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.
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.
Submitted to:
I have got to try that herb dip, love dips with cream cheese !
ReplyDeleteThese are great ... and I am going to try that cottage cheese dip -- thrifty and healthy too! Excellent, thanks.
ReplyDeleteCass
How nice to have one source to go to for all party dips. Thank you for doing this. I hope you are having a wonderful day.
ReplyDeletewe make the velvetta dip just a bit better with a bit of browned hamburger
ReplyDeleteSpinach dip is a favorite of mine... and artichoke dip too. These are great! :~D
ReplyDeletee-Mom @ Susannah's Aprons
http://susannahsaprons.blogspot.com
I can always use these. Thanks for organizing them all in one spot. Sorry I am late, checking in with all the chefs...busy week getting the kids back to school. Thanks so much for stopping in at Momtrends and sharing.
ReplyDelete