|
CRABMEAT
DIP
From
Michelle Pfeiffer of Powhatan
INGREDIENTS:
 |
8-oz.
pkg. cream cheese, softened |
|
1�
cups flaked crabmeat |
|
2
T onion, finely chopped |
|
1
T milk |
|
�
t horseradish |
|
�
t salt |
|
Dash
of pepper |
|
1⁄3
cup sliced almonds |
DIRECTIONS:
Combine all ingredients with cream cheese except for the almonds. Place
mixture into baking dish and sprinkle with the almonds. Bake at 375� for
15 minutes. Serve with crackers.
OLD
EL PASO BEAN DIP
From
Paige Steine of King George
INGREDIENTS:
|
10.5-oz.
can Old El Paso bean dip |
|
8
oz. Old El Paso hot sauce (use mild if
preferred) |
|
1�
cups grated Monterey Jack with jalapeno peppers,
divided in half |
|
8
oz. sour cream |
|
8
oz. cream cheese (softened) |
|
1
pkg. Old El Paso chili mix |
|
2
or 3 drops of Tabasco sauce |
DIRECTIONS:
Mix all ingredients, reserving half of the cheese to sprinkle on
top. Bake at 325� for 20 minutes or until cheese on top is melted. Serve
warm with corn chips.
EASY
SHRIMP DIP
From
Kathryn Dunn of Cumberland
INGREDIENTS:
|
8-oz.
pkg. cream cheese |
|
Few
splashes of lemon juice |
|
�
cup mayonnaise |
|
1
can tiny shrimp |
|
1
T grated onion |
|
Paprika
to taste |
DIRECTIONS:
Mix cream cheese, lemon juice and mayonnaise toge�ther.
Add shrimp, onion and paprika. Serve with chips, crackers or vegetables.
STUFFED
MUSHROOMS
From
Jean Shahan of Powhatan
INGREDIENTS:
|
Mushrooms
(remove stems) |
|
1
lb. ground sausage |
|
8
oz. cream cheese |
|
Parmesan
cheese
|
DIRECTIONS:
Wash mushrooms and remove stems; brown and crumble sausage and drain. Add
cream cheese to sausage. Spoon mixture in mushroom tops; sprinkle with
Parmesan cheese. Bake at 350� for 15-20 minutes or until lightly browned.
MINI
BACON-STUFFED POTATOES
From
Whitney Hood of Manassas
INGREDIENTS:
|
10
small red-skinned potatoes |
|
5
slices cooked bacon, crumbled |
|
2
t chives |
|
1
t olive oil |
|
�
cup shredded cheddar cheese |
|
2
T sour cream |
|
Freshly
ground black pepper |
DIRECTIONS:
Bake potatoes at 350� for 20 minutes. Make small slit in side of each
potato. Remove center of potato and mash. Mix bacon, chives, oil, cheese,
sour cream, black pepper, and mashed center of
potato. Pinch whole potato and stuff with mixture. Bake for 10 additional
minutes.
GARDEN
VEGETABLE DIP
From
Louise Irby of Gretna
INGREDIENTS:
|
8
oz. cream cheese, softened |
|
1
cup sour cream |
|
�
cup green pepper, finely chopped |
|
�
cup carrots, finely chopped |
|
�
cup cauliflower, finely chopped |
|
�
cup red onions, finely chopped |
|
2
t lemon juice |
|
1�
t dried tarragon leaves |
|
�
t garlic salt |
DIRECTIONS:
Combine cream cheese and sour cream; blend well. Stir in remaining
ingredients and blend. Refrigerate at least 1 hour.
FRUIT
DIP
From
Karen Jones of New Castle
INGREDIENTS:
|
8-oz.
container Cool Whip |
|
8-oz.
tub fruit-on-the-bottom yogurt |
|
8-oz.
jar marshmallow cr�me |
|
Food
coloring (if desired) |
DIRECTIONS:
Mix ingredients well. Add food
coloring. Refrigerate.
ARTICHOKE
DIP
From
Debbie Day of Catlett
INGREDIENTS:
|
1
can artichokes (drained) |
|
�
cup mayonnaise |
|
�
cup Parmesan cheese |
|
3
oz. cream cheese (softened) |
DIRECTIONS:
Mash artichoke pieces with a fork. Mix together thoroughly mayonnaise,
Parmesan cheese, and softened cream cheese. Combine with mashed artichoke.
Put into a greased baking dish and bake for 30 minutes at 350�. Serve
warm with crackers or your favorite toasted bread.
LAYERED
TOMATO DIP
From
Linda Eastep of Spring Grove
INGREDIENTS:
|
8-oz.
pkg. Neufchatel cheese |
|
2
cloves garlic, minced |
|
2
small tomatoes, chopped |
|
1⁄3
cup sliced green onions |
|
�
cup 2% milk shredded cheddar cheese |
|
Wheat
Thins crackers |
DIRECTIONS:
Mix first 2 ingredients until well blended. Spread onto bottom of shallow
serving bowl or 9-inch pie plate; top with tomatoes, onions and cheese.
Cover and refrigerate several hours or until well chilled. Serve with
Wheat Thins.
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