DIP RECIPES

Olive Salsa

1 jar pimento-stuffed green olives (do not drain)

1 can black olives, drained

1 can diced tomatoes

1 medium purple onion, chopped

2 to 3 cloves fresh garlic

Salt and pepper

1 tablespoon lemon juice

Place first 5 ingredients into food processor. Chop until minced. Stir in salt, pepper and lemon juice. Store in airtight container in refrigerator. Can be served immediately but tastes better after marinating for an hour or more. Serve chilled with nacho chips.

Magic Dip

¼ cup dill pickles, finely chopped

6 slices fried bacon, crumbled

¼ cup mayonnaise

½ cup cream of pea soup

¼ teaspoon hot sauce

Sliced stuffed olives, for garnish

Combine pickles, bacon, mayonnaise, cream soup and hot sauce. Mix well. Garnish with olives. Serve with potato chips.

Olive-Walnut Dip

½ cup chopped walnuts

1 8-ounce package cream cheese, softened

3 green onions, thinly sliced, including tops

10 green olives, chopped

2 teaspoons juice from olive jar

Toast walnuts on a cookie sheet in a 350-degree oven until lightly browned. Combine with remaining ingredients and chill at least one hour. Serve with Pepperidge Farm butterfly crackers or wheat crackers.

Cranberry Orange Dip

¼ cup chopped dried cranberries

¼ cup chopped pecans

1 8-ounce package cream cheese, softened

1 orange skin, grated

3 tablespoons orange juice

‰ teaspoon cinnamon

1 tablespoon sugar

Combine all ingredients and mix well. Chill. Serve with butter biscuits or milk chocolate cookies.

Spicy Tomato Dip

1 8-ounce package cream cheese, softened

½ to 1 cup sour cream

1 can Red Gold chili-ready tomato bits

1 2.25-ounce can sliced black olives

¼ cup chopped green onions

‰ to ¼ teaspoon cayenne pepper

½ to 1 teaspoon chili powder

Mix cream cheese and sour cream until smooth. Drain tomato bits and olives, then add to cream cheese mixture. Stir in green onions and seasonings. Refrigerate for at least one hour before serving. Serve with vegetables, crackers or tortilla chips. (Can adjust amount of seasoning for degree of heat.)

Chocolate Chip Dip

1 8-ounce package cream cheese, softened

½ cup butter, softened

¾ cup powdered sugar

2 tablespoons brown sugar

¼ teaspoon vanilla

¾ cup minisemisweet chocolate chips

Blend ingredients together, and serve with graham cracker sticks.

Pretzel Dip

3 8-ounce packages cream cheese, softened

½ cup butter, melted

1 package ranch dip mix

¼ cup Parmesan cheese

Pepper to taste

Mix well, and serve with pretzels or chips.

Hot Chicken Dip

1½ to 2 cups cooked, chopped chicken

12 ounces cream cheese, softened

1½ cups shredded Cheddar cheese

½ cup sour cream

¼ cup chopped green onion tops

3 tablespoons chopped jalapeno peppers (3 to 4 whole peppers out of the jar)

1 teaspoon cumin

1 teaspoon chili power

½ teaspoon coriander

2 cloves of garlic, chopped

Mix all ingredients together, and pour into a glass pie pan. Bake at 350 degrees for about 35 to 40 minutes or until bubbly in the center. Serve with Fritos Scoops or Triscuits.

Buffalo Chicken Dip

3 12½-ounce cans of chicken, drained

2 8-ounce packages cream cheese, softened

2 cups shredded Cheddar cheese

8 ounces blue cheese dressing

12 ounces Louisiana Red hot sauce

Combine ingredients, and pour into a baking dish. Bake at 350 degrees for about 35 minutes.

Buffalo Chicken Dip

2 cans Tyson chicken

1 12-ounce bottle hot sauce

2 8-ounce packages cream cheese

1 16-ounce bottle ranch dressing

8 ounces Cheddar cheese, shredded

In a dish, shred the chicken with a fork, and add the hot sauce. In a saucepan, combine cream cheese and ranch dressing, and warm over medium heat until cheese is melted. Pour this mixture over chicken. Bake, uncovered, at 350 degrees for 20 minutes. Spread cheddar cheese on top and bake 15 more minutes. Let stand for about 15 minutes.

Corn Dip

1 can shoepeg corn, drained

1 small onion, chopped

½ cup chopped jalapenos

½ cup mayonnaise

? cup sour cream

2 cups shredded sharp cheese

Combine ingredients, and chill.

Homemade Onion Chip Dip

1 8-ounce package cream cheese

1 medium onion chopped fine

Good dash of Worcestershire sauce

1 teaspoon horeseradish

Enough milk to make it dip consistency

Combine ingredients and stir in milk until it is the consistency you like.

Beefy Potato Chip Dip

1 pound ground beef/ground chuck

Chopped onion

Chopped green pepper

Pinch of salt

Pinch of black pepper

1 8-ounce tub of sour cream

1 bag potato chips, crushed

1 bag of tortilla chips

2 tablespoons of tomato sauce

1 bag of mozzarella cheese

In a skillet, place the ground beef/ground chuck, and saute the onion and green pepper about 5 minutes. Season to taste with salt and black pepper. Cook until it's crumbly and brown on medium and drain the juice. Add onions, green peppers, and tomato sauce to the ground beef and stir for 1 minute.

In a 2-quart casserole dish or glass baking dish add your beef and spread it throughout the bottom of the dish. Sprinkle the potato chips on top of the ground beef in a layer, then layer with sour cream and then sprinkle mozzarella cheese on top. Repeat these instructions in layers to the top of the dish.

Once done, place the casserole dish or your baking dish in the microwave for 10n minutes. Bring out the bag of tortilla chips and dip right in the bowl.

Potato Chip Dip

1 8-ounce package cream cheese

3 tablespoons ketchup

½ teaspoon Worcestershire sauce

2 teaspoons grated onion

1½ tablespoons mayonnaise

Mix all ingredients. If it looks too thick, thin out with cream. Also take out of refrigerator before serving, about ½ hour before. Dip your favorite chips.

Chili Bean Dip

2 cups cooked beans

1 tablespoon lemon juice

1 teaspoon chili powder

½ teaspoon cumin

½ small onion grated or ½ cup green onion, chopped

1 cup grated cheese

Tortilla chips or potato chips

Blend or mash beans until smooth. Add other ingredients. Serve warmed with chips. You can omit chili powder, cumin and onion; add ¼ to ½ cup salsa. Also, adding a cup of sour cream makes a good variation.