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Show By Angie Martin How about some fancy dips for your Easter company, or anytime company? com-pany? The following will guarantee a happy party whenever, j SaVUJRERO DIP I 1 lb. ground beef Yz cup chopped onion Yi cup prepared mustard Yz cup catsup ! 1 tbsp. chili pepper j 1 tsp. salt I 1 15-oz. can dark red kidney beans, blended with juice in blender or mash- I ed J Brown beef and onions. Add rest of ingredients and cook 10 minutes. I Place in chafing dish and sprinkle with topping. Serve with corn chips. J Topping: I 1 cup cheddar cheese, shredded I Yz cup finely chopped onion I Yz cup stuffed green olives, sliced I j ANOTHER GUACAMOLE DIP 2 avocados, very ripe j 3 tbsp. fresh lemon juice j 2-3 tbsp. finely minced onion I 1 tomato peeled and finely chopped I 3-4 dashes Tabasco sauce sour cream scallions, including tops, finely minced ' pepper I sliced ripe olives I tortilla chips J Peel avocados and mash until fairly smooth. Add the lemon juice and I blend well. Add the onion, tomato, Tabasco and salt and mix well, using a I fork. Cover and chill in the refrigerator until ready to serve. Garnish with I a dollop of sour cream, scallions, pepper and olives. HOT CHIPPED BEEF DIP j 2 tbsp. butter I Yz cup chopped pecans salt 1 8-oz. package cream cheese, softened j 2 tbsp. milk J 1 24-oz. jar dried beef, minced J 1 cup sour cream I 2 tbsp. minced onion I 2 tbsp. minced green pepper I Yt tsp. garlic sait Yz tsp. pepper I Melt butter in a small skillet and saute pecans. Add salt to taste. I Remove from heat. Blend cream cheese and milk in a bowl. Add remain- ing ingredients and mix well. Turn into a lightly buttered small casserole, j Cover with the pecans and bake in a 350 oven for 20 minutes. Serve hot hrckers,prn chipsor asjjjtrips CLAM DIGGER j 1 8-oz. package cream cheese 1 tbsp. mayonnaise 1 7Yz-oz. can minced clams (save juice) ! 2 tbsp. lemon juice j 2 tbsp. chopped onion salt and pepper to taste 1 Worcestershire sauce Cream cheese with mayonnaise and juice from clams. Add a few drops I Worcestershire sauce and lemon juice. Mix in clams and grated onion. I Chill before serving. Dip with wheat crackers or vegetables. I SKINNY DIP a4 cup low-fat cottage cheese Yz cup low-fat plain yogurt j 2 tbsp. blue cheese, crumbled j 2 tbsp. chopped parsley I 1 tbsp. lemon juice I 1 tbsp. chopped green onion I 1 tsp. Worcestershire sauce 18 tsp. salt j Combine all ingredients in blender and process until smooth. Cover and chill. Serve as a dip for fresh vegetables. I TUNA OLE' I 2 tbsp. butter I 1 medium onion, chopped I 3 cloves garlic, minced I 2 tbsp. flour 1 cup milk j 12 oz. cheddar cheese, grated j 1 4-oz. can diced green chiles V tsp. hot pepper sauce 1 7Vi-oz. can tuna, drained Melt butter in skillet. Add onion and garlic and saute until tender. Blend in flour. Add milk slowly and cook until thick, stirring constantly, j Gradually add cheese, stirring until melted and well blended. Mix in chiles, hot pepper sauce and tuna. Serve with corn chips, tortilla chips or ' tortilla strips. I HOT CHEESE DIP WITH APPLES I 6 slices bacon I 1 8-oz. package cream cheese I 2 cups cheddar cheese, grated 6 tbsp. half and half cream j 1 tsp. Worcestershire sauce j y tsp. dry mustard j V tsp. onion salt 3 drops Tabasco sauce Unpared apples, cut in wedges j Lemon juice J Cut bacon into V inch slices; saute until crisp, drain. Meanwhile in top j of double broiler or in heavy sauce pan, combine the next seven ingre- ! dients. Heat over hot water or over low heat, stirring occasionally, until cheese melts and mixture is hot. Add bacon pieces. Use this as a dip for I apple wedges which have been dipped in lemon juice. The dip may be I served in a chafing dish and will hold well for several hours if stirred oc- I casionally. If mixture becomes too thick, more half and half can be add- i ed. Red Delicious apples are good with this dip. I J |