Friday, September 11, 2009

Party Dips




Velveeta Salsa Dip

1 pound Velveeta Pasteurized Prepared Cheese Product
1 cup Thick 'N Chunky Salsa

Mix Velveeta and salsa in medium microwaveable bowl. Microwave on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve hot with assorted cut-up fresh vegetables or tortilla chips.




COTTAGE CHEESE DILL DIP

2/3 cup cottage cheese
2 tablespoons dill weed
Pepper and paprika to taste
Lemon juice to taste

Blend until smooth. Serve with your favorite veggies.




Spinach Dip

1 cup sour cream1 cup mayonnaise
1 package frozen spinach, thawed and drained
1 package dry vegetable soup mix
1 flat can of water chestnuts, diced

Toss above ingredients together. Refrigerate overnight. Serve with pumpernickel bread slices or rolls; great with rye crackers, too!




Spinach-Artichoke Dip

1 pkg. frozen spinach, thawed and drained
1 can artichoke hearts, drained and quartered
1 1/2 c. mayonnaise
1 6oz. pkg. shredded Parmesan cheese
1 t. salt
1/4 t. nutmeg
1/4 t. cayenne pepper

Mix everything together and spread in a pie plate or small casserole dish. Bake at 350 for about 20 minutes, until bubbly.




Herb Dip

1 clove garlic, crushed or garlic powder
2 (8 oz.) pkgs. cream cheese, softened
1 cup (2 sticks) butter or margarine
1 tsp. dried oregano
1/4 tsp. each of dried basil, dill weed, marjoram, thyme, pepper

Blend all ingredients together.
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