~Dip Recipes~
Artichoke Dip
1 cup parmesan cheese
8 ozs. artichoke hearts, drained and chopped
1 cup mayonnaise
1 tablespoon garlic powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder.
Add artichoke hearts and combine with cheese mixture. May be
served cold
or heated 10 to 20 minutes in 350F oven or until cheese is melted
(do not heat in microwave). Serve with chips or as a spread on
french bread.
Mock Guacamole
1 1/2 lbs. asparagus
1/2 cup picante sauce
1 tablespoon cornstarch
1 tablespoon garlic powder
2 teaspoons lemon juice
1/4 cup finely chopped green onion
salt and pepper, to taste
Place washed asparagus in steamer and cook until overdone. Combine asparagus
and picante sauce in a blender bowl and puree. Add cornstarch dissolved
in water
to thicken. Place mixture in microwave and cook on medium power until
thickened,
stirring every minute. Add garlic salt, salt and pepper to taste, lemon
juice
and chopped green onion. Chill in refrigerator until ready to serve.
Serve with
crackers, chips or corn chips.
Spinach Dip
16 oz. sour cream
1 cup mayonnaise
8 ozs. water chestnuts, drained and diced
5 green onions, chopped (with tops)
10 ozs. frozen chopped spinach, thawed and drained well
1 pkg. dry vegetable soup mix
Mix everything together and refrigerate overnight. Stir
again before serving.
Serve with sturdy dip-ables or crackers, as it will break
chips.
NOTES: * Party dip with spinach
and water chestnuts -- People like
this dip. It's a hit a parties. It is good to dip vegetables
into, or to
spread on crackers.
Salsa Dip
4 tomatoes, chopped and drained
1 can black olives (chopped)
1 tablespoon olive oil
1 tablespoon garlic salt
2 green onions (chopped)
1 small can green chilies (chopped)
1 tablespoon white vinegar
Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.