Tag: Dips & Spreads

Ingredients:

3 large ripe avocad
arge package creoasm, pceheeled l Tbsp lemon juice softened ese, ‘lz tsp. sugar
12 envelope Good Seasons Old Fashion French Salad Dressing Mix
Mas. h av. ocados.. Combine all ingredients in mixinoo bwo 1 8 eat wnh
electnc mixer until smooth, or press through a sieve and mix well
Makes about 31/2 cups.

Instructions:

Notes:

It is no surprise that dips are so popular, both with guests and with the hostess. This dip, along with my other recipes, tastes great, is exciting and easy to eat, and not hard to prepare at all. Serve with assorted crackers or vegetable crisps.

Servings Yield:

Serve with assorted crackers or vegetable crisps

Ingredients:

1h cup temon juice
(t6-oz.) package frozen corn, tchaanwsed .
3 Tbsp. dder or white wine vinegal’ 1
(2’/.a oz. each) sliced ripe olives, drained sweet red pepper, 1 ,MIIJllpecdhOPpeel oiuon ,es rnin’–ed or vegetable oil bf dried oregano lh_ tsp. salt 1/:: tsp. pepper
4 medium ripe avocados Tortilla Chips
. corn olives, red pepper and onion. In small cornb1,
, ….1;c OI , . and toss to coat. over 11′””1z,u vi” ‘(I.If over
corn ,n1xture ados and stir into

Instructions:

Mix well the vinegar and honey; fill two pint jars with pecanhalves. Divide honey and vinegar mixture evenly and pour over pecan halves. Shake well and rotate until all pecans arecoated. Pour pecans in shallow pan and broil at 300° for about IO minutes stirring often. Remove from oven and add melted butter and seasoned salt to taste. Put in top part of oven 15 minutes; remove and cool. Store in refrigerator or freezer.

Notes:

All people that have received this as gifts or appetizers loved it My family especially enjoyed the flavor and case ofpreparation.

Servings Yield:

Ingredients:

1 (15-oz.) can refried beans
1 bunch chopped green oniom
1 package taco seasoning
1 (4-oz.) cream cheese, softened l½ aaps sour cream (12 oz.)
1 (4-oz.) am chopped green chilies
.,,., cup picante sauce (6 oz.) dash of o,.aoo
salt and pepper Co taste

Instructions:

Mix in large casserole. Top with J cup(or more) ..,, t-t, cheddar cheese. Bake at 300° for 1 hour. .

Notes:

· This can be made many ways, deleting or add. ing in’gt redients as youdesire. I have eaten it many ways and always enJoy 4

Servings Yield:

Ingredients:

1 cup sour cream 1/2 cup plain yogurt
1/2 cup mayonnaise or salad dressing 1 envelope bloody Mary cocktail mix 1/H tsp. salt
2 Tbs sliced green onions celery sticks

Instructions:

In small bowl, cornbine sour cream, yogurt, mayo, dry cocktail mix, and salt. Stir in green onion. Cover and chill several hours or overnight. Sprinkle with additional green onion. Serve with celery sticks. Makes 2 cups.

Notes:

I love this for cocktails. It is easy, tasty and not full of calo-ries either.

Servings Yield:

Makes 2 cups

Ingredients:

1 (8-oz.) package cream cheese at room temp. 113c. ketchup
2 T. bottled French salad dressing 1 T. grated onion ..
Frito Scoops or other favorit.e . dip chips

Instructions:

Mix cream cheeketchup,salad dressing and onion inn food rroccor or with mixer until smooth. Seave with chips.

Notes:

Don’t let the simplicity of this recipe throw you for a loop! Preparing and serving this appeti7.er reminds me of our humble times spent in Georgetown, Texas and entertaining our friends and associates at Southwestern University. 2 large eggs

Servings Yield: