~Dips~

Subject: ~~~~~Dips~~~~~ Fri Nov 07, 2008 2:57 pm

Hot Parmesan Artichoke Dip
1 can (14oz) artichoke hearts, drained, chopped
1 cup Mayo Real Mayonnaise or Miracle Whip Dressing
1 cup Grated Parmesan Cheese
1 clove garlic, minced
2 tbsp chopped tomato
2 tbsp sliced green onions
Preheat oven to 350F
Mix all ingredients except tomato and onions
Spoon into 9 inch pie plate or shallow ovenproof dish
Bake 20 to 25 minutes, or until lightly browned
Sprinkle with tomato and onions
Serve with Wheat thin crackers or Chips
Makes 18 servings 2 tbsp each
Optional you can also add 1 pkg Frozen Chopped Spinach,
Thawed and well drained

Subject: Re: ~~~~~Dips~~~~~ Fri Nov 07, 2008 2:58 pm

Layered Shrimp Dip
1 pkg (3oz) cream cheese, softened
6 tbsp salsa, divided
1/2 cup seafood sauce
3 cans (6 ounces each) small shrimp, rinsed and drained
1 can (2-1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese
Sliced green onions
Tortilla chips
Combine cream cheese and 3 tbsp salsa, spread in to a ungreased
9 inch pie plate
Combine seafood sauce and remaining salsa, spread over cream cheese.
Place shrimp evenly over top
Sprinkle with olives
Combine cheese, sprinkle over olives
Top with onions
Chill
Serve with tortilla chips
Refrigerate leftovers
Yield 12 to 16 servings

Subject: Re: ~~~~~Dips~~~~~ Fri Nov 07, 2008 2:58 pm

Ruby Red Pretzel Dip
1 can (16oz) jellied cranberry sauce
3/4 cup sugar
1/4 cup vinegar
1 tsp ground ginger
1 tsp ground mustard
1/4 tsp ground cinnamon
1/8 tsp pepper
1 tbsp all purpose flour
1 tbsp cold water
Red food coloring, optional
Pretzels
In a saucepan, combine the cranberry sauce, sugar, vinegar,
Ginger, mustard, cinnamon and pepper, whisk over medium heat
Until smooth
Combine flour and cold water until smooth, add to cranberry mixture
Bring to a boil, cook and stir for 2 minutes
Transfer to a bowl, stir in food coloring if desired
Cover and chill overnight
Serve with pretzels
Yield 2 cups

Subject: Re: ~~~~~Dips~~~~~ Fri Nov 07, 2008 2:59 pm

Spinach and Artichoke Dip
1 can (14oz) artichoke hearts, drained finely chopped
1 pkg (10oz) frozen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup light mayonnaise
1/2 cup reduced fat mozzarella cheese
1/2 tsp garlic powder
Preheat oven to 350F
Mix all ingredients until well blended
Spoon into 9-inch pie plate or a small shallow baking dish
Bake 20 minutes or until heated thru
Makes 2 3/4 cups or 22 servings 2 tbsp each

Subject: Re: ~~~~~Dips~~~~~ Fri Nov 07, 2008 2:59 pm

Southwestern Star Dip
2 cups (8 oz) shredded sharp cheddar cheese
1 cup mayonnaise
1 can (4-1/2 oz) chopped ripe olives, drained, divided
1 can (4 oz) chopped green chilies, undrained
1/4 tsp garlic powder
1/8 tsp hot pepper sauce
1 medium tomato, chopped
1/4 cup chopped green onions
Tortilla Chips
In a bowl, combine cheese, mayonnaise, 1/3 cup olives, chilies,
Garlic powder and hot pepper sauce
Transfer to an ungreased 9 inch pie plate
Bake, uncoverd , at 350 for 20 minutes or until hot and bubbly,
Sprinkle tomato on top in the shape of a STAR
Outline with remaining olives.
Sprinkle onions around the star.
Serve with Tortilla chips
Yield 2-2/3 cups
Reduced fat or fat free mayonnaise is not recommended for this recipe

Subject: Re: ~~~~~Dips~~~~~ Fri Nov 07, 2008 2:59 pm

Vidalia Onion Dip
Prep time 10 minutes
Total time 40 minutes
2 cups Mayonnaise
1 pkg (8oz) Natural Italian style cheese crumbles
1 large Vidalia or Walla Walla onion, coarsely chopped (about 2 cups)
Preheat oven to 375
Mix all ingredients until well blended
Spread into 8 inch square baking dish
Bake for 30 minutes or until golden brown
Cool slight
Serve with Triscuit crackers
Makes 3 ½ cups or 28 servings, 2 tbsp each

~~~~~Dips~~~~~

~Dips~