299 Great Dip Recipes

Amaretto Fruit Dip
16 oz Cool Whip -- thawed in
: refrigerator
3 3/8 oz Lemon Jello Instant
Pudding/Pie Filling
8 oz sour cream
1/4 c amaretto
Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.
Cover and refrigerate several hours or overnight to combine flavors.
Serve with sliced fresh fruit.

Ambrosia Fruit Dip
8 oz cream cheese; softened
1 c plain lowfat yogurt
1 ts vanilla extract
1 ts grated lemon rind
14 packets equal sweetner
Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.

Amish Dip
Yield: 6 servings
8 oz cream cheese
1/2 c mayonnaise
1 c tuna
1/2 c pitted olives
2 tb lemon juice
1 black pepper
mix cheese and mayonnaise well and add other ingredients, use as dip
or sandwich filling.

Anchovy Olive Dip
Yield: 6 servings
1 c dairy sour cream
1/2 c finely chopped stuffed green
- olives
1 1/2 tb anchovy paste
1/2 ts grated onion
Combine ingredients; mix well. Chill

Vegetable Dip
Yield: 2 cups
1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove - peeled and
-finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
1 chopped fresh parsley
In a mixing bowl, thoroughly combine first 5 ingredients. Pour into
serving bowl, cover and chill until serving time. The flavor improves
if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.

B-L-T Dip
1 lb bacon
2 tomatoes, ripe, diced
1 c sour cream
1 c mayonnaise
Fry the bacon very crisp and drain on paper towels. When cool,
crumble into small pieces and set aside. Combine the sour cream and
mayonnaise. Add the bacon and mix well. Just before serving, fold in
tomatoes and stir gently until well distributed.

Baba Ganouj (Tangy Eggplant Dip)
Yield: 6 sandwiches
2 md eggplants
2 tb tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tb chopped fresh parsley (opt)
1/2 ts salt
1 black pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole
until eggplant begins to deflate (about 40 minutes). Let cool and
scoop out insides and mash with a fork. Add remaining ingredients and
mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

Bacon-Cheese Dip
1/2 c sour cream
1/4 lb cheese, roquefort
3 oz cream cheese
1/4 ts tabasco sauce
4 sl bacon cooked crisp
1 sm garlic cloves diced
1/4 ts celery seed, whole
Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers. Yeilds 1-1/2 to 2 cups.

Bagna Cauda (Garlic Dip)
Yield: 8 servings
1/2 c olive oil
1/4 lb butter (1 stick)
5 garlic cloves, chopped fine
6 anchovy fillets, chopped or
- mashed
1 ds pepper
Heat the oil and butter together in an earthenware pot over hot water
or in a double boiler. In another pan cook the garlic in a bit of the
oil until it is soft. Add the anchovy fillets, and cook until the
fish dissolves into a paste, about 5 minutes. Add all to the pan of
hot oil and butter. The Bagna Cauda is kept hot in the middle of the
table. Guests dip celery, cooked and cooled artichokes, endive,
cucumbers, green onions, and Italian bread into this mixture.

Baked Party Dip
Yield: 6 servings
1 ea round loaf dark bread
5 ea green onions, chopped
6 ea garlic cloves, crushed
2 tb butter
8 oz cheese, cream
2 c cream, sour
12 oz cheese, cheddar, shredded
1 cn artichoke hearts
Bread should be unsliced. Preheat oven to 350. Cut a hole about 5" in
diameter in the top of the bread. (If you wish, make a decorative
zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out
most of soft inside portion and save for another purpose. In skillet,
saute green onions and garlic in butter until onions wilt. Do not
burn! Soften cream cheese and cut into small chunks, then place in
medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix
well. Drain non-marinated artichoke hearts and cut into quarters.
Fold in artichoke hearts. Fill hollowed-out bread with this mixture.
Replace top of bread and wrap in a double thickness of heavy-duty
aluminum foil. Bake for about 1-1/2 hours. Remove foil and top of
bread and serve, using thin slices of warm garlic bread as dippers.
Note: The best part of this dish is when the dip is gone and all you
have left is the bread, which is soaked in all those delicious
ingredients. Just break the bread up and pass it around!

Clam & Olive Dip
Yield: 6 servings
1 cn black olives, drained
1 cn chopped or minced clams,
-drained
1 pt sour cream
1 salt
1 powdered garlic
1 cayenne pepper
Open can of olives. Eat a handful, just to make sure. Eat a few
more. As long as you leave at least half the can, you've got enough.
Chop them up. Add the chopped olives to the rest of the ingredients,
stir, and chill for 2 hours before serving.

Clam Dip
3 8-oz pkg cream cheese
2 cn minced clams
1 cn drained clam juice
1 ts horseradish sauce
1/2 c chopped green onions
1 ts worcestershire
1 sauce
Heat thoroughly until cheese melts in crock pot or similar. Cook on
low heat 3-4 hours. Serve hot.

Classic Lipton Onion Dip
1 ea lipton onion recipe
1 ea sour cream
1/2 c grated cheese
1 c plain yogurt
2 ts pickle relish
1 ts worcestershire sauce
Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese
Skinny Dip with yogurt Zesty Dip with relish and worcestershire

Classic Pace Con Queso Dip
8 oz pace picante sauce or
8 oz pace thick & chunky salsa
1 lb velveeta cheese food, cubed
In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese
food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes -
just until cheese is melted, stirring occasionally. Surround with
chips or Christmas-colored red and green pepper rings or strips and,
if you're so inclined, sprinkle the dip with chopped fresh cilantro
for flavor and color contrast.

Cottage Cheese Sun-Dried Tomato Dip
2 c cream-style cottge cheese
1 green onion; cut 4 pieces
1/4 c green pepper; finely chopped
2 tb oil-pk tomatoes; chop fine
2 tb fresh basil; or
2 ts dried basil
2 ts lemon juice
1/8 ts cracked pepper
Combine all ingredients in blender; process until smooth, stopping
once to scrape sides. Serve with green, red and yellow pepper squares
or other fresh veggies. Yield 2 cups

Country Club Sour Cream & Dill Dip
Yield: 6 servings
3 tb fresh dill; chopped, or
1 tb dried dill; crushed
1 tb lemon juice
1 c sour cream
1 ts salt
1/2 ts white pepper
2 tb 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

Country Honey Mustard Dip
1/2 c salad dressing
1/2 c sour cream
2 tb country dijon mustard
2 tb honey
In small bowl combine all ingredients. Mix well and refrigerate.
Makes 1 1/2 cups.

Crab & Clam Dip
Yield: 4 servings
8 oz package cream cheese
5 tb soft butter or margarine
5 tb french dressing
8 oz can minced clams, drained
6 oz frozen crabmeat, thawed and
-drained
1 dr (few) tabasco sauce
1 melba toast rounds
1. In a medium-sized mixing bowl, blend together cream cheese, butter
or margarine and French dressing with an electric mixer, until
smooth.
2. Add drained clams and crabmeat. Stir to combine.
3. Add Tabasco sauce to taste. Mix well.
4. Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat,
uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2
cups dip

Crab Dip
Yield: 8 servings
1 lb crabmeat
1/2 c mayonnaise or salad dressing
1 garlic salt, to taste
2 tb onion, grated
2 ts prepared mustard
2 ts powdered sugar
2/3 c white wine
Mix together all ingredients except crabmeat. Heat slowly. Add
Crabmeat. Serve warm with crackers.

Crab Dip - Light
Yield: 3 cups
1/2 c low-fat sour cream
2 tb reduced-calorie mayonnaise
1 tb skim milk
1 tb prepared horseradish
1/2 ts dry mustard
1/2 ts worcestershire sauce
1/4 ts hot sauce
8 oz nonfat cream cheese product
1 c shredded reduced-fat sharp
--cheddar; cheese
1/2 lb fresh lump crabmeat, drained
1/8 ts paprika
Directions: Position knife blade in food processor bowl; add first 8
ingredients. Process until smooth, scraping sides of processor bowl
once. Spoon mixture into a bowl; stir in Cheddar cheese and crab.
Cover and chill. Sprinkle with paprika; serve with unsalted crackers
or breadsticks.
Nutritional Info: CALORIES 18 (45% from fat); PROTEIN 2.1g; FAT 0.9g
(SAT 0.4g, MONO 0.2g, POLY 0.1g); CARB 0.4g; FIBER 0g; CHOL 7mg; IRON
0mg; SODIUM 56mg; CALCIUM 36mg

Crab Vegetable Dip
1/2 c chili sauce
1/2 c mayonnaise
1 c garlic
1/2 ts dry mustard
1 ts worcestershire sauce
1/2 ts tobasco sauce
1/2 ts salt
1 boiled egg, hard, chopped
1 c crab meat, drained
Mix all ingredients together and let sit overnight.

Cranberry-Orange Hazelnut Dip
Yield: 1 recipe
8 oz lemon low-fat yogurt or
-orange low-; fat yogurt
1/2 c cranberry-orange relish
1/4 ts ground nutmeg
1/4 ts ground ginger
1/2 c roasted & chopped hazelnuts
-(oregon; hazelnuts)
Combine all ingredients together in a bowl and chill. Serve with fresh
apple slices (dipped into lemon juice) or pineapple chunks.

Cream Cheese & Garlic Dip With Pita Toasts
Yield: 12 servings
8 oz low-calorie cream cheese
2 tb low calorie mayonnaise
1 juice of 1/2 lemon
3 lg garlic cloves -- pressed
1/4 sm onion -- finely minced
1 ts dried dill
1 ts herbal salt substitute
1 tabasco sauce -- to taste
1 red bell pepper
3 lg rounds
1 ts garlic powder
--------------------------------Pita Toasts---------------------------------
1 whole-wheat pita bread
In a small bowl, mix together cream cheese, mayonnaise, lemon juice,
garlic, onion, dill, and salt substitute. Add Tabasco to taste. Cut
top off bell pepper and remove seeds. Spoon dip into hollowed-out
bell pepper, cover with plastic wrap, and chill while you make the
pita toasts.
Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast
until crisp, then open each wedge and dust inside lightly with garlic
powder. Then arrange on a platter with dip.
Makes 12 wedges.

Cream Cheese Apple Dip
Yield: 12 servings
24 oz cream cheese
6 tb milk
2 1/4 c brown sugar
3 ts vanilla
6 apples; sliced
Blend all ingredients together. Dip sliced granny smith apples in
the dip, then into crushed peanuts.
Cream Cheese Chip Dip
3 pk cream cheese
1 md onion
1 ds salt
1/2 c milk
Let cream cheese get to room temperature. Add milk and salt. Beat
until smooth, about 4 minutes. Add onion.

Cream Cheese Dijon Dip
1 dijon mustard
1 cream cheese
Blend any variety Grey Poupon with cream cheese and serve as a spread
on crackers or as a dip for vegetables.

Cream Cheese-Deviled Ham Dip
Yield: 10 servings
1 pk cream cheese,softened(8oz)
1 cn deviled ham(4 1/2oz)
1/4 c dry red wine
3 tb finely chopped dill pickle
1 ts instant minced onion
1 ts worcestershire sauce
1/4 ts instant minced garlic
1/4 ts dry mustard
Beat cream cheese, deviled ham and wine in small mixer bowl until
creamy. Stir in remaining ingredients. Serve immediately as a dip or
refrigerate to serve as a spread.

Cream Herb Dip
1 c light/reduced calorie
1 mayonnaise
1/4 c milk
2 tb finely chopped green onion
2 tb finely chopped parsley
1 tb lemon juice
2 ts dried dillweed
1/4 ts salt
1/4 ts hot pepper sauce
Combine all ingredients. Cover and chill.

Delicious Dip
1/4 c cottage cheese
2 tb grated cheese
1/4 ts dill weed
1/2 ts worcestershire sauce
1/4 ts salt
In a bowl mash with a fork the cottage cheese and grated cheese. Add
the dill weed, salt and worcestershire sauce. Mix well. Dip raw
vegetables and eat.

Desperation Diet Dip
Yield: 6 servings
1 pt low-cal cottage cheese
3 lg cloves of fresh garlic,
-minced
1 1/2 tb finely chopped parsley
1 tb mayonnaise
1 tb wine vinegar
« tsp Italian seasoning Salt and pepper to taste
Mix all the ingredients together (you can even beat this mixture until
smooth if you're going to be dipping things like cauliflower in it).
Replace in the cottage cheese container. Cover and refrigerate for at
least an hour and preferably overnight. At party time, remove from
refrigerator and serve either picnic-style in the cottage cheese
container or put in a bowl for serving. Sprinkle a bit of paprika on
the top for color.

Deviled Dip
1 pimiento-cheese spread (5 oz
1 cn deviled ham (2.25 oz)
1/2 c mayonnaise
2 tb parsley minced fine
1 tb onion minced fine
1 ds msg
4 dr tabasco sauce
With blender, combine cheese spread, deviled ham, mayonnaise,
parsley, onion, and seasonings. Chill.
Makes about 1-1/3 cups.

Diablo Dip
Yield: 12 servings
1 can bean dip
1 c sour cream
2 tb taco seasoning
8 oz monterey jack cheese,grtd**
2 tomatoes, finely diced
4 oz chopped green chiles, opt.
8 oz sharp cheddar, grated
4 scallions, diced
1 can ripe olives, diced, opt.
**Cheese should be grated. If spicier result is desired, use
Monterey Jack cheese w/jalapeno peppers.
Swiss or mozzarella cheese can also be substituted. Make a round
mound, layering ingredients in order listed, starting with bean dip
and ending with olives.
Serve with tortilla chips. Scoop from bottom to top to get a taste
of all layers.

Dijon Drambuie Dip
3/4 c mayonnaise
1/4 c dijon mustard
1/4 c drambuie liqueur
Makes about 1 1/4 cups.
In a small bowl, whisk together all ingredients until smooth. Serve
with large, cooked, icy cold shrimp; assorted bite sized vegetables
and bread sticks.

Dijon Party Dip
Yield: 1 small bowl
1 c sour cream or plain yogurt
1/3 c mayonnaise
1/4 c dijon mustard
1 tb finely-chopped green onion
1 seasoned salt
1 additional dijon mustard
Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned
salt to taste. Chill at least 1 hour to blend flavours. Pour into
serving bowl. Garnish by swirling a small amount of mustard onto
surface of dip. Serve with an assortment of cut up fresh vegetables.
Makes 1 1/2 cups (375mL) of dip.

Dijon Tofu Dip
Yield: 5 servings
16 oz tofu block -- drained
2 tb soy sauce, low sodium
4 ts dijon mustard
1/2 ts horseradish -- powder
1 ts dill weed
1/2 ts onion powder
2 ea garlic cloves
4 tb coriander leaves -- chopped
1 fresh
Combine all ingredients in a blender or food processor. Process until
smooth. Add a little water if necessary for ease in preparation.

Dill Dip
1 c mayonnaise
1 c plain yogurt
1 tb onion -- dried, minced
1 tb parsley flakes
1 tb accent® seasoning mix
1 tb dill weed
1 tb worcestershire sauce
Mix all ingredients together. Best when made the night before needed.

Dill Vegie Dip
Yield: 6 servings
1/2 c sour cream
1/2 c mayonnaise
2 tb finely chopped dill weed
Refrigerate for several hours, serve with fresh vegetables for
dipping.

Dilly Dip
Yield: 6 servings
1 c mayonnaise
1 c sour cream
2 tb parsley -- dried
3 tb onion -- dried, minced
1/2 ts dill weed
2 ts lawry seasoned salt
Mix well, and chill overnight. Serve with pretzels, chips, or fresh
veggies.

Chinese Dipping Sauce
1 tb tamari soy sauce
1 ts dark sesame oil
1 ts rice vinegar
1/4 ts chili oil
1/4 ts honey
1 tb water
Combine all ingredients in a bowl. Will keep indefinitely if stored
in the refrigerator.

Down & Dirty Apple Chutney Dip
Yield: 2 servings
1 c chunky applesauce; unsweeten
1/4 c honey
1/4 c raisins
4 ts lemon juice
1 1/4 ts curry powder
1 ts 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

Dried Split Pea Dip
Yield: 12 servings
1 onion; chopped
3 tb oil
3 1/2 c water
8 oz green split peas
1/4 c finely chopped green chiles
2 garlic cloves; minced
1 lemon; juiced
2 tomatoes; peeled, seeded
-and chopp
2 tb chopped fresh cilantro
1/2 ts ground cumin
1 chinese chili oil
1 salt
6 pita breads (6-inch)
Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart
saucepan until tender but not browned. Stir in the water and split
peas and bring to a boil. Boil 2 minutes, remove from heat, cover,
and let stand
30 minutes. Return the pan to the heat and bring to a boil.
Cover, reduce heat, and simmer about 20 minutes, or until peas are
tender. Cool slightly, drain peas; reserve any liquid. Puree peas in
a food processor or blender, adding enough reserved liquid to reach
desired consistency. Place the pureed peas in a bowl and stir in the
chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining
1 tablespoon oil. Season mixutre to taste with a few drops chili oil
and salt. Cover and chill well. Split pita rounds nad cut each half
into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to
10 minutes or just until crisp and wedges are light brown. Place the
dip in a serving bowl, with the crisp pita bread wedges for dipping.
Makes about 3 cups.

Eve's Miso-Tahini Dip
Yield: 4 servings
1/4 c tahini (sesame seed paste)
3 tb rice wine vinegar
2 tb miso (soy bean paste)
2 tb vegetable stock
2 ts honey
2 ts dark sesame oil
2 ts low-sodium soy sauce or
2 ts tamari
In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.
Spread the dip on whole-grain English muffins (or a brand with oat
bran added).
Serve with fresh fruit.

Famous Crab Dip
Yield: 2 cups
6 oz pkg. frozen king crab
2 tb mayonnaise
1/4 c yellow onion - chopped
1 clove garlic - minced
4 oz cream cheese
4 tb heavy cream
1 salt and pepper to taste
Directions:
Combine all ingredients and place in a casserole dish and bake at 350
degrees for about 30 minutes or hot throughout.

Famous Rotel Cheese Dip
Yield: 4 cups
1 lb pasteurized processed cheese
- spread; , cut into cubes
1 cn diced or whole rotel
-tomatoes and; green chilies
In saucepan combine ingredients; stir over low heat until cheese
spread is melted. Serve with tortilla chips, crackers or vegetables.
Makes about 3 1/2 cups dip.
Microwave: Place ingredients in a covered casserole. Microwave on HIGH
until cheese spread is melted, about 5 minutes, stirring once.

Famous Taco Dip
Yield: 8 servings
1 cn bean dip
1 cn avocado dip, frozen
1 pk taco seasoning mix
4 tb sour cream
6 tb mayonnaise
1 c cheese, cheddar; shredded
1 c cheese, monterey jack; shre
-dded
6 green onions; chopped
1 tomato; chopped
1 cn olives, black, canned (small
- ); chopped
Layer ingredients starting at the top of the list. Mix together the
taco seasoning mix, sour cream and mayonnaise.

Fantastic Artichoke Dip
8 oz cream cheese
12 oz shredded mozzarella
1 c mayonaise
1 c grated parmasean
1 onion; finely chopped
2 cl garlic; finely chopped
2 jars marinated artichoke hea
2 of pita bread
Drain artichokes well and tear them apart with your fingers. Cut up
pita bread into chip size triangles, seperate and bake on a cookie
sheet until crispy (approx 5 minutes). Combine all other ingredients
and mash. Bake in a uncovered casserole dish for approx 30 minutes @
350 or until bubbly. Serve hot out of the oven and scoop up dip with
pita bread.

Fantastic Feta Dip
Yield: 10 servings
1 ts minced jalapeno pepper
1 sprig fresh dill -- or
1 ts dried dill weed
4 oz feta cheese
4 oz cream cheese
1/2 ts salt
1 tb buttermilk -- (1 to 3)
Combine all ingredients, except buttermilk in a blender and process.
Add buttermilk a tablespoon at a time until desired consistancy is
reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini
and broccoli.

Fava Bean Dip
Yield: 2 cups
1 lg tomato, coarsly chopped
1 md onion, coarsly chopped
1 hot chili pepper, halved
2 cloves of garlic
2 tb soy sauce
4 tb chili powder
2 tb ground cumin
2 c cooked pinto beans or - fava
- beans
Place tomato, onion, pepper, garlic, soy sauce, chili powder and
cumin in a blender. Process on medium speed until smooth. Add 1 cup
of beans & process on medium until well blended. Add remaining beans
and blend again until smooth. Serve with Torilla chips or crackers.
Yield 2 cups

Texas Garlic Dip
Yield: 6 servings
8 oz package cream cheese
3 tb milk
5 cloves fresh garlic
1 salt
1 parsley
1 paprika
With for, mix cream cheese and milk in small bowl until it has the
texture of peanut butter. Press garlic and add to cream cheese
mixture. Salt to taste and mix thoroughly. Garnish with parsley and
paprika. Refrigerate until ready to use.

Festive Herb Dip
1 envelope italian/garlic &
1 herb salad dressing mix
1 c mayonnaise
1 c lowfat plain yogurt
2 tb fine chopped green onion
Combine ingredients in a bowl. Chill at least 1 hour.

Texas Roasted Pepper Dip
1 ea roasted red peppers, drained
1 chopped (5 oz)
1 cn green chilies, drained and c
1 c sour cream (8 oz)
1 c kraft real mayonnaise
1 tb lemon juice
1/2 ts garlic powder
In bowl, mix ingredients until well blended; refrigerate. Serve with
vegetable dippers or chips. Makes about 3 cups.

Feta Cheese Spinach Dip
Yield: 96 servings
8 oz cream cheese
10 oz feta cheese
10 oz spinach
1/4 c milk
1/2 onions, chopped
5 garlic cloves, crushed
1/4 c milk
1 ts worcestershire sauce
1 tb thyme
1/4 ts salt
4 coriander seeds
1 tb honey
1/4 c bread crumbs
Put the cheeses into a blender, and mash them down. You'll need to
add milk to get them to blend. Add just enough so that they blend
well. Then, put the spinach in in small clumps. Blend, and put more
spinach in, until the whole bunch is gone. You'll have a nice green
goo.
At this point, if you have a blender specifically for strong veggies,
you can put the veggies in with the spinach.
Pour the cheese mix into a medium saucepan. Mix the remaining
ingredients in. Add milk to taste. Bring it slow boil, and cook
until it's a little more liquidy than you want: it'll thicken as it
cools.
Eat with dipping chips. Tortilla chips work great, too.

Feta Dip (Ostmaestaren)
Yield: 4 servings
200 g feta
6 tb milk
2 tb parsley
1 ts lemon juice
1/2 ts oregano
1 black pepper - ground
1 garlic clove -pressed
Mash the feta and the milk. Add parsley, lemon juice, garlic, oregano
and black pepper and mix it. Place in the refrigerator for 30
minutes. Serve with cherry tomatoes, olives and sticks of different
vegetables.

French Dip
Yield: 8 servings
3 lb chuck roast -- trimmed
2 c water
1/2 c soy sauce
1 ts dried rosemary
1 ts dried thyme
1 ts garlic powder
1 bay leaf
3 to 4 peppercorns
8 french rolls -- split
Place roast in a slow cooker. Add water, soy sauce, and seasonings.
Cover and cook on high for 5-6 hours or until beef is tender. Remove
meat from broth; shred with forks and keep warm. Strain broth; skim
off fat. Pour broth into small cups for dipping. Serve beef on rolls.

Fresh Fruit Dip
Yield: 6 servings
1 egg (beaten)
1/2 c sugar
1 tb grated orange peel
2 ts grated lemon peel
2 tb lemon juice
1 pt whipping cream (whipped)
Cook and stir over low heat 5 minutes until thick. (should be very
thick!) Cool well. Fold cooled ingredients into whipped cream. Serve
with fresh fruits, strawberries, bananas, pineapples, etc.

Fresh Garlic Vegetable Dip
1 carrot, finely chopped
1/3 c peeled and chopped cucumber
1/3 c chopped zucchini
2 green onions, minced
1 pk 8 oz. cream cheese, softened
1/2 c sour cream
2 lg cloves fresh garlic, minced
1/2 ts salt
1/2 ts dill weed
3 drops tabasco
Combine all ingredients, cover and refrigerate. Good served with
wheat crackers. Makes about 2 1/2 cups.

Fried Red Pepper Dipping Sauce
10 ea ancho peppers, pre-soaked
1/2 c cooking oil
1 md onion, chopped
1 cn tomato paste, 8oz.
1 ts salt
Soak the ancho peppers in warm water until soft, then grind them into
a paste. Heat the oil in a frying pan, adding the chopped onion, the
ground peppers, tomato paste and salt. Fry for about 1 minute.

Fried Shrimp Dip
Yield: 4 servings
1 sugar
1 water
1 sweet peppers
1 salt
1 vinegar
1 pineapple juice
1 cornstarch
1 paprika
Blend above ingredients to desired taste and serve with fried shrimp.
Fruit Dip 1
3/4 c brown sugar
8 oz sour cream
8 oz cream cheese
8 oz cool whip
6 oz chopped unsalted peanuts
1/3 c kahlua
1 fresh fruit
Combine all ingredients together except fruit. Refrigerate overnight.
Use fresh fruit to dip.

Fruit Dip 2
Yield: 2 cups
7 oz jar marshmallow topping
1 tb lemon juice
8 oz pkg. cream cheese
Blend together. Use to dip strawberries, pineapple, blueberries, etc.

Ginger Dip
Yield: 6 servings
1 c mayonnaise chilled
1 c dairy sour cream
1/4 c fine chopped onion
1/4 c minced parsley
1/4 c fine chopped canned water
-chestnuts
1 tb to 2 tb fine chopped candied
- ginger
2 minced cloves garlic
1 tb soy sauce
Combine mayonnaise and sour cream. Stir in remaining ingredients.
Offer sesame seed crackers or potato chips.

Gingered Fruit Dip
Yield: 1 1/2 cups
1/2 lb cream cheese
2 tb icing sugar
1 tb approx. milk or cream
1/4 c chopped preserved ginger
In bowl, cream cheese with icing sugar until light and fluffy, adding
enough milk to give consistency for dipping. Mix in ginger. Makes
about 1 1/2 cups.

Cucumber Avocado Dip
1 tomato
2 cucumbers
2 c sour cream
1 pkg dried italian salad
-dressing mi; x
1 avocado, peeled and diced
Peel, seed and dice tomato. Peel, split lengthwise, seed and dice
cucumbers. Thoroughly drain all liquid from tomato and cucumbers. Mix
all the ingredients and chill before serving.
Serve with chips or vegetables.

Guacamole Dip
2 lg ripe avocados
1 tb grated onion
1 tb lemon juice
1/2 ts salt
1/4 ts chili powder
1/3 c miracle whip
Mix all ingredients together except the Miracle Whip. Spread the
Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the
Miracle Whip into the dip. Serve with potato chips, crackers or corn
chips.

Guacamole Dip 2
Yield: 6 servings
1 avocado, peeled and seeded
1 tb lemon juice
2 tb chopped canned green chiles
1/2 c chopped tomato
2 tb mayonnaise
1 ts salt
1/8 ts garlic powder
4 drops hot pepper sauce
Cooked artichokes, chilled (optional)
Puree avocado with lemon juice in blender. In small bowl, combine
avocado mixture, green chiles, tomato, mayonnaise, salt, garlic
powder and hot pepper sauce. Cover and chill 1 hour. Serve with
chilled artichokes, if desired.

Guacamole Dip 3
1/2 c miracle whip
1 lg avocado, peeled and mashed
1 sm chopped tomato
1/4 c minced onion
1/4 c diced green chilies, drained
1 tb lemon juice
1/2 ts salt
Combine all ingredients and mix until blended. Cover and chill until
serving time. Makes 2 cups.

Hacienda Dip
Yield: 6 servings
1 pk cream cheese, softened
1 jar (250 ml) salsa
Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with
Nacho or Tortilla chips.

Hamburger Broccoli Dip
Yield: 8 servings
1 pk (10oz) frozen chopped
1 broccoli, cooked
1/2 lb ground beef
1/2 ts salt
1 lb velveeta, cubed
1 cn (10oz) tomatoes with green
1 chilies
1 corn chips
Brown meat and salt; drain. Add cheese and cook until melted. Add
tomatoes and broccoli. Warm through and serve with chips.

Harlequin Dip
1/2 c sour cream
1/2 c mayonnaise
1/2 c chopped, ripe olives
1 ts worcestershire sauce
1/2 ts prepared mustard
1/2 ts curry powder
Blend sour cream and mayonnaise. Add remaining ingredients; mix well,
cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and
celery sticks are the perfect go-withs for this dip.

Hazelnut Cheddar Cheese Dip
Yield: 1 recipe
2 c finely grated sharp cheddar
1 c unflavored yogurt or- sour
-cream
1/2 c finely chopped hazelnuts
-(roasted o; regon hazelnuts
1 1/2 ts dry mustard
Mix all ingredients together. Chill. Serve with potato chips or
well-chilled vegetable sticks.

Healthy Choice Crab Dip
Yield: 8 servings
1/2 c nonfat yogurt -- or sour
1 cream
2 tb fat free mayo
8 oz fat free cream cheese --
1 softened
1 ts prepared horseradish
1/2 ts dry mustard
1/2 ts worcestershire sauce
1/2 ts hot pepper sauce
1 c fat free chedder cheese
1/2 lb imitation crab -- flaked
1 paprika
Combine yogurt, mayo, cream cheese, and seasonings. Mix well. Then,
stir in cheddar cheese and crab. Cover and chill for 2 hours.
Sprinkle with Paprika. Serve with crackers, bread sticks or veggies.

Hearty Party Dip
1 cn (11.5-oz) condensed bean
1 with bacon soup
1/4 c open pit special recipe
1 original flavor barbecue
1 sauce
2 tb minced green pepper
1 if desired
1 ts minced onion
1 ts worcestershire
2 hotdogs sliced in 1/4 inch
1 pieces
Mix all ingredients, chill. Serve on hearty crackers especially bacon
wafers. May also be heated in a saucepan or crockpot, then served on
crackers or eaten like soup.

Herb Tofu Dip
1/2 lb tofu (drained)
1/2 c green onion chopped
1 1/4 ts celery salt
1/2 ts dill weed
1 tb parsley, chopped
2 ts herb salt
1/4 ts onion powder
2 cl garlic, pressed
Blenderize first four ingredients until smooth Add remaining
ingredients and blend again Serve as a dip for a variety of fresh
vegetables Makes 1 1/2 cups

Herbed Vegetable Yogurt Cheese Dip
Yield: 8 servings
3 c yogurt cheese -- see
: directions
16 oz 1% cottage cheese --
: drained
10 oz frozen chopped spinach --
: thawed and dried
1 roasted red bell pepper --
: peel, seed, chop
8 oz water chestnuts -- drained
: and sliced
3 garlic cloves -- finely
: chopped
6 green onions -- chopped
1 carrot -- shredded
1 TB Tabasco, or Pickapeppa hot
: sauce
1 TB capers -- drained
1 TB fresh basil -- chopped
1 TB fresh oregano -- chopped
1 TB fresh thyme -- chopped
1 TB curry powder
2 lemons -- Juice
: Salt
: Freshly ground black pepper
In a large bowl, mix together all ingredients and season to taste
with salt and pepper. Refrigerate at least 4 hours before serving.
Serve with fresh, crisp vegetables, crackers, or toasted pita chips.
Makes 4 cups __ Yogurt cheese ___ To make approximately 3 cups,
use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large
piece of cheesecloth. Double it and use to line a strainer. Spoon in
yogurt, fold over any excess cloth to cover, and set over a bowl to
drain overnight, refrigerated. Scrape cheese into a covered
container. Final yield will depend on how much liquid was in yogurt.

Herbed White-Bean Dip
Yield: 11 servings
15 oz cannellini - (white kidney
-beans) -; rinsed, drained
1 tb fresh lemon juice
1 lg garlic clove; chopped
1 ts olive oil
1/2 ts ground cumin
1/4 ts dried oregano
1 cayenne pepper
1 additional dried oregano
Puree first 6 ingredients in processor until smooth. Season with salt
and pepper. Transfer mixture to shallow bowl. (Can be made 1 day
ahead. Cover and chill. Let stand 30 minutes at room temperature
before serving.) Sprinkle with cayenne pepper and additional oregano.
Makes about 1-1/3 cups.

Maritime Crab Dip
Yield: 6 servings
4 oz cream cheese [125 g]
1/4 c mayonnaise
3 tb chili sauce
1 ts fresh parsley, chopped
1/2 ts pepper
1/2 ts dijon mustard
12 oz canned crabmeat, drained
-2x6oz can; s
1 green onion, chopped
1/2 c fresh bread crumbs
2 tb butter, melted
Serve this warm dip with crackers or with vegetable crudits or pita
wedges. It may also be used as a topping for baked potatoes
In bowl, beat together cream cheese with mayonnaise until smooth.
Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat
and onion; spoon into greased 2-cup ovenproof dish.
In small bowl, stir together bread crumbs with butter until evenly
moistened; sprinkle over crab mixture. Bake in 325F 160C oven for 20
minutes or until heated through. Broil for 1 minute, or until crumbs
are golden brown.

Hotter Than Hell Horseradish Dip
Yield: 6 servings
4 TB Horseradish -- Prepared
2 c Sour Cream
1 ts Garlic Powder
1 ts 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
Hummos(Chick Pea Dip)
Yield: 6 servings
1 cn chick peas(semi drained)
1 sm lemmon(juiced)
2 cl garlic(crushed)
1 tb tahinni(sesame seed paste)
1 optional(instead use a litte
1 olive oil)
1 salt & freshly ground pepper
1 *adjust above amounts to
1 suit your taste
*Blend all ingredients. *place in an attractive bowl. *cut small
pitas into triagles for dipping.

Humus Tahini Dip
Yield: 4 servings
3/4 c chickpeas; soaked overnight
-and drai
2 garlic cloves; minced
1 ts salt
1/4 ts pepper
6 tb tahini (sesame paste)
2 lemons, juiced
1 tb corn oil (or as needed)
1 tb olive oil
1/4 ts paprika
1 tb fresh parsley; chopped
In a medium saucepan place the soaked chickpeas and cover them with
water. Bring the water to a boil over high heat and vigorously cook
the chickpeas for 10 minutes. Reduce the heat to low and simmer the
chickpeas for 1« hours, or until they are tender (add more water if
necessary). Drain the water from the chickpeas. Place them in a food
processor (reserve 8 chickpeas for the garnish) and pur‚e them until
they are very smooth. Add some water if necessary. In a medium bowl,
place the pur‚ed chickpeas. Add the garlic, salt, pepper, tahini, and
lemon juice. Mix the ingredients together so that they are well
blended. Add the corn oil and mix it in well so that a smooth paste
is formed. In a small serving bowl, place the humus. Smooth it down
evenly with a knife. Pour the olive oil in the center. Sprinkle on
the paprika and parsley. Garnish the dish with the reserved
chickpeas. Makes 1 cup.

Layered Black Bean Dip
Yield: 12 servings
15 oz black beans, rinsed and
-drained, 1; can
4 1/4 oz ripe olives; chopped,
-drained, 1 can
1 sm onion; finely chopped
1 md garlic clove; finely chopped
2 tb vegetable oil
2 tb lime juice
1/4 ts salt
1/4 ts red pepper; crushed
1/4 ts cumin; ground
1/8 ts pepper
8 oz cream cheese; softened, 1
-pkg
2 lg eggs; hard boiled, peeled
-and c
1 lg green onion; sliced
15 oz tortilla chips; 1 pkg
Mix the beans, olives, onion, garlic, oil, lime juice, salt, red
pepper, cumin and pepper, blending well. Cover and refrigerate for 2
hours. Spread the cream cheese on the bottom of a serving plate.
Spoon the bean mixture evenly over the cream cheese. Arrange the
eggs on the bean mixture in a ring around the edge of the plate, then
sprinkle with the onion. Serve with the tortilla chips.

Layered Derby Day Dip
Yield: 2 servings
1 pk (3-oz) cream cheese
1 softened
1/2 c dairy sour cream
1/2 c mayonnaise
1/2 ts chicken-flavor inst
1 bouillon
1/8 ts ground red pepper (cayenne)
2 tb grated parmesan cheese
3 oz (3/4 c)shredded swiss
1 cheese
1 sm tomato, seeded and chopped
1/2 c diced cooked turkey breast
2 sl bacon, cooked & crumbled
2 ts chopped fresh parsley
In small bowl, combine cream cheese, sour cream, mayonnaise, bouillon
and ground red pepper; blend until smooth. Let mixture stand 15
minutes to dissolve bouillon; stir.
On 10 1/2-inch serving plate, spread sour cream mixture to 9" circle;
sprinkle with parmesan cheese. Top with swiss cheese, tomato, turkey,
bacon, and parsley. Serve with crisp crackers or chips. 2 1/2 cups.

Layered Shrimp Dip
Yield: 1 party
1 8 oz pack cream cheese
1 milk
1/3 bottle chili sauce
4 chopped green onions
1 can broken shrimp, drained
1 sm can chopped ripe olives,
1 drained
1 8 oz pkg. shredded
1 mozzarella cheese
On a large dinner plate, spread cream cheese which has been thinned a
little with milk. Over this spread chili sauce; then sprinkle on green
onion, crumbled shrimp, olives and finish with cheese. Use tortilla
chips as dippers, scooping through all layers.

Layered Tex-Mex Dip
Yield: 16 servings
1 c sour cream
2 c ground cumin
1 ts chili powder
1/8 ts salt
1 cn (15 oz) black beans,
1 rinsed and drained,
1 divided
2 ripe avocadoes, peeled
1 and pitted
1 ts lemon juice
1 c chopped iceberg lettuce
4 oz cheddar cheese, shredded
1 about 1 cup
2 small tomatoes, chopped
2 tb chopped black olives
1 torilla chips
Combine sour cream, cumin, chili powder and salt; set aside. With
fork mash 1/2 cup black beans; combine with remaining black beans and
2 Tbs sour cream mixture. With fork mash avocados with lemon juice.
In 4 cup glass bowl layer 1/2 bean mixture, all of avocado mixture,
1/2 remaining sour cream mixture, lettuce, remaining bean mixture,
cheese, tomatoes and remaining sour cream mixture. Top with olives.
Serve at room temperature with chips.

Layered Tostada Dip
Yield: 1 bowl
16 oz cn refried beans
1/2 ts chili powder
2 ea avocados, peeled & mashed
1/2 c salad dressing
4 ea crisply cooked bacon strips,
1 crumbled
1/4 c onion, chopped
1/2 ts salt
1 ds hot pepper
1 c tomatoes, chopped
4 oz cn green chillis, chopped
1 c monterey jack cheese,
1 shredded
Combine beans and chili powder; mix well. In a seperate bowl, combine
avocados, salad dressing, bacon, onion and seasoning; mix well. Layer
bean mixture, avocado mixture, olives, tomatoes, chilies and cheese
in shallow bowl. Serve with tortilla chips.

Lemon Sesame Dip
1/2 c nonfat sour cream --
1 substitute
3 tb lemon curd -- bottled
1 1/2 tb toasted sesame seeds
1 sl lemon -- optional
In small bowl, combine all ingredients. Stir or whisk until smooth.
Makes about 3/4 cup. Garnish with lemon.

Melon With Yogurt And Ginger Dip
1 natural yoghurt
1 lemon or lime juice
1 glace ginger, chopped
1 honey
1 scoops of watermelon balls
Take some natural yoghurt, add a squeeze of lime or lemon juice, and
mix in a little chopped glace ginger and honey to taste. Serve with
melon balls.

Parma Dip
1 c salad dressing
1/4 c grated parmesan cheese
1/4 c milk
1 tb chopped chives
Combine ingredients, mix well. Prepare dip ahead of time and chill.

Party Dip
Yield: 10 servings
1 loaf sheephearders bread
1/4 lb butter
1 bunch green onions, chopped
12 cloves fresh garlic, minced
8 oz cream cheese room temp
16 oz sour cream
12 oz cheddar cheese
1 cn artichoke hearts drained
1 and cut into quarters
6 sm french rolls, sliced thinly
1 but not all the way through
Cut a hole in the top of the bread loaf about 5 inches in diameter.
If you wish, make a zigzag pattern to be decorative. Remove soft
bread from cut portion and discard. Reserve crust to make top for
loaf. Scoop out most of the loaf and save for other purposes, such as
stuffing or dried bread crumbs. In about 2 tbsp butter, saute green
onions and half the garlic until onion wilt. Do not burn! Cut cream
cheese into small chunks; add onions, garlic, sour cream and Cheddar
cheese. Mix well. fold in artichoke hearts. Put all of this mixture
into hollowed out bread. Place top on bread and wrap in a double
thickness of heavy duty aluminum foil. Bake in 350 degree oven for 1
1/2 to 2 hours. Slice French rolls thinly and butter with remaining
butter and garlic. Wrap in foil and bake with big loaf for the last
1/2 hour. When ready, remove foil and serve, using slices of French
rolls to dip out sauce.

Peanut Cilantro Dip
Yield: 12 servings
1/2 c chunky peanut butter
1/2 c peanut oil
1/4 c red wine vinegar with garlic
1/4 c soy sauce
1/4 c fresh lemon juice
4 cloves garlic
8 to 10 cilantro sprigs,
1 leaves only
2 ts crushed red pepper flakes
2 ts ginger root
Combine garlic, ginger and cilantro leaves in bowl of food processor;
chop. Combine remaining ingredients in bowl with chopped garlic,
ginger and cilantro. Whirl until combined. Serve with vegetables
and/or sourdough bread cubes.

Peanut Dip
1 c sour cream
3 tb peanut butter
1 tb lemon or lime juice
1 tb soy sauce
1 garlic clove; minced
1 ts ginger root; fresh, minced
1 ds hot pepper sauce; optional
Blend all ingredients till smooth. Use as dip for vegetables, pita
crisps, chicken wings or chicken fingers.

Peanut Lime Dipping Sauce - Midsummer Thai Di
Yield: 1 batch
1/4 c peanut butter
1/4 c soy sauce
1/4 c fresh lime juice
1 tb rice vinegar
3 tb coriander; chopped
1 tb brown sugar
1/2 ts chinese chili sauce; or
1 ; 1/4 ts dried chili flakes
You may use either chunky or smooth peanut butter.
Add peanut butter to a small bowl. Slowly whisk in remaining
ingredients.

Peppered Channa Dip
1 recipe channa
1 md shallot, peeled and minced
1/2 c pickled hot pepper rings,
-drained a; nd finely choppe
1/4 ts garlic salt
2 tb dry white wine (optional)
Iceberg lettuce leaves, washed and crisped Parsley sprigs
Serve this zesty dip with crackers, chips or crudites.
Beat channa, minced shallot, hot peppers, garlic salt and wine (if
using) in a medium-size bowl until well mixed. If made ahead, cover
and refrigerate. May be made 1 day in advance.
To serve, mound on a plate lined with lettuce leaves. Garnish with
parsley sprigs.
Makes 1 1/2 cups.

Pepperoni Pizza Dip
Yield: 8 servings
8 oz cream cheese; softened
1/2 c sour cream
1 ts oregano
1/3 ts garlic powder
1/3 c pizza sauce
1/2 c pepperoni; chopped
1/4 c green onion; chopped
1/2 c mozzarella cheese; shredded
Beat together cream cheese, sour cream, oregano and garlic powder.
Spread in a 9 or 10" pie plate. Spread pizza sauce over cheese mix.
Sprinkle with pepperoni and green onions. Bake at 350~ for 10
minutes. Top with Mozarella Cheese. Bake for 5 more minutes. Serve
warm.

Persian Cucumber Dip
1 c plain yogurt
1 sm onion -- grated
1 sm cuke -- peeled and diced
1/4 c each raisins and chopped
1 fresh mint leaves
1 salt to taste
1 pd
1 pita bread
Combine all ingredients except bread and chill up to 72 hrs. Cut
pitas into triangles and toast under broiler; use as dippers. Makes 2
Cups dip.

Pesto Cheese Dip
1 c cream cheese (softened)
4 tb fresh pesto sauce
1 c sour cream
Mix together and serve with thinly sliced soda bread or pita. Make
the dip with low-fat sour cream and cream cheese to lower the
calories and cholesterol.

Picante Con Queso (Cheese Dip)
1 jar chunky style picante
1 sauce.
1 lb velveeta
1 condensed or sweet milk
Cut Velveeta into cubes or chunks and melt in double boiler over low
heat. Add picante sauce. Stir until cheese is melted and sauce is
well blended. Add sweet milk or condensed milk as desired to obtain
proper "dipping" consistency. If necessary, add more velveeta BEFORE
adding milk.
Use any cheese dips for nachos, tostadas, topping for 'burgers, spoon
over prepared french fries.
Yield: abt. 3 cups

Portuguese Garlic Dip
1 pk 8 oz. cream cheese
8 lg cloves fresh garlic, minced
3/4 c real mayonnaise
1 ts worcestershire sauce
1 salt and pepper to taste
Mix all ingredients thoroughly, using just enough mayonnaise to reach
preferred spreading or dipping consistency. Serve with chips for
dipping or crackers for spreading. Makes 2 cups.

Pot Sticker Dipping Sauce
1/2 c soy sauce
1/4 c rice vinegar or distilled
1 white vinegar
2 ts granulated sugar
1 clove garlic, peeled and
1 minced
2 ts finely minced fresh ginger
1 green onion, including
1 green part, finely chopped
1 a few drops hot chili oil
Mix ingredients together and serve in side dish.

Quick Queso Dip
1 velvetta
1 picante sauce
1. Chunk up Velvetta in a bowl, dump some Picante sauce (as hot as
you like) on top and micowave, stirring occasionally, until melted
and smooth.
Ranch Dip For Vegetables
--------------------------------INGREDIENTS---------------------------------
1 (24 oz.) carton 1% cottage
-cheese
8 tb lite sour cream
1 (1 oz.) pkg. dry ranch
-dressing mix
------------------------RAW VEGETABLES: CELERY STIC------------------------
1 green pepper, etc. for
-dipping
--------------------------------PREPARATION---------------------------------
Use food processor and cream entire carton of cottage cheese until it
becomes very smooth and creamy. Blend and cream for about 5 minutes
or longer. Add lite sour cream. Blend until well mixed. Add dry ranch
dressing mix and blend. Serve as a dip for raw vegetables or use on
baked potato. Also good with pretzels.
Ranch-Style Dressing & Dip Mix
1 1/2 tb parsley
1 tb salt
1/2 tb chives
1/4 tb oregano
1/4 tb tarragon
1/2 tb garlic powder
1/4 tb lemon pepper
Ina medium bowl, combine all the ingredients. Store in an airtight
container. Ranch Dressing: 1/2 cup mayonnaise, 1/2 cup buttermilk, 1
tbsp. mix In a large bowl, whisk together all the ingredients.
Refrigerate for one hour before serving. Ranch Dip: 2 tbsps. mix, 1
cup mayonnaise, 1 cup sour cream or yogurt. Combine ingredients.
Refrigerate for 2 hours before serving with ray vegetables, or as a
topping for baked potatoes or steamed vegetables. Note: Low-fat
mayonnaise and low-fat yogurt for sour cream can be used.

Raw Vegetables With Olive Oil Dip
Yield: 6 servings
3 lg carrots -- peeled
2 fennel bulbs
6 tender sticks celery
1 pepper
12 radishes -- trimmed
2 lg tomatoes or 12 cherry
1 tomatoes
8 spring onions
12 sm cauliflower florets
1 dip:
1/2 c extra-virgin olive oil
1 salt & freshly ground black
1 pepper
3 tb fresh lemon juice
1 (optional)
4 leaves fresh basil,torn in
1 sm pieces -- (optional)
Prepare the vegetables by slicing the carrots, fennel, celery and
pepper into small sticks. Cut the large tomatoes into sections if
using. Trim the roots and dark green leaves from the spring onions.
Arrange the vegetables on a large platter, leaving a space in the
centre for the dip. Make the dip by pouring the olive oil into a
small bowl. Add salt and pepper. Stir in the lemon juice and basil,
if using. Place the bowl in the centre of the vegetable platter.

Rotel Famous Cheese Dip
Yield: 3 cups
1 lb pasteurized processed cheese
- spread; , cut into cubes
1 cn ro*tel tomatoes and green
-chilies
STOVE TOP: In saucepan combine ingredients; stir over low heat until
cheese spread is melted.
MICROWAVE: Place ingredients in a covered casserole. Microwave on HIGH
until cheese spread is melted, about 5 minutes, stirring once. Makes
about 3 1/2 cups of dip.

Roasted Garlic Bean Dip
Yield: 4 servings
1 ea garlic bulb
5 tb olive oil
14 oz cannellini beans, cooked
1 pn rosemary, finely chopped
2 tb parsley, chopped
1 salt & pepper
Preheat oven to 375F. Carefully break open the garlic bulb & divide
into cloves, do not remove skins. Place on a small roasting tray &
drizzle with 1 tb olive oil. Roast for 20 to 30 minutes until
softened. Carefully squeeze the garlic cloves out of their skins &
place in a food processor.
Add beans to the processor & process gradually adding the remainder
of the olive oil. Add enough oil to get a thick paste similar to
hummus. Beat in the rosemary & parsley & season.
Serve with pita bread.

Roasted Garlic Puree Dip
Yield: 5 servings
6 lg heads fresh garlic
2 pk 8 oz. ea cream cheese
4 oz blue cheese
3/4 c milk
2 ts chopped fresh parsley
Remove outer convering on garlic. Do not peel or separate the cloves.
Place each garlic head on a large square of heavy aluminum foil. Fold
up the foil, so the cloves are completely wrapped. Bake for 1 hour at
350 degrees. Remove garlic from oven and cool for 10 minutes.
Separate cloves and squeeze cloves to remove cooked garlic. Discard
skins. In food processor, mix cheeses, milk and garlic until smooth.
Place in serving dish. Sprinkle with parsley. Serve as a dip with
crudites (mixed vegetables) for dipping. Makes 5 cups.

Roasted Red & Green Pepper Dip
Yield: 6 servings
1 red bell pepper
1 1/2 c mayonnaise
1 ts dried parsley; crushed
1 green bell pepper
1/2 c sour cream
----------------------------------GARNISHES---------------------------------
1 fresh parsley; chopped, or
1 paprika
1 dried parsley; crushed
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
Roasted Red Pepper Dip
2 red bell peppers
3 sl white bread, crusts removed
1/4 c milk
1/4 c pitted green olives
1 clove garlic
2 tb olive oil
1 tb fresh lemon juice
1/2 ts tabasco pepper sauce
----------------------------------GARNISH-----------------------------------
1 sliced green olives
A pleasant change from guacamole, this dip has the color and taste to
compliment crudites, toasted pita bread triangles, or crisp crackers.
Romesco-Style Roasted Pepper Dip
Yield: 10 servings
2 yellow bell peppers - halved
2 red bell peppers; halved
8 lg whole garlic cloves -
-unpeeled
12 almonds
1 tb olive oil
1 ts sherry wine vinegar or- red
-wine vi; negar
1 cayenne pepper
1 crudites
1 toasted pita wedges
Preheat broiler. Line heavy large baking sheet with foil. Arrange
peppers cut side down in center of baking sheet; surround with
garlic. Broil 6 inches from heat until peppers are blackened and
garlic is tender, turning garlic often, about 12 minutes. Gather foil
up around peppers and garlic; let stand until cool enough to handle,
about 10 minutes. Working over bowl to catch any juices, peel and
seed peppers; reserve juices. Keeping red and yellow peppers
separate, cut into pieces; transfer to 2 separate bowls. Peel and
chop garlic, discarding any hard pieces. Finely chop 6 almonds in
processor. Add yellow peppers, half of garlic, 1 teaspoon reserved
pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar and pinch of
cayenne and puree. Season with salt and pepper. Transfer to small
bowl. Using clean processor, repeat with remaining 6 almonds, red
peppers, remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon
olive oil, 1/2 teaspoon vinegar and pinch of cayenne. Season with
salt and pepper. (Can be made 6 hours ahead. Cover and chill purees
separately. Bring to room temperature before serving.) Simultaneously
spoon each puree into shallow bowl. Shake bowl gently, allowing
purees to meet in center. Serve with crudites and pita wedges. Makes
about 1-1/4 cup.

Rosy Caraway Cheese Dip
Yield: 1 batch
8 oz low-fat cream cheese - at
-room temp; erature
1 tb butter; at room temperature
1 tb dijon mustard
1 lg shallot; minced
4 ts caraway seeds
4 ts paprika
4 ts capers; drained
----------------------------------GARNISH-----------------------------------
2 tb chopped chives
In a food processor or a bowl, combine all ingredients except capers.
Process or mix until very well blended. Add capers and blend in for a
few seconds. Chill. Best if made several days ahead.
Serve in a bowl, sprinkled with chives. Pumpernickel, black bread or
other dark breads go well with this.
Sesame Soy Dip
Yield: 14 servings
1/4 c light soy sauce
2 ts sesame oil
2 tb rice vinegar or white
-vinegar
Combine all ingredients in a small bowl; mix well. Makes about 1/4 c.
Seven Layer Dip
Yield: 6 servings
1 cn refried beans (for bottom)
2 ea tomatoes, diced*
1 bunch sliced green onions
1 sm. can chopped black olives
1 c guacamole
1 pk taco seasoning
1 c sour cream
2 c shredded cheddar (top)
* squeeze seeds and juice from tomato
On a round plate, spread beans. Layer guacamole over beans.
Mix sour cream and taco seasoning mix, then spread over guacamole.
Layer half of onions, all tomatoes, and all the cheese on top.
Sprinkle remaining half of onions on top..
Serve with tortilla chips.

Seven Layer Fiesta Dip
32 oz refried beans
4 ripe avocados
2 tb lemon juice
1 c sour cream
1/4 c mayonnaise
1 pk taco seasoning mix
1 bn green onions -- sliced
2 to 3 med. tomatoes -- diced
8 oz cheddar cheese -- grated
1 or-
8 oz monterey jack cheese --
1 grated
On a round plate, spread beans. Layer mashed avocados over beans and
sprinkle with lemon juice. Mix sour cream, mayonnaise, and taco
seasoning mix, then spread over avocados. Layer half of onions, all
tomatoes, and all the cheese on top. Sprinkle remaining half of
onions on top..Serve with tortilla chips.

Sherry Tuna Dip
8 oz softened cream cheese
1/3 c sherry/light cream
1/2 ts worcestershire sauce
1 cn (7-oz) drained tuna
1/4 c regular wheat germ
1 tb mayonnaise
2 tb sweet pickles
1 ts salt
1 ts onion flakes
Combine cheese, sherry and mayonnaise in small bowl. Beat until
smooth. Add remaining ingredients. Mix well.

Apple Dip
Yield: 6 servings
8 oz cream cheese, softened
1/2 c mayonnaise
2 med apples, chopped
1/2 c chopped walnuts
1 tb lemon juice
Blend together cheese and mayonnaise. Add apples,
nuts, and lemon juice. Serve with crackers.

Artichoke Dip
Yield: 4 servings
1 c parmesan cheese
1 c mayonnaise
1 1/2 cn artichoke hearts
1 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
1 cn artichoke hearts
1 c mayo
1 pk good seasons italian salad d
Open hearts and drain. Chop with fork adding dressing mix and mayo. Mix
wBetter after chilled a couple of hours.

Artichoke Spinach Dip
1 1/2 oz 340ml jr artichokes drained
3/4 c mayonnaise
1/2 ts grated lemon rind
1 ea salt and pepperr
10 oz bag spinach
3 tb lemon juice
1 ea tabasco to taste
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry
andchop 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
Yield: 4 servings
2 ea avocados; peeled & chopped
1/2 c raisins
1/2 c vegetable oil
1/4 c lime juice
1 ts sugar
1 ts salt
1/4 ts 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.

Aztec Pyramid Avocado Dip
Yield: 8 servings
3 ea avocado; *
2 c sour cream
2 c cheddar; sharp, shredded
5 ea green onions; sliced,use all
2 tb lemon juice
1 c cream cheese; softened
1 1/3 oz taco seasoning mix; 1 pkg
3 c fresh tomatoes; fine chopped
1/2 c black olives; sliced
* 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
thedish. 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
cheddarcheese layer. LAYER 5: Spread the green onions over the tomato
layer. LAYER6: 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

Bacon Horseradish Dip
Yield: 2 servings
1 c mayonnaise
1/4 c bacon bits
1 c sour cream
1/4 c horseradish
Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
Bacon-Flavored Dip Mix
2 tb instant bacon bits
1 ts instant beef bouillon
1 tb instant minced onion
1/8 ts minced garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Lable as
Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix.
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
package of softened cream cheese for sour cream.

Banana Bread Dip
Yield: 6 servings
1 c ripe bananas; mashed
1 ts vanilla extract
1/2 c sugar
1/4 ts nutmeg; ground
1 ts lemon juice
1/4 ts salt
1 1/2 ts cinnamon; 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
Yield: 2 servings
1 c liverwurst
1/4 c white onion; minced
1 ts dijon mustard
1/2 c sour cream
1 ts dill pickle relish
1/2 ts 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

Bean And Garlic Dip
Yield: 4 servings
2 c pinto beans; *
1/4 c mayonnaise or salad dressing
1 ea clove garlic; finely chopped
1 1/2 ts red chiles; ground
1/4 ts salt
1 pepper; dash of
* Pinto beans can be home cooked or canned.

Bean Dip A La Dr. Pepper
Yield: 2 servings
1 ea can red kidney beans, drain
3 tb tomato paste
2 tb oil
1 ts salt
1/4 ts black pepper
1 ea clove garlic, minced
1/2 c dr. pepper
4 oz can green chilies, drained
1 ts worcestershire sauce
1 c sharp cheddar, shredded
1 crisp chopped bacon
Combine all ingredients except the last 2 in saucepan; heat to boiling.
Pour into blender or electric mixer; add cheese. Blend on high speed until
well mixed. Pour into warmer dish; cover with bacon. Serve with chips,
crackers.

Black Bean Dip
Yield: 4 servings
1 1/2 c black beans; cooked
1/3 c celery; minced
1/2 ts coriander; ground
1/4 ts salt
1 ts dried cilantro; crushed, *
1/3 c carrot; minced
1 ts oregano; dried
1 ts cumin; ground
1/2 c sour cream
----------------------------------GARNISH-----------------------------------
1 fresh cilantro; or
1 tb garlic; minced
1 parsley; chopped
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 Bean Dip 2
Yield: 2 cups
1 c cooked black beans
1/4 c minced carrot
1/4 c minced celery
1 ts garlic salt
1 ts oregano
1 ts cumin
1/2 ts coriander
1/4 ts salt
1/4 c sour cream
1 tb chopped fresh cilantro
1 cilantro for garnish
In a large bowl, coarsley mash half the beans with a fork. Add remaining
whole beans and all the other ingredients, mixing well. Cover,and chill 20
minutes. Garnish with fresh cilantro.

Bloomin' Sauce And Dip
8 oz sour cream
8 oz picante sauce (pace medium
-or hot)
8 oz cream cheese (room
-temperature so i; t is soft
1 garlic (to taste)
1 lawry's seasoned salt (to
-taste)
Mix and put in refrigerator to thicken for a day.

Brandied Gorgonzola Dip
Yield: 2 servings
1/2 c gorgonzola cheese
1/4 ts white pepper
3/4 c sour cream
3/4 ts brandy
Blend the gorgonzola cheese and sour cream until smooth. Add the
remainingingredients 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
2 c broccoli, chopped
1 ea garlic clove
1/4 lb mushrooms, chopped
1/4 c yogurt, low fat plain
1 tb vegetable oil
1/2 ea onion, chopped
3/4 c cottage cheese, low fat
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.

Bye-Bye Birdy Curry Dip
Yield: 4 servings
2 c water
1 1/2 ts 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 ts curry powder
1/2 ts salt
1/4 ts 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

Byron's Famous Killer Cheese Dip
Yield: 1 batch
11 oz cheese soup (one can of
-condensed s; oup)
4 oz green chilies, chopped (i
-use old e; l paso canned ch
1 md yellow onion, chopped
1 tb red pepper, crushed
2 tb chili powder
1 tb cumin
1 garlic clove, crushed
1/4 ts hot sauce (tabasco sauce or
-hot pep; per sauce)
8 oz sour cream
Mix together all ingredients except the sour cream; heat to boiling at low
heat. When blended, correct seasoning (usually needs more cumin and
garlic.) Add sour cream and heat until it bubbles slightly. Serve with
Tostitos or any natural Mexican-style corn chip.

Caesar Mayo Dip
Yield: 4 servings
2 ea anchovy fillets
1 ts dijon mustard
1/4 ts black pepper
1 tb lemon juice
1 1/2 c mayonnaise
1 ts worcestershire sauce
2 tb parmesan cheese
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
Yield: 6 servings
1 tb unsalted butter
1 large red onion, sliced
1/2 c mayonnaise
1/4 ts cayenne pepper
1 tb peanut oil
1/2 c sour cream
1/4 ts salt
1 ts red pepper flakes
----------------------------1/8 ts Tabasco sauce----------------------------
Saute onion in butter and oil until caramelized (golden brown), about 20
minutes. Cool and combine the remaining ingredients. Mix well and chill
forat least 1 hour. Serve with crackers or chips.
Caviar, Dill And Purple Onion Dip
Yield: 4 servings
1/2 c cream cheese; softened
3/4 c sour cream
3 oz red or black caviar
1 ts lemon juice
1 ts dried dill; crushed
2 ts 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
Yield: 4 servings
1 1/2 c mayonnaise
1 cayenne pepper; to taste
1/2 c sour cream
Blend all of the ingredients together until smooth. Cover and chill.
Makesabout 2 cups of dip
SUGGESTED DIPPERS:
Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or Cheese Crackers
Chalupa Dip
Yield: 4 servings
3 avocados
2 ts lemon juice
1/2 ts salt
1/4 ts pepper
8 oz sour cream
1/2 c mayonnaise
1 pk taco seasoning mix
1/2 c green onion (chopped)
3 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.

Cheese Dip
Yield: 12 servings
2 lb velveeta cheese
1 cn rotell tomatoes **
** DRAIN AND CHOP TOMATOES **
MELT CHEESE IN MICROWAVE OR OVER LOW HEAT ON STOVE TOP. STIR IN
TOMATOES AND HEAT MIXTURE THROUGH.
Chile Con Queso (Chile Cheese Dip)
1 c monterey jack cheese
1/2 c cheddar cheese
1/4 c heavy cream
1 med. sized tomato,peeled>>>
1 chopped fine.
1 med. onion, chopped fine
1/4 c parched green chiles
1 clove garlic, crushed
In double boiler over low heat, melt cheeses. When cheese melts, stir in
cream gradually, stirring constantly. Add remaining ingredients. Stir to
blend flavors. More cream may be necessary; if so, add only little bit at
a time--a little goes a long way. Serve warm in chafing dish, etc.
Yield: abt. 2 cups.

Chili Con Queso Dip
Yield: 1 recipe
16 oz pasteurized process cheese
-spread -; cut into cubes
3/4 c canned tomatoes, chopped
1 tb hot chili peppers - finely
-chopped
Place cheese cubes in the top of a double boiler over boiling water. Stir
constantly until cheese is melted. Stir in tomatoes and hot peppers until
well blended and creamy. Serve hot with tortilla or corn chips.
NOTE: Dip must be kept hot during serving in order to prevent excess
thickening. A hot plate or chafing dish may be used.
Makes 2-1/2 cups

Chili Dip
2 cn chili with no beans, large
1 lb cheddar cheese; shredded
1 c sour cream
1 c picante sauce
Microwave chili until hot. Add shredded cheddar cheese and mix until
cheeseis melted. Return to microwave if needed. Add sour cream and picante
sauce (I use hot). Mix well. Serve with nacho chips or plain corn chips.

Chunky Kidney Bean Dip
Yield: 2 servings
1 1/2 c kidney beans; cooked
1 ts lemon juice
1 tb cumin; ground
1/4 c sour cream
1 ts hot sauce
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

Clarence's Krabdip
16 oz sour cream
16 oz philadelphia cream cheese
2 ea onions, small, chop fine
3 ts garlic (polaner/fiesta)
2 ts white pepper
1 ts red pepper
2 ts horseradish (or 2 piece
1 ea half bottle chives
8 oz louis rich krab (or more)
2 ts lemon & herb seasoning
1/2 cn mushrooms
Chop onions in blender or processor. Be careful of
adding liquid to the dip and making it runny. Chop
Krab into small (but identifiable) pieces. Combine the
cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in Add onions
and Krab and mix well. (Mix by hand to avoid chopping
the Krab into smaller pieces)
Store in refrigerator for several hours. If Dip is
too runny, add some dehydrated onions to absorb the
excess liquid. Serve with crackers, chips or vegetables.

Classy Mustard-Garlic Mayonnaise Dip
Yield: 4 servings
1 ts dijon mustard
1 c mayonnaise
1 ts fresh tarragon; chopped, or
1 ts fresh parsley; chopped, or
1/2 ts garlic powder
1 ts capers
1 ts dried tarragon; crushed
1 ts 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
Yield: 4 servings
3/4 c catsup
2 tb prepared horseradish
1/8 ts hot sauce
1/2 c crabmeat; flaked, or
6 oz crabmeat; flaked, drain well
1 c cream cheese; softened
3 tb white onion; diced
1/8 ts salt
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
Yield: 4 servings
10 oz clams
6 oz philadelphia cream cheese
1 ts lemon juice
1/2 ts salt
1/8 ts pepper
1 ts worcestershire sauce
1 ea garlic clove (pressed)
1 tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

Cold Spinach Dip
Yield: 4 servings
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 with crackers.

Contemplating Cape Cod Clam Dip
Yield: 4 servings
1/2 c clams; minced, or
6 1/2 oz clams; minced, well drained
1 c cream cheese; softened
1/8 ts hot sauce
1 ts lemon juice
1/4 ts 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
Yield: 8 servings
16 oz cream cheese; softened, 2 pk
1/4 c vegetable oil
1/4 c lime juice
1 tb red chiles; ground
1 tb cumin; ground
1/2 ts salt
1 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.

Cottage Cheese Dip
Yield: 4 servings
1/4 c cucumber; diced
1/4 c radish; diced
1/2 c sour cream
1/4 ts black pepper
1/4 c green onion; diced, use all
1/2 c cottage cheese
1/2 ts celery salt
Mix the cucumber, green onion, and radishes together then blend in the
cottage cheese and sour cream. Add the celery salt and pepper blending
allof 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

Cottage Cheese-Herb Dip
Yield: 1 recipe
1 c cottage cheese, creamed
2 tb lemon juice
2 tb milk
2 tb salad dressing (mayonnaise)
2 tb green onions, chopped
1/4 c parsley, coarsely chopped
1/2 ts tarragon leaves
1 ds pepper
Mix ingredients in a blender, scraping sides of blender jar with a rubber
scraper and reblending as required until mixture is smooth and creamy.
Serve with fresh vegetable sticks.
Makes 1-1/3 cups dip

Country Club Sour Cream And Dill Dip
Yield: 6 servings
3 tb fresh dill; chopped, or
1 tb dried dill; crushed
1 tb lemon juice
1 c sour cream
1 ts salt
1/2 ts white pepper
2 tb 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

Crab Dip
Yield: 12 servings
1/2 c mayonaise
1/2 c sour cream
1 celery
1 green onion
3/4 lb mock crab, flaked
1 dill
Take mock crab and flake it into small pieces, place
in a bowl. Cut up enough celery and green onions to
add to mixture. Shake an ample amount of dill into
mixture. Add mayonaise and sour cream. Chill
thoroughly. Best if chilled overnight. Stir just
prior to serving. Serve with crackers. Great dip!!

Creamy Avocado With Bacon Dip
Yield: 4 servings
1 ea ripe avocado
1/2 c sour cream
1/4 ts hot sauce
2 tb imitation bacon bits
1 ts lemon juice
1/4 ts onion powder
2 tb bacon; crumbled, 2 strips,or
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
1/4cups of dip.
SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery,
Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers

Creamy Purple Onion And Basil Dip
Yield: 6 servings
1 c cream cheese; softened
1/4 c fresh basil; chopped, or
4 ts dried basil; crushed
1 c sour cream
1/4 c carrot; shredded
1/4 c purple onion; chopped
1/4 ts salt
1/4 ts 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

Cumcumber Dill Dip
Yield: 2 servings
8 oz cream cheese, softened
2 ea cucumbers, seeded, chopped
1 tb lemon juice
1/2 ts hot pepper sauce
1 c mayonnaise
2 tb sliced green onion
2 ts snipped fresh dill
Beat cream cheese until smooth. Stir in remaining ingredients until well
mixed. Cover; chill. Makes 2 1/2 cups.

Curried Garlic Dip
Yield: 4 servings
1 c plain yogurt
1 ts dry mustard
2 ts garlic powder
1 c sour cream
2 ts curry 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
Yield: 4 servings
3/4 c plain yogurt
2 ts curry powder
1 ts lemon juice
1/2 ts honey
1/4 ts black pepper
1/8 ts 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
Yield: 4 servings
1 qt mayonnaise (no dressing)
1 ea worcestershire sauce (dash)
3 ea green onions (chopped)
1 crazy salt
1 black pepper
1 tb curry powder
1 seasonings
Mix all ingredients together and serve with fresh vegetables. Let
stand in refrigerator for 1 hour before serving; tastes better chilled.

Curry Garlic Dip
1 pt mayonnaise
3 tb chili sauce
1 tb curry powder
1 tb garlic powder
1/4 ts salt
1/4 ts pepper
1 tb grated onion
1 tb worcestershire sauce
1. Combine all ingredients in a large bowl and mix well. Cover and refriger
2. Present with an assortment of lightly blanched and raw vegetables.
About 2 cups of dip
Artichoke hearts Asparagus Broccoli Carrots Cauliflower Celery Cherry
tomatoes Cucumber Mushrooms Peppers(green, red, yellow and orange)
Radishes Snow Peas Zucchini

Curry-Lime Dip
Yield: 4 servings
4 ts lime juice
1 ts garlic; minced
1 cayenne pepper; to taste
2 ts dijon mustard
1 c mayonnaise
1 ts 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

Cypress Bayou Dip
8 oz cream cheese; softened
4 1/2 oz shrimp; broken and drained
2 ts ketchup
1 ts instant minced onion
1 ts prepared mustard
1 ts worchestershire sauce
1/4 ts garlic salt
Soften cream cheese in microwave with the DEFROST setting.
In a 1 quart casserole dish, stir together cream cheese,
shrimp, ketchup, minced onion, mustard, Worchesteshire sauce, and garlic
salt; blend well. Microwave 4 to 6 minutes on DEFROST. Serve with crackers.

Debbie's Chalupa Dip
Yield: 4 servings
3 ea avocados
2 ts lemon juice
1/2 ts salt
1/4 ts 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.

Delightful Dip
3/4 lb smoked trout; or salmon
8 oz cream cheese; softened
2 tb half and half
2 tb lemon juice
1/4 ts garlic salt
1 crackers
1 chips
1 vegetables
Remove any remaining bones and flake the fish. Combine all ingredients
mixing thoroughly. Chill. Serve with assorted crackers, chips or
vegetables.
Makes 2 cups.

Diabetic Onion Dip
Yield: 2 servings
8 oz plain lo-cal yogurt
1/2 onions, finely chopped
2 ts lemon juice
2 tb parsley
1 ds hot pepper sauce
1 ds horseradish
1 ds salt and pepper
Combine all ingredients. Chill thoroughly.

Dill Dip
Yield: 1 batch
3 oz cream cheese
1 tb green olive, pimento-stuffed
- (finel; y chopped)
1 ts onion, grated
1/4 ts dill, dried
1 ds salt
2 tb light cream (or less)
Combine first 5 ingredients. Stir in enough cream to make the mixture
havedipping consistency. Chill. Serve in a hollowed-out whole loaf of
bread. Use the discarded bread for dipping.

Domesticated Chick-Pea Dip
Yield: 6 servings
6 ea garlic cloves
1 c olive oil
3 c chick-peas; cooked
1/4 ts black pepper
1/2 c lemon juice
----------------------------------GARNISH-----------------------------------
1 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
otheringredients). 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

Drunken Tuna Dip
Yield: 6 servings
1 1/2 ts brandy
1/4 c sour cream
3/4 c fresh tuna; flaked, or
2 ts green onion; minced
1/8 ts hot sauce
1 c cream cheese, softened
1/4 c mayonnaise
6 1/2 oz tuna, drained & flaked
1 ts lemon juice
1/8 ts 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,
CheeseCrackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese
Sticks

Easy Nacho Dip
Yield: 8 servings
1 jars salsa; 15 ozs
1 lb cheese; shredded
1 c sour cream
Recipe by: Magazine ad Preparation Time: 0:20 In a saucepan, heat the
following just until melted without boiling. Serve hot with tortilla chips.

Eggplant Caviar Dip
Yield: 6 servings
1 ea eggplant; md, about 1 lb.
2 ea cloves garlic
1/2 ts soy sauce
1 c fresh tomato; chopped
1 ts 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
Yield: 2 servings
1 ts soy sauce
2 ts rice wine vinegar
1 ts sesame oil
1/8 ts cayenne pepper
4 ts water
1 c peanut butter; chunky
1 ts chili paste with garlic
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
Yield: 4 servings
1/2 ts fennel seeds
1 c sour cream
1/2 ts salt
1 ts paprika
1 c cream cheese, softened
1/4 c white onion; minced
1/4 ts black pepper
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

Fiesta Dip
Yield: 12 servings
1/2 cn refried beans
1/4 c salsa
1/2 c cheddar cheese, shredded
1/2 ea green chili pepper, chopped
Combine all ingredients and place in crock pot. Cover and heat 30 to 60
minutes until cheese is melted. Serve with tortilla chips or corn chips.

French Onion Dip
Yield: 4 servings
1/2 c mayonnaise
1 pk knorr french onion soup mix
2 c sour cream
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2
cups

Fresh Vegetable Dip
1 c low fat cottage cheese
1/2 c plain, low fat yogurt
1/2 ts dill weed
1 ea clove garlic, minced
2 ea green onions, chopped
1 tb fresh parsley, chopped
PLACE COTTAGE CHEESE IN BLENDER AND PROCESS UNTIL SMOOTH. ADD
REMAINING INGREDIENTS AND PROCESS UNTIL MIXED WELL. PLACE IN BOWL,
COVER, AND CHILL FOR AT LEAST ONE HOUR OR UNTIL READY TO SERVE. MAKES
ABOUT 1 1/2 CUPS.

Fruit Dip
Yield: 5 servings
1 jar of marshmellow cream
8 oz cream cheese
Mix cream cheese and marshmellow cream together and
put back in jar. use with blueberries, bananas,
strawberries.

Garbanzo Dip (No Tahini)
Yield: 1 recipe
1 c am garbanzo flour
1 1/2 c water
1 c tofu
1/4 c lemon juice
1/4 c water
1 tb honey
3/4 ts sea salt (optional)
1/4 ts garlic powder (or more)
Mix the garbanzo flour and water in a saucepan. Bring to a simmering
boil, stirring constantly. Remove from heat. Mix the remaining
ingredients together in a blender and blend until smooth. Stir into the
cooked garbanzo paste. As the dip sits, it will become thicker. If
necessary, add a little water to reach the desired consistency.

Garlic Mayonnaise Dip
Yield: 4 servings
1 ts garlic; minced
1/4 c olive oil
1/4 c green onion; finely chopped
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

Garlic, Cheese, And Nut Dip
Yield: 4 servings
2 ea garlic cloves
1/2 c cream cheese; softened
1/2 c sour cream
1/4 c white onion; diced
1 1/2 ts paprika
1 1/2 ts curry powder
1 1/2 ts chili powder
1 ts 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

Garlicky Clam Dip
Yield: 8 servings
8 oz cream cheese
1/2 ts salt
1/2 tb garlic
1 fresh ground pepper (dash)
7 oz clams; drained and minced
1/4 c clam broth
1 1/2 ts worcestershire
2 ts 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
Yield: 6 servings
3 c garbanzo beans; cooked
1/4 c water
1/2 c tahini; sesame paste
1/3 c lemon juice
1 ts cumin; ground
----------------------------------GARNISHES---------------------------------
1 lemon slices
1 parsley; chopped
1 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-potatolike 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 Lime Dip
1/2 c mayonnaise
1/2 c sour cream
2 ts grated lime peel
1 tb lime juice
1 tb honey
1/2 ts ground ginger
Stir all ingredients until well mixed. Cover; chill.
Serve with fruit. Makes 1 cup.

Golden Citrus-Raisin Dip
Yield: 6 servings
1 ea orange; md, *
2 c golden raisins
1/2 c plain yogurt
1 c pecans; chopped
1/2 c mayonnaise
* 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
Yield: 6 servings
12 ea tomatillos; *
5 ea jalapeno peppers; **
1 1/2 ts fresh tarragon; chopped, or
1/2 ts sugar
1/8 ts black pepper
2 tb lime juice
1/2 c yellow onion; chopped
1 1/2 ts garlic; minced
1/2 ts dried tarragon; crushed
1/2 ts salt
3 tb fresh cilantro; chopped
2 tb olive oil
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.
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
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 (Avocado Dip)
2 avocados
2 ts fresh lime juice
1/2 ts salt
2 green onions
1/2 fresh tomato,peel,chop fine
1 clove garlic, crushed
2 tb fine chop jalapeno, seeded
1/2 ts cilantro, minced
Cut avocados into halves, remove pits, and scoop flesh into a mixing bowl.
Mash with fork, masher or hand elec. mixer on low speed briefly. Add lime
juice, salt,and remaining ingreds. and stir in. If you like it hotter, add
another jalapeno or two. Desireable texture should be a little chunky.
Yield: 2 cups approx.

Guacamole 2 (Avocado Dip)
2 avocados, sliced, pitted
1 med onion, minced
1/3 c chunky style picante sauce
1 juice of 2 limes
2 cloves garlic, pressed
1 salt to taste
1 ds accent
Scoop out avocados using large serving spoon. Place in mixing bowl and
mashwith fork, masher, or elec. hand mixer on low speed briefly. Texture
shouldbe slightly chunky. Stir in remaining ingredients. Add a little more
picante sauce to "loosen" mixture if necessary or desirable.
Yield: 2 cups approx.

Hamburger Bean Dip
1 lb hamburger meat
2 lg cans of refried beans
1 lg onion, chopped
1/2 c hot sauce
1/2 lb longhorn cheese
1 c cream
Slightly brown hamburger meat in skillet. Drain and pour into crock pot.
Add refried beans, onion and hot sauce; stir well. Cook until onion is
done. Add cheese and sour cream; stir well. Simmer about 30 minutes.

Hamburger Dip
Yield: 12 servings
1 lb hamburger
1 lb sausage
1 sm onion
1 sm can chili peppers
1 cn golden cream of mushroom
-soup
1 lb velveeta cheese
1 garlic powder
4 oz sour cream
Fry 2 meats and onion, drain well. Add other ingredients and cook until
cheese is melted. Serve with chips. (Can be kept warm in crock pot on
lowsetting.)

Hickory-Smoked Cheese Dip
Yield: 2 servings
1 c cottage cheese
1/2 c sour cream
1/4 ts garlic; minced
1/2 ts 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

Horseradish Dip Chicago-Style
Yield: 5 servings
1/2 lb velveeta cheese, cubed
1/3 c sauceworks horseradish sauce
1/4 c milk
Stir all ingredients in a sauce pan over low heat until cheese is melted
or microwave until smooth, 4 to 5 minutes.
Serve hot with vegetable sticks or hot cooked chicken nuggets or french
bread cubes. Makes about 1 1/3 cups dip.

Hot Cheddar Bean Dip
Yield: 2 servings
1/2 c mayonnaise
16 oz pinto beans drained, mashed
1 c shredded chedder cheese
4 oz chopped green chilies
1/4 ts 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 Chili-Cheese Dip
Yield: 12 servings
1 ea medium onion, chopped
2 ea garlic cloves, minced
2 ts cooking oil
3 ea tomatoes, peeled and chopped
1/2 ts chili powder
1/4 ts hot pepper sauce
1/2 c cheddar cheese, shredded
1 tb cornstarch
In a medium saucepan, cook onion and garlic in the oil until tender but
notbrowned. Stir intomatoes, chili peppers, chili powder and hot pepper
sauce. Boil uncovered for 10 minutes. Stir together cornstarch and 1
Tablespoon cold water; stir into tomato mixture and cook stirring
constantly untill thickened and bubbly. Add cheese to mixture and stir
tillits melted. Serve warm with tortilla strips.

Crab Dip 2
Yield: 8 servings
1 lb crabmeat
8 oz cream cheese, softened
1 ea medium onion, finely diced
2 ts horseradish
1 tb milk
2 tb worcestershire sauce (opt.)
1 salt and pepper
1 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.

Hotter Than Hell Horseradish Dip
Yield: 6 servings
4 ts horseradish; prepared
2 c sour cream
1 ts garlic powder
1 ts 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
Yield: 2 servings
1 c cottage cheese
2 ts hungarian paprika
1 ts caraway seeds
1 ts capers; mashed
1/2 ts 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
Yield: 10 servings
1 pt mayonnaise
1 lb processed cheese (velveeta)
1 ea med or large onion
5 ea greenpickledjalapeno peppers
1 chips or dippers
For variety, pickled carrots can be substituted for
Jalapenos. For different effects, aditional carrots
and/or jalapenos can be finely diced and added to the
dip. Dip increases in jalapeno strength with age.

Kristi Yamaguchi's Crowd Pleasing Classic Dip
8 oz philly cream cheese
1 pk italian dressing mix
8 oz plain yogurt
1 tb milk
BEAT ALL INGREDIENTS IN A SMALL BOWL. REFRIGERATE. SERVE WITH VEGGIES.
Layered Bean Dip
Yield: 8 servings
1/4 c sour cream
1/4 c mayonnaise
1/2 pk taco seasoning
10 1/2 oz bean dip or refried beans
2 ea medium avocados, mashed
1/2 c cheddar cheese, grated
1/2 c jack cheese, grated
4 ea green onions, chopped
4 3/16 oz chopped ripe olives
3 ea tomatoes, diced
2 ea 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.

Lemon-Tarragon Dip
Yield: 4 servings
4 tb fresh tarragon; chopped, or
4 ts dried tarragon; crushed
1 ts lemon juice
1 c mayonnaise
2 ts capers
Mix all the ingredients, blending well. Cover and chill. Makes about 1
1/4cups of dip.
SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel,
Yellow Zucchini, Carrots

Linda's Bean Dip
Yield: 6 servings
1 cn bean dip
8 oz sour cream
1 cn chunky salsa
1 cn black olives
1 c shredded cheese
Layer each ingredient in dish. Put in just enough sour cream to cover beans

Longhorn Quick Chili Dip
Yield: 4 servings
1 c cottage cheese
15 oz chili with beans; 1 can
1 1/2 ts 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

Madras Dip
Yield: 4 servings
2 ea hard-boiled eggs
2 c sour cream
2 c curry powder
1 ts onion (grated)
2 tb green pepper (grated)
2 tb celery (grated)
1 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
Yield: 4 servings
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

Mary Anne's Spinach Dip
Yield: 2 cups
1 pk knorr vegetable soup
1 c sour cream
1 c mayonaise
1 pk frozen chopped spinach,
1 (cooked and drained)
Mix all ingredients the night before using. Refrigerate overnight.
Great with crackers, pumpernickle bread etc.

Mashed Bean Dip
2 c drained,cooked pinto beans
2 green onions, minced
3/4 c jack or cheddar,grated
1/4 ts cilantro, minced
1 tb chili powder
1/2 ts salt
1 clove garlic, crushed
2 tb bacon drippings
Mash beans, add the other ingreds. except the fat, and mix well, seasoning
with salt and garlic to taste.
Heat fat in chafing dish, add the mixture and stir until cheese is melted
and the dip is bubbling. Serve warm with freshly made tostadas.
Yield: approx. 2 cups

Mexican Cheese Dip
Yield: 12 servings
1/2 lb velveeta
1 ts taco seasoning (optional)
1/2 cn ro-tel tomatoes with chilies
Cube cheese and place in crock pot. Cover and heat 30 to 60 minutes, until
melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and
continue heating 30 minutes. Serve with tortilla chips or corn chips.

Mexican Pinto Bean Dip
Yield: 4 servings
3 c pinto beans; cooked
1/4 c water
1/2 c monterey jack; shredded
1/2 c chili powder
1 1/2 ts 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 Chip Dip
Yield: 4 servings
1/2 c cream cheese
1/2 c mayonnaise
1 ts chopped green onion
MIX ALL INGREDIENTS.
ADD ANY OF THE FOLLOWING:

Nacho Dip Texas-Style
Yield: 32 servings
1 lb ground beef
1 lb bulk, hot, pork sausage
2 lb velveeta cheese, cubed
10 1/2 oz cream of mushroom soup
10 1/2 oz diced tomatoes and -
1 green chilies, diced
2 ts garlic powder
1 ts black pepper
Brown the meat and sausage in a dutch oven; drain. Add remaining
ingredients and heat until velveeta is melted. Mix well. Continue heating
until mixture is very warm. Serve with tortilla chips. Makes 8 cups of
dip.

Neighbor's Cucumber-Dill Dip
Yield: 4 servings
1 ea cucumber; md
1/4 ts white pepper
2 ts 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

Not Miss Lily's Olives Dip
Yield: 4 servings
1 c cream cheese; softened
1/4 c black olives; chopped
1 ts dried parsley; crushed
1 tb paprika
1 c sour cream
1/2 ts garlic powder
2 tb worcestershire sauce
1 tb fresh parsley; chopped, or
Beat the cream cheese to a smooth consistency. Blend in the sour cream
andthen 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

Onion Dip, Lo Cal
1 c cottage cheese, lo fat
1 tb lemon juice
1/2 c plain yogurt, low fat
1/4 c green onion, chopped
1 ts 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.

Onion-Cheese Dip Mix
1 tb instant minced onion
1/2 ts instant beef bouillon
1 tb grated parmesan cheese
1/4 ts garlic salt
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Label as
Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4
months.
Makes 1 package (about 3 T) of mix. This recipe may be increased to make
more packages of mix.
Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill
at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of
softenedcream cheese for sour cream.

Open Sesame-Ginger Dip
Yield: 4 servings
3 ts dijon mustard
2 ts soy sauce
1/2 ts sesame seeds
3 ts green onion; chopped
1/2 ts ginger, ground
1 ts sesame oil
1/4 ts black pepper
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
Yield: 4 servings
1 1/2 ts ginger, dried
1/2 c sour cream
1/2 ts orange zest
1/2 c cream cheese, softened
1/4 c orange juice
Beat the ginger and cream cheese to a smooth consistency, then add the
sourcream, 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

Oriental Dip
Yield: 10 servings
1 c nonfat mayonnaise
1 c nonfat sour cream
8 oz can water chestnuts,
1 drained and finely chopped
2 tb chopped pimentos
1 tb chopped green onions -- or
1 to taste
1 ts beef bouillon granules
1/2 ts worcestershire sauce
1/4 ts garlic powder
1 ds cayenne pepper
Combine everything and mix well. Cover and chill. Stir before
serving. Any 2-cup combination of sour cream, mayonnaise, or drained
yogurt may be used.
Makes about 2 1/2 cups.

Patout's Hot Crab Dip
1/2 c butter (1/4 lb)
2 ea medium yellow onions, choppe
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 ts dried basil
1 ts dried thyme
2 ts salt
2 ts ground black pepper
1 ts ground white pepper
1 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.

Peanut Butter Dip
1 onion; grated
1 c chunky peanut butter
2 ts fresh lemon juice
1 ds hot pepper sauce
1 assorted crudites *
Press onion through strainer to extract juice. Mix 3 tablespoons onion
juice, peanut butter, lemon juice and hot pepper sauce in small bowl. (Can
be prepared 2 days ahead. Cover tightly and refrigerate. Bring peanut
butter dip to room temperature before continuing.) Garnish peanut butter
dip with fresh chives. Serve with crudites.
* Assorted crackers or fresh vegetables

Peanut Chili Dip
Yield: 4 servings
1/3 c peanut butter (any variety)
3 tb water
2 tb soy sauce
2 tb lemon juice
2 ts honey
2 cloves garlic, finely minced
1 tb 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.

Pineapple-Walnut Dip
Yield: 6 servings
1 c cottage cheese
1/2 c sour cream
1 c pineapple, crushed
1 c walnuts; chopped
1/2 ts lemon juice
1/4 ts 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

Popular Artichoke Dip
1 cn artichoke hearts; drained
1 c mayonaise
1 c grated parmesan
Mix all and bake at 350 for 20-30 minutes. Serve with crackers.

Quick Bacon-Spinach Dip
Yield: 6 servings
10 oz frozen chopped spinach; *
1/2 c crisp bacon; crumbled, **
2 1/4 ts fresh dill; chopped, or
1/2 ts garlic powder
1/2 c imitation bacon bits; or
1 c mayonnaise
3/4 ts dried dill; crushed
1/8 ts 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

Randy Red Salsa Dip
Yield: 4 servings
2 c fresh tomatoes; diced
1/4 c onion; coarsely chopped
1 1/2 ts garlic; minced
1/8 ts salt
1/4 ts oregano; dried
3/4 ts 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

Raw Vegetable Dip
Yield: 8 servings
1/2 pt mayonnaise
1/2 pt small curd cottage cheese
1/8 c grated onion
1/8 ts tabasco sauce
1/8 ts garlic powder
1/4 ts celery seed
1/2 ts dry mustard
1 salt and pepper to taste
Blend all ingredients together. Refrigerate until ready to use. Serve
withchips or any raw vegetables. Marge Andrews

Sensational Broccoli Dip
Yield: 2 cups
1 pk frozen broccoli (thawed)
1 (10 1/2 oz)
1 c sour cream
1/2 c becal dressing
1/4 ts nutmeg
Chop broccoli into fine pieces in a medium bowl or food processor.
Combine broccoli, sour cream, dressing and nutmeg until smooth.

Red Bean Dip
5 oz red kidney beans; (dried)
2 cl garlic
1 jalapeno pepper; cored and s
1/4 c water
1/2 c corn oil
1 1/2 ts cider vinegar
1/2 ts paprika
1/2 ts fresh ground pepper
1/4 ts chili powder
1/4 ts salt
1 ds tabasco sauce
Cover the beans with cold water and soak overnight
Drain beans; place them in a saucepan, and cover with cold water. Bring
toa boil, then lower heat and simmer about 45 minutes or until beans are
tender. Drain and cool completely. Mix all ingredients in blender or
foodprocessor.

Rich And Creamy Refried Bean Dip
Yield: 2 servings
1 c refried beans
1/4 c fresh tomato; chopped
1/8 ts salt
1/2 c sour cream
1 ts salsa verde; hot green salsa
1 black pepper; to taste
----------------------------------GARNISH-----------------------------------
1 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
cupsof dip.
SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
Richer Ro*tel Dip
1 lb processed cheese
1 cn chili w/o beans; small
10 oz ro*tel tomato w/green chili
1 lb pork sausage
Brown sausage. Melt cheese with RO*TEL Tomatoes and Green Chilies,
add chili and sausage. Heat and mix thoroughly. Serve with corn chips.

Roasted Eggplant Dip
Yield: 8 servings
1 1/2 lb eggplant, halved lengthwise
2 plum tomatoes, halved
1 sm onion, quartered
4 lg cloves garlic, unpeeled
1 sprig fresh thyme, or
1 pn dried thyme leaves, crumbled
2 tb olive oil
1 fresh parsley, minced
1 toasted pita bread triangles
Preheat oven to 400oF. Place eggplant, skin side up, in a large roasting
pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over
wegetables. Bake until eggplant is very tender when pierced with a knife,
about 50 minutes. Cool vegetables slightly.
Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion
and any liquid in bottom of pan to the work bowl of a food processor. Add
thyme leaves, discarding stem. Puree until smooth. Transfer to a bowl and
season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.)
Garnish with parsley and serve dip at room temperature with pita bread
triangles.

Roasted Red And Green Pepper Dip
Yield: 6 servings
1 ea red bell pepper
1 1/2 c mayonnaise
1 ts dried parsley; crushed
1 ea green bell pepper
1/2 c sour cream
----------------------------------GARNISHES---------------------------------
1 fresh parsley; chopped, or
1 paprika
1 tb fresh parsley; chopped, or
1 dried parsley; crushed
2 tb lemon juice
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

Roquefort Cheese Dip
Yield: 2 cups
1/2 lb roquefort cheese (room temp)
3/4 lb cream cheese cut into pieces
1 (at room temp)
3/4 ts garlic, minced
3/4 ts worcestershire sauce
3/4 ts tabasco sauce
Use an electric mixer to beat the Roquefort in a medium bowl until smooth.
Greadually beat in the cream cheese. Add the remaining ingredients and
beatuntil well combined and smooth. Serve at room temperature.

Rotel Cheese Dip
1 cn (10oz) ro*tel tomatoes and
-green ch; ilies
1 lb velveeta processed cheese
: To one can of RO*TEL , add 1 pound of VELVEETA pasteurized
process cheese which has been melted in a double boiler.
: Microwave Instructions: Cut cheese into cubes; place cheese
and RO*TEL in a covered casserole dish for 10-12 minutes, or until
cheese has melted.
Rotel Dip
1 lb hamburger meat
1 lb sausage
1 lg onion, finely chopped
1 lb jalapeno cheese
1 lb velveeta cheese
1 cn ro-tel tomatoes
1 cn cream of chicken soup
Brown hamburger meat and sausage together; set aside. Saute onions, set
aside. Melt the jalapeno cheese and Velveeta cheese; add RoTel tomatoes
and soup. Add hamburger meat, sausage and sauteed onion; heat until
bubbly. Serve with chips.

Salmon Dip
Yield: 4 servings
1 cn red sockeye salmon
1 1/2 tb 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
Yield: 4 servings
4 ea tomatoes (chopped/drained)
2 pk green onions (chopped)
1 cn black olives (chopped)
1 cn green chilies (chopped)
1 tb olive oil
1 tb vinegar
1 tb garlic salt
Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.

Sausage Dip
1 lb ground meat
2 lb velveeta cheese
1 cn ro-tel tomatoes
2 chili peppers, chopped
1 lb ground sausage
1 onion, minced
1 cn cream of mushroom soup
1 ts garlic powder
Cook meat and add chunks of cheese and melt. Add the rest of the
ingredients and mix well. Serve hot.

Sesame-Cheese Dip Mix
1 tb grated parmesan cheese
1/2 ts salt
1 dash pepper
2 ts toasted sesame seeds
1/2 ts celery seed
1/8 ts garlic powder
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Label as Sesame
Cheese Dip Mix. Store in a cool, dry place and use within 4 months.
Makes 1 package (about 2 T) of mix. This recipe can be increased to make
more packages.

Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix.
Chillat least 1 hour before serving.
Makes about 1 cup of dip.
VARIATION: Substitute 1 cup yogurt for sour cream.

Sherried Cheddar Cheese Dip
Yield: 4 servings
1 1/2 c cheddar; sharp, shredded
1/2 ts hot sauce
1 tb sherry
1/2 c sour cream
1/4 ts garlic powder
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.
Makesabout 2 cups of dip.
SUGGESTED DIPPERS: Celery, Carrots, Radishes,Tomatoes,
Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon

Shrimp & Cheese Dip
Yield: 4 cups
1 lb cream cheese
2/3 c cottage cheese
8 oz frozen tiny shrimp
3 tb minced roasted and
1 peeled red pepepr
1 ts minced fresh garlic
1 ts dijon mustard
1 hungarian paprika, salt
1 and pepepr to taste.
Combine cream cheese and coattage cheese in large bowl and beat until
light and fluffy. Fold in all remaining ingredients. Transfer dip to
crock or serving bowl. Cover and chill until ready to serve.

Shrimp Dip
Yield: 4 servings
1/4 c milk
1 c mayonnaise
3 ea tabasco sauce (drops)
1 tb worcestershire sauce
1/4 ts 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 Dip #2
Yield: 6 servings
8 oz cream cheese
1 cn cream of shrimp soup
4 oz tiny shrimp
1/4 ts lemon juice
1 pn of garlic salt or powder
Beat softened cream cheese, cream of shrimp soup, lemon juice and
garlic salt (don't overbeat). Add shrimp and mix well. Refrigerate
overnight.

Shrimp Dip Delight
Yield: 4 cups
1 lb shrimp, raw
8 oz cream cheese
2 c green onion, chopped fine
3 tb lemon juice
2 tb parsley, chopped
1/2 ts salt
1/8 ts cayenne pepper
1/2 c mayonnaise
1/2 c celery, chopped
Boil, peel and devein shrimp. Chop finely and set aside. In a bowl, blend
cream cheese with onion, celery, lemon juice, parsley, salt, cayenne
pepper, and mayonnaise. Fold in chopped shrimp and refrigerate overnight.

Shrimp Louis Dip
Yield: 3 servings
1 c mayonnaise
1/3 c fine chopped green pepper
1 tb horseradish
1/8 ts pepper
1 c sour cream
1/4 c chili sauce
1/4 ts salt
2 c fine chopped cooked shrimp
Stir all ingredients until well mixed. Cover; chill. Makes 3 cups

Shrimp Mousse Dip
1 cn tomato soup
2 md scallions, finely chopped
1 pk knox unflavored gelatin
1 lb shrimp, cooked and chopped
1 pk cream cheese (8oz)
1 celery stalk, finely choppe
1/4 c water
1 c best food mayonnaise
Dissolve tomato soup and cream cheese over a low heat. Remove from
heat. Mix together the gelatin and water. Mix all the ingredients
together and put into a mold or pan. Chill for at least 2 hours.
Serve with various types of crackers

Siam Chili Dipping Sauce
Yield: 2 servings
1/3 c water
1/3 c white vinegar
1/3 c granulated sugar
1/2 ts chili paste with garlic
1/4 ts salt
1/2 ts 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
Yield: 6 servings
3/4 c apricot preserves
1 c sour cream
1/4 c almonds; blanched, slivered
1 c cream cheese; softened
1 ts almond extract
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
sourcream 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.

Smooth And Spicy Boursin Cheese Dip
Yield: 4 servings
1/2 c butter; softened
1 ea garlic clove; crushedin
-press
1 ts italian seasoning
2 tb walnuts; minced
1 c cream cheese; softened
2 ts white onion; finely minced
2 tb milk
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
untilthoroughly 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

Smooth And Tasty Kidney Bean Dip
Yield: 1 recipe
3 c cooked am kidney beans -
-(1-1/2 cup; s dried)
1 onion; chopped
8 oz cream cheese; or... creamy
-tofu
1/2 c mild picante sauce
2 tb tamari sauce (optional)
1 tb chili powder
1/2 c green enchilada sauce
1 ts garlic powder
Blend (in blender or food processor) all ingredients. Serve with fresh
vegetable pieces or tortilla chips.

Spicy Dip For Vegetables
Yield: 4 servings
1/4 c seedless raisins
1 c cottage cheese; cream style
2 tb vinegar
1/2 ea onion; small, cut up
1 ts chili powder
1/2 ts curry powder; to taste
3/4 ts salt
1/8 ts black pepper; freshly ground
-----------------------------DIPPING VEGETABLES-----------------------------
1 ; 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
Yield: 2 servings
1/4 c peanut butter
1 c plain yogurt
1 ts coriander; ground
1 1/4 ts cayenne pepper
1/8 ts 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
Yield: 4 servings
250 ml sour cream
250 ml mayonnaise
250 g water chestnuts; drained and
5 green onions; chopped (with
300 g cooked spinach; drained well
1 knorr dry vegetable soup mix
Mix everything together and refrigerate overnight.
Stir again before serving.

Spinach Dip 2
Yield: 8 servings
1 pk frozen chopped spinach
1 cn sliced water chestnuts
1 pk knoor vegetable soup mix
-(dry)
1/2 onion chopped
1 c sour cream
1 c hellman's mayonnaise
1 loaf hawaiian bread
Cook and drain spinach and chop water chestnuts and onion. Mix all
ingredients. Hollow out center of bread. Serve the dip in the bread. Also
good served with vegetables.

Spinach Vegetable Dip
Yield: 20 servings
1 pk frozen chopped leaf spinach
1 pt helman's mayonaise (16 oz)
1 c sour cream (8 oz.)
1/2 c chopped onions
Thaw and drain spinaach well. Thoroughly mix all
ingredients together. Chill, for best results, chill
overnight. Serve with fresh cut vegetables or with
pumpernickle bread.
Spinach-Artichoke-Parmesan Dip
3 lb frozen chopped spinach; drai
8 cn (soup size) artichoke hearts
1 ga mayonnaise
3 1/2 qt grated parmesan cheese
2 tb minced garlic
Chop the artichoke hearts together into small pieces. Mix all ingredients

Splendiferous Guacamole Dip
Yield: 8 servings
4 ea ripe avocados; md.lg.
1/4 c lime juice
2 c tomatoes; fresh, ripe, diced
1 c yellow onion; diced
1 tb jalapeno pepper; diced
1/4 ts hot sauce
1/4 c fresh cilantro; chopped, or
4 ts dried cilantro; crushed
----------------------------------GARNISHES---------------------------------
1 cilantro
1 sour cream
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

Spring Herb Dip
1 c mayonnaise
1/3 c sliced scallions
1/3 c parsley sprigs
1/2 small clove garlic
1 ts wine vinegar or lemon juice
In blender or food processor, blend all ingredients 30 seconds or until
smooth. Cover; chill. Serve with cut-up vegetables. Makes 1 cup.

Swiss Chalet Dip
Yield: 4 servings
1 c dry white wine
2 c swiss cheese; shredded
1 tb unbleached flour
1 tb brandy
1 ea garlic clove; crushedin
-press
1 tb white onion; finely diced
1 black pepper; to taste
1/4 c smoked ham; finely diced
----------------------------------GARNISH-----------------------------------
1 nutmeg
Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese
and flour together and gradually add to the wine, stirring constantly,
until all the cheese is melted and mixture is smooth. Remove from the heat
and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing
dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip.
SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread
Chunks, Ham, Salami

Taco Dip
Yield: 10 servings
1 pk cream cheese - 8 oz
1 pk taco mix
1 pk small sour cream
2 tb taco sauce (hot)
2 tb milk
1 pk cheddar cheese
1/2 ea head of lettuce
1 1/2 ea tomatoes, cubed
Mix cream cheese, sour cream, taco mix, taco sauce and
milk together. Spread on serving dish. Top with
cheddar cheese, shredded. Top again with 1/2 head of
lettuce shredded. Sprinkle with tomatoes cut into
small cubes. Refrigerate. Serve with tostito or
nacho chips.

Tangy Blue Cheese Dip
Yield: 4 servings
1/2 c blue cheese; crumbled
1 1/2 c sour cream
1 ts garlic; minced
2 ts dried chives; crumbled, *
1/8 ts 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
Yield: 12 servings
2 tb lemon juice
1/2 ts salt
3 ea avocados, medium size
1/4 ts 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 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 been dip on a large, shallow platter. Top
with avocado mixture. Put on sour cream and taco mixture. Sprinkle with
chopped onions, tomatoes, and olives. Cover with shredded cheese.

Tex-Mex Dip 2
Yield: 12 servings
2 tb lemon juice
3 ea avocadoes, medium size
1 c sour cream
1 ea taco seasoning mix packet
1 c green onions; chopped
7 oz olives; chopped
1 tortilla chips
1/2 ts salt
1/4 ts pepper
1/2 c mayonnaise
21 oz bean dip; plain or jalepeno
3 ea tomatoes; seeded and chopped
8 oz sharp cheddar cheese; grated
Peel, pit and mash avocadoes 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.

Unstuffed Mushroom Dip
Yield: 4 servings
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 ts worcestershire sauce
----------------------------------GARNISH-----------------------------------
1 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

Vegetable Dip
1 c mayonnaise, low cal
1 c cottage cheese, reduced cal
1 1/2 ts parsley, dried
1 1/2 ts minced onion
1 1/2 ts dill weed
1 1/2 tb season salt
Blend all ingredients well. Chill for several hours. Serve cold.
Vegetable Dip Mix
1 tb dried chives
1 ts garlic salt
1/2 ts dill weed
1/2 ts paprika
Combine all ingredients in a small bowl: blend well. Spoon mixture onto a
6-inch square of aluminum foil, and fold to make airtight. Label as
Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix.
Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour
cream, and 1 package of mix. Chill at least 1 hour before serving.
Makes about 2 cups of dip.
Velveeta Classic Nacho Dip
1/2 c onion; chopped
2 tb margarine
1 lb velveeta; cubed
8 oz salsa
2 tb chopped cilantro
Saute onions in margarine; reduce heat to low. Add remaining ingredients;
stir unti process cheese spread is melted. Serve hot with tortilla chips
orvegetable dippers, if desired.

Velveeta Salsa Dip
Yield: 12 servings
1 lb velveeta cheese, cubed
8 oz pace picante sauce or salsa
2 tb chopped cilantro (optional)
Microwave cheese and salsa for 5 minutes, on high, in a one and one half
quart casserole dish. Stir after three minutes. Stir in cilantro. Serve
hot with tortilla chips or vegetables.

White Bean Dip
3 garlic cloves; minced
15 oz cannellini; (white beans)
1 tb lemon juice
2 tb olive oil
3/4 ts cumin
1/2 ts chili powder
1 salt and pepper
Put all ingredients in blender.

Yogurt Dip
8 oz plain yogurt
1/2 c shredded cucumber, drained
1/3 ts dill weed
Combine all ingredients; mix well. Serve with
vegetables dippers. 1 1/4 cup.

Zesty Italian Zucchini Dip
Yield: 8 servings
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 ts dried parsley; crushed
1/2 ts salt
1/2 ts 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
Yield: 6 servings
1 1/2 c red kidney beans; cooked
1/2 c cheddar; sharp, chopped
3/4 c yogurt; plain
1/4 ts garlic powder
2 ts jalapeno pepper; chopped
1/4 ts chili powder
1/2 ts onion powder
1/2 ts 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

Armenian Eggplant Dip
Yield: 1 batch
1 md egg plant
1/4 c chopped red onion
1/2 c milk
1 tb olive oil
2 tb lemon juice
1 tb butter
1 tb flour
1 salt and pepper to taste
1 freshly grated nutmeg - to
-taste
3 oz parmesan cheese
Preheat oven to 400 F.
Prick eggplant with a fork in 10-12 places and rub with olive oil.
Bake uncovered for about an hour, or until the pulp feels quite soft.
Scoop out the pulp and place in a small saucepan. Add lemon juice and
cook over medium heat until the water has evaporated - about 5
minutes.
Saute the onion in butter. Blend enough of the flour in to make a
thick roux, then add milk slowly to form a thick sauce. Beat lightly
into the eggplant. Season with salt, pepper and nutmeg. Add the
Parmesan cheese and a few drops of warm milk if dip is too thick.
Store overnight in the refrigerator but bring to room temperature
before serving with crackers, bagel chips, or strips of crisped pita.

Carlos & Charlie's Tuna Dip
14 oz tuna, undrained
6 oz jalapenos, undrained
1 onion, diced
1/2 c mayonnaise
1 cilantro
1 tortilla chips
Mix tuna, jalapenos, and onion in food processer, adding mayonnaise to
desired consistency. Garnish with cilantro and serve with tortilla
chips.

Cathe's Shrimp Dip
Yield: 1 batch
8 oz cream cheese
4 tb butter
1 tb horseradish
2 dr tabasco sauce (or more)
1 onion, chopped
2 ts worcestershire sauce
1 shrimp (medium can)
1 tb lemon juice
1 crackers for serving
Cook onion in butter till limp.
Drain shrimp; place in a bowl with enough water to cover with 3 ice
cubes and the lemon juice. Let sit 5 minutes; discard ice cubes and
drain well. Mash up shrimp.
Cut cream cheese into hunks; blend in pan with butter and onions.
Stir in crushed shrimp, horseradish, Tabasco, and woo sauce; mix
well. Heat thoroughly. Remove from heat and serve with crackers.

Caviar Dip
6 oz whipped cream cheese
3 oz sour cream
1 tb lemon juice
1 ts onion, grated
1 1/2 tb dill, fresh; chopped fresh
-ground pepp
2 oz caviar, black or red
Bring cream cheese to room temperature and mix with sour cream.
Gently fold in lemon juice, onion, dill and pepper until well
blended. Fold in caviar carefully. Refrigerate until needed. 1-cup.

Championship Chickpea Dip
Yield: 2 cups
19 oz can chickpeas,rinse & drain
1/3 c prepared pesto
1 clove garlic, minced
1/2 ts salt
1/4 ts black pepper, ground
Process all ingredients until smooth. Serve with crackers and potato
chips.

Cheddar Dip
2 c cheddar cheese -- shredded
3 tb onion -- chopped
3 tb green pepper -- chopped
1/4 ts salt
1/8 ts hot pepper sauce
1 c sour half and half
Place first 5 ingredients and 1/4 c sour half and half in a bowl and
beat with electric mixer until well blended. Fold in remaining sour
half and half. Cover and refrigerate at least one hour. Stir before
serving. Serve with vegetables and crackers.

Creamy Horseradish Dip
1 pk (8 oz) softened cream
1 cheese
1/4 c chopped green onions
1/2 c kraft real mayonnaise
1/3 c horseradish sauce
1/4 c chopped green onions
1 cn (6 3/4 oz) chunk ham,
1 drained flaked
Combine cream cheese, mayonnaise and horseradish sauce, mixing until
well blended. Stir in remaining ingredients. Chill. Serve with
vegetable dippers or chips. VARIATIONS: Substitute 2 1/2 oz package
smoked sliced beef, chopped, for ham. Substitute 4 crisply cooked
bacon slices, crumbled, for ham.

Crunchy Cheese Dip
Yield: 8 servings
8 oz pineapple chunks in juice
16 oz cream cheese -- softened
8 oz waterchestnuts, canned --
1 chopped
3 tb chives
1 ts seasoned salt
1/4 ts pepper
1 c pecans -- chopped
1 tb fresh parsley -- chopped
Drain the pineapple, reserving 1 tablespoon juice (you can use the
sweetened variety or the type that is canned in its own juice).
Combine all ingredients except for parsley, stir in reserved juice,
and mix well. Garnish with parsley. Cover and chill.

Crunchy Spinach Dip
Yield: 2 servings
10 oz spinach, frozen cut; thawed
8 oz water chestnuts; drained &
-finely chopped
3/4 c scallion; chopped
1 pk lipton country vegetable
-soup mix
1 1/2 c sour cream
1/2 c mayonnaise
1 loaf round sourdough bread
In a medium bowl, or whatever you have, combine all ingredients
except the bread; mix well. Cover and chill overnight. Pour into
hollowed out, unsliced sourdough bread. Serve with the hollowed out
bread, cut into sqaures, and raw vegetables.

Crustacean Dip
1/4 c chopped ginger
1/4 c vinegar
3 tb light soy sauce
1 1/2 tb sugar
This is a classic Chinese dip for things like shrimp balls. Real
simple, basic and good.
Mix an serve.

Cuban Black Bean Dip
Yield: 1 recipe
1 c dried black beans; (or 16
-oz. can of black b
2 tb chopped red onion
2 tb balsamic vinegar
1 tb fresh orange juice
1 md clove of garlic, crushed
1 salt and pepper to taste
Serve this low-fat pate with toasted pita triangles and sliced
veggies. The dip can be stored in the refrigerator for a couple of
days.
Soak the beans in water overnight; drain, and cook in 4 cups of water
for about 1-1/2 hours or until tender. Drain again.
In a blender or food processor, combine beans, 1 Tbsp. chopped onions,
vinegar, O.J., and garlic; blend until smooth. Season with salt and
pepper, mix in remaining onions, and place in serving bowl.

Cucumber Dip-Ada
1 cucumber (thinly sliced)
1 onion, small (thinly sliced)
1 ts salt
1/2 ts garlic powder
1 ts lemon juice
1/2 ts marjoram
8 oz lo-cal yogurt
Peel and thinly slice cucumber and onion. Sprinkle with salt. Allow
to r Combine garlic powder, lemon juice, marjoram, and yogurt; mix
thoroughly. Fold in sliced cucumber and onion. Chill.

Dairy Delicious Dip
Yield: 6 servings
8 oz Cream cheese -- softened
1/2 c Sour cream
1/4 c Sugar
1/4 c Packed brown sugar
1 To 2 Tbsp. maple syrup
"Munching on fruit becomes so much more fun when there's a sweet,
creamy dip to dunk your slices in." - Karen Kenney In a small mixing
bowl, combine cream cheese, sour cream, sugars and syrup to taste;
beat until smooth. Chill. Serve with fresh fruit such as
strawberries, sliced apples etc.

Dallas Dip (Mexican Cheese Dip)
1 lb hamburger
1 md onion -- chopped
1 sm green pepper -- chopped
1 sm can
1 (mild or hot)
16 oz can
1/2 stick margarine
2 lb box
1 chopped green chilies --
1 chopped tomatoes
1 velvetta cheese -- cubed
Cook hamburger, onion and green pepper until hamburger is done. Drain
well. Add green chilies, tomatoes, cheese and 1/2 stick margarine.
Cook until all the cheese is melted. Serve with tortilla chips. I
like this best when it has cooled just slightly because it thickens.
This recipe will make about 2 1/2 quarts but it freezes really well
and heats up good in the microwave.

Edie's Dilly Dip
Yield: 6 servings
1 c mayonnaise
1 c sour cream
2 tb parsley -- dried
3 tb onion -- dried, minced
1/2 ts dill weed
2 ts lawry seasoned salt
Mix well, and chill overnight. Serve with pretzels, chips, or fresh
veggies.

Fife & Drum Dip
2 tb peanut butter
1 tb toasted coconut
8 oz vanilla yogurt
Add the peanut butter and coconut to the yogurt and use as a dipper
for apple or pear slices. Or eat plain. Yield: 1 serving.

Florida Keys Black Bean Dip
1 16-0z can black beans
2 tb chopped red onion
2 tb balsamic vinegar
1 tb orange juice
1 clove garlic
(Please measure carefully. I overdid the oj and onions once--and
regretted it.)
Combine ingredients in the blender/processor and whir til smooth.
Serve with thin slices of chayote squash.

24 Hour Dip
Yield: 6 servings
1 1/2 oz package spagetti sauce mix
2 c sour cream
1 ts worcestershire sauce
1/2 ts garlic salt
Combine all in bowl and mix thoroughly. Regrigerate for 24 hours.
Sprinkle with paprika and serve.

7-Layer Taco Dip
Yield: 6 servings
1 cn jalapeno bean dip
2 ripe avocados, mashed with
-lemon
8 oz sour cream with taco
-seasoning
1 c each shredded jack and
-cheddar chee; se
3 tomatoes, chopped fine
1 bn green onion tops
1 cn chopped black olives
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

Barbecue Dip
Yield: 6 servings
1/3 c barbecue sauce
1/2 c cottage cheese
Beat to-gether with electric beater or blender until smooth. Makes
3/4 cup. Refrigerate.

Berry Delite Fruit Dip
Yield: 2 cups
1 pk fat free sour cream (16
-oz)
1/3 c seedless raspberry jam
1 tb honey
1/4 ts grated lime rind
1 ts lime juice (opt)
In a medium bowl, combine Fat Free Sour Cream, jam, honey, lime
rind and optional lime juice. Mix well, cover and refrigerate several
hours to blend flavors.

Broccoli & Mushroom Dip
2 c broccoli, chopped
1 tb 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.

Honey-Mustard Dip
Yield: 1 cup
1 c yogurt cheese
1 tb dijon mustard
1 tb honey
3 pk sweet 'n low
In a small bowl, combine all ingredients; stir until well blended.

Jiffy Jack Cheese Dip
Yield: 3 cups
2 lb jiffy jack pasteurized
-process chee; se spread
1 cn tomatoes and green chiles
Cut JIFFY JACK into small cubes and combine with tomatoes and green
chiles. Heat in microwave oven or slow cooker until cheese is melted.
Serve with chips.

Joy's Crawfish Dip
1 waldine van geffen vghc42a
1 lg onion
3 ribs celery
40 ml garlic -- minced
1 md bell pepper
1/4 lb butter
1 cn tomatoes
1 cn ro-tel tomaotes
1 pk crawfish tails
x Salt and pepper 4 sm Pk cream cheese Place onions, celery, garlic
and bell pepper in processor or chop fine. In black skillet, melt
butter. Add veggies. Saute on low heat with lid on until clear. Add
tomatoes that have been in food processor or blender. Add crawfish
and simmer until liquid is evaporated. Add seasoning to taste. While
still warm, add cream cheese and mix well. Refrigerate and serve
cold.

Julie's Molded Crab & Cracker Dip
10 1/2 oz cream of celery soup (1 can)
8 oz cream cheese (1 package)
1 unflavored gelatin envelope
2 tb water
3 bn green onions, chopped fine
2 c celery, diced finely
16 oz frozen crab meat, thawed (1
- packag; e)
3/4 c mayonnaise
Combine in saucepan soup and cream cheese. Heat on low setting until
hot. Soften gelatin in water; add soup mixture, blending well. Stir
in onions, celery and crab meat. Remove from heat; add mayonnaise.
Pour into mold and refrigerate overnight or until set. Serve with
crackers.

Cincinnati Beer-Cheese Dip
3 rolls (6-oz each) sharp
1 cheese softened
1 1/2 oz roquefort or blue cheese
2 tb margarine softened
2 md minced cloves garlic
1 md onion
1 ts worcestershire sauce
1/2 ts tabasco
1 c beer, heated and
1 slightly cooled
1 round loaf rye bread
Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with
electric mixer, gradually add beer until good consistency for dipping
bread chunks. Refrigerate. Make serving bowl by hollowing out center
rye bread, leaving a 1" thick shell. Tear bread into chunks for
dipping. Pour dip into the bread shell.

Calavo Guacamole Dip
1 sm chili pepper
1 md onion
1 sm garlic clove
1 sm tomato, peeled
2 md ripe calavo avocados
1 tb fresh lemon or lime juice
3/4 ts salt
1 ds seasoned salt
1 ds dry mustard
pepper to taste
Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado
into halves, remove seed and skin, mash with chili mixture. Blend in
lemonor lime juice, salt, pepper, seasoned salt and dry mustard. Serve
with crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups
dip.

Crockpot Refried Bean Dip
20 oz can refried beans
1/4 ts salt
1 c shredded cheddar cheese
2 tb bottled taco sauce
1/2 c chopped green onions
1 ortilla chips
In crock-pot combine beans with cheese, onions, salt, and taco sauce.
Coverand cook on low for 2 to 2-1/2 hours. Serve hot from the pot...

Dubliner Dip With Rustic Vegetables
Yield: 2 servings
1 c mayonnaise
3 c mixed fresh greens, such as
-spinach; , parsley, watercr
1 fresh dill, washed and
-patted dry
1/4 c chopped green onion
1 clove garlic, minced
1 c sour cream or yogurt
1 ds hot pepper sauce
Mixed fresh vegetables, such as radishes, green onions, celery or turnip
sticks, boiled and chilled small new potatoes, blanched carrots,
cauliflower and broccoli pieces.
Combine mayonnaise, mixed greens, onion and garlic in food processor or
blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream
and blend well. Season with hot pepper sauce. Chill overnight. Serve with
vegetables. Makes 2 1/2 cups.

Mexi-Cali Layered Dip
1 ripe avacado, peeled, seeded
- and ma; shed
1 c pace thick & chunky salsa
1 ts lemon juice
1/4 ts salt
1/2 md tomato, chopped
3/4 c sour cream
1/2 c shredded cheddar cheese or
1/2 c monterey jack cheese
1/4 c thinly sliced ripe olives
Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice,
salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate
or into 8" pie plate; cover and chill. To serve, spread sour cream over
top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle
with cheese and olives. Serve with chips or vegetable dippers. Makes about
3-1/2 cups.

Multilayered Mexican Dip
1 cn refried beans; 14 oz
1 1/4 c sour cream
1/4 ts cumin; ground
1 hot pepper sauce
1/3 c onion; finely chopped
1 ts lime juice
1/4 ts hot pepper flakes
1/3 c green onions
1/2 c olives; black sliced
2 tomatoes; chopped
2 c cheddar; shredded
In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
deep. In bowl, mix remaining sour cream, chopped onion, lime juice and
red pepper flakes; spread over refried bean layer. Garnish with concentric
rings of green onions on outside, black olives, tomatoes and cheese in
centre. Cover and refrigerate till serving time. Tortilla wedges may be
used as dippers.

Three-Layer Deck-The-Halls Dip
8 oz guacamole
8 oz sour cream
8 oz pace picante sauce or
8 oz pace thick & chunky salsa
In a shallow, clear glass bowl (straight sides are best), layer guacamole,
sour cream and Pace. Place the bowl on a tray and surround it with chips
orcolorful vegetable dippers.

Vidalia Onion Dip
3 lg chopped vidalia sweet onions
2 c water
1/2 c sugar
1/2 c vinegar
1/3 c to 1/2 cup mayonnaise
1 ts celery seed
Soak onions overnight in sugar, water and vinegar. Drain well. Add
mayonnaise and celery seed to spreading consistency. Serve on crackers.

Wagonwheel Layered Dip
21 oz bean dip
1 c pace picante sauce
6 finely chopped green onions
1 c mayonnaise
1 c sour cream
4 1/2 oz drained sliced olives
4 oz shredded monterey jack
-cheese
Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip.
Sprinkle chopped onions over mixture. Blend together mayonnaise and sour
cream. Spread over onions. Top with cheese and Pace Picante Sauce.
Sprinkle sliced olives over cheese. Makes 2-1/2 cups dip.