Molly Mormon

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I thought I would share some fun food dips. Let me know if you have any that you want to share!

Ambrosia Fruit Dip

8 oz cream cheese; softened
1 c plain lowfat yogurt
1 ts vanilla extract
1 ts grated lemon rind
14 packets equal sweetner

Blend cream cheese & yogurt until smooth. Stir in remaining ingredients. Chill. Makes 2 cups or 8 servings.

Amish Dip

Yield: 6 servings
8 oz cream cheese
1/2 c mayonnaise
1 c tuna
1/2 c pitted olives
2 tb lemon juice
1 black pepper

Mix cheese and mayonnaise well and add other ingredients, use as dip or sandwich filling.

Anne’s Vegetable Dip

Yield: 2 cups
1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove - peeled and
-finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
1 chopped fresh parsley

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves
if this is made ahead of time and gets to sit for awhile. To serve, garnish with chopped parsley.

B-L-T Dip

1 lb bacon
2 tomatoes, ripe, diced
1 c sour cream
1 c mayonnaise

Fry the bacon very crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Combine the sour cream and
mayonnaise. Add the bacon and mix well. Just before serving, fold in tomatoes and stir gently until well distributed.

Bacon-Cheese Dip

1/2 c sour cream
1/4 lb cheese, roquefort
3 oz cream cheese
1/4 ts tabasco sauce
4 sl bacon cooked crisp
1 sm garlic cloves diced
1/4 ts celery seed, whole

Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yeilds 1-1/2 to 2 cups.

Baked Party Dip
Yield: 6 servings

1 ea round loaf dark bread
5 ea green onions, chopped
6 ea garlic cloves, crushed
2 tb butter
8 oz cheese, cream
2 c cream, sour
12 oz cheese, cheddar, shredded
1 cn artichoke hearts

Bread should be unsliced. Preheat oven to 350. Cut a hole about 5″ in diameter in the top of the bread. (If you wish, make a decorative
zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft inside portion and save for another purpose. In skillet,
saute green onions and garlic in butter until onions wilt. Do not burn! Soften cream cheese and cut into small chunks, then place in
medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke hearts and cut into quarters.
Fold in artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty
aluminum foil. Bake for about 1-1/2 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!

Classic Lipton Onion Dip

1 ea lipton onion recipe
1 ea sour cream
1/2 c grated cheese
1 c plain yogurt
2 ts pickle relish
1 ts worcestershire sauce

Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and Worcestershire

Classic Pace Con Queso Dip

8 oz pace picante sauce or
8 oz pace thick & chunky salsa
1 lb velveeta cheese food, cubed

In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you’re so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.

Country Club Sour Cream & Dill Dip

Yield: 6 servings
3 tb fresh dill; chopped, or
1 tb dried dill; crushed
1 tb lemon juice
1 c sour cream
1 ts salt
1/2 ts white pepper
2 tb white onion; grated
1 c mayonnaise

Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill.
Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread,
Seafood, Apples, Nectarines

Country Honey Mustard Dip

1/2 c salad dressing
1/2 c sour cream
2 tb country dijon mustard
2 tb honey

In small bowl combine all ingredients. Mix well and refrigerate. Makes 1 1/2 cups.

Cranberry-Orange Hazelnut Dip

Yield: 1 recipe
8 oz lemon low-fat yogurt or
-orange low-; fat yogurt
1/2 c cranberry-orange relish
1/4 ts ground nutmeg
1/4 ts ground ginger
1/2 c roasted & chopped hazelnuts
-(oregon; hazelnuts)

Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks.

Cream Cheese Apple Dip

Yield: 12 servings
24 oz cream cheese
6 tb milk
2 1/4 c brown sugar
3 ts vanilla
6 apples; sliced

Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts.

Cream Cheese Chip Dip

3 pk cream cheese
1 md onion
1 ds salt
1/2 c milk

Let cream cheese get to room temperature. Add milk and salt. Beat until smooth, about 4 minutes. Add onion.

Guacamole Dip

2 lg ripe avocados
1 tb grated onion
1 tb lemon juice
1/2 ts salt
1/4 ts chili powder
1/3 c miracle whip

Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the
Miracle Whip into the dip. Serve with potato chips, crackers or corn chips.

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