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Show Supplement to Lakeside Review, Wednesday, November 21, 1984. Entire content is advertising. 3 Holiday entertaining easy with simple dips Don't be in the kitchen while your guests arc enjoying themselves in your living room. Plan your holiday open house around a trio of creamy dips that are done ahead quickly and serve themselves right after the door bell rings. offer Chili. Curry, and Tomato-Chees- e great flavor and the touches of color that will brighten up your coffee table and bring everyone together where the food is. Then relax, the party's swinging and there's plenty of time for you to have a good time too. ZIPPY cup chopped pitted ripe olives 3 tablespoons finely chopped sweet pickle 2 teaspoons curry powder Chopped parsley Assorted vegetable dippers Yi I. In medium bowl with mixer at medium speed, gradually blend soup into cream cheese. Beat just until smooth (overheating makes dip thin). 2. Stir in olives, pickle and curry powder. 3. Cover; refrigerate at least 2 hours. Garnish with parsley. Serve with vegetable dippers. Makes 2'h cups. TOMATO-CHEES- E DUNK CHILI CHEESE DIP I can (10 ounces) Campbell's Condensed Tomato Soup IVi cups shredded sharp Cheddar cheese Italian or French bread cubes . In saucepan over medium heat, combine soup and cheese. Heat until cheese' melts, stirring occasionally. 2. Pour into quart candle-warmdish to keep warm while serving. Spear bread with fork or toothpick; dip bread into dip. Makes 2 cups dip. 1 er CURRIED CHEESE DIP 1 1 ' dV.V.- - r 3 9 dips make entertaining a snap. E r v- tt., ..rv 1 can (11 ounces) Campbell's . Condensed Cheddar Cheese Soup package (8 ounces) cream cheese, softened i can (11 ounces) Campbell's Condensed Chili Beef Soup package (3 ounces) cream cheese, softened 3 tablespoons finely chopped onion 1 tablespoon finely chopped green 1 1 -- I ESTIV E BUT 1 pepper teaspoon hot pepper sauce Assorted crackers Tortilla or potato chips In medium bowl with mixer at medium speed, gradually blend soup into cream cheese until mixture is smooth. 2. Add onion, green pepper and hot pepper sauce. 3. Cover; refrigerate at least 2 hours. Serve with crackers or chips. Makes l!a cups. 1 . '.VfcfcltL: I &. 4 . vi. 4 |