Teresa Hatchell 2005

Teresa Hatchell

A “baker’s dozen” readers responded to last week's column on our theme party fare and my offering of an array of dip recipes. Others commented that they don't have large enough groups to put on huge gatherings and events, but they are weary of chicken salad and/or a cheese ball with crackers, nuts and cake squares. So I'm offering another batch of easy-to-make and delicious-to-eat recipes. Please try them all if you will.

Salsa 'n Onion Dip

1 pouch Campbell’s Dry Onion Soup and Recipe Mix

16-ounce container sour cream

1-1/2 cup Pace Thick & Chunky Salsa

Assorted fresh vegetables and/or chips

In a medium bowl, combine the soup mix, sour cream and salsa. Refrigerate this mixture for at least two hours. Serve this dip with fresh celery, carrot strips, bell pepper strips, other vegetables or your favorite chips. This recipe makes a generous three cups of dip. (Adding a cup or more of finely chopped Vidalia onion or other sweet onion to this dip makes it even better for onion lovers.)

Crab Dip

8 ounces cooked, minced crab

Two 3-ounce packages cream cheese, softened

2 drops Tabasco sauce

1/4 teaspoon salt

Dash of pepper

1 teaspoon minced onion

1 teaspoon lemon juice

In a medium bowl, mash cream cheese with a fork and stir until it is smooth. Stir in the crab meat. Beat with electric mixer on medium speed until smooth. Add Tabasco sauce, salt and pepper, onion and lemon juice. Mix well. Refrigerate until chilled and serve with Captain’s wafers.

Shrimp Dip

1 cup cleaned shrimp, cooked

1/4 cup Miracle Whip

1/2 teaspoon Worcestershire

2 tablespoons cream

Salt and pepper to taste

Puree shrimp in blender. Pour into a medium bowl and add Miracle Whip, Worcestershire sauce and cream. Whip until creamy. Add salt and pepper and stir, repeating until the dip reaches a taste that suits you. Serve with a tray of your favorite crackers.

Rotel Dip

(My sister Sharon Peal often uses both the Hormel chili with no beans and the browned, drained ground sausage. If you decide to use both, have plenty of Tums on hand.)

2 packages Velveeta (Mexican or cheddar) cheese

2 cans Rotel tomatoes (usually found in the tomato sauce section or in the section of Mexican food items)

1 large can Hormel chili with no beans OR 3 cups browned, drained ground sausage of your favorite variety

Melt the cheese in a large bowl in the microwave. Stir the Rotel and chili (or sausage) into the melted cheese. Keep the dip warm in your largest crockpot. Stir it occasionally throughout the event. Cut this recipe in half if you are not preparing for a crowd. Serve this easy dip with plain nacho chips or brighten up the table with the new colorful nacho chips that are on the market.

Taco Dip

Two 8-ounce packages cream cheese, softened

12-ounce carton cottage cheese

1 package taco seasoning

Chopped tomato

Chopped onion

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Shredded lettuce

Shredded Cheddar cheese

Sliced (chopped) black olives

In a medium bowl, thoroughly combine the first three ingredients. Spread the mixture on a large glass serving dish. Layer the remaining ingredients on top. Place nacho chips nearby so guests can scoop the dip with chips.

Double Hot

Cheese Dip

2 cup whole milk

2 cups (8 ounces) each of shredded Monterey Jack and Cheddar cheeses

2 cups fresh bread crumbs

1/2 cup minced fresh parsley

3 tablespoons minced jalapenos (fresh or canned – may use less)

1 tablespoon Dijon-style mustard

1 teaspoon Worcestershire sauce

Ground red pepper (optional and use amount desired)

In the bottom of a double boiler, bring a few inches of water to boil. Combine the milk, cheeses and bread crumbs in the top half of the double boiler. Heat the mixture, stirring it often, until the cheese melts. Do not allow the mixture to boil, though. After the cheese has melted, stir in the parsley, jalapenos, mustard, Worcestershire sauce and red pepper (if desired). Serve the zingy dip with toast points, tortilla chips, crackers or fresh bell pepper wedges. This recipe yields four cups of dip.

Guacamole Dip

2 slices bacon, fried crisp and crumbled

1 tablespoon onion, finely chopped

1 clove garlic, minced

1 medium avocado

1-1/2 tablespoon lime or lemon juice

1/2 teaspoon Worcestershire sauce

1-1/2 teaspoons mayonnaise

1 tomato, peeled and diced

Salt and pepper to taste

Sauté the bacon, onion and garlic until the onions are almost transparent. In a large bowl, mash the avocado and add lime (or lemon) juice, Worcestershire sauce, mayonnaise and tomato. Stir in the sautéed mixture. Stir the ingredients well and add salt and pepper to taste. Refrigerate and serve as a dip on a vegetable tray or with chips.

Cold Spinach-Apple

Dip with Bacon

1-1/2 cup sour cream

1 cup mayonnaise or salad dressing

10-ounce package frozen chopped spinach, thawed and squeezed dry

1 cup diced red-skinned apple

1 ounce package dry vegetable soup mix

1 cup Hormel Premium Real Crumbled Bacon

In a medium bowl, combine the sour cream, mayonnaise or salad dressing, chopped spinach, apple, soup mix and crumbled bacon. Chill this dip for several hours. Serve it with assorted vegetables, toast points or various crackers or chips. This recipe serves 16.

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You may contact the writer at: tgmhatchell@yahoo.com.


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