Tag: Dips & Spreads

Ingredients:

(Ame.ado Dip) S ripe avocados
2 T. rmety chopped red onion 2 T. fresh lime juice
1/z medium jalapeño pepper, seeded and chopped I garlic clove, prmed 3/ tsp. salt
½ cup Picante Chunky Salsa (optional) Tortilla chips

Instructions:

Cut avocados in half. Scoop pulp into bowl, and mash with potato masher or fork until slightly chunky. Stir in ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Makes 4 cups. Serve with tortilla chips or Fritos. (You can freeze mashed, fresh avocado to keep on hand. Just add 1/2 tsp. lime or lemon juice per avocado, mix well, and store in zip lock bag, removing all air. Thaw in refrigerator or in a bowl of cool water.

Notes:

Our daughter-in-law, Kyna, makes our favorite guacamole avo-cado dip and always does such a great job. We always look forward to her preparing andserving thisgreat dip. There are neverany leftovers.

Servings Yield:

Makes 4 cups

Ingredients:

1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1/1 c. chopped pickled Jalapeftos
1/.a lb. Monterey Jack cheese with jalapeftos, grated
I tsp. Vol’t’eStershlre saace 1 tsp. hot sauce ½tsp.salt ½ c. mayonnaise 2 oz. Panniglana-Reggano cheese, grated
Toasted Croutons (see below)

Instructions:

Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jala-penos, Monterey Jack. Worcestershire, hot sauce, salt, and mayo in a medium size mixing bowl. Toss gently to mix. Spoon the mixture into a medium si:ze mixing bowl. SprinkJe the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minute Remove from the oven and sit for about 5 minutes before serving with the croutons. Yields 8 appeti:zer servings. Toasted Croutons: 1 loaf French bread (8″ diameter X IS” long) cut cwise into 1/,” thick slices S T. olive oil 1/, tsp. salt ;.. tsp. freshly ground black pepper Preheat oven to 400°. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/s teaspoon of salt and 1/s teaspoon of the black pepper. Tum the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then tum toe baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and Jet cool cornpletely before serving with crab dip. Yields about 32 croutons.

Notes:

What a great recipe for entertaining.

Servings Yield:

Yields about 32 croutons

Ingredients:

1½ cups sour cream 1 envelope Italian Salad Dressing Mix
1 to 2 tsp. lemon juice
1 (4-oz.) can tuna rish, drained and Oaked
1 chopped hard-cooked egg

Instructions:

Combine all ingredients, blending well. Serve as dip with crackers. Makes 11/i cups.

Notes:

This was used for many parties always a success.

Servings Yield:

Makes 11/i cups

Ingredients:

1 box Velveeta Cheese 1 can Chili (no beans)
1 can Rotel tomatoes

Instructions:

Cut cheese into chunks and put in bowl; open chili and RoteJ and pour on top. Microwave or heat on stove. If heating on stove, you need to stir some; to microwave, do 5 minutes and stir, another I or 2…untiJ creamy. Serve surrounded by your favorite dipping chips.

Notes:

One of the old-time favorites, quick and easy to make. We Jove it–and grand kids really go for it! 12 81688-0S

Servings Yield:

Serve surrounded by your favorite dipping chips

Ingredients:

1 (2-1/2-oz.) jar chipped, dried beef
1 clove garlic (or 1 to 2 tsp.)
3 green onions chopped 1/z cup sour cream 1 green pepper chopped 1 (8-oz.) cream cheese softened 1/z to 1 cup chopped pecans

Instructions:

In mixing bowl, blend all ingredients and adjust seasonings. Top with pecans. Heat and serve hot with crackers or chips.

Notes:

Servings Yield:

serve hot with crackers or chips

Ingredients:

1 c. corn kernels, cooked 2 med. size ripe avocados,
peeled, pitted & diced
2 med. size tomatoes, seeded & chopped 2 green onions, white part only, sliced
1 jalapefio or Serrc1no pepper, seeded & minced
2-3 T. dlantro, chopped 1 lime, juiced
1 Jalapeño or Serrano pepper, seeded & minced If? tsp. salt
;., tsp. ground red pepper
In a medium-size bowl, gently stir together ingredients. Cover and refrigerate until ready to serve.

Instructions:

Notes:

A great recipe for those that want to get their veggies indip fonn.

Servings Yield:

Ingredients:

3 cans Green Giant Mexican Corn, drained 6 green onions
1 can green chilies 1 jalapeño pepper .y,, cup mayonnaise
1 cup sour cream (10-oz.) grated Cheddar Cheese 15

Instructions:

Combine ingredients well, and serve with Fritos.

Notes:

Without taking an allergy tablet, my friend Linda could cat nothing with corn products, but she loved cooking and sharing. Dips like this were eaten by all the teachers we worked with at Comfort Ele mentary.

Servings Yield:

serve with Fritos

Ingredients:

1 (8-oz.) package cream cheese, softened .y., cup packed brown sugar
1 (S-oz.) cup sour cream 2 tsp. vanilla extract
In a mixing bowl bet , h
2 tsp. lemon juice
1 cup cold milk
1 (3.4-oz.) package instant vanilla pudding mix Assorted fresh fruit

Instructions:

Add h . ‘ a .creamc eese and brown sugar until smooth. t e sourcream, vanilla, lemon juice, milk and pudding mix beating wel_l after eahaddition. Cover and chill for at leastI hour. Serve as a dip for fnut. Yields 31/2cups.

Notes:

veryone sure appreciates thiscool light treat in the summertime, andI hke to make satisfying snacks that are easyto·make, like thisdip.

Servings Yield:

Yields 31/2cups

Ingredients:

2 cups mayonnaise
2 cups sour cream 3 Tbsp. minced fresh parsley or 1 T. dried parsley
3 Thsp. grated onion
3 Tbsp. dill Weed
l 1/2 Thsp. seasonec1 salt

Instructions:

Blend together all ingredients; chill several hours. Serve with raw vegetables. Dip may be made several days ahead of time and refriger- ated. Yields 4 /2 cups.

Notes:

Don’t f to ve something on hand for your liiends that are on diets. Tius 1s so simple to make and ts. . your gues w1,11ove u.

Servings Yield:

Yields 4 /2 cups

Ingredients:

1 can artichoke hearts,

Instructions:

drained and chopped 1 cup Hellmann’s mayonnaise ½ cup Parmesan cheese Cheesy Artichoke Dip #2: garlic or garlic salt to taste ‘ Blend in food Processor. Bake at 325° for JO min. Drain and chop a 14 oz. can of artichoke hearts. Mix with½ cup Pace Picante Sauce or Pace Thick & Chunky Salsa, ¼ cup mayonnaise andI cup freshly grated Parmesan cheese. Spread intoa pie plate or ovenproof casserole. Bake at 350° for 20 minutes or until hoL Sprinkle with chopped red bell peppers and fresh cilantro (optional). Place on a tray and surround with crackers, chips or vegetable dippers.

Notes:

This is one of my children (all grown, thank you!) and in-law’s favorite dips. Served with assorted crackers it makes a great appetizer.

Servings Yield:

makes a great appetizer