The first is the old standard Spinach Dip. This is served with Hawaiian bread or crackers .
Spinach Dip
1 pkg of Knorrs Veg Soup
1 cup Mayonnaise
1 cup Sour Cream
2 Tbsp of grated Parmesan Cheese
1 10oz pkg of frozen chopped Spinach
Thaw and squeeze spinach to get rid of excess water. Mix all ingredients together and chill. If using the round Hawaiian bread, hollow the loaf out and cut the removed bread into chunks. Place the chilled dip in the hollowed loaf to serve.
The second dip I served this year was also an old standard that I just call Beef Dip. Many people make it into a cheese ball by adding another cheese and rolling it in chopped nuts. I just like it plain with one cheese and served in a dish to spread on crackers.
Beef Dip
8 oz package of Cream cheese softened
1 Tbsp Water
2 Tbsp chopped Onion
1 Pkg Buddig Beef chopped
Put your Cream cheese in a bowl and add the water. Using the back of a spoon to soften cheese and mix the water into it. Once the cheese is smooth, add the onions and mix. Next add the beef a little at a time until your happy with the amount. Chill until ready to serve with crackers.
The last Dip I serve is my favorite. I found this recipe on an old Market Day holiday flyer over 10 years ago in Indiana. I changed it a bit to of course make it better. I serve this dip with Honey Graham cracker sticks or Scooby snacks. It is like eating pumpkin pie!
Pumpkin Dip
1 8oz pkg Cream cheese softened
1/4 cup Powder sugar
1/2 cup canned Pumpkin
1/4 tsp Cinnamon
1/8 tsp Nutmeg
dash Cloves
1 8oz whipped topping (Cool Whip)
Beat the cream cheese and sugar until well blended with an electric mixer. Stir in all the remaining ingredients, except the whipped topping, until all are completely blended. Now fold in the whipped topping. Chill until ready to serve with graham cracker sticks.
Happy Dipping!
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