Ingredients:
1/ tsp. salt
1 cup mayonnaise 1 cup sour cream 1 Tbsp. chopped onion
2 TbsP· chopped parsleY
1 (8-oz.) can water chestnuts, chopped 1/, tsp. garlic salt
1/z tsp. soy sauce ‘h tsp. Worcestershire sauce 91688-08
Instructions:
Combine; serve with lb 2 ’12 cups. me a oast, raw vegetables or chips. Makes
Notes:
Servings Yield:
serve with lb 2 ’12 cups
Ingredients:
1/2 lb. pork sausage
8 oz. fresh mushrooms, sliced
1/2 c. chopped onion 2 T. butter
1 lb. Monterey jack cheese or 1 lb. Velveeta
1 (4-oz.) can chopped green chiles
Instructions:
In a large skillet, cook sausage until brown and broken into little pieces. Drain and set aside. Add mushrooms, onion and butter to skillet and saute until soft but not brown. Add cheese, green chiles and reserved sausage to skillet. Heat until cheese has melted and mixture is hot. Serve immediately with tortilla chips or crackers. Yields 8 servings. Cheesy Sausage Dip #2: 1 lb. hamburger 1 lb. mild pork sausage 1 lb. hot pork sausage 1 medium chopped onion 1 large can peppers, sliced (add to your taste) 2 clove chopped garlic 1 large box Velveeta type cheese, cut up 1 to 2 cam mushroom soup (no water) salt and pepper to taste Brown all meats, onions, garlic, salt & pepper. Add peppers with juice and mix well. Add in cheese and Ist can of soup and stir until all melted. After cheese is melted, decide if you need second can of soup, depending on how thick you like it. Continue cooking and stirring until all mixed well. Works well served warm in crock pot. Can serve right away or make ahead of time and refrigerate mixture until ready to use.
Notes:
An excellent variation to this recipe is to substitute a IO oz. can of tomatoes with chiles, chopped, instead of the mushrooms and green chiles. 33
Servings Yield:
Yields 8 servings
Ingredients:
I garlic doves
2 lbs. hulk sausage 2 tsp. soy sauce 3 Tbsp. Dour 2 cup lllilk
2 large chopped onions
1 (6-oz.) can mushrooms ½ stick margarine
Instructions:
Rub skillet with garlic heat& b 2 Thsp. Wottestershlre sauce sait and pepper to taste paprika 2 cups sour cream Melba toast or chips sausage w·1th flour and’ add milkrow.n sausage: Por Off grease, Spn.nkle aute onions, mushrooms and S1mmr unttl thickened and set aside. tdl mixture bubbles; remoe fro=mgs and add to sausage. Cook serve_ with chips or melba toast (Left and sour cream. Keep hot; for dinner). over dip can be served over rice
Notes:
This is good, even soundas 1 I . . . love it, and instead of I ft tet ntimidatmg but it is not People it over a baked potato.e overs over nee you might consider serving
Servings Yield:
Ingredients:
2 lbs. Velveeta cheese 1 qt. mayonnaise 1 large onion
garlic powder to taste
1 can jalapeño to personal taste.
Gnd up cheese, onions an_d jalapenos. Mix with Mayo and beat
Instructions:
mix master for at least 5 minutes. Place in jar in refrigerator.
Notes:
From Southwestern University this dip came froma special tim ada special lady. It is one that is made and thought of aas basic d with lots of memories.
Servings Yield:
Ingredients:
Spinach Dip #3:
1 cup frozen spinach, drained 1 tsp. pepper
1/2 cup parsley 11?cup chopped onions
1 tsp. salt 2 cups mayonoai
Instructions:
Drop all ingredients in blender. Serve with crackers or hollowed bread loaf. 1 pkg. Hidden Valley Ranch salad dressing t pkg. Green Giant creant spinach (frozen) t c. mayonnaise I (8-oz.) cream cheese th c. shredded cheddar cheese ‘h bunch chopped green onions 1 (8-oz.) sour cream . . Let spinach thawand . cheese soften. Mix all mgred1ents together. cream To serve· Fill hollowed out round Refrigerate until ready to serve. k _- . d1. spread on crac ers. bread loaf with P or .. (continued) 37 lj mse 2 creamed baby spinach P tarragon vinegar 2 Tbsp. capers and juice 1 tsp. parsley Oakes 1 pinch garlic powder 21bsp.chopped green onions and tops 1mpai ckage green onions d. M. X . ix all ingredient together ref a dip for chips and vegetabl ngerate to ticken and chill. Good as es or as a dressmg for greens.
Notes:
Thanks to all for the sim lici makes our job look so easy! P ty ofa frozen product because it
Servings Yield:
makes our job look so easy! P ty ofa frozen product because it
Ingredients:
Bean Dip Guacamole Picante Sour Cream Monterey Jack Cheese
Instructions:
Layer in order, in amount you desire, and serve with chips or crackers.
Notes:
This was very popular when I had the Deli and I served it many times for casual get-together’s.
Servings Yield:
serve with chips or crackers
Ingredients:
PARMESAN CHEESE DIP
In a flat saucer, pour olive oil to cover. Add balsamic vinegar to taste and sprinkle Parmesan Cheese on top. You can stir to cornbine, or just float cheese on top, as desired. Cut French bread, Asiago Cheese Bread, or your favorite white or wheat bread into small pieces to dip into mixture. This is one of our favorite appetizers at the end of the day because of its simplicity and great taste. Best served with your favorite red wine.
Instructions:
Notes:
Servings Yield:
Ingredients:
3 This oil
1-111 This cider vinegar 1/1 tsp. salt
1 tsp. garlic salt
1/.a tsp. black pepper
1/.2cup black olives and liquid,
11.2cup green chiles and liquid 3-4 tomatoes, chopped 4-5 green onions, chopped
Instructions:
Mix together and serve w· . . Th’ . 1th chips or crackers of your choice. o e. is is a good fl d her recipe. Jt is a grea/n f ,my rther and sister-in-law that sent P cause it is made with fresh vegetables.
Notes:
Servings Yield:
serve w·
Ingredients:
213 cup creamy peanut butter
2;3 cup honey ;.. cup lemon juice
CmbineII ingredients in a small bowl; beat at low speed with electric m,lxer untisl moothServe with apple slices and banana chunks Yields /3 cups.
ot_e:This might be made for a kid’s party as all of their favorite mgred1ents are here.
Instructions:
Notes:
Servings Yield:
Ingredients:
1 (8-oz.) package cream cheese, softened 1/2 c. pizza sauce 1/2 c. dairy sour cream 1/2 c. chopped pepperoni
1 tsp. dried oregano, crushed
;., c. sliced green onion
1/x tsp. garlic powder
1/.i c. chopped green pepper 1/x tsp. crushed red pepper (optional)
1/2 c. shredded mozzarella cheese
Instructions:
In a small mixer bowI beat cream cheese, sour cream, oregano, garlic powder, and red pepper. Spread evenly in a 9 or 10″ quiche dish or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350° oven for IO minutes. Top with cheese; bake 5 minutes more until heated through. Serve with sweet pepper strips, broccoli flowerets. or crackers. Serves 12.
Notes:
This is one of those great dips you love to have for kidsespecially. I think the pizza sauce makes them feel very grown up and makes those of us that are older feel younger!
Servings Yield:
makes them feel very grown up and makes those of us that are older feel younger!