Dips from Old Recipe Book

Snappy Asparagus Dip

1 pound fresh asparagus, trimmed dash lime juice
1 cup sour cream salt and pepper to taste
1/2 cup salsa (mild, medium or hot) dash cayenne pepper

Cook asparagus in a small amount of water until tender. Drain and cool. In a blender or food processor, puree asparagus until smooth. Stir in all the remaining ingredients. Chill. Serve with assorted raw vegetable dippers or tortilla chips. Yields 2 cups.

Loretta Wolff

Hot Broccoli Dip

1/2 cup chopped onion 1/2 cup chopped canned mushrooms
1/2 cup chopped celery 1 16-ounce package frozen broccoli,cooked
1 clove garlic 1 can cream of mushroom soup
3 tablespoons butter or margarine, melted garlic to taste

Sauté onion, celery, garlic and mushrooms in butter until soft. Add broccoli, soup and cheese. Cook over low heat until cheese melts. Serve with crackers.
Krissana Seliger

Chipped Beef Dip

2 1/2 ounces chipped beef 2 tablespoons finely chopped onion
8 ounces cream cheese, softened salt & pepper to taste
1/4 cup sour cream dash seasoned salt

Cut beef very fine. Blend cream cheese and sour cream well. Mix all ingredients and add to cheese mixture with beef. Bake 20 minutes at 350 degrees F. Serve with crackers.

Marianne Poulson

Low Fat Cottage Cheese Dip

1 container cottage cheese 3 teaspoons mustard grains
2 small limes, squeezed 1/2 an onion

Place all ingredients in a blender and blend until smooth. If you serve immediately add or deduct to taste. If in refrigerator the taste becomes stronger.
* Experiment : Try to do a lime, dill, onion, mustard sauce. Cottage cheese makes a great
low fat dip. It works best when using some lime with it.
For a lowfat sauce for Mexican food I use cumin, oregano, lime, onion and
blend in cottage cheese. A nice substitute for sour cream.

Anita Hummel

Philly Cream Cheese Dip

1 8-ounce package Philadelphia 1 8-ounce container plain yogurt
Brand cream cheese, softened 1 tablespoon milk
1 envelope Good Seasons Zesty
Italian salad dressing mix

Pour all ingredients in small mixing bowl. Mix at medium speed until well blended. Refrigerate. Serve with vegetable dippers or as a baked potato topper.
Tamara Beard
Clam Dip

24-ounces sour cream 2 teaspoons lemon juice
2 cans of clams (save juice) 2-3 dashes Worcestershire sauce
2 tablespoons mayonnaise dry onion soup mix to taste.

Combine ingredients. You can add clam juice for added flavor.
Janice White

Hot Crab Dip

1 medium onion, chopped 1 2 1/2-ounce can mushrooms
1 green pepper, chopped 1 can cream of mushroom soup
4 tablespoons ketchup 1 tablespoon Worcestershire sauce
2 tablespoons cooking sherry 1 pound crab meat (imitation is fine)
1/2 pound Velveeta

In saucepan, combine all ingredients and warm over low heat until cheese is melted. Serve with crackers.
Ann Hartman

Shrimp Dip

1 large package cream cheese 1 tablespoon Worcestershire sauce
1/2 cup salad dressing garlic salt to taste
8-ounces sour cream 1 or 2 cans shrimp

Mix together in a bowl and chill. Serve with crackers or chips.
Dawn Oswald

Hot Spinach Dip

8 ounce package cream cheese, softened 1/4 teaspoon garlic powder
2-4 green onions, chopped 1/2 cup mayonnaise(NOT Miracle Whip)
10 ounce package chopped frozen 1/3 cup parmesan cheese
spinach, thawed and well drained 2 teaspoons lemon juice
6 slices bacon, fried and crumbled

Mash cream cheese in oven dish. Add mayonnaise by hand. Add cheese and garlic powder, mix well. In separate bowl mix spinach and lemon juice, then add to cream cheese mixture. Add onions and bacon, mix well. Cover and bake at 300 degrees F. until warmed through, about 15 minutes. Don’t microwave!
Teri Kennedy

Humus- A Lebanese Treat

1 can garbonzo beans (chickpeas) juice of 1/2 to 1 lemon
1-2 cloves garlic 1-2 tablespoons tahini
1/4 to 1/2 cup water

Blend together in food processor. Use pita bread to dip. In Thailand limes can be substituted for lemons. Sesame oil can be substituted for Tahini, but use just a few drops as the taste is very strong. Tahini can be found in health food stores and some supermarkets in the states.
Dana King

Black-eyed Pea Dip

1 1/4 cup dried black-eyed peas salt and pepper to taste
2 cloves garlic, sliced 1 1/2 cup cheddar cheese, shredded
1 3-ounce package cream cheese,softened 1 bunch green onions, sliced
1 teaspoon cayenne pepper tortilla chips
1 teaspoon chili powder

Place peas in a saucepan and cover with water by 2 inches. Let stand for 30 minutes. Drain. Replace water. Generously salt water. Stir in 1 garlic clove. Boil until tender, about 1 hour. Add water if necessary.
Using a slotted spoon, transfer peas to food processor. Process until smooth. Add remaining garlic, cream cheese, cayenne pepper and chili powder. Pulse until smooth. Season with salt and pepper. Transfer dip to an 8-inch pie plate or quiche dish. Cover and refrigerate. *This can be prepared 2 days ahead.
Preheat oven to 400 degrees F. Top dip with cheddar cheese. Bake until dip is heated and cheese bubbles. About 20 minutes. Sprinkle with onions. Serve with chips.

Karen Dean

Gourmet Bean Dip

1 cup sour cream 1/2 can chopped green chilies
1 can bean dip 1/2 pound cheddar cheese, shredded
1/2 teaspoon taco seasoning 1/2 pound Monterey Jack cheese, shredded
8 ounce package cream cheese, softened chopped green onions for garnish

Mix all ingredients except cheeses and green onions. Put half the mixture in a 1 1/2 quart casserole dish, top with 1/2 the cheese then repeat. Top with green onions. Bake for 20-30 minutes in a moderate oven. Serve warm with tortilla chips.
Teri Kennedy

Seven Layer Mexican Dip

2 cans bean dip 2-3 ripe avocados, mashed; adding
8 ounces sour cream salt & pepper to taste and
1/2 cup Miracle Whip lemon juice to taste
1/2 package taco seasoning 1 can ripe black olives, cut up
1/2 of a large Spanish onion, diced 8 ounces cheddar cheese, shredded
2-3 tomatoes, diced

Layer in a 9x13 inch pan. First the bean dip. Second, the avocado mixture. Third, the sour cream mixed with the Miracle Whip and taco seasoning. Fourth, the onion. Fifth, the tomatoes. Sixth, the olives and seventh, the cheese. Serve with tortilla chips.
Teri Kennedy

Layered Tostada Dip

Layer 1: Spread 1 10-ounce can refried beans over bottom of a 9x11x2 inch pan.
Layer 2: Mix together 6 tablespoons of sour cream, 4 tablespoons mayonnaise and 1
package taco mix and spread over the beans.
Layer 3: Spread 3 ripe avocados mashed with 5 tablespoons lemon juice on top.
Layer 4: Sprinkle a whole bunch of chopped green onions(including greens) on top.
Layer 5: Sprinkle 1 large diced tomato on top.
Layer 6: Sprinkle 1 small can sliced black olives on top.
Layer 7: Sprinkle 1 small can diced chilies on top.
Layer 8: Mix together 1 cup shredded Jack cheese and 1 cup shredded Cheddar cheese and
sprinkle over top.

Assemble at least 2 hours before serving. Cover tightly with plastic wrap; refrigerate. It is really best to make the day before so ingredients can “get aquainted”. Serve with tortilla or corn chips.
Ann Hartman

Fiesta Platter Dip

refried beans green onions, chopped
green chili salsa (Las Palmas; mild jar) jack cheese, grated
avocados, mashed for guacamole cheddar cheese, grated
1 small can chopped olives Tortilla chips
tomatoes, chopped

Spread in layers on large platter starting with refried beans and ending with cheeses. Circle edge of platter with tortilla chips for dipping.
guacamole;
mashed avocado garlic salt
lemon juice grated onion
Worcestershire sauce red pepper
Use amounts according to taste.
Dawn Oswald

Salsa

2 tomatoes, finely chopped Jalapenos, take out seeds and season to taste*
2 limes, freshly squeezed (or to taste) Tobasco sauce, to taste
1 onion, finely chopped 2 cloves garlic, finely chopped
2 teaspoons oregano (or to taste) green peppers, finely chopped (optional)
1 teaspoon cumin (or to taste)
Mix all ingredients together; add or deduct according to taste. Best if served after 1 hour in the refrigerator. It gives it more flavor.
*You can substitute Thai peppers -long and light green-not dried.
Anita Hummel

Taco Dip or Appetizer

1 can Campbell’s Cheddar Cheese soup 1/2 can (small size) green chili peppers
1 can Campbell’s Chili Beef soup

Place all ingredients in a 1-quart kettle and heat. Serve with taco chips.
Dawn Oswald

Fruit Dip

8-ounces cream cheese 1/2 cup white sugar
3/4 cup brown sugar 1 teaspoon vanilla

Mix well and serve with apples, bananas and strawberries.
Janice White

California Fresh Fruit Dip

1 cup plain yogurt 1 teaspoon grated lime peel
2 tablespoons honey 1/4 teaspoon ground ginger
2 tablespoons lime juice

In a small bowl combine all ingredients. Serve with fresh fruit. Cover and refrigerate leftovers.
Mary Phelps

Taffy Apple Dip

2 8-ounce packages cream cheese 2 teaspoons vanilla
1 1/2 cups packed brown sugar 1 cup dry roasted peanuts, chopped

Combine all ingredients and mix well. Serve with apple slices. Chill before serving for best flavor.
Tamara Beard