CHRISTMAS DIPPY DAY - DIP RECIPES

Jean: Someone asked for dip recipes so this is the day.  These come from Anna, Marilyn and myself. Let's have fun with this.  If you have a dip you would like us to have, just put it on comments.  Let's be dippy today.

 GARDEN VEGETABLE HERB DIP

1 container (16 oz) Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese
1/4 cup finely chopped broccoli
1/4 cup finely chopped carrot
2 Tablespoons finely chopped green onion
2 Tablespoons finely chopped fresh parsley
1 envelope Good Season Italian Dressing Mix

Place cottage cheese in blender or food processor container; cover.  Blend on low speed until pureed.  Spoon into medium bowl.  Stir in remaining ingredients; cover.  Refrigerate for several hours or until chilled.  Serve with assorted fresh vegetable dippers or Nabisco Crackers.

HOT CHIPPED BEEF DIP


1 8oz. package cream cheese (softened)
2 Tablespoons milk
1 2 1/2 oz jar chipped beef - finely chopped
2 Tablespoon onions finely chopped
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup chopped pecans (if desired)

Blend cream cheese and milk and chipped beef.  Mix remainder of ingredients except pecans with the creamed cheese mixture. Saute chopped pecans in 1 to 2 tablespoons of butter.  Sprinkle over top.  Bake 350 degrees - 20 minutes.  Serve with crackers.

SHRIMP DIP

1 7 oz can shrimp, drained
1 stalk celery, chopped finely
1 teaspoon lemon juice
1/2 medium onion, chopped finely
mayonnaise, enough to moisten

Break shrimp with fingers.  Add other ingredients.  Mix in mayonnaise.  Fix ahead and refrigerate.

CORNED BEEF DIP

1 1/3 cup sour cream
1 1/2 cup mayonnaise
2 Tablespoons chopped onion
2 Tablespoons parsley flakes
2 Tablespoons dill  weed
2 3 oz package corned beef
2 loaves rye bread

Combine all ingredients except bread.  Refrigerate until ready to use.  Cut 1 loaf bread into small bite size pieces.  Cut center out of other loaf of bread creating a basket type effect.  Cut centers of loaf into bite size pieces.

CURRY DIP

1 teaspoon curry powder
1 cup mayonnaise
1/4 teaspoon garlic powder
1 hard cooked egg
2 teaspoon onion powder
1/2 teaspoon salt
1 Tablespoon lemon juice

Mix all ingredients with mixer or blender.

BEAU MONDE DRESSING

Beau Monde is a spice that you should be able to get at your grocery store.

1 cup sour cream
1 cup mayonnaise
3/4 teaspoon dill weed
3/4 teaspoon onion powder
1 1/2 teaspoon Beau Monde
1/4 teaspoon garlic powder

Mix together and let set in refrigerator for for 24 hours to enhance flavor.  Serve with vegetables.

ARTICHOKE DIP

1 can artichokes in water, quartered and drained
1 cup mayonnaise
1/2 c. Parmesan cheese, grated
dash of Worcestershire
dash curry
(I sometimes add a bit of small cooked shrimp if I have it)

Combine all ingredients.  Bake in small casserole at 350 degrees for 20 minutes.

CLAM DIP

8 oz cream cheese
7 1/2 oz can clams
1 Tablespoon juice

Soften cream cheese.  Combine all ingredients.  (Reserve extra clam juice to add later if dip becomes thick).  Refrigerate for several hours.

HOT PECAN DIP

1/2 cup chopped pecans
2 Tablespoons melted butter
8 oz softened cream cheese
2 Tablespoons milk
2 1/2 oz dried beef, chopped
1/4 cup chopped green pepper
1 small onion grated
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup sour cream

Mix pecans and butter.  Set aside.  Thoroughly mix cream cheese, milk, dried beef, green peppers, onion, pepper and garlic powder.  Fold sour cream into mixture.  Put in 9" baking pan.  Sprinkle with nut mixture.  Bake at 350 degrees for 15 minutes.

NOW LET'S GET DIPPY WITH YOUR DIP RECIPES.



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