:02) SERVINGS: 8 16 OZ CREAM CHEESE; SOFTENED, 2 PK 1/4 C VEGETABLE OIL 1/4 C LIME JUICE 1 T RED CHILES; GROUND 1 T CUMIN; GROUND 1/2 T SALT 1 X PEPPER; DASH OF 8 3/4 OZ CORN; WHOLE KERNEL, DRAINED 1 C WALNUTS; CHOPPED 1/4 C ONION; CHOPPED, 1 SMALL BEAT ALL INGREDIENTS EXCEPT CORN, WALNUTS AND ONION IN A LARGE BOWL, WITH AN ELECTRIC MIXER ON MEDIUM SPEED, UNTIL SMOOTH. STIR IN CORN, WALNUTS, AND ONION. SERVE WITH TORTILLA CHIPS. MAKES 4 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF DIP WITH CRACKERS 1 CAN (4 1/2 OUNCES) CORNED BEEF SPREAD 1/2 CUP DAIRY SOUR CREAM 1 TABLESPOON FINELY CHOPPED ONION 1 TEASPOON DILL WEED 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER CRISP CRACKERS MIX ALL INGREDIENTS EXCEPT CRACKERS. SERVE WITH CRACKERS. MAKES 1 CUP DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COTTAGE CHEESE CHUTNEY DIP (04-09-93) (2:21) IBM 1 CUP COTTAGE CHEESE 1/4 CUP CHOPPED MANGO IN AN ELECTRIC BLENDER OR FOOD PROCESSOR, WHIRL THE COTTAGE CHEESE FOR 15 SECONDS, UNTIL SMOOTH. TRANSFER TO A SMALL SERVING BOWL AND STIR IN THE RADISHES, BASIL, GARLIC AND LEMON RIND. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR BEFORE SERVING. MAKES 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COTTAGE CHEESE DIP (08-11-93) (19:43) SERVINGS: 4 1/4 C CUCUMBER; DICED 1/4 C GREEN ONION; DICED, USE ALL 1/4 C RADISH; DICED 1/2 C COTTAGE CHEESE 1/2 C SOUR CREAM 1/2 T CELERY SALT 1/4 T BLACK PEPPER MIX THE CUCUMBER, GREEN ONION, AND RADISHES TOGETHER THEN BLEND IN THE COTTAGE CHEESE AND SOUR CREAM. ADD THE CELERY SALT AND PEPPER BLENDING ALL OF THE INGREDIENTS WELL. COVER AND CHILL. MAKES ABOUT 1 3/4 CUPS OF DIP SUGGESTED DIPPERS: PITA BREAD TRIANGLES, POTATO SKINS, SEAFOOD, TURNIPS, BOK CHOY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTRY CLUB SOUR CREAM AND DILL DIP (08-11-93) (20:21) SERVINGS: 6 3 T FRESH DILL; CHOPPED, OR 1 T DRIED DILL; CRUSHED 1 T LEMON JUICE 1 C SOUR CREAM 1 T SALT 1/2 T WHITE PEPPER 2 T WHITE ONION; GRATED 1 C MAYONNAISE MIX THE DILL AND LEMON JUICE TOGETHER TO SOFTEN THE DILL. BLEND IN ALL OF THE OTHER INGREDIENTS UNTIL ALMOST SMOOTH. COVER AND CHILL. MAKES ABOUT 2 1/4 CUPS OF DIP. SUGGESTED DIPPERS: RED CABBAGE, BROCCOLI, ZUCCHINI, TOMATOES, STRING BEANS, COCKTAIL RYE BREAD, SEAFOOD, APPLES, NECTARINES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COWBOY CAVIAR (08-11-93) (15:03) SERVINGS: 12 15 OZ BLACK BEANS; RINSE & DRAIN * 4 OZ RIPE OLIVES;CHOP & DRAINED * 1/4 C ONION; FINELY CHOPPED, 1 SM. 1 EA CLOVE GARLIC; FINELY CHOPPED 2 T VEGETABLE OIL 2 T LIME JUICE 1/4 T SALT 1/4 T RED PEPPER; CRUSHED 1/4 T CUMIN; GROUND 1/8 T PEPPER 8 OZ CREAM CHEESE; SOFTENED, 1 PK 2 EA EGGS; LARGE HARD COOKED, ** 1 EA GREEN ONION W/TOP; SLICED * 1 CAN OF EACH BLACK BEANS AND RIPE OLIVES. DRAIN AND RINSE THE BEANS, DRAIN THE CHOPPED RIPE OLIVES. ** EGGS SHOULD BE PEELED AND CHOPPED. --------------------------------------------------------------------- --- MIX ALL INGREDIENTS EXCEPT CREAM CHEESE, EGGS, AND GREEN ONION. COVER AND REFRIGERATE AT LEAST 2 HOURS. SPREAD CREAM CHEESE ON SERVING PLATE. SPOON BEAN MIXTURE EVENLY OVER CREAM CHEESE. ARRANGE EGGS ON BEAN MIXTURE IN RING AROUND THE EDGE OF THE PLATE; SPRINKLE WITH GREEN ONION. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB DIP (05-01-93) (19:17) SERVINGS: 8 1 LB CRABMEAT 1/2 C MAYONNAISE OR SALAD DRESSING 1 X GARLIC SALT, TO TASTE 2 T ONION, GRATED 2 T PREPARED MUSTARD 2 T POWDERED SUGAR 2/3 C WHITE WINE MIX TOGETHER ALL INGREDIENTS EXCEPT CRABMEAT. HEAT SLOWLY. ADD CRABMEAT. SERVE WARM WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAB DIP IN PEPPER SHELLS 4 MEDIUM PEPPERS 4 CUPS DAIRY SOUR CREAM 4 CANS (7 1/2 OUNCES EACH) CRABMEAT, DRAINED AND CARTILAGE REMOVED 2 TEASPOONS GARLIC SALT 1 TEASPOON GRATED LEMON PEEL 4 LARGE CUCUMBERS 4 CANS (8 1/2 OUNCES EACH) WATER CHESTNUTS, DRAINED CUT THIN SLICES FROM STEM ENDS OF PEPPERS. REMOVE SEEDS AND MEMBRANES. MIX SOUR CREAM, CRABMEAT, GARLIC SALT AND LEMON PEEL IN BLENDER ON MEDIUM HIGH SPEED UNTIL SMOOTH, ABOUT 45 SECONDS, STOPPING BLENDER TWICE TO SCRAPE SIDES. POUT INTO GREEN PEPPER SHELLS. PARE CUCUMBERS, CUT LENGTHWISE INTO QUARTERS. REMOVE SEEDS AND CUT CUCUMBERS QUARTERS IN SPEARS. INSERT WOODEN PICKS IN WATER CHESTNUTS. SERVE CUCUMBER SPEARS AND WATER CHESTNUTS AS DIPPERS. MAKES ABOUT 4 CUPS DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE HERB SPREAD (01/09/94) (0:42) 1 (8 OUNCE) PACKAGE CREAM CHEESE, AT ROOM TEMPERATURE 1 SMALL CLOVE GARLIC, MINCED 1 TABLESPOON MINCED PARSLEY 1 TABLESPOON LEMON JUICE 1 TEASPOON THYME 1/4 TEASPOON SALT 1/4 TEASPOON PEPPER WITH A FOOD PROCESSOR OR ELECTRIC MIXER, COMBINE ALL INGREDIENTS; MIX WELL. REFRIGERATE FOR AN HOUR OR MORE FOR FLAVORS TO DEVELOP AND BLEND. SERVE. ----------------------------------------------------------------------- CREAMED HERRING (08-11-93) (19:18) SERVINGS: 4 4 OZ PICKLED HERRING IN SOUR CREAM 1/2 C APPLE; TART, FINELY DICED 1 C SOUR CREAM 1 TB WHITE ONION; FINELY DICED PUREE THE HERRING (SAUCE AND ALL) IN A FOOD PROCESSOR OR BLENDER UNTIL SMOOTH. ADD ALL THE OTHER INGREDIENTS AND CONTINUE TO PROCESS UNTIL SMOOTH. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: COCKTAIL RYE BREAD, LAVASCH CRACKERS, BROCCOLI, CHERRY TOMATOES, ZUCCHINI -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY AVOCADO WITH BACON DIP (08-11-93) (19:32) SERVINGS: 4 1 EA RIPE AVOCADO 1 T LEMON JUICE 1/2 C SOUR CREAM 1/4 T ONION POWDER 1/4 T HOT SAUCE 2 TB BACON; CRUMBLED, 2 STRIPS,OR 2 TB IMITATION BACON BITS 2 TB CUCUMBER; FINELY DICED PIT, PEEL, AND MASH THE AVOCADO WITH A FORK. BLEND IN THE LEMON JUICE, BLENDING WELL AND THEN ADD THE SOUR CREAM, BLENDING WELL. MIX IN ALL THE REST OF THE INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: GREEN BELL PEPPER, BOK CHOY, CELERY, PITA BREAD, RADISHES, AGED CHEDDAR CHEESE, CHEESE CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY ONION DIP BLEND 1 1/2 CUPS DAIRY SOUR CREAM AND 2 TABLESPOONS PACKAGED DRY ONION SOUP MIX. STIR IN 1/2 CUP CRUMBLED BLUE CHEESE AND 1/3 CUP CHOPPED WALNUTS. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY PURPLE ONION AND BASIL DIP (08-11-93) (19:30) SERVINGS: 6 1 C CREAM CHEESE; SOFTENED 1/4 C FRESH BASIL; CHOPPED, OR 4 T DRIED BASIL; CRUSHED 1 C SOUR CREAM 1/4 C CARROT; SHREDDED 1/4 C PURPLE ONION; CHOPPED 1/4 T SALT 1/4 T BLACK PEPPER BEAT THE CREAM CHEESE TO A SMOOTH CONSISTENCY, GRADUALLY ADDING THE BASIL. BLEND IN THE SOUR CREAM AND ADD THE REMAINING INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: UNSALTED POTATO CHIPS, WATER CRACKERS, GREEN BELL PEPPERS, MUSHROOMS, BRUSSELS SPROUTS, FENNEL, SMOKED DELI MEATS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUCUMBER DILL DIP (08-11-93) (17:56) SERVINGS: 2 8 OZ CREAM CHEESE, SOFTENED 1 C MAYONNAISE 2 EA CUCUMBERS, SEEDED, CHOPPED 2 T SLICED GREEN ONION 1 T LEMON JUICE 2 T SNIPPED FRESH DILL 1/2 T HOT PEPPER SAUCE BEAT CREAM CHEESE UNTIL SMOOTH. STIR IN REMAINING INGREDIENTS UNTIL WELL MIXED. COVER; CHILL. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED GARLIC DIP (08-11-93) (19:27) SERVINGS: 4 1 C PLAIN YOGURT 1 C SOUR CREAM 1 T DRY MUSTARD 2 T CURRY POWDER 2 T GARLIC POWDER ADD EACH INGREDIENT IN THE ORDER LISTED, BLENDING CONSTANTLY UNTIL ALL ARE WELL BLENDED AND THE MIXTURE IS SMOOTH. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: ZUCCHINI, MUSHROOMS, CHERRY TOMATOES, DELI MEATS, CHICKEN DRUMETTES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED YOGURT DIP (08-07-93) (21:11) SERVINGS: 4 3/4 C PLAIN YOGURT 2 T CURRY POWDER 1 T LEMON JUICE 1/2 T HONEY 1/4 T BLACK PEPPER 1/8 T HOT PEPPER SAUCE GARNISH: FINELY CHOPPED ALMONDS OR WALNUTS, OPTIONAL. IN A BOWL, COMBINE INGREDIENTS, STIRRING WELL. SPOON INTO SERVING BOWL. IF POSSIBLE ALLOW TO SET FOR 30 MINUTES AT ROOM TEMPERATURE BEFORE SERVING. GARNISH. MAKES 1 CUP. SERVE WITH FRESH VEGETABLES OR PITA CRISPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRY DIP (08-11-93) (17:57) SERVINGS: 4 1 QT MAYONNAISE (NO DRESSING) 1 EA WORCESTERSHIRE SAUCE (DASH) 3 EA GREEN ONIONS (CHOPPED) 1 X CRAZY SALT 1 X BLACK PEPPER 1 T CURRY POWDER 1 X SEASONINGS MIX ALL INGREDIENTS TOGETHER AND SERVE WITH FRESH VEGETABLES. LET STAND IN REFRIGERATOR FOR 1 HOUR BEFORE SERVING; TASTES BETTER CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRY-LIME DIP (08-11-93) (20:23) SERVINGS: 4 4 T LIME JUICE 2 T DIJON MUSTARD 1 T GARLIC; MINCED 1 C MAYONNAISE 1 X CAYENNE PEPPER; TO TASTE 1 T CURRY POWDER MIX THE LIME JUICE AND MUSTARD, BLENDING WELL. ADD THE GARLIC. WHISK IN THE MAYONNAISE AND THEN BLEND IN THE SPICES, BLENDING UNTIL ALMOST SMOOTH. COVER AND CHILL. MAKES ABOUT 1 1/2 CUPS OF DIP. SUGGESTED DIPPERS: CHICKEN DRUMETTES, ONION CRACKERS, CHICORY, CAULIFLOWER -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEBBIE'S CHALUPA DIP (08-11-93) (17:58) SERVINGS: 4 3 EA AVOCADOS 2 T LEMON JUICE 1/2 T SALT 1/4 T PEPPER 8 OZ SOUR CREAM 1/2 C MAYONNAISE 1 PK TACO SEASONING MIX 1/2 C GREEN ONION (CHOPPED) 3 EA TOMATOES (CHOPPED/DRAINED) 8 OZ CHEDDAR CHEESE (GRATED) MASH AVOCADOS WITH LEMON JUICE, SALT AND PEPPER UNTIL SMOOTH. IN SEPARATE BOWL, MIX SOUR CREAM WITH MAYONNAISE AND TACO SEASONING MIX. IN LOAF PAN, LAYER BEANS, AVOCADO MIX, SOUR CREAM MIX, ONIONS, TOMATOES AND CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELUXE SALMON SPREAD (08-11-93) (17:59) SERVINGS: 4 1 LB COOKED CANNED SALMON 1 C MAYONNAISE 2 T GREEN PEPPER (DICED) 2 T PIMENTO DICED 2 T LEMON JUICE 1 T TARRAGON VINEGAR 1 T HORSERADISH 1 T CHOPPED DRIED DILL PUT MAYONNAISE, PEPPER AND PIMENTO INTO BLENDER ON LOW UNTIL SMOOTH. TURN INTO BOWL WITH REST OF INGREDIENTS. MIX WELL. CHILL. SERVE WITH BROWN BREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILL DIP 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1 TABLESPOON FINELY CHOPPED PIMIENTO STUFFED GREEN OLIVES 1 TEASPOON GRATED ONION 1/4 TEASPOON DRIED DILLWEED DASH SALT 1 TO 2 TABLESPOONS LIGHT CREAM COMBINE FIRST 5 INGREDIENTS; STIR IN CREAM TO MAKE MIXTURE OF DIPPING CONSISTENCY. CHILL. MAKES ABOUT 2/3 CUP DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLED SHRIMP DIP 1/2 CUP MILK 2 PACKAGES (8 OUNCES EACH) CREAM CHEESE, SOFTENED 2 CANS (4 1/2 OUNCES EACH) SHRIMP, RINSED, DRAINED AND CHOPPED 2 TEASPOONS LEMON JUICE 2 TEASPOONS WORCESTERSHIRE SAUCE 1 TEASPOON GARLIC SALT 1/2 TEASPOON DILL WEED BLEND MILK AND CREAM CHEESE. STIR IN SHRIMP, LEMON JUICE, WORCESTERSHIRE SAUCE, GARLIC SALT AND DILL WEED. COVER; CHILL AT LEAST 1 HOUR. MAKES 3 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOMESTICATED CHICK-PEA DIP (08-11-93) (19:52) SERVINGS: 6 6 EA GARLIC CLOVES 1/4 T BLACK PEPPER 1 C OLIVE OIL 1/2 C LEMON JUICE 3 C CHICK-PEAS; COOKED ----------------------------------GARNISH---------------------------------- 1 X PARSLEY; CHOPPED 1 TB SALT PLACE THE GARLIC, PEPPER, OLIVE OIL, LEMON JUICE, AND SALT IN A FOOD PROCESSOR OR BLENDER AND PUREE UNTIL THE GARLIC IS FINELY CHOPPED (IF PREPARING BY HAND, FINELY DICE AND MASH THE GARLIC, THEN MIX WITH THE OTHER INGREDIENTS). ADD THE CHICK-PEAS AND CONTINUE MIXING TO A SMOOTH PASTE. GARNISH WITH THE CHOPPED PARSLEY. MAYBE SERVED AT ROOM TEMPERATURE OR CHILLED. MAKES ABOUT 4 1/2 CUPS OF DIP SUGGESTED DIPPERS: PITA BREAD OR TOAST TRIANGLES, SCALLIONS, BLAND WATER CRACKERS, RED CABBAGE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOWN AND DIRTY APPLE CHUTNEY DIP (08-11-93) (20:01) SERVINGS: 2 1 C CHUNKY APPLESAUCE; UNSWEETENED 1/4 C HONEY 1/4 C RAISINS 4 T LEMON JUICE 1 1/4 T CURRY POWDER 1 T CELERY SALT 1 TB TARRAGON VINEGAR 2 TB DARK BROWN SUGAR MIX THE APPLESAUCE AND HONE, BLENDING WELL, AND ADD THE RAINS. BLEND IN THE LEMON JUICE AND VINEGAR, MIXING WELL. ADD ALL OF THE OTHER INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 1 3/4 CUPS OF DIP SUGGESTED DIPPERS: POUND CAKE CUBES, DRIED FRUIT, STEAK, APRICOTS, MELON, ITALIAN BREAD CHUNKS, CROUTONS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DRUNKEN TUNA DIP (08-11-93) (20:27) SERVINGS: 6 1 1/2 T BRANDY 1 C CREAM CHEESE, SOFTENED 1/4 C SOUR CREAM 1/4 C MAYONNAISE 3/4 C FRESH TUNA; FLAKED, OR 6 1/2 OZ TUNA, DRAINED & FLAKED 2 T GREEN ONION; MINCED 1 T LEMON JUICE 1/8 T HOT SAUCE 1/8 T SALT BEAT THE BRANDY AND CREAM CHEESE TO A SMOOTH AND CREAMY CONSISTENCY. BLEND IN THE SOUR CREAM AND MAYONNAISE. MIX IN THE TUNA AND GREEN ONION, BLENDING WELL. ADD THE REMAINING INGREDIENTS AND BLEND UNTIL ALMOST SMOOTH. MAY BE SERVED AT ROOM TEMPERATURE OR CHILLED. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: ONION CRACKERS, FRENCH BREAD CUBES, CHEESE CRACKERS, CELERY ROOT, CUCUMBER, RADISHES, MONTEREY JACK CHEESE STICKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CHOCOLATE DIP (08-11-93) (20:07) SERVINGS: 4 8 OZ MILK CHOCOLATE 1/2 C WHIPPING CREAM 1 X HAZELNUT-FLAVORED LIQUEUR; * * ADD THE LIQUEUR TO TASTE. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ MELT THE CHOCOLATE IN A DOUBLE BOILER AND ALLOW TO COOL UNTIL TEPID. BLEND IN THE WHIPPING CREAM AND LIQUEUR, MIXING WELL AND SERVE IMMEDIATELY. MAKES ABOUT 1 1/2 CUPS OF DIPPING SAUCE. SUGGESTED DIPPERS: FRESH OR DRIED FRUIT, VANILLA WAFERS, LADYFINGERS, POUND CAKE CUBES, PLAIN COOKIES, PRETZELS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGPLANT CAVIAR DIP (08-11-93) (19:35) SERVINGS: 6 1 EA EGGPLANT; MD, ABOUT 1 LB. 2 EA CLOVES GARLIC 1/2 T SOY SAUCE 1 C FRESH TOMATO; CHOPPED 1 T DRIED BASIL; CRUSHED 2 TB OLIVE OIL 1 TB LEMON JUICE 2 TB GREEN ONION; DICED, USE ALL 2 TB FRESH PARSLEY; MINCED 1 TB FRESH BASIL; CHOPPED, OR CUT THE EGGPLANT IN HALF LENGTHWISE. BAKE, CUT SIDE DOWN, ON A GREASED COOKIE SHEET AT 400 DEGREES F. FOR 60 MINUTES. AS THE EGGPLANT COOLS, GENTLY SQUEEZE OUT THE EXCESS WATER. USE A SPOON TO SCOOP PULP FROM THE SKIN. PLACE THE PULP IN A BOWL AND MASH WITH A FORK. USING A GARLIC PRESS, CRUSH THE GARLIC INTO THE EGGPLANT. ADD ALL OF THE OTHER INGREDIENTS AND BLEND WELL. COVER AND CHILL. MAKES ABOUT 3 1/2 CUPS OF DIP. SUGGESTED DIPPERS: SESAME CRACKERS, LAVASCH CRACKERS, COCKTAIL RYE BREAD, SCALLIONS, BELL PEPPERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAR EAST PEANUT DIPPING SAUCE (08-11-93) (20:29) SERVINGS: 2 1 T SOY SAUCE 4 T WATER 2 T RICE WINE VINEGAR 1 C PEANUT BUTTER; CHUNKY 1 T SESAME OIL 1 T CHILI PASTE WITH GARLIC 1/8 T CAYENNE PEPPER 1/4 C MAYONNAISE MIX THE SOY SAUCE AND VINEGAR TOGETHER AND SET ASIDE. PUT THE PEANUT BUTTER IN A BOWL AND MIX IN THE SESAME OIL, BLENDING THOROUGHLY. THEN MIX IN THE CHILI PASTE AND CAYENNE PEPPER, BLENDING WELL. ADD THE SOY SAUCE BLENDING WELL. BLEND IN THE MAYONNAISE AND SERVE AT ROOM TEMPERATURE. MAKES 1 1/4 CUPS OF DIPPING SAUCE. SUGGESTED DIPPERS: BEEF SATAY, SHRIMP, CRAYFISH, SESAME CRACKERS, SCALLIONS, CHERRY TOMATOES, SNOW PEAS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FENNEL SEED-ONION DIP (08-11-93) (20:33) SERVINGS: 4 1/2 T FENNEL SEEDS 1 C CREAM CHEESE, SOFTENED 1 C SOUR CREAM 1/4 C WHITE ONION; MINCED 1/2 T SALT 1/4 T BLACK PEPPER 1 T PAPRIKA BEAT THE FENNEL SEEDS AND CREAM CHEESE TOGETHER UNTIL SMOOTH. WHIP IN THE SOUR CREAM. BLEND IN ALL THE OTHER INGREDIENTS, MIXING WELL. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: CARROTS, ZUCCHINI, TURNIPS, CRAB, BUTTERFLAKE BISCUIT CHIPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH ONION DIP (08-11-93) (18:00) SERVINGS: 4 1/2 C MAYONNAISE 2 C SOUR CREAM 1 PK KNORR FRENCH ONION SOUP MIX STIR ALL INGREDIENTS UNTIL WELL MIXED. COVER AND CHILL 1 HOUR. MAKES 2 1/2 CUPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT 'N' CHEESE DIP 2 CUPS DRY COTTAGE CHEESE (LARGE CURD) 2/3 CUP SKIM MILK 2 TEASPOONS SNIPPED CHIVES 2 TEASPOONS LEMON JUICE OR VINEGAR 1 TEASPOON SALT UNSWEETENED MANDARIN ORANGE SEGMENTS STRAWBERRIES PINEAPPLE CUBES PEACH SLICES SEEDLESS GREEN AND TOKAY GRAPES MIX ALL INGREDIENTS EXCEPT FRUITS IN BLENDER UNTIL SMOOTH, ABOUT 1 MINUTE. COVER; CHILL 3 TO 4 HOURS. TO SERVE, MOUND CHEESE DIP IN SMALL BOWL AND PLACE ON TRAY WITH FRUITS FOR DIPPING. MAKES 2 2/3 CUPS 50 CALORIES PER 1/3 CUP; FRUITS NOT INCLUDED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN VEGETABLE DIP 1 CUP CREAMED COTTAGE CHEESE 2 TABLESPOONS SKIM MILK 1 TABLESPOON CHOPPED GREEN PEPPER 1 TABLESPOON CHOPPED GREEN ONION 1 TABLESPOON CHOPPED RADISH 1/8 TEASPOON CELERY SALT IN SMALL MIXER BOWL, BEAT COTTAGE CHEESE AND MILK UNTIL CREAMY. STIR IN REMAINING INGREDIENTS. CHILL AT LEAST 1 HOUR. MAKES 1 CUP DIP 85 CALORIES PER 1/3 CUP -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN VEGETABLE DIP 1 (10-20-92) (2:32) 1 PACKAGE CREAM CHEESE (8 OUNCES), SOFTENED 2/3 CUP CHILI SAUCE 2 TABLESPOONS MINCED FRESH ONION 1/2 TEASPOON CHILI POWDER (OPTIONAL) 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER CHILLED FRESH VEGETABLES POTATO OR TORTILLA CHIPS IN BOWL, BEAT CHEESE UNTIL FLUFFY; BLEND IN CHILI SAUCE AND REMAINING INGREDIENTS. COVER; CHILL. SERVE WITH CHILLED FRESH VEGETABLES. MAKES 1 2/3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT DIP (12/26/93) (1:58) 1 PACKAGE INSTANT VANILLA PUDDING MIX 1 PINT DAIRY SOUR CREAM COMBINE BOTH INGREDIENTS AND MIX WELL. SERVE AS A DIP FOR SLICED APPLES, PEARS, MELON, AND OTHER FRUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC, CHEESE, AND NUT DIP (08-11-93) (19:41) SERVINGS: 4 2 EA GARLIC CLOVES 1/2 C CREAM CHEESE; SOFTENED 1/2 C SOUR CREAM 1/4 C WHITE ONION; DICED 1 1/2 T PAPRIKA 1 1/2 T CURRY POWDER 1 1/2 T CHILI POWDER 1 T DRIED DILL; CRUSHED 1 C CHEDDAR; SHARP, SHREDDED 1/3 C WALNUTS; CHOPPED 1 TB FRESH DILL; CHOPPED, OR CRUSH THE GARLIC WITH A GARLIC PRESS AND BEAT INTO THE CREAM CHEESE UNTIL THE MIXTURE IS SMOOTH. BLEND IN THE SOUR CREAM. MIX IN THE ONION, SPICES, AND DILL, BLENDING WELL. FOLD IN THE CHEDDAR CHEESE AND NUTS. MAY BE SERVED AT ROOM TEMPERATURE OR CHILLED. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: SESAME CRACKERS, CELERY, RADISHES, STRING BEANS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC MAYONNAISE DIP (08-11-93) (20:34) SERVINGS: 4 1 T GARLIC; MINCED 1/4 C GREEN ONION; FINELY CHOPPED 1/4 C OLIVE OIL 2 C MAYONNAISE MIX THE GARLIC, CHOPPED GREEN ONION TOPS AND BOTTOMS, AND THE OIL THOROUGHLY. ADD THE MAYONNAISE AND BLEND THE MIXTURE WELL, UNTIL THE OIL IS ABSORBED INTO THE MAYONNAISE. COVER AND CHILL. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: ASPARAGUS, RED BELL PEPPER, BROCCOLI, POTATO SKINS, ROAST BEEF, TURKEY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLICKY CLAM DIP (08-11-93) (14:54) SERVINGS: 8 8 OZ CREAM CHEESE 1/2 T SALT 1/2 T GARLIC 1 X FRESH GROUND PEPPER (DASH) 7 OZ CLAMS; DRAINED AND MINCED 1/4 C CLAM BROTH 1 1/2 T WORCESTERSHIRE 2 T LEMON JUICE USING GARLIC PRESS, SQUEEZE PULP AND JUICE INTO SOFTENED CHEESE. CREAM WITH A SPOON UNTIL SMOOTH. GRADUALLY ADD THE REMAINING INGREDIENTS, BLENDING UNTIL SMOOTH. FOR THINNER DIP, ADD MORE CLAM BROTH. SERVE WITH CRACKERS, CHIPS OR VEGGIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLICKY GARBANZO BEAN DIP (08-11-93) (19:51) SERVINGS: 6 3 C GARBANZO BEANS; COOKED 1/4 C WATER 1/2 C TAHINI; SESAME PASTE 1/3 C LEMON JUICE 1 T CUMIN; GROUND ---------------------------------GARNISHES--------------------------------- 1 X LEMON SLICES 1 X PARSLEY; CHOPPED 1 X PAPRIKA 1 1/2 TB GARLIC; CHOPPED 1 TB SALT 2 TB OLIVE OIL PUREE THE BEANS WITH THE WATER IN A FOOD PROCESSOR OR BLENDER TO THE CONSISTENCY OF A SMOOTH, MASHED-POTATO LIKE PASTE. (THE BEANS CAN ALSO BE MASHED WITH THE WATER BY HAND) ADD THE TAHINI, LEMON JUICE, GARLIC, SALT AND CUMIN. CONTINUE MIXING UNTIL LIGHT AND FLUFFY. PUT INTO A SERVING BOWL AND SWIRL IN THE OLIVE OIL. SPRINKLE ON PAPRIKA AND GARNISH WITH LEMON SLICES AND CHOPPED PARSLEY. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 4 1/4 CUPS OF DIP. SUGGESTED DIPPERS: PITA BREAD TRIANGLES, CELERY, CARROTS, FENNEL, CHEDDAR CHEESE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER DIP 1/2 CUP MAYONNAISE 1/2 CUP DAIRY SOUR CREAM 1 TABLESPOON FINELY CHOPPED ONION 2 TABLESPOONS SNIPPED PARSLEY 2 TABLESPOONS FINELY CHOPPED CANNED WATER CHESTNUTS 1 CLOVE GARLIC, MINCED 1 1/2 TEASPOONS SOY SAUCE COMBINE MAYONNAISE AND SOUR CREAM. STIR IN REMAINING INGREDIENTS CHILL. OFFER SESAME CRACKERS OR CHIPS. MAKES 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER LIME DIP (08-11-93) (18:01) SERVINGS: 1 1/2 C MAYONNAISE 1/2 C SOUR CREAM 2 T GRATED LIME PEEL 1 T LIME JUICE 1 T HONEY 1/2 T GROUND GINGER STIR ALL INGREDIENTS UNTIL WELL MIXED. COVER; CHILL. SERVE WITH FRUIT. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN CITRUS-RAISIN DIP (08-11-93) (20:03) SERVINGS: 6 1 EA ORANGE; MD, * 1 C PECANS; CHOPPED 2 C GOLDEN RAISINS 1/2 C MAYONNAISE 1/2 C PLAIN YOGURT * SEED AND QUARTER THE ORANGE BUT DO NOT PEEL. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COMBINE ALL OF THE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PROCESS TO A CHUNKY CONSISTENCY. COVER AND CHILL. MAKES ABOUT 4 1/2 CUPS OF DIP. SUGGESTED DIPPERS: LADYFINGERS, PLUM WAFERS, PINEAPPLE, HAM, CHICKEN DRUMETTES, CELERY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN CHILI SALSA DIP (BEWARE VERY HOT) (08-11-93) (19:38) SERVINGS: 6 12 EA TOMATILLOS; * 1/2 C YELLOW ONION; CHOPPED 5 EA JALAPENO PEPPERS; ** 1 1/2 T GARLIC; MINCED 1 1/2 T FRESH TARRAGON; CHOPPED, OR 1/2 T DRIED TARRAGON; CRUSHED 1/2 T SUGAR 1/2 T SALT 1/8 T BLACK PEPPER 3 TB FRESH CILANTRO; CHOPPED 2 TB LIME JUICE 2 TB OLIVE OIL * TOMATILLOS ARE MEXICAN GREEN TOMATOES IN HUSKS. REMOVE THE STEMS AND ** CAREFULLY SPLIT EACH PEPPER AND REMOVE THE SEEDS. REMEMBER TO WEAR ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COARSELY CHOP THE TOMATILLOS AND PLACE IN A BOWL. ADD ALL THE OTHER INGREDIENTS AND MIX WELL. MAY BE SERVED AT ROOM TEMPERATURE, OR CHILLED. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! MAKES ABOUT 3 1/2 CUPS OF DIP. SUGGESTED DIPPERS: CORN TORTILLAS, POTATO SKINS, CELERY, JICAMA, MONTEREY JACK CHEESE, CHEDDAR CHEESE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN ONION DIP (05/17/93) (6:05) SERVINGS: 1 1 C MAYONNAISE 1 C SOUR CREAM 1/2 C SLICED GREEN ONION 1/2 C PARSLEY SPRIGS 1 TS DIJON MUSTARD 1 EA CLOVE, CRUSHED IN BLENDER OR FOOD PROCESSOR BLEND ALL INGREDIENTS UNTIL ALMOST SMOOTH. COVER; CHILL. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUACAMOLE DIP 2 AVOCADOS, PEELED AND PITTED 1 MEDIUM ONION, FINELY CHOPPED 2 GREEN CHILI PEPPERS, FINELY CHOPPED 1 TABLESPOON LEMON JUICE 1 TEASPOON SALT 1/2 TEASPOON COARSELY GROUND PEPPER 1/2 TEASPOON ASCORBIC ACID MIXTURE 1 MEDIUM TOMATO, PEELED AND FINELY CHOPPED BEAT AVOCADOS, ONION, PEPPERS, LEMON JUICE, SALT, PEPPER AND ASCORBIC ACID MIXTURE UNTIL CREAMY. FOLD IN TOMATO. COVER AND REFRIGERATE. STIR BEFORE SERVING. MAKES 2 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUACAMOLE DIP 1 2 PEELED PITTED AVOCADO 1 MINCED ONION 1 TEASPOON CHILI POWDER 1 TEASPOON SALT 1/2 TEASPOON GROUND PEPPER 1 CHOPPED TOMATO MASH AVOCADOS WITH SILVER SPOON. BEAT IN THE OTHER INGREDIENTS UNTIL CREAMY. REFRIGERATE. YOU CAN SUBSTITUTE 2 GREEN, FINELY CHOPPED CHILI PEPPERS INSTEAD OF CHILI POWDER. FOR STANDARD SERVING SIZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUACAMOLE DIP 2 MASH 2 PITTED AND PEELED AVOCADOS WITH FORK. STIR IN 1 TABLESPOON GRATED ONION, 1 TABLESPOON LEMON JUICE, 1 TABLESPOON LEMON JUICE, 1 TEASPOON SALT, AND 1/4 TEASPOON CHILI POWDER. SPREAD 1/3 CUP MAYONNAISE OVER MIXTURE, SEALING TO EDGES OF BOWL; CHILL. AT SERVING TIME, BLEND MAYONNAISE INTO MIXTURE. SERVE WITH CORN CHIPS AND CRACKERS. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUACAMOLE DIP 3 (05-02-92) (0:47) 1 LARGE RIPE AVOCADO, MASHED 1 MEDIUM RIPE TOMATO, DICED FINE 3 SCALLIONS, DICED 1 TABLESPOON FRESH LEMON JUICE 1/4 CUP BRAN 1/4 CUP LIGHT MAYONNAISE COMBINE ALL INGREDIENTS AND MIX TOGETHER WELL. SERVE WITH CRACKERS OR CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUACAMOLE DIP 4 (05/17/93) (6:06) SERVINGS: 5 1 EA YELLOW ONION QUARTERED 1 EA JUICE OF 1/2 A LEMON 1/3 C MAYONNAISE 1/2 TS CRUSHED CHILI PEPPERS 1/2 TS SALT 2 EA RIPE AVOCADOS, HALVED PITTED PUT THE METAL BLADE CHOPPING IN YOUR FOOD PROCESSOR, THEN PLACE THE ONION, LEMON JUICE, MAYONNAISE, CHILI PEPPERS AND SALT IN THE WORK BOWL. RUN THE PROCESSOR NONSTOP FOR 10 SECONDS. THE ONION SHOULD BE MINCED, AND THE OTHER INGREDIENTS BLENDED TOGETHER. USE A TABLESPOON TO SCOOP OUT LARGE CHUNKS OF AVOCADO INTO THE WORK BOWL. CLEAN OUT EACH AVOCADO SHELL AS THOROUGHLY AS POSSIBLE. DISTRIBUTE THE CHUNKS OF AVOCADO AROUND THE CHOPPING BLADE OF THE FOOD PROCESSOR. PULSE PROCESS TWO OR THREE TIMES, UNTIL THE MIXTURE IS CHURNED, BUT LUMPY (LIKE COTTAGE CHEESE). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUACAMOLE DIP 5 (11-15-93) (22:43) 2 AVOCADOS 2 TOMATOES, DICED FINE 1/2 ONION, DICED FINE 1 CAN ORTEGA CHILIES, CHOPPED FINE 1/4 CAN (7 OZ) OLIVES, DICED FINE 1 T SOY SAUCE 2 BAGS CORN OR TORTILLA CHIPS HALVE AND PIT AVOCADOS; REMOVE FROM SKINS WITH SPOON. MASH WITH OTHER INGREDIENTS, COMBINING THOROUGHLY. CHILL 1 TO 2 HOURS (IF LONGER, AVOCADO MAY START TO DISCOLOR). SERVE AS DIP WITH CHIPS. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB CHEESE DIP (04-01-93) (1:44) IBM 1 POUND MUENSTER CHEESE CUT INTO 1 INCH CUBES 1 CAN (5 1/3 OUNCES) EVAPORATED MILK 1/2 TEASPOON DRIED BASIL LEAVES 1/4 TEASPOON GARLIC POWDER 4 TO 6 DROPS RED PEPPER SAUCE IN 1 1/2 QUART CASSEROLE COMBINE ALL INGREDIENTS. MICROWAVE AT 50% FOR 7 TO 11 MINUTES, OR UNTIL CHEESE MELTS, STIRRING EVERY 2 MINUTES. SERVE WITH FRESH VEGETABLES, FRENCH BREAD, OR BREAD STICKS. MAKES ABOUT 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB CHEESE DIP 1 (12/10/93) (19:04) SERVINGS: 25 4 EA SLICES BACON,OPTIONAL 2 EA 3 OZ. PKG. CREAM CHEESE 1/4 C SOUR CREAM 2 T MILK 2 EA GREEN ONIONS,CHOPPED FINELY 1 T CRACKED BLACK PEPPER IF YOU LIKE,BETWEEN TWO LAYERS OF PAPER TOWEL,COOK BACON ON HIGH 3 TO 5 MINUTES UNTIL CRISP.IN A 4 CUP GLASS MEASURE,SOFTEN CREAM CHEESE ON HIGH 45 SECONDS TO 1 MINUTE.STIR IN SOUR CREAM,REMAINING INGREDIENTS AND BACON,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB CURRY DIP 1 CUP MAYONNAISE OR SALAD DRESSING 1/2 CUP DAIRY SOUR CREAM 1 TEASPOON FINE HERBS, CRUSHED 1/4 TEASPOON SALT 1/8 TEASPOON CURRY POWDER 1 TABLESPOON SNIPPED PARSLEY 1 TABLESPOON GRATED ONION 1 1/2 TEASPOONS LEMON JUICE 1/2 TEASPOON WORCESTERSHIRE SAUCE 2 TEASPOONS CAPERS, DRAINED COMBINE ALL INGREDIENTS IN SMALL BOWL; MIX WELL. CHILL. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED COTTAGE CHEESE DIP (04-09-93) (2:20) IBM 1 CUP COTTAGE CHEESE 4 MEDIUM SIZE RADISHES, TRIMMED AND CHOPPED 2 TABLESPOONS MINCED FRESH BASIL 1 CLOVE GARLIC, MINCED 1/2 TEASPOON GRATED LEMON RIND IN AN ELECTRIC BLENDER OR FOOD PROCESSOR, WHIRL THE COTTAGE CHEESE FOR 15 SECONDS, UNTIL SMOOTH. TRANSFER TO A SMALL SERVING BOWL AND STIR IN THE RADISHES, BASIL, GARLIC AND LEMON RIND. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR BEFORE SERVING. MAKES 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED SPREAD (11-11-92) (19:41) 1/2 CUP MARGARINE 1/4 CUP MINCED DILL IN A MEDIUM SIZE BOWL CREAM THE MARGARINE WITH A WOODEN SPOON UNTIL LIGHT AND FLUFFY. ADD THE DILL AND BLEND WELL. TRANSFER TO A SHEET OF HEAVY DUTY ALUMINUM FOIL; ROLL THE FOIL AROUND THE MIXTURE, FORMING A LOG 8 INCHES LONG BY 3/4 INCH IN DIAMETER. TUCK IN THE ENDS OF THE FOIL AND REFRIGERATE UNTIL NEEDED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HICKORY-SMOKED CHEESE DIP (08-11-93) (19:43) SERVINGS: 2 1 C COTTAGE CHEESE 1/2 C SOUR CREAM 1/4 T GARLIC; MINCED 1/2 T SALT; HICKORY-SMOKED 1 TB GREEN ONION; MINCED, USE ALL BLEND THE COTTAGE CHEESE AND SOUR CREAM UNTIL SMOOTH. ADD THE REMAINING INGREDIENTS BLENDING WELL. COVER AND CHILL. MAKES ABOUT 1 1/2 CUPS OF DIP. SUGGESTED DIPPERS: POTATO CHIPS, WATER CRACKERS, HAM, MUSHROOMS, SNOW PEAS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT BROCCOLI DIP (05-02-92) (0:43) 1 TABLESPOON SOFT MARGARINE 3 CELERY STALKS, DICED 1 ONION, CHOPPED 1 (4 OUNCE) CAN SLICED MUSHROOMS 1/2 CUP BRAN 1 (10 OUNCE) PACKAGE FROZEN CHOPPED BROCCOLI 1 (8 OUNCE) ROLL GARLIC CHEESE (ANY KIND) 1 (10 3/4 OUNCE) CAN CONDENSED CREAM OF MUSHROOM SOUP IN A SKILLET, MELT THE MARGARINE AND SAUTE THE CELERY, ONION, AND MUSHROOMS. SPRINKLE ON BRAN AND SAUTE UNTIL SOFT AND CLEAR. ADD BROCCOLI AND CHEESE TO MIXTURE. ADD MUSHROOM SOUP AND HEAT THROUGH. PLACE IN CHAFING DISH AND KEEP WARM WHILE SERVING. SERVE WITH LARGE CHIPS, BREAD CUBES, OR BREAD STICKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CHEDDAR BEAN DIP (08-11-93) (18:50) SERVINGS: 2 1/2 C MAYONNAISE 16 OZ PINTO BEANS DRAINED, MASHED 1 C SHREDDED CHEDDAR CHEESE 4 OZ CHOPPED GREEN CHILIES 1/4 T HOT PEPPER SAUCE STIR ALL INGREDIENTS UNTIL WELL MIXED. SPOON INTO SMALL OVERPROOF DISH. BAKE AT 350 DEGREES F 30 MINUTES OR UNTIL BUBBLY. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CHEESE AND CRAB DIP 1 10 OUNCE STICK SHARP NATURAL CHEDDAR CHEESE 1 8 OUNCE PACKAGE SLICED SHARP PROCESS AMERICAN CHEESE 1/3 CUP MILK 1/2 CUP DRY WHITE WINE 1 7 1/2 OUNCE CAN CRAB MEAT, FLAKED AND CARTILAGE REMOVED CUT CHEESES IN SMALL PIECES; COMBINE IN A SAUCEPAN WITH MILK. STIR OVER LOW HEAT UNTIL CHEESES MELT. STIR IN WINE AND CRAB; HEAT THROUGH. SERVE IN CHAFING DISH WITH SHREDDED WHEAT WAFERS. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CHOP CHOP COMBINE 1/2 CUP EACH CHOPPED GREEN PEPPER, CHOPPED ONION, AND CHILI SAUCE. CHILL. MAKES 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CRAB DIP (05-01-93) (19:17) SERVINGS: 8 1 LB CRABMEAT 8 OZ CREAM CHEESE, SOFTENED 1 EA MEDIUM ONION, FINELY DICED 2 T HORSERADISH 1 T MILK 2 T WORCESTERSHIRE SAUCE (OPT.) 1 X SALT AND PEPPER 1 X ALMONDS, SLICED MIX ALL INGREDIENTS EXCEPT ALMONDS WITH FORK. PLACE IN UNCOVERED CASSEROLE DISH AND BAKE AT 350 UNTIL BUBBLY, 20 TO 30 MINUTES. SLICED ALMONDS MAY BE SPRINKLED ON TOP BEFORE BAKING. SERVE WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CRAB DIP 1 (05/17/93) (6:27) SERVINGS: 1 1/2 C BUTTER (1/4 LB) 2 EA MEDIUM YELLOW ONIONS, CHOPPED 1 EA SMALL BELL PEPPER, CHOPPED 2 EA GARLIC CLOVES, MINCED 1 PT HEAVY CREAM, 1 C GREEN ONIONS, CHOPPED 1/2 C PARSLEY, CHOPPED 1 T DRIED BASIL 1 T DRIED THYME 2 T SALT 2 T GROUND BLACK PEPPER 1 T GROUND WHITE PEPPER 1 X 5-6 SHOTS TABASCO SAUCE 1 LB FRESH WHITE CRAB MEAT MELT THE BUTTER IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD THE ONIONS, BELL PEPPER, AND GARLIC AND SAUTE FOR 10-15 MINUTES, UNTIL WILTED. STIR IN THE CREAM AND BRING TO A SIMMER. STIR IN THE CREAM AND BRING TO A SIMMER. STIR IN THE GREEN ONIONS, PARSLEY, HERBS, AND SEASONINGS AND CONTINUE TO SIMMER UNTIL THE CREAM HAS REDUCED BY ABOUT A QUARTER AND THE SAUCE IS THICK. STIR IN THE CRAB MEAT, RETURN TO A SIMMER, AND LET COOK 2-3 MINUTES MORE. POUR INTO A CHAFING DISH AND SERVE AS AN HORS D'OEUVRE OR AS PART OF A BUFFET WITH CRACKERS OR MELBA TOAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CRAB DIP 2 (02/12/94) (14:34) SERVINGS: 5 8 OZ CREAM CHEESE 1 PK CRABMEAT 1 T MILK 2 T ONIONS CHOPPED 1/2 T HORSERADISH 1/4 T SALT 1 X PEPPER MIX ALL OF THE INGREDIENTS (NOT IN A BLENDER OR FOOD PROCESSOR). PUT IN A BAKING DISH AND TOP WITH EITHER SLICED ALMONDS OR PAPRIKA. BAKE IN A 375F OVEN FOR 15 MINUTES. SERVE WITH CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CURRIED FRUIT DRAIN ONE 1 POUND CAN (2 CUPS) PEACH HALVES AND ONE 1 POUND CAN (2 CUPS) PEAR HALVES. CUT PEACH AND PEAR HALVES IN HALF. IN 2 QUART CASSEROLE, MIX PEACHES AND PEARS WITH ONE 1 POUND 1 OUNCE CAN APRICOT HALVES, DRAINED, AND ONE 13 1/2 OUNCE CAN PINEAPPLE CHUNKS, DRAINED. BLEND 2 TABLESPOONS MELTED BUTTER WITH 1/4 CUP BROWN SUGAR AND 1 TO 1 1/2 TEASPOONS CURRY POWDER. SPOON OVER FRUIT. BAKE AT 325 DEGREES FOR 15 MINUTES. CAREFULLY MIX IN ONE 1 POUND 1 OUNCE CAN (2 CUPS) DARK SWEET CHERRIES, DRAINED. RETURN TO OVEN AND BAKE 15 MINUTES LONGER. SERVE WARM AS A MEAT ACCOMPANIMENT. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT MEXICAN BEAN DIP MAKES 4 CUPS 1 QUART GLASS SERVING BOWL 1 CAN (16 OUNCE) REFRIED BEANS 1 JAR (8 OUNCE) PASTEURIZED PROCESSED CHEESE SPREAD 1 CAN (4 OUNCE) DICED GREEN CHILIES 1 LARGE TOMATO, DICED SALSA TO TASTE CORN CHIPS IN GLASS SERVING BOWL, COOK ALL INGREDIENTS EXCEPT CORN CHIPS ON BAKE (6) FOR FIVE MINUTES OR UNTIL CHEESE IS MELTED. STIR ONCE DURING COOKING. SERVE WITH HOT CORN CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT MEXICAN BEAN DIP 1 1 1 POUND 12 OUNCE CAN (3 1/4 CUPS) PORK AND BEANS IN TOMATO SAUCE, SIEVED 1/2 CUP SHREDDED SHARP PROCESS AMERICAN CHEESE 1 TEASPOON GARLIC SALT 1 TEASPOON CHILI POWDER 1/2 TEASPOON SALT DASH CAYENNE PEPPER 2 TEASPOONS PEPPER 2 TEASPOONS WORCESTERSHIRE SAUCE 1/2 TEASPOON LIQUID SMOKE 4 SLICES BACON, CRISP-COOKED, DRAINED AND CRUMBLED COMBINE ALL INGREDIENTS EXCEPT BACON; HEAT THROUGH. TOP WITH BACON. SERVE WITH CORN CHIPS OR POTATO CHIPS. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT SPINACH CHEESE DIP (01/09/94) (0:42) 1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY 1 (8 OUNCE) PACKAGE CREAM CHEESE, AT ROOM TEMPERATURE 1 CUP SHREDDED CHEDDAR CHEESE 1 CUP SHREDDED MONTEREY JACK CHEESE 1 CUP SOUR CREAM 1 TABLESPOON MINCED ONION 1 TEASPOON DIJON MUSTARD 1 CLOVE GARLIC, MINCED 1/4 TEASPOON SALT 1/4 TEASPOON PEPPER IN LARGE MICROWAVE SAFE BOWL PLACE ALL INGREDIENTS. MICROWAVE ON HIGH FOR 2 MINUTES. STIR, MICROWAVE 2 MORE MINUTES; STIR AGAIN. MICROWAVE 1 MORE MINUTE OR UNTIL CHEESES HAVE MELTED AND MIXTURE IS HOT. IN LARGE, OVENPROOF BOWL MIX ALL INGREDIENTS. BAKE 15 TO 20 MINUTES, STIRRING TWICE, OR UNTIL CHEESES HAVE MELTED AND MIXTURE IS HOT. SERVE. ----------------------------------------------------------------------- HOTTER THAN HECK HORSERADISH DIP (08-11-93) (20:37) SERVINGS: 6 4 T HORSERADISH; PREPARED 1 T GARLIC POWDER 2 C SOUR CREAM 1 T WHITE PEPPER MIX THE HORSERADISH AND GARLIC POWDER BLENDING WELL. ADD THE SOUR CREAM AND THE WHITE PEPPER, AGAIN BLENDING WELL. COVER AND CHILL. MAKES ABOUT 2 1/4 CUPS OF DIP. SUGGESTED DIPPERS: ROLLS OF SLICED ROAST BEEF, STEAMED CAULIFLOWER, BELL PEPPERS, POTATO CHIPS, SNOW PEAS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUNGARIAN SPICED CHEESE DIP (08-11-93) (19:39) SERVINGS: 2 1 C COTTAGE CHEESE 2 T HUNGARIAN PAPRIKA 1 T CARAWAY SEEDS 1 T CAPERS; MASHED 1/2 T MUSTARD; DRY 1/2 C SOUR CREAM 2 TB GREEN ONION; CHOPPED,USE ALL STRAIN THE COTTAGE CHEESE IN A COLANDER TO REMOVE THE EXCESS WATER THEN CREAM IN A BLENDER OR FOOD PROCESSOR OR WITH AN ELECTRIC MIXER. PUT INTO A BOWL AND ADD THE PAPRIKA, CARAWAY SEEDS, CAPERS, MUSTARD AND GREEN ONION. BLEND ALL OF THE INGREDIENTS TOGETHER UNTIL ALMOST SMOOTH. BLEND IN THE SOUR CREAM. COVER AND CHILL. MAKES ABOUT 1 3/4 CUPS OF DIP. SUGGESTED DIPPERS: CHICKEN, STRING BEANS, CHERRY TOMATOES, CHILI PEPPERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JALEPENO-CHEESE DIP - TEXAS STYLE (05-01-93) (19:48) SERVINGS: 10 1 PT MAYONNAISE 1 LB PROCESSED CHEESE (VELVEETA) 1 EA MED OR LARGE ONION 5 EA GREEN PICKLED JALAPENO PEPPERS 1 X CHIPS OR DIPPERS FOR VARIETY, PICKLED CARROTS CAN BE SUBSTITUTED FOR JALAPENOS. FOR DIFFERENT EFFECTS, ADDITIONAL CARROTS AND/OR JALAPENOS CAN BE FINELY DICED AND ADDED TO THE DIP. DIP INCREASES IN JALAPENO STRENGTH WITH AGE. USE BLENDER TO LIQUEFY JALAPENOS, THEN ONION AND CHEESE, CUT IN 1-INCH CUBES. WHEN WELL BLENDED, MIX IN BOWL WITH MAYONNAISE. DIP WILL STAY FOR 2 WEEKS IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAYERED BEAN DIP (11-19-93) (19:34) 1/4 C SOUR CREAM 1/2 C CHEDDAR CHEESE, GRATED 1/4 C MAYONNAISE 1/2 C JACK CHEESE, GRATED 1/2 PKG TACO SEASONING 4 GREEN ONIONS OR SCALLIONS, CHOPPED 1 CAN (10.5 OZ) BEAN DIP 1 CAN (4.5 OZ) CHOPPED RIPE OLIVES OR REFRIED BEANS 3 TOMATOES, DICED 2 MEDIUM AVOCADOS, MASHED 2 BAGS TORTILLA CHIPS MIX TOGETHER SOUR CREAM, MAYONNAISE AND TACO SEASONING. SET ASIDE. USE A 9" OR 10" PIE PAN OR DISPOSABLE ALUMINUM PIZZA PAN. SPREAD A LAYER OF BEAN DIP OR REFRIED BEANS ON BOTTOM OF PAN. SPREAD AVOCADOS OVER BEANS IN AN EVEN LAYER. SPREAD SOUR CREAM MIXTURE ON TOP. SPRINKLE ON GRATED CHEDDAR AND GRATED JACK CHEESE, FOLLOWED BY A LAYER OF OLIVES AND A LAYER OF TOMATOES. REFRIGERATE AT LEAST 1 HOUR BEFORE SERVING. SERVE WITH BOWLS OF TORTILLA CHIPS. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAYERED MEXICAN DIP (05-01-93) (19:47) SERVINGS: 10 16 OZ (1 CN) REFRIED BEANS 1 C YOGURT 1/2 PK TACO SEASONING 3 EA AVOCADOS (CAN USE 4) * 1 C SOUR CREAM 1 X GRATED CHEDDAR CHEESE 1 X FINELY CHOPPED TOMATOES * MASH AVOCADOS WITH LEMON JUICE TO PREVENT DARKENING. LAYER REFRIED BEANS ON BOTTOM OF A QUICHE DISH OR OTHER FLAT SIDED DISH. THEN LAYER THE AVOCADOS; MIX YOGURT AND SOUR CREAM WITH TACO SEASONING FOR NEXT LAYER. TOP WITH GRATED CHEESE. LAST LAYER IS CHOPPED TOMATOES. SERVE WITH DIPPING CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAYERED SOMBRERO DIP (04-27-92) (1:50) 1 (16 OUNCE) CAN REFRIED BEANS 1 (4 OUNCE CAN DICED GREEN CHILES, OPTIONAL 1 (6 OUNCE) PACKAGE FROZEN AVOCADO GUACAMOLE, THAWED 1 (12 OUNCE) JAR MILD, MEDIUM OR HOT SALSA 1 CUP DAIRY SOUR CREAM 1 CUP SHREDDED CHEDDAR CHEESE (4 OUNCES) CHOPPED TOMATO, SLICED BLACK OLIVES, AVOCADO SLICES AND SLICED SCALLIONS, FOR GARNISH IN SMALL BOWL, BLEND REFRIED BEANS AND CHILES, SPREAD ON A VERY LARGE ROUND SERVING PLATTER LEAVING A 3 INCH BORDER. LAYER GUACAMOLE, SALSA AND SOUR CREAM OVER BEAN MIXTURE; TOP WITH CHEESE. GARNISH WITH TOMATO, OLIVES, AVOCADO AND SCALLIONS IF DESIRED. SERVE WITH TORTILLA CHIPS ARRANGED AROUND OUTSIDE EDGE OF PLATTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON-TARRAGON DIP (08-11-93) (20:40) SERVINGS: 4 4 T FRESH TARRAGON; CHOPPED, OR 4 T DRIED TARRAGON; CRUSHED 1 T LEMON JUICE 1 C MAYONNAISE 2 T CAPERS MIX ALL THE INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: SEAFOOD, TURKEY, FRENCH BREAD, FENNEL, YELLOW ZUCCHINI, CARROTS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOBSTER FONDUE DIP 2 TABLESPOONS BUTTER OR MARGARINE 2 CUPS SHREDDED PROCESS AMERICAN CHEESE (ABOUT 8 OUNCES) 2 DROPS RED PEPPER SAUCE 1/3 CUP DRY WHITE WINE 1 CAN (5 OUNCES) LOBSTER, DRAINED AND BROKEN INTO SMALL PIECES IN EARTHENWARE FONDUE POT, MELT BUTTER OVER LOW HEAT. GRADUALLY STIR IN CHEESE UNTIL CHEESE MELTS. ADD RED PEPPER SAUCE; GRADUALLY STIR IN WINE. ADD LOBSTER; STIR UNTIL HEATED THROUGH. MAKES ABOUT 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LONGHORN QUICK CHILI DIP (08-11-93) (19:14) SERVINGS: 4 1 C COTTAGE CHEESE 15 OZ CHILI WITH BEANS; 1 CAN 1 1/2 T CUMIN; GROUND 3/4 C CHEDDAR; SHARP, SHREDDED 1 TB HOT SAUCE 1 TB LEMON JUICE CREAM THE COTTAGE CHEESE IN A BLENDER OR FOOD PROCESSOR OR WITH AN ELECTRIC MIXER. BLEND THE CHILI IN, MIXING WELL. ADD THE HOT SAUCE, LEMON JUICE AND CUMIN. POUR INTO A BOWL AND BLEND IN THE CHEDDAR CHEESE, RESERVING A LITTLE FOR A GARNISH. COVER AND CHILL. MAKES ABOUT 3 3/4 CUPS OF DIP. SUGGESTED DIPPERS: TORTILLA CHIPS, CELERY, CUCUMBER, BREAD STICKS, DELI MEATS, PICKLED BABY CORN, CARROTS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOWER EAST SIDE LOX (08-11-93) (19:02) SERVINGS: 4 1 C CREAM CHEESE; SOFTENED 1/2 C SOUR CREAM 1/2 C LOX OR SMOKED SALMON; CUBED 1/4 C FRESH CHIVES; CHOPPED, OR 4 T DRIED CHIVES; CRUSHED 1/8 T WHITE PEPPER 1 T WHIPPING CREAM 2 TB ONION; WHITE, CHOPPED BEAT THE CREAM CHEESE TO A SMOOTH CONSISTENCY AND BLEND IN THE SOUR CREAM. MIX IN THE LOX THOROUGHLY. STIR IN ALL OF THE OTHER INGREDIENTS. COVER AND CHILL. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: BAGEL CHIPS, TOMATOES, RADISHES, CUCUMBER, SCALLIONS, AND FIGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MADRAS DIP (08-11-93) (18:52) SERVINGS: 4 2 EA HARD-BOILED EGGS 2 C SOUR CREAM 2 C CURRY POWDER 1 T ONION (GRATED) 2 T GREEN PEPPER (GRATED) 2 T CELERY (GRATED) 1 X SEASONINGS ADD DICED EGGS TO ALL OTHER INGREDIENTS WHICH HAVE BEEN SMOOTHLY BLENDED IN BLENDER. CONSISTENCY IS THIN. CHILL; SPRINKLE WITH PAPRIKA AND SERVE WITH CORN CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANGO CREAM DIP (08-11-93) (20:05) SERVINGS: 4 1 C CREAM CHEESE; SOFTENED 1/2 C MANGO CHUTNEY BEAT THE CREAM CHEESE TO A SMOOTH AND CREAMY CONSISTENCY AND BLEND IN THE MANGO CHUTNEY, MIXING WELL. COVER AND CHILL. MAKES ABOUT 1 1/2 CUPS OF DIP. SUGGESTED DIPPERS: SESAME CRACKERS, PINEAPPLE, MELON, CRAB, CHICKEN, HAM -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN CHEESE DIP (04-01-93) (1:44) IBM 1 POUND MILD CHEDDAR CHEESE CUT INTO 1 INCH CUBES 1/4 CUP CHOPPED GREEN ONION 2 TABLESPOONS CHILI SAUCE DASH GROUND CUMIN IN 1 1/2 QUART CASSEROLE COMBINE ALL INGREDIENTS. MICROWAVE AT 50% FOR 7 TO 11 MINUTES, OR UNTIL CHEESE MELTS, STIRRING EVERY 2 MINUTES. SERVE WITH TACO OR CORN CHIPS. MAKES ABOUT 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN PINTO BEAN DIP (08-11-93) (20:41) SERVINGS: 4 3 C PINTO BEANS; COOKED 1/4 C WATER 1/2 C MONTEREY JACK; SHREDDED 1/2 C CHILI POWDER 1 1/2 T SALSA VERDE; HOT GREEN SALSA PUREE THE BEANS TO A COARSE PASTE IN A BLENDER OR FOOD PROCESSOR OR MASH BY HAND. PLACE THE BEAN PASTE IN A SAUCE PAN WITH THE WATER AND HEAT. MIX IN ALL THE OTHER INGREDIENTS, BLENDING WELL, AND SIMMER UNTIL THE CHEESE IS MELTED, ABOUT 5 MINUTES. PUT IN CHAFING DISH AND SERVE HOT. MAKES ABOUT 3 3/4 CUPS OF DIP. SUGGESTED DIPPERS: TORTILLA CHIPS, BLACK COCKTAIL RYE BREAD, BELL PEPPERS, CELERY, MONTEREY JACK CHEESE CUBES OR STICKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MILD BEAN DIP (05-02-92) (0:56) 1 CAN (16 OUNCES) REFRIED BEANS 1/2 CUP BRAN 1/4 CUP TOMATO JUICE OR TOMATO SAUCE 1/4 CUP CATSUP (OR TOMATO PASTE) 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 2 TO 3 CELERY STALKS, DICED COMBINE ALL INGREDIENTS AND MIX WELL. SERVE HOT OR COLD WITH PITA TRIANGLES OR CORN CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEIGHBOR'S CUCUMBER-DILL DIP (08-11-93) (19:34) SERVINGS: 4 1 EA CUCUMBER; MD 1/4 T WHITE PEPPER 2 T DRIED DILL; CRUSHED 1 1/2 C MAYONNAISE 3/4 C SOUR CREAM 1/4 C GREEN BELL PEPPER; DICED 2 TB FRESH DILL; CHOPPED, OR PEEL, SEED AND FINELY DICE THE CUCUMBER. USING A COLANDER, SQUEEZE OUT ANY EXCESS WATER FROM THE CUCUMBER CHUNKS. PLACE IN A BOWL AND BLEND WILL WITH THE PEPPER AND DILL. BLEND IN THE REMAINING INGREDIENTS AND MIX THOROUGHLY. COVER AND CHILL. MAKES ABOUT 3 CUPS OF DIP. SUGGESTED DIPPERS: BROCCOLI, CAULIFLOWER, RADISHES, CARROTS, ONION CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NILLY GUACAMOLE (05-02-93) (20:57) SERVINGS: 10 1 EA LARGE AVOCADO 2 T LEA & PERRINS 1 EA CLOVE GARLIC 1 T SALT 4 OZ FETA CHEESE 2 T OLIVE OIL 1 T POUPON OR CREOLE MUSTARD 1 T LEMON JUICE 2 T WINE VINEGAR 3/4 C CHOPPED PARSLEY OR CILANTRO 2 T LOUISIANA HOT SAUCE 1 C CHOPPED TOMATOES 1 X LETTUCE, AS BED FOR SERVING MASH GARLIC WITH SALT TO MAKE A GRITTY PASTE, ADD AVOCADO AND MASH SOME MORE. POUR LEMON JUICE OVER AVOCADO SO THAT IT WILL KEEP ITS COLOR. STIR WELL. ADD OLIVE OIL, ADD LOUISIANA HOT SAUCE, STIR, ADD LEA & PERRINS WORCESTERSHIRE SAUCE, STIR, AND ADD WINE VINEGAR. STIR. ADD MUSTARD. STIR. CRUMBLE A GOOD QUANTITY OF FETA CHEESE IN THE DRESSING. ADD CHOPPED TOMATOES AND PARSLEY. STIR WELL AND SERVE OVER LETTUCE. THIS IS ALSO GOOD FOR DIPPING. MAKES ABOUT 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NOT MISS LILY'S OLIVES DIP (08-11-93) (19:36) SERVINGS: 4 1 C CREAM CHEESE; SOFTENED 1 C SOUR CREAM 1/4 C BLACK OLIVES; CHOPPED 1/2 T GARLIC POWDER 1 T DRIED PARSLEY; CRUSHED 2 TB WORCESTERSHIRE SAUCE 1 TB PAPRIKA 1 TB FRESH PARSLEY; CHOPPED, OR BEAT THE CREAM CHEESE TO A SMOOTH CONSISTENCY. BLEND IN THE SOUR CREAM AND THEN THE REMAINING INGREDIENTS. BLEND WELL. COVER AND CHILL. MAKES ABOUT 2 1/4 CUPS OF DIP. SUGGESTED DIPPERS: SCALLIONS, JALAPENO PEPPERS, CELERY ROOT, POTATO CHIPS, DUCK SAUSAGE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLIVE TAPENADE (08-11-93) (19:07) SERVINGS: 4 2 EA ANCHOVY FILLETS 1 C BLACK OLIVES; CHOPPED 4 T WORCESTERSHIRE SAUCE 1/2 C MAYONNAISE 1/4 C FRESH PARSLEY; CHOPPED, OR 4 T DRIED PARSLEY; CRUSHED 1/2 T SALT 1 TB GARLIC; MINCED 3 TB FRESH BASIL; CHOPPED, OR 1 TB DRIED BASIL; CRUSHED CHOP AND MASH THE ANCHOVIES ON A CUTTING BOARD. PUT THEM INTO A BOWL AND MIX WITH THE OLIVES AND WORCESTERSHIRE SAUCE. BLEND IN THE MAYONNAISE AND ADD ALL THE REST OF THE INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: SCALLIONS, FRENCH BREAD, SEAFOOD -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION DIP, LO CAL (08-11-93) (18:54) SERVINGS: 1 1 C COTTAGE CHEESE, LO FAT 1 T LEMON JUICE 1/2 C PLAIN YOGURT, LOW FAT 1/4 C GREEN ONION, CHOPPED 1 T SALT 1 PN PEPPER BASE DIP. ADD ONION SOUP MIX, PARSLEY, BASIL, ARTICHOKE, DILL, SHRIMP, CRAB, OR CURRY AS DESIRED.IN BLENDER, PROCESS COTTAGE CHEESE WITH LEMON JUICE UNTIL BLENDED. ADD OTHER INGREDIENTS. PROCESS JUST UNTIL MIXED. REFRIGERATE FOUR HOURS, OR OVERNIGHT.SERVING 1T: 10 CAL; 0 FAT; 1 MG CHOLESTEROL; 96 MG SODIUM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OPEN SESAME-GINGER DIP (08-11-93) (20:42) SERVINGS: 4 3 T DIJON MUSTARD 1/2 T GINGER, GROUND 2 T SOY SAUCE 1 T SESAME OIL 1/2 T SESAME SEEDS 1/4 T BLACK PEPPER 3 T GREEN ONION; CHOPPED 1 C SOUR CREAM MIX THE MUSTARD, GINGER AND SOY SAUCE, BLENDING WELL. BLEND IN THE SESAME OIL, SESAME SEEDS, PEPPER AND GREEN ONION, BLENDING THOROUGHLY. BLEND IN THE SOUR CREAM. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: CHICKEN STRIPS OR CUBES, FRIED WONTON, NOODLE CHIPS, BOK CHOY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE-GINGER DIP (08-11-93) (20:43) SERVINGS: 4 1 1/2 T GINGER, DRIED 1/2 C CREAM CHEESE, SOFTENED 1/2 C SOUR CREAM 1/4 C ORANGE JUICE 1/2 T ORANGE ZEST BEAT THE GINGER AND CREAM CHEESE TO A SMOOTH CONSISTENCY, THEN ADD THE SOUR CREAM, BLENDING WELL. ADD THE ORANGE JUICE AND ORANGE ZEST, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: APRICOTS, CHICKEN, POUND CAKE CUBES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT CHILI DIP (08-07-93) (21:10) SERVINGS: 4 1/3 C PEANUT BUTTER (ANY VARIETY) 3 T WATER 2 T SOY SAUCE 2 T LEMON JUICE 2 T HONEY 2 X CLOVES GARLIC, FINELY MINCED 1 T CHILI POWDER 1 DS CRUSHED DRIED RED PEPPER GARNISH: FINELY CHOPPED PEANUTS AND DASH OF PAPRIKA, OPTIONAL. STIR PEANUT BUTTER AND WATER INTO A PASTE AND ADD OTHER INGREDIENTS, MIXING WELL. SPOON INTO SERVING BOWL. GARNISH. MAKES 2/3 CUP THIS DIP IS PERFECT WITH BLAND CRACKERS, OR WITH A VARIETY OF FRESH VEGETABLES, SUCH AS CARROTS, BROCCOLI, GREEN OR RED PEPPER, OR CAULIFLOWER. NOTE: ADD MORE WATER IF YOUR PEANUT BUTTER IS TOO FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICKLED BEETS COMBINE 1/3 CUP VINEGAR, 1/4 CUP SUGAR, 1/4 CUP WATER, 1/2 TEASPOON GROUND CINNAMON, 1/4 TEASPOON EACH SALT AND GROUND CLOVES. HEAT TO BOILING; ADD 2 CUPS SLICED, COOKED BEETS, COVER; SIMMER 5 MINUTES; CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICKLED ONIONS CUT ONIONS IN 1/4 INCH SLICES. SEPARATE RINGS. CHILL 2 OR 3 DAYS IN DILL OR SWEET PICKLE JUICE TO COVER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIMIENTO CHEESE (08-11-93) (18:55) SERVINGS: 4 1 EA EGG BEATEN 1/3 C SUGAR 1/4 C VINEGAR 1 T WATER 2 C CHEDDAR CHEESE (GRATED) 1/4 C PIMENTOS (CHOPPED) IN SMALL SAUCEPAN, BEAT EGG AND SUGAR UNTIL WELL BLENDED. STIR IN VINEGAR AND WATER. COOK OVER LOW HEAT UNTIL THICK. SET ASIDE UNTIL COOL. IN MEDIUM BOWL, MIX TOGETHER CHEESE, PIMENTOS AND SAUCE. CHILL UNTIL READY TO USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE-WALNUT DIP (08-11-93) (20:06) SERVINGS: 6 1 C COTTAGE CHEESE 1/2 C SOUR CREAM 1 C PINEAPPLE, CRUSHED 1 C WALNUTS; CHOPPED 1/2 T LEMON JUICE 1/4 T LEMON ZEST CREAM THE COTTAGE CHEESE IN A BLENDER OR FOOD PROCESSOR OR WITH AN ELECTRIC MIXER. BLEND IN THE SOUR CREAM. ADD ALL THE OTHER INGREDIENTS AND MIX WELL. COVER AND CHILL. MAKES ABOUT 2 3/4 CUPS OF DIP. SUGGESTED DIPPERS: VANILLA WAFERS, CHICKEN, PEARS, STRAWBERRIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POLYNESIAN SHRIMP DIP 1 PINEAPPLE 1 CUP PITTED RIPE OLIVES 1 CUP CLEANED COOKED SHRIMP 1 CUP DAIRY SOUR CREAM 3/4 TEASPOON CURRY POWDER 1/4 TEASPOON SALT CUT 1 INCH THICK SLICE FROM TOP OF PINEAPPLE, LEAVING GREEN LEAVES ON TOP; RESERVE TOP. WITH CURVED KNIFE, CUT OUT FRUIT FROM SHELL, LEAVING 1/2 WALL. CUT FRUIT INTO CUBES, REMOVING ANY FIBROUS CORE. PLACE OLIVE IN CURVE OF EACH SHRIMP; SKEWER WITH PLASTIC PICK, PLACE PINEAPPLE CUBES ON PICKS. STIR TOGETHER SOUR CREAM, CURRY POWDER AND SALT; PLACE IN CUSTARD CUP IN PINEAPPLE SHELL. COVER WITH RESERVED PINEAPPLE TOP. ATTACH SHRIMP AND PINEAPPLE CUBES IN SPIRAL DESIGN TO SHELL OF PINEAPPLE. SERVE IMMEDIATELY OR COVER WITH PLASTIC WRAP AND REFRIGERATE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK BACON-SPINACH DIP (08-11-93) (19:07) SERVINGS: 6 10 OZ FROZEN CHOPPED SPINACH; * 1/2 C IMITATION BACON BITS; OR 1/2 C CRISP BACON; CRUMBLED, ** 1 C MAYONNAISE 2 1/4 T FRESH DILL; CHOPPED, OR 3/4 T DRIED DILL; CRUSHED 1/2 T GARLIC POWDER 1/8 T CAYENNE PEPPER * THAW AND DRAIN ONE 10-OZ PACKAGE OF FROZEN, CHOPPED SPINACH ** 6 OR 7 SLICES OF BACON COOKED UNTIL VERY CRISP SHOULD GIVE YOU THIS ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ SQUEEZE AS MUCH WATER AS POSSIBLE FROM THE SPINACH. MIX THE BACON AND SPINACH AND ADD THE OTHER INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 2 3/4 CUPS OF DIP. SUGGESTED DIPPERS: APPLES, FENNEL, ZUCCHINI, MONTEREY JACK OR CHEDDAR CHEESE STICKS, TOAST TRIANGLES, PEARS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CHILI DIP (08-31-92) (1:42) 1 (15 OUNCE) CHILI NO BEANS 1 (8 OUNCE) PACKAGE CREAM CHEESE, CUBE) 1 (4 OUNCE) CAN CHOPPED GREEN CHILIES 1/4 CUP FINELY CHOPPED ONION 4 DROPS HOT PEPPER SAUCE IN A MEDIUM SIZE SAUCEPAN, OVER LOW HEAT, COMBINE ALL INGREDIENTS. HEAT UNTIL CHEESE MELTS, STIRRING FREQUENTLY. SERVE HOT WITH CHIPS OR SLICED FRESH VEGETABLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK COTTAGE DIP 1 1/2 TEASPOONS INSTANT MINCED ONION 1/2 TEASPOON SEASONED SALT 1 12 OUNCE CARTON CREAM STYLE COTTAGE CHEESE 1 TABLESPOON FINELY CHOPPED CANNED PIMIENTO OR SNIPPED PARSLEY COMBINE ONION, SALT, AND CHEESE. BEAT WELL WITH ELECTRIC MIXER. CHILL SEVERAL HOURS. STIR IN PIMIENTO OR PARSLEY. SERVE WITH CELERY AND CARROT STRIPS. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAISIN-WALNUT CREAM CHEESE SPREAD (02/23/94) (14:52) 1 (3 OUNCE) PACKAGE CREAM CHEESE OR LIGHT CREAM CHEESE, SOFTENED 2 TABLESPOONS RAISINS 2 TABLESPOONS WALNUTS 1 (10 OUNCE) PACKAGE GRANOLA BARS IN SMALL BOWL BEAT CREAM CHEESE UNTIL SMOOTH AND FLUFFY. BLEND IN RAISINS AND WALNUTS. SPREAD APPROXIMATELY ONE TABLESPOON MIXTURE ON TOP OF EACH GRANOLA BAR. TOP WITH SECOND BAR. WRAP FILLED BARD IN PLASTIC WRAP AND REFRIGERATE OR FREEZE UNTIL FILLING IS FIRM. MAKES 1/2 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RANDY RED SALSA DIP (08-11-93) (19:37) SERVINGS: 4 2 C FRESH TOMATOES; DICED 1/4 C ONION; COARSELY CHOPPED 1 1/2 T GARLIC; MINCED 1/8 T SALT 1/4 T OREGANO; DRIED 3/4 T LIME JUICE 1 TB JALAPENO PEPPER, COARSE CHOP 1 TB FRESH CILANTRO; CHOPPED MIX THE TOMATOES AND ONION, BLENDING WELL. ADD ALL THE OTHER INGREDIENTS, BLENDING WELL. LET STAND FOR 1 HOUR BEFORE SERVING FOR THE FLAVORS TO MELD. MAY BE SERVED AT ROOM TEMPERATURE OR CHILLED. MAKES ABOUT 2 1/4 CUPS. SUGGESTED DIPPERS: POTATO SKINS, THICK GREEN BELL PEPPER WEDGES, OYSTERS, MUSHROOM CAPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED SOCKEYE SALMON SPECIAL (08-11-93) (19:04) SERVINGS: 4 3/4 C FRESH SALMON; FLAKED, OR 8 OZ SALMON; CANNED, WELL DRAINED 1/2 T WHITE ONION; FINELY DICED 1 1/2 T FRESH DILL; CHOPPED, OR 1/2 T DRIED DILL; CRUSHED 1/2 C MAYONNAISE 1/4 C WHIPPING CREAM 1 TB LEMON JUICE REMOVE ANY REMAINING SKIN AND BONES FROM THE SALMON (EVEN THE CANNED SALMON MAY HAVE SOME). MIX THE FLAKED SALMON (CANNED OR FRESH) WITH THE LEMON JUICE, ONION, AND DILL. BLEND IN THE MAYONNAISE AND WHIPPING CREAM. COVER AND CHILL. MAKES ABOUT 1 1/2 CUPS OF DIP. SUGGESTED DIPPERS: BROCCOLI, CAULIFLOWER, CUCUMBER, BLACK BREAD, POTATO SKINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICH AND CREAMY REFRIED BEAN DIP (08-11-93) (19:14) SERVINGS: 2 1 C REFRIED BEANS 1/2 C SOUR CREAM 1/4 C FRESH TOMATO; CHOPPED 1 T SALSA VERDE; HOT GREEN SALSA 1/8 T SALT 1 X BLACK PEPPER; TO TASTE ----------------------------------GARNISH---------------------------------- 1 X CHEDDAR; SHARP, SHREDDED 2 TB BLACK OLIVES; CHOPPED MIX THE BEANS AND SOUR CREAM, BLENDING THOROUGHLY. BLEND IN ALL OF THE OTHER INGREDIENTS EXCEPT THE GARNISH, BLENDING WELL. COVER AND CHILL. GARNISH WITH THE CHEDDAR CHEESE JUST BEFORE SERVING. MAKES ABOUT 1 3/4 CUPS OF DIP. SUGGESTED DIPPERS: CUCUMBER, CHEESE CRACKERS, JICAMA, BROCCOLI -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED GARLIC DIP (04-09-93) (2:21) IBM 1 LARGE BULB GARLIC 1 CUP SKIM RICOTTA CHEESE 1/4 TEASPOON BLACK PEPPER PREHEAT OVEN TO 375 DEGREES. WRAP THE GARLIC IN ALUMINUM FOIL, SET ON THE MIDDLE OVEN RACK, AND ROAST FOR 1 HOUR. REMOVE THE GARLIC FROM THE OVEN AND COOL UNTIL EASY TO HANDLE. SEPARATE THE GARLIC INTO CLOVES. WORKING OVER THE CONTAINER OF AN ELECTRIC BLENDER OR FOOD PROCESSOR, PINCH EACH GARLIC CLOVE SO THAT THE ROASTED FLESH SLIPS OUT. ADD THE RICOTTA CHEESE AND PEPPER TO THE BLENDER AND PUREE BY WHIRLING FOR 10 TO 15 SECONDS. TRANSFER TO A SMALL BOWL AND SERVE. MAKES ABOUT 1 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROASTED RED AND GREEN PEPPER DIP (08-11-93) (19:06) SERVINGS: 6 1 EA RED BELL PEPPER 1 EA GREEN BELL PEPPER 1 1/2 C MAYONNAISE 1/2 C SOUR CREAM 1 T DRIED PARSLEY; CRUSHED ---------------------------------GARNISHES--------------------------------- 1 X FRESH PARSLEY; CHOPPED, OR 1 X DRIED PARSLEY; CRUSHED 1 X PAPRIKA 2 TB LEMON JUICE 1 TB FRESH PARSLEY; CHOPPED, OR SLICE THE PEPPERS IN HALF, VERTICALLY, AND REMOVE THE SEEDS. CHAR UNDER THE BROILER ON BOTH SIDES (ABOUT 5 MINUTES PER SIDE). REMOVE AND COOL. PEEL AND DICE THE PEPPERS AND SET ASIDE. BLEND THE MAYONNAISE AND SOUR CREAM UNTIL SMOOTH. MIX IN THE LEMON JUICE AND PARSLEY THEN BLEND IN THE PEPPERS. COVER AND CHILL. GARNISH WITH ADDITIONAL PARSLEY AND SPRINKLE WITH PAPRIKA, IF DESIRED. MAKES ABOUT 3 CUPS OF DIP. SUGGESTED DIPPERS: DELI MEATS, ELEPHANT GARLIC CHIPS, BABY CORN, STRING BEANS, CARROTS, BREAD STICKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALMON DIP (02/12/94) (14:36) SERVINGS: 4 1 CN RED SOCKEYE SALMON 1 1/2 T ONION (CHOPPED) 6 OZ CREAM CHEESE 1/2 EA JUICE FROM A LIME MIX ALL INGREDIENTS THOROUGHLY; LET SET IN REFRIGERATOR 3 HOURS BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALSA DIP (08-11-93) (18:57) SERVINGS: 4 4 EA TOMATOES (CHOPPED/DRAINED) 2 PK GREEN ONIONS (CHOPPED) 1 C BLACK OLIVES (CHOPPED) 1 C GREEN CHILIES (CHOPPED) 1 T OLIVE OIL 1 T VINEGAR 1 T GARLIC SALT MIX; REFRIGERATE AT LEAST 1 HOUR (BETTER OVERNIGHT). SERVE WITH TORTILLA CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALSA, LOW CAL (08-11-93) (18:58). SERVINGS: 1 3 T INSTANT MINCED ONION 3 T WATER 1 EA TOMATOES, 16 OZ. CAN, CRUSH 1/4 C CHOPPED GREEN PEPPER 1 T CHILI POWDER 1/4 EA GARLIC POWDER 1 DS RED PEPPER, GROUND IN MEDIUM SIZED BOWL, COMBINE ALL INGREDIENTS; MIX WELL. PLACE IN COVERED CONTAINER; CHILL UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SANTA FE BEAN DIP IN EARTHENWARE FONDUE POT, HEAT 1 CAN (10 1/2 OUNCES) CONDENSED BLACK BEAN SOUP, 1 CAN (8 OUNCES) TOMATO SAUCE, 1/2 CUP SHREDDED NATURAL CHEDDAR CHEESE AND 1/4 TEASPOON CHILI POWDER, STIRRING OCCASIONALLY. MAKES ABOUT 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUCY SARDINE (08-11-93) (19:22) SERVINGS: 4 8 EA SARDINE FILLETS;BONED & SKIN 1 C SOUR CREAM 1/4 T LEMON JUICE 2 TB MAYONNAISE 1 TB GREEN ONION; CHOPPED, * 1 TB FRESH PARSLEY; CHOPPED * USE BOTH THE GREEN AND WHITE PARTS OF THE GREEN ONION WHEN YOU CHOP IT. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ MASH THE SKINNED SARDINE FILLETS WITH A FORK AND BLEND IN THE SOUR CREAM AND MAYONNAISE, BLENDING WELL. ADD THE REST OF THE INGREDIENTS AND BLEND WELL. COVER AND CHILL. MAKES ABOUT 1 1/2 CUPS OF DIP. SUGGESTED DIPPERS: BROCCOLI, CABBAGE, CHERRY TOMATOES, CARROTS, PITA TRIANGLES, COCKTAIL RYE BREAD, WATER CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD COCKTAIL DIP (08-17-92) (0:10) 1 ENVELOPE ONION SOUP MIX 1 CONTAINER (16 OUNCES) SOUR CREAM 1 CAN (6 1/2 OUNCES) MINCED CLAMS, OR 1 CUP COOKED SHRIMP, DRAINED 3 TABLESPOONS CHILI SAUCE 1 TABLESPOON HORSERADISH COMBINE ALL INGREDIENTS; CHILL 2 HOURS. MAKES 2 1/2 CUPS DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHERRIED CHEDDAR CHEESE DIP (08-11-93) (19:39) SERVINGS: 4 1 1/2 C CHEDDAR; SHARP, SHREDDED 1/2 C SOUR CREAM 1/2 T HOT SAUCE 1/4 T GARLIC POWDER 1 TB SHERRY 1 TB JALAPENO PEPPER; CHOPPED BLEND THE CHEDDAR CHEESE AND THE SHERRY WELL. BLEND IN THE SOUR CREAM AND THEN ADD ALL THE REST OF THE INGREDIENTS. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: CELERY, CARROTS, RADISHES, TOMATOES, POLISH SAUSAGE, CANTALOUPE, CRENSHAW OR CASABA MELON -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP DIP (08-11-93) (18:59) SERVINGS: 4 1/4 C MILK 1 C MAYONNAISE 3 EA TABASCO SAUCE (DROPS) 1 T WORCESTERSHIRE SAUCE 1/4 T GARLIC SALT 1 EA ONION (CHOPPED) 8 OZ CHEDDAR CHEESE (CUBED) 5 OZ SHRIMP (DRAINED) PLACE ALL INGREDIENTS IN BLENDER AND BLEND UNTIL SMOOTH. SERVED CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP LOUIS DIP (08-11-93) (19:00) SERVINGS: 3 1 C MAYONNAISE 1 C SOUR CREAM 1/3 C FINE CHOPPED GREEN PEPPER 1/4 C CHILI SAUCE 1 T HORSERADISH 1/4 T SALT 1/8 T PEPPER 2 C FINE CHOPPED COOKED SHRIMP STIR ALL INGREDIENTS UNTIL WELL MIXED. COVER; CHILL. MAKES 3 CUPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP SPREAD (02/12/94) (16:41) SERVINGS: 2 16 OZ (2 PK) SOFTENED CREAM CHEESE 1/4 C LEMON JUICE 1/2 LB COOKED SHRIMP CHOPPED 1 X FINELY CHOPPED GREEN ONIONS* 1 T PREPARED HORSERADISH 1 T WORCESTERSHIRE SAUCE 1/4 T PEPPER 1/8 T GARLIC POWDER * GREEN ONIONS SHOULD BE TO TASTE. 1 TO 2 TABLESPOONS. --------------------------------------------------------------------------- IN SMALL MIXER BOWL, BEAT CHEESE UNTIL FLUFFY; GRADUALLY BEAT IN LEMON JUICE. STIR IN REMAINING INGREDIENTS. CHILL TO BLEND FLAVORS. GARNISH AS DESIRED. SERVE WITH CRACKERS OR FRESH VEGETABLES. REFRIGERATE LEFT- OVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SIAM CHILI DIPPING SAUCE (08-11-93) (19:52) SERVINGS: 2 1/3 C WATER 1/3 C WHITE VINEGAR 1/3 C GRANULATED SUGAR 1/2 T CHILI PASTE WITH GARLIC 1/4 T SALT 1/2 T GARLIC; MINCED IN A HEAVY SAUCE (PREFERABLY ENAMEL), BRING THE WATER TO A BOIL. ADD THE REMAINING INGREDIENTS AND RETURN TO A BOIL. COOK FOR 2 TO 3 MINUTES OR UNTIL THE SUGAR IS DISSOLVED. SERVE HOT. MAKES ABOUT 1 CUP OF DIPPING SAUCE. SUGGESTED DIPPERS: FRIED WONTON, EGG ROLLS, NOODLE CHIPS, SEAFOOD -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SILKY APRICOT CHEESE DIP (08-11-93) (20:03) SERVINGS: 6 3/4 C APRICOT PRESERVES 1 C CREAM CHEESE; SOFTENED 1 C SOUR CREAM 1 T ALMOND EXTRACT 1/4 C ALMONDS; BLANCHED, SLIVERED 2 TB BRANDY IN A SMALL BOWL, MIX THE APRICOT PRESERVES AND BRANDY TOGETHER, THEN SET ASIDE. BEAT THE CREAM CHEESE TO A CREAMY CONSISTENCY AND BLEND IN THE SOUR CREAM AND ALMOND EXTRACT, BLENDING UNTIL VERY SMOOTH. ADD THE APRICOT-BRANDY MIXTURE AND BLEND WELL. FOLD IN THE ALMONDS. COVER AND CHILL. MAKES ABOUT 3 CUPS OF DIP. SUGGESTED DIPPERS: VANILLA WAFERS, POUND CAKE CUBES, MUENSTER OR MONTEREY JACK CHEESE CUBES OR STICKS, CHOCOLATE CHUNKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKINNY MEXICAN CHIP DIP (05-02-92) (0:58) 1/2 POUND LEAN GROUND BEEF 1/2 CUP FINELY CHOPPED ONION 1/2 CUP BRAN 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 1 (8 OUNCE) CAN TOMATO SAUCE PLUS 2 TO 3 CANS WATER 1 CUP LOW FAT COTTAGE CHEESE 1/2 TEASPOON OREGANO GRATED PARMESAN CHEESE IN A SKILLET BROWN MEAT, ONION, AND BRAN. ADD GARLIC. ADD REMAINING INGREDIENTS EXCEPT PARMESAN CHEESE AND MIX TOGETHER WITH MEAT MIXTURE UNTIL HEATED THROUGH. PLACE IN SERVING DISH AND SPRINKLE PARMESAN CHEESE ON TOP. SERVE WITH PITA CHIPS, GREEN PEPPER SLICES, OR CORN CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SMOOTH AND SPICY BOURSIN CHEESE DIP (08-11-93) (19:44) SERVINGS: 4 1/2 C BUTTER; SOFTENED 1 C CREAM CHEESE; SOFTENED 1 EA GARLIC CLOVE;CRUSHED IN PRESS 2 T WHITE ONION; FINELY MINCED 1 T ITALIAN SEASONING 2 TB MILK 2 TB WALNUTS; MINCED CREAM THE BUTTER AND CREAM CHEESE TOGETHER BY HAND AND THEN BLEND IN THE GARLIC. BLEND UNTIL ALMOST SMOOTH. ADD THE ONION AND ITALIAN SEASONING MIXING WELL. BLEND IN THE MILK AND THEN BLEND IN THE WALNUTS. BLEND UNTIL THOROUGHLY MIXED. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 1 3/4 CUPS OF DIP. SUGGESTED DIPPERS: APPLES, LAVASCH CRACKERS, POTATO CHIPS, BROCCOLI, COCKTAIL RYE BREAD, DRIED FRUIT -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTHWEST GUACAMOLE (08-11-93) (19:00) SERVINGS: 6 5 EA AVOCADOS; RIPE, PEEL & PIT 4 EA CLOVES GARLIC;FINELY CHOPPED 1 C TOMATO; CHOPPED, 1 MEDIUM 1/4 C LIME JUICE 1/2 T SALT MASH AVOCADOS IN A MEDIUM BOWL UNTIL SLIGHTLY LUMPY. STIR IN REMAINING INGREDIENTS. COVER AND REFRIGERATE 1 HOUR. MAKES 3 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTHWESTERN GUACAMOLE (04-09-93) (2:21) IBM 1 SMALL RIPE AVOCADO, PEELED AND PITTED 2 TABLESPOONS YOGURT 2 MEDIUM SIZE RIPE TOMATOES, PEELED, CORED, SEEDED AND CHOPPED 1/4 CUP MINCED FRESH CORIANDER OR PARSLEY 1/2 SMALL RED ONION, CHOPPED FINE 4 TEASPOONS LIME JUICE 1 CLOVE GARLIC, MINCED 1/2 SMALL JALAPENO PEPPER, SEEDED AND CHOPPED FINE PLACE THE AVOCADO IN A LARGE BOWL AND MASH IT WITH A POTATO MASHER UNTIL ALMOST SMOOTH, LEAVING A FEW LUMPS FOR TEXTURE. MIX IN THE REMAINING INGREDIENTS. MAKES 2 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY BEAN DIP (05-02-92) (0:54) 1 CAN (16 OUNCES) REFRIED BEANS 1/4 TO 1/2 CUP BRAN 1/4 TO 1/2 CUP SALSA 1/2 CUP TOMATO JUICE 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 2 TO 3 CELERY STALKS, DICED COMBINE ALL INGREDIENTS AND MIX WELL. SERVE HOT OR AT ROOM TEMPERATURE WITH PITA TRIANGLES OR CORN CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY DIJON DIP (04-27-92) (2:07) 1 (8 OUNCE) PACKAGE CREAM CHEESE SOFTENED 1/4 CUP DIJON MUSTARD 1/4 CUP DAIRY SOUR CREAM 1 TABLESPOON FINELY CHOPPED SCALLIONS, FOR GARNISH ASSORTED CUT-UP VEGETABLES IN SMALL BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BLEND CREAM CHEESE, MUSTARD, SOUR CREAM AND CHOPPED SCALLIONS; STIR IN SHRIMP. COVER; CHILL AT LEAST 2 HOURS. GARNISH WITH SLICED SCALLIONS; SERVE AS A DIP WITH VEGETABLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY DIP FOR VEGETABLES (02/12/94) (14:40) SERVINGS: 4 1/4 C SEEDLESS RAISINS 1 C COTTAGE CHEESE; CREAM STYLE 2 T VINEGAR 1/2 EA ONION; SMALL, CUT UP 1 T CHILI POWDER 1/2 T CURRY POWDER; TO TASTE 3/4 T SALT 1/8 T BLACK PEPPER; FRESHLY GROUND -----------------------------DIPPING VEGETABLES----------------------------- 1 X ;YOUR CHOICE OF VEGGIES PLACE RAISINS IN SMALL BOWL AND COVER WITH HOT TAP WATER. LET STAND 10 MINUTES. MEANWHILE, IN BLENDER CONTAINER, COMBINE COTTAGE CHEESE, VINEGAR, ONION, CHILI POWDER, CURRY, SALT AND PEPPER. ADD DRAINED, SOAKED RAISINS. COVER AND BLEND AT HIGH SPEED UNTIL SMOOTH AND CREAMY. IF NECESSARY, ADD 1 T WATER IN WHICH RAISINS WERE SOAKED (OR PLAIN WATER) TO MAKE GOOD DIPPING CONSISTENCY. SERVE WELL CHILLED WITH A SELECTION OF VEGETABLES, SUCH AS CAULIFLOWERETS, CARROT STICKS, BLANCHED GREEN BEANS, RADISH ROSES. BROCCOLI, CELERY STICK, ZUCCHINI STICKS, OR COOKED ARTICHOKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY PEANUT YOGURT DIP (08-11-93) (20:02) SERVINGS: 2 1/4 C PEANUT BUTTER 1 C PLAIN YOGURT 1 T CORIANDER; GROUND 1 1/4 T CAYENNE PEPPER 1/8 T PEPPER BLEND THE PEANUT BUTTER AND YOGURT TOGETHER, MIXING UNTIL SMOOTH. ADD ALL OF THE OTHER INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 1 1/4 CUPS OF DIP. SUGGESTED DIPPERS: SEAFOOD, KIWI, PLUMS, SALTINES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH DIP (05-02-92) (0:33) 1 (10 OUNCE PACKAGE FROZEN CHOPPED SPINACH, DEFROSTED AND WELL DRAINED 1/4 CUP SCALLIONS 1/4 CUP BRAN 1 TEASPOON LEMON PEPPER SEASONING 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 1/2 CUP LIGHT MAYONNAISE 1/2 CUP LIGHT SOUR CREAM SALT AND PEPPER, TO TASTE MIX INGREDIENTS TOGETHER AND SEASON TO TASTE. SERVE WITH CRACKERS, RAW VEGETABLES, OR COCKTAIL BREADS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPINACH DIP 1 (05-01-93) (19:47) SERVINGS: 10 1 C MAYONNAISE 1 CN WATER CHESTNUTS, CHOPPED 3 EA GREEN ONIONS, FINELY CHOPPED 1 C SOUR CREAM 1 PK DRY VEGETABLE SOUP MIX 1 PK FROZEN CHOPPED SPINACH DEFROST, DRAIN AND SQUEEZE MOISTURE FROM THE SPINACH. COMBINE WITH REMAINING INGREDIENTS. CHILL SEVERAL HOURS. SERVE WITH RAW VEGETABLES OR SERVE IN ROUND BREAD BOWL THAT HAS BEEN MADE OUT OF A LOAF OF ROUND BREAD. BREAD BOWL: TAKE ANY LOAF OF ROUND BREAD (RYE, CUBAN, ETC) AND HOLLOW THE LOAF OUT LEAVING 1/2 INCH WALLS ON ALL SIDES OF THE LOAF. CUT BREAD PIECES INTO CUBES AND SERVE WITH DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPLENDIFEROUS GUACAMOLE DIP (08-11-93) (19:31) SERVINGS: 8 4 EA RIPE AVOCADOS; MD.LG. 1/4 C LIME JUICE 2 C TOMATOES; FRESH, RIPE, DICED 1 C YELLOW ONION; DICED 1/4 T HOT SAUCE 1/4 C FRESH CILANTRO; CHOPPED, OR 4 T DRIED CILANTRO; CRUSHED ---------------------------------GARNISHES--------------------------------- 1 X CILANTRO 1 X SOUR CREAM 1 TB JALAPENO PEPPER; DICED PEEL AND PIT THE AVOCADOS, THEN COARSELY MASH THEM IN A BOWL WITH A FORK. MIX IN THE LIME JUICE, BLENDING WELL. ADD THE OTHER INGREDIENTS ONE AT A TIME, BLENDING WELL AFTER EACH ADDITION, IN THE ORDER GIVEN. GARNISH WITH SOUR CREAM AND SPRINKLE A LITTLE CILANTRO ON TOP. MAY BE SERVED AT ROOM TEMPERATURE OR CHILLED. MAKES ABOUT 5 1/4 CUPS OF DIP. SUGGESTED DIPPERS: WARM TORTILLA CHIPS, BABY CORN, BLACK OLIVES, JICAMA, MUSHROOMS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY CREAM CHEESE SPREAD (02/23/94) (14:49) 1 (3 OUNCE) PACKAGE CREAM CHEESE OR LIGHT CREAM CHEESE, SOFTENED 2 TO 3 TABLESPOONS STRAWBERRY PRESERVES 1 (10 OUNCE) PACKAGE GRANOLA BARS IN SMALL BOWL BEAT CREAM CHEESE UNTIL SMOOTH AND FLUFFY. BEAT IN PRESERVES UNTIL WELL BLENDED. SPREAD APPROXIMATELY ONE TABLESPOON MIXTURE ON TOP OF EACH GRANOLA BAR. TOP WITH A SECOND BAR. WRAP FILLED BARS IN PLASTIC WRAP AND REFRIGERATE OR FREEZE UNTIL FILLING IS FIRM. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY GRAND MARNIER CHEESECAKE DIP (08-11-93) (20:09) SERVINGS: 6 1/2 C STRAWBERRIES; CRUSHED 1/4 C WALNUTS; FINELY CHOPPED 1/4 C DARK BROWN SUGAR 1/3 C GRAND MARNIER LIQUEUR 1 C CREAM CHEESE; SOFTENED 1 C SOUR CREAM RESERVE 1 TABLESPOON EACH OF THE STRAWBERRIES AND WALNUTS FOR THE GARNISH. IN A SMALL BOWL, MIX THE STRAWBERRIES, BROWN SUGAR AND LIQUEUR. SET ASIDE. BLEND THE CREAM CHEESE AND SOUR CREAM UNTIL SMOOTH. ADD THE STRAWBERRY MIXTURE, BLENDING WELL. FOLD IN THE WALNUTS. MOUND THE RESERVED STRAWBERRIES IN THE CENTER AND RING WITH THE RESERVED WALNUTS. COVER AND CHILL. MAKES ABOUT 3 1/2 CUPS OF DIP. SUGGESTED DIPPERS: CHOCOLATE WAFERS OR CRACKERS, GRAHAM CRACKERS, CHOCOLATE CHUNKS, LADYFINGERS, BANANAS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SVENGALI TOMATOES IN A SAUCEPAN, COMBINE ONE 1 POUND CAN TOMATOES, CUT UP, 1/4 CUP CANNED OR FROZEN CRANBERRY ORANGE RELISH, 2 TABLESPOONS LIGHT RAISINS, 1 TABLESPOON SUGAR, 1/2 TEASPOON EACH SALT AND GROUND GINGER, AND 1/4 TEASPOON CAYENNE, SIMMER 8 TO 10 MINUTES. SERVE WARM OR CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TANGY BLUE CHEESE DIP (08-11-93) (19:40) SERVINGS: 4 1/2 C BLUE CHEESE; CRUMBLED 1 1/2 C SOUR CREAM 1 T GARLIC; MINCED 2 T DRIED CHIVES; CRUMBLED, * 1/8 T HOT SAUCE 2 TB FRESH CHIVES; FINELY CHOPPED * USE THE DRIED CHIVES IF THE FRESH IS NOT AVAILABLE, OTHERWISE OMIT. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ BLEND THE BLUE CHEESE AND SOUR CREAM THOROUGHLY. ADD ALL THE OTHER INGREDIENTS, BLENDING WELL. COVER AND CHILL. MAKES ABOUT 2 CUPS OF DIP. SUGGESTED DIPPERS: CARROTS, CHERRY TOMATOES, PINEAPPLE, APPLE, PEARAPPLE, COCKTAIL BLACK BREAD, ITALIAN OR FRENCH BREAD CHUNKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TEX-MEX DIP (08-11-93) (14:53) SERVINGS: 12 2 T LEMON JUICE 1/2 T SALT 3 EA AVOCADOS, MEDIUM SIZE 1/4 T PEPPER 1 C SOUR CREAM 1/2 C MAYONNAISE 1 EA TACO SEASONING MIX PACKET 21 OZ BEAN DIP; PLAIN OR JALEPENO 1 C GREEN ONIONS; CHOPPED 3 EA TOMATOES; SEEDED AND CHOPPED 7 OZ OLIVES; CHOPPED 8 OZ SHARP CHEDDAR CHEESE; GRATED 1 X TORTILLA CHIPS PEEL, PIT AND MASH AVOCADOS IN MEDIUM BOWL. ADD LEMON JUICE, SALT AND PEPPER. IN SEPARATE BOWL, COMBINE SOUR CREAM, MAYONNAISE, AND TACO SEASONING. TO ASSEMBLE, SPREAD BEAN DIP ON A LARGE, SHALLOW PLATTER. TOP WITH AVOCADO MIXTURE. PUT ON SOUR CREAM AND TACO MIXTURE. SPRINKLE WIT CHOPPED ONIONS, TOMATOES, AND OLIVES. COVER WITH SHREDDED CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROPICAL FRUIT FLUFF IN SMALL MIXER BOWL, COMBINE 1 CUP DAIRY SOUR CREAM, 1/4 CUP FLAKED COCONUT, 2 TABLESPOONS CHOPPED CALIFORNIA WALNUTS, AND 2 TABLESPOONS APRICOT PRESERVES (CUT UP ANY LARGE PIECES OF APRICOT); MIX WELL. STIR IN ENOUGH MILK TO MAKE MIXTURE OF DIPPING CONSISTENCY; CHILL. SERVE WITH CHILLED FRUIT DIPPERS: GRAPES, MELON, OR PINEAPPLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= UNSTUFFED MUSHROOM DIP (08-11-93) (19:16) SERVINGS: 4 1 LB WHITE BUTTON MUSHROOMS; * 1 C MONTEREY JACK; SHREDDED 1/4 C BACON; FINLEY CRUMBLED, OR 1/4 C IMITATION BACON BITS 1/2 C SOUR CREAM 1 T WORCESTERSHIRE SAUCE ----------------------------------GARNISH---------------------------------- 1 X SEASONED BREAD CRUMBS 4 DR HOT SAUCE * THE MUSHROOMS SHOULD BE WHOLE WHITE BUTTON MUSHROOMS THAT HAVE BEEN DICED. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COMBINE THE MUSHROOMS, MONTEREY JACK CHEESE, AND BACON. STIR IN THE SOUR CREAM, BLENDING WELL. BLEND IN THE WORCESTERSHIRE SAUCE AND HOT SAUCE. PLACE THE MIXTURE IN A 1-QUART CASSEROLE AND TOP WITH THE BREAD CRUMBS. BAKE AT 350 DEGREES F. FOR 15 MINUTES OR UNTIL THE CHEESE HAS MELTED. PLACE IN A CHAFING DISH AND SERVE HOT. MAKES ABOUT 2 1/2 CUPS OF DIP. SUGGESTED DIPPERS: TOMATOES, BELL PEPPERS, CHILI PEPPERS, BREAD STICKS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VERY LOW SODIUM ONION DIP (08-28-92) (0:19) 1 1/2 TABLESPOONS ONION AND HERB SEASONING 1 CUP (8 OUNCES) LOW FAT SOUR CREAM IN A SMALL BOWL COMBINE SEASONING AND SOUR CREAM; MIX THOROUGHLY. REFRIGERATE 1 HOUR. SERVE WITH FRESH CUT VEGETABLES OR SALT FREE CHIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WARM BROCCOLI 'N CHEDDAR DIP (08-16-92) (23:45) 1 ENVELOPE VEGETABLE SOUP MIX 1 (16 OUNCE) CONTAINER SOUR CREAM 1 PACKAGE (10 OUNCES) FROZEN CHOPPED BROCCOLI, THAWED AND SQUEEZED DRY 1 CUP SHREDDED CHEDDAR CHEESE (ABOUT 4 OUNCES) IN 1 QUART CASSEROLE DISH, COMBINE VEGETABLE SOUP MIX, SOUR CREAM, BROCCOLI, AND 3/4 CUP CHEESE UNTIL SMOOTH. TOP WITH REMAINING 1/4 CUP CHEESE. BAKE AT 350 DEGREES FOR 30 MINUTES. MAKES ABOUT 3 CUPS DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZESTY ITALIAN ZUCCHINI DIP (08-11-93) (19:16) SERVINGS: 8 3 C ZUCCHINI; SHREDDED 1 C CREAM CHEESE; SOFTENED 2 EA EGGS; LARGE 1/4 C ROMANO CHEESE; GRATED 1/4 C PARMESAN CHEESE; GRATED 1/2 C YELLOW ONION 2 T DRIED PARSLEY; CRUSHED 1/2 T SALT 1/2 T OREGANO; DRIED 2 TB MILK 2 TB FRESH PARSLEY; MINCED, OR PLACE THE SHREDDED ZUCCHINI IN A COLANDER, SQUEEZE OUT ANY EXCESS WATER AND SET ASIDE. BEAT THE CREAM CHEESE TO A SMOOTH CONSISTENCY AND BLEND IN THE MILK AND EGGS, BLENDING WELL. MIX IN ALL THE OTHER INGREDIENTS, INCLUDING THE ZUCCHINI, AND PLACE IN A GREASED 1 1/2-QUART CASSEROLE. BAKE AT 350 DEGREES F. FOR 20 MINUTES, OR UNTIL HEATED THROUGH AND BUBBLY. POUR INTO A CHAFING DISH AND SERVE HOT. MAKES ABOUT 5 CUPS OF DIP. SUGGESTED DIPPERS: ITALIAN BREAD CHUNKS, BELL PEPPERS, HOT DOGS, GENOA SAUSAGE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZIPPY KIDNEY BEAN DIP (08-11-93) (19:08) SERVINGS: 6 1 1/2 C RED KIDNEY BEANS; COOKED 2 T JALAPENO PEPPER; CHOPPED 1/2 C CHEDDAR; SHARP, CHOPPED 1/4 T CHILI POWDER 3/4 C YOGURT; PLAIN 1/2 T ONION POWDER 1/4 T GARLIC POWDER 1/2 T HOT SAUCE IN A BLENDER OR FOOD PROCESSOR, PUREE THE BEANS TO A COARSE PASTE, (BEANS MAY ALSO BE MASHED BY HAND). PUT INTO A BOWL AND ADD ALL OF THE OTHER INGREDIENTS, BLENDING WELL. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 2 3/4 CUPS OF DIP. SUGGESTED DIPPERS: SIRLOIN STEAK, CELERY, JICAMA, CABBAGE, SWISS CHEESE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=