Conference turris::cooks

Here's another one.

	ARTICHOKE DIP

1 14-ounce can artichoke hearts, drained and chopped
4 pieces bacon, crisply fried and crumbled
1 tablespoon minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
Dash of cayenne pepper
Salt and pepper to taste
Worcestershire sauce

In bowl, mix all ingredients.  Cover, chill several hours or
overnight.  Makes about 1-1/2 cups.

Note: Additional bacon pieces may be fried and crumbled and used
	as a garnish.

This dip is making the rounds at parties in Cambridge and Arlington these
days; it's very good, easy to make, and seems to go quickly.

Ingredients:

	1 package frozen spinach
	1 package Knorr's Veggie Soup	
	1 can water chestnuts (coarsely chopped)
	2 -3 scallions (minced)
	1 cup mayonaise
	1 cup sour cream 

Directions:

Cook the spinach according to package directions.  Add the Knorr's Soup mix
when spinach is done cooking.  Put the spinach/soup mixture in the refriger-
ator, or freezer to cool down.

Mix together the mayo and the sour cream (you can substitue 1 cup of plain
yogart for either one, but not both). 

Add the minced scallions .  Chop the waterchestnuts coarsely, and add them.

Take the spinach/soup mixture out of the fridge, and add it to the rest of the
ingredients.

Put the whole thing back into the fridge for at least 4-6 hours to chill.

Serve with raw veggies, crackers, and/or chips.

enjoy!  ****andrea****

    KNORR DRY SOUP MIX has a dip recipe on the side of the box - it
    is excellent and verrry easy.  Knorr soup is generally available
    in the international section of any supermarket.

    I usually mix 1 large container of sour cream with one package of
    Good Seasons Italian dressing mix for a veggie dip.  And you can
    use the leftover dip (if there is any) to make baked stuffed potatoes.
    
    

			Taco Dip

		1 package of Old El Paso taco seasoning mix
		1 pint of sour cream


	Mix them together and chill for about an hour.

    DIP BASE
    
    	3 Tablespoons Evaporated Skimmed Milk
    	1 Pound Low Fat Cottage Cheese (1 or 2%)
    
    	Blend well until you have a SMOOTH creamy consistency.
    
    To which can be added:
    
    Dilly
    
    	1 Tablespoon Lemon Joice
    	1 Teaspoon Celery powder
    	1/4 Teaspoon grated lemon rind
    	2 Teaspoons Dill Weed
    
    	Add to base in blender, blend and chill.
    
    	YIELD:  2 cups (423 calories = 26 cal/2T)
        
    Horseradish
    
    	3 Tablespoons Horseradish
    	1/2 teaspoon dry mustard
    	1/4 teaspoon Worcestershire Sausce
        
    	YIELD:  2 cups (460 calories = 29 cal/2T)
    
	Add to base in blender, blend and chill.
    
    Ranch
    
    	1 package Hidden Valley DIET Ranch Dressing
    	1/2 teaspoon Dill Weed
    
    	Pour base into bowl and add above.  Mix well with a wisk.  
    	(Note:  unless your blender is darn near a food processor don't
   	try to do it in the blender...it thinkens TOO, TOO fast).
       
    	YIELD:  2 cups (531 calories = 34 cal/2T)

    
    The Dilly and Horseradish are similar in texture to runny icecream,
    while the Ranch thickens up to bee too thick for salad dressing
    (I just thin it with more of the evaporated skim milk when I'm using
    it as dressing).

    Good dipping,
    		  Audrey
    
    PS:  For those who use evaporated skim milk ... the dog food can
    	 covers found in most markets fit to a "T" for storage!!!

Guacamole

2 medium avacados - make sure they are ripe
1 small tomato, chopped
2 T minced onions
1 t lime or lemon juice
1/2 t garlic powder
(1/2 t salt)

Peel avacados and pit avacados and mash with a fork or in food processor.
Add tomato, onion, juice, garlic powder (and salt).  Serve right away.

Things you can add:
Use a mashed and chopped garlic clove instead of garlic powder (what I do).

Add a serrano or other small hot chile pepper, chopped.
Or, add a chopped jalapeno chile pepper.

Add some chopped scallions.

Add some cilantro (fresh coriander) leaves.  (I grow coriander, so I do this.)

Add some black pepper.

Add some (about 6) chopped tomatillos (if you find fresh ones, simmer for
ten minutes, then husk and chop) and a chopped hot pepper.

    If you want a dip lower in calories, use yogurt.  Take a pint of
    the unflavored kind and dump it (no stirring!) into a clean mans
    handkerchief and let drain for about 8 - 10 hours.  Then mix in
    a whatever you want.  (My favorite is a drained can of chopped clams.)
    
    Sally
    

    I use yoghurt frequently for dips but I had never heard of the tip
    of draining it thru a handkerchief.  What's the purpose?
    
    I have found yoghurt to make a slightly more sour dip than
    sour cream.  However, if the dip is refrigerated for several hours
    before eating, much of that extra sour taste goes away.
    
    Lipton has a new Nacho Cheese Soup (dry) on the market here in
    California.  I made a dip out of it using yoghurt and some diced
    jalapeno peppers (canned).  It was a big hit.
    
    I served it with vegetables (I'm on a diet) but it would be great
    with taco chips.  
    
    Try it if you can find the soup mix in your area,
    
    Donna
                                                  

    The easiest recipe I've ever used for guacamole is as follows:
    
    2 ripe avocados
    salsa sauce, medium to medium hot is usually good
    tabasco sauce
    
    Peel and mash 2 ripe avocados.  Add 2 Tbs of salsa sauce and a couple
    dashes of tabasco sauce.  Mix, taste and adjust to desired level
    of hot.  Sometimes I also add garlic powder to taste.    
    
    I  put the avocado pit in the center of the dip until it's ready
    to be served.  This keeps the dip from turning brown.
    
    Enjoy,
    
    Lynne 

    I also find yogurt too sour for dips. I usually mix yogurt and
    cottage cheese in a blender and substitute that for sour cream.
    It's a fairly good  imitation.
    
    Sue

    I know the mix may sound strange... but once you tried, it gets
    really addictive !  This recipe was given to me by a Californian
    friend living here in Geneva. 
    The major difficulty is to get the right proportions between the
    ingredients, so that it makes a perfect blend of taste
    (like in curry: it is a mixture of ingredients which result in a
    new flavour - you should not be able to tell what ingredients
    compose it).
    
    Ingredients: 1 cup of sour cream (or any diet replacement)
                 1 small scallion (about the size of 1/2 wallnut)
                 instant coffee powder
                 salt
    
    1. peel the Scallion and cut it halves so that it can
       be pressed with a garlic sqeezer - squeeze it into
       the sour cream (if you have no squeezer, just chop
       it up as small as possible).
    
    2. add a little bit of salt.
    
    3. add a VERY SMALL quantity of coffee powder (about a knife
       tip) to start, and stir WELL. The color must change very
       slightly.
    
    Taste the mixture, and if necessary add a little more coffee powder
    and/or salt, ... and taste again.
    
    Hints:
    
    The trouble being that the first times you make this, you only find
    out where the ideal proportions are once you exceeded them (usually
    too much coffee !) - the only cure being to add more sour cream
    (it is therefore wise to keep some aside) and taste again.  Also
    remember that the scallion taste becomes more noticeable after a 
    few hours.
    

    re .8
    
    Yes, the proportions are half and half. It really does taste great!
    
    sue

    > I use yoghurt frequently for dips but I had never heard of the tip
    > of draining it thru a handkerchief.  What's the purpose?

    In general, sour cream has a thicker consistency that yogurt (I
    prefer this spelling.)  This thicker consistency is the result of
    lots of butter fat in the sour cream.
    
    Yoghurt, like other milk products, can be separated into "solids" and
    liquids.  I don't know what these components are called in yogurt, but
    in cheese they are called curds and whey. All cheeses start out by
    separating the curds (solids) from the whey (liquid).  What we
    Americans call Cottage Cheese is nothing more than curds and whey.
    (*Now* you know what Little Miss Muffett was eating -- Cottage Cheese!) 
    
    Anyway, by draining the "excess" liquid, you can bring the texture
    of yogurt closer to that of sour cream without the addition of butter
    fat (and the resulting addition of calories.)
    
    					Andrew

    I haven't been in this notes file for a long time... If you're still
    interested in a curry dip, here's one that's been a favorite in
    my family for years.  It's originally from the Gate of Spain restaurant
    in Santa Monica, CA (so I was told by my friend who gave it to me).
    
    Combine 2 cups mayonaise (I like Miracle Whip) with:
    1 tblsp curry powder
    1 tsp each of lemon juice
    		  Worcestershire Sauce
    		  A1 Sauce
    		  Black pepper
    1/2 tsp celery salt
    dash Tabasco
    
    After you let it sit for a while, it turns yellow.  It's really
    delicious with fresh vegetables.

   DRIED BEEF DIP:
     
    	ADD A PACKAGE OF CREAM CHEESE,AND MILK TOGETHER WITH A MIXER.
    	THE AMOUNT OF MILK ADDED DEPENDS ON THE TEXTURE YOU DESIRE.
    	IF YOU USE THE SOFT CREAM CHEESE IT WILL BE EASIER TO BLEND.
    	ADD A PACKAGE OR JAR OF DRIED BEEF TORN UP INTO SMALL PIECES-
    	YOU PROBABLY WON'T WANT TO ADD THE WHOLE PACKAGE, BECAUSE THE
    	BEEF IS EXTREMELY SALTY.  THIS CAN BE SERVED COLD OR HEATED
    	UP.  (I PREFER HEATED).  I USUALLY GET A ROUND PUMPERNICKEL
    	LOAF AND CARVE OUT A WHOLE THEN PLACE THE DIP INSIDE THE LOAF
    	AND WITH THE BREAD I CARVED OUT I DICE IT AND PUT IT AROUND
    	THE LOAF.  WHEN THE CUBES ARE GONE YOU TEAR THE LOAF AND EAT
    	IT THAT WAY.  IF THE DIP IS WARMED, IT WILL SOAK INTO THE BREAD.
    	YUM!
     

    The easiest dip I ever made got the most compliments.  All I did
    was add a package of Lipton's Onion Soup Mix to sour cream.  The
    recipe is on the box.

    
    I get alot of compliments on the following dip;
    
    1 large pkg Philly cream cheese (softened)
    1 jar/bottle seafood cocktail sauce
    1 can small shrimp
    
    Mix the softened cream cheese with the cocktail sauce until smooth.
    Drain and rinse the shrimp. Mix shrimp into cheese/sauce.
    Chill and serve with crackers
     

     			Bean Dip

Mix canned refried beans with chopped green chiles to taste, finely
grated cheddar cheese and monterey jack cheese to taste, and server
heated with lots of home-made tortilla chips.  A variation is
to mix refrieds with canned red enchilada sauce to taste, add cheese,
heat and serve with chips...either recipe can also have sour cream
stirred in before serving..

Home made tortilla chips are made by simply cutting tortillas (corn
or flour) into wedges, fry until crisp in approx 3 inches of vegetable
oil, and drain on paper towels....you can lightly salt if you wish.

No pain, and so much better than store-bought....

    I had the occaision to sample an interesting taco type dip this
    week end, it was very good, and was gone in about 10 minutes!!.
    
    Ingredients;
    
    1 large pkg Philyy cream cheese (softened to room temp.)
    1 can/jar of salsa (hot/mild, whatever)
    1 pkg each shredded American and Cheddar cheese
    2 or 3 sliced jalapeno peppers (Optional)
    
    Directions;
    
    In a glass pie plate, spread the softened cream cheese like a pie
    crust, into this put the salsa, and cover with the shredded cheese.
    
    Heat 2 minutes on high in Microwave, take it out, spread the sliced
    peppers over the pie, and heat on high for 1 more minute.
    
    Serve with tortilla or Fritos type chips for dipping.
    
    Very easy, very good!!
    
    Ray
    

    Nancy, 
    
    This dip doesn't have hot peppers but
    otherwise sounds similar.  A treat we look
    forward to at holiday time.  
    
    -mrs o 
    
    
    
    From Carol Fowler 
    East Lansing, Michigan 
    
    
    8 oz cream cheese, room temperature
    canned shrimp
    1 cup mayonnaise 
    1 tablespoon worcestershire sauce 
    chopped scallions  (onion powder can substitute)
    1 teaspoon dry mustard 
    
    
    Combine all ingredients thoroughly with
    mixer and chill.  
    

    My mom makes a taco dip that is quick, easy and fantastic!
    It has layers to it, so I don't know if this is what you
    are looking for.
    
    1 package Philadelphia Cream Cheese  (8 oz., well softened)
    1 8 oz. container sour cream
    1 jar salsa
    1 envelope taco seasoning 
    1 package shredded cheese 
    shredded lettuce
    chopped tomatoes
    Doritoes or taco chips
    
    Mix the taco seasoning, cream cheese and sour cream well.  (I've 
    never been able to get out ALL the lumps, though).  Spread on a
    large plate or platter, but leave AT LEAST 2" around the edge
    of the plate.
    
    Cover dip with lettuce, then tomatoes, then cheese.  Don't use
    too sparingly.  Finally, top with the taco sauce.  For parties,
    I use hot salsa on one side and mild on the other, labeled with
    toothpick flags.  This pleases just about all tastes.  Variations
    can include onions and/or ground beef for more of a "meal".
    This serves about 6-8 people well.
    
    The final touch (to make it look good) is to put the chips all
    around the edge of the dip.  CAUTION...if you don't drain the
    lettuce after washing, or if the salsa is extra-watery, your
    chips will get VERY soggy and gross.  Also try to get the
    tomatoes as drained as possible after chopping.
    
    This recipe goes over great for showers, parties and small get-
    togethers.  Never had a bad review yet.
                                      

    Al --
    
    I'm not sure is this is what you're talking about.  I've never heard
    of using it as a dip for chicken, but it does have several layers,
    and it contains avocado.
    
    Susie

        
    
    3   medium sized ripe avocados
    2   tblsps. lemon juice (more if desired)
    1/2 tsp salt
    1/4 tsp pepper
    1   cup sour cream
    1/2 cup mayonnaise
    1   pkg dry taco seasoning mix
    2   cans (10 1/2 oz. each) bean dip w/jalapaleno flavoring
    1   lg. bunch scallions, chopped (tops, too)
    3   med. sized tomatoes, cored, seeded and coarsely chopped
        (approx. 2 cups)
    1   can pitted, ripe, black olives, coarsely chopped
    Large tortilla chips


    Peel and mash avocados with lemon juice, salt, and pepper.  In a
    separate bowl, combine sour cream, mayonnaise, and taco seasoning.

    To assemble:

	1.  Spread bean dip (loosened w/ some lemon juice) in 
	    a large shallow bowl.
	2.  Top with avocado mixture.
	3.  Top that with sour cream mixture.
	4.  At last minute, sprinkle with tomatoes, onions, and olives.

   Serve chilled or at room temperature with tortilla chips.
    

I don't know if this is what you had in mind, but it is a layered dip
and is very pretty if served in a glass bowl, as suggested.  I haven't
made this, but my sister-in-law makes it, and it's good!!!


Taco Dip

1. Mash 2 medium size avacados.  Mix in 1 diced tomatoe, 2 minced
   cloves of garlic, and 1 tablespoon of lemon juice.

   Spread this on the bottom of a clear glass bowl.

2. Spread 1 pint of sour cream over the top of the guac.

3. Sprinkle the guac with garlic salt.

4. Spread on jar of taco salsa over the sour cream (Old El'Paso
   Thick 'n Chunky is preferred).

5. Chop up about 2 bunchs of scallions and cover the taco
   salsa.

6. Grate one brick of Monterey Jack cheese and spread it over
   the top.

7. Chop up 1 or 2 jalapeno peppers and spread over the top.
   If you don't care for the peppers, chop up a tomato for
   the top layer instead.

Serve with any kind of corn / tortilla chips.

    I made this dip for a get together and it was a hit!
    
    3 bottles of the shrimp cocktail (3 to a pack)
    1 8 oz pack of cream cheese and 1 smaller package
    Tiny, tiny bit of milk
    few quick shakes of tabasco sauce
    
    Mix well, but not in a blender (sticks to blades)
    
    serve with crackers

    I'm looking for a recipe for a dip.  It's the one that has
    Kidney Beans and some fresh chopped veggies (such as peppers &
    onions).  I remember that it also has alittle mayo and is very
    good served on crackers.  I've had it served in restraunts before
    the meal. 
    
    I'm also looking for a recipe for another dip.  This one has
    cottage cheese (blendedrather sooth) and has a light orange
    look to it.
    
    Anyone have any recipes for dips such as these?
    
    Thanks in advance
    

    Not quite what you're looking for....about the second dip, I make
    a dip out of the soft cream cheese you can buy (I forget what you
    call it, but it's Philadelphia brand, already softened in some way),
    orange extract and grated orange peel.  I use the dried grated peel
    and give it time to rehydrate;  I've never in my life managed to
    grate anything without grating a portion of my hand in with it.
     You can sprinkle some of the grated peel over the top for decoration.
     Just be sure to do it the night before so it rehydrates.
    

re:  < Note 977.0 by WAV14::BELL >
                           -< RECOGNIZE THESE DIPS >-

>    I'm also looking for a recipe for another dip.  This one has
>    cottage cheese (blendedrather sooth) and has a light orange
>    look to it.
    


We see this in our favorite family-style restaurant, and have 
guessed that the ingredients are small-curd cottage cheese and
catsup!  Nothing very fancy, but I agree it is wonderful on Ritz
crackers...

I'll admit we've never tried to make it so I don't KNOW that this
is the recipe, but I doubt it could be much else.


Jan

Try cottage cheese, 2 tablespoons milk, and �dill to taste.  Blend well and
let it sit for approx two hours before serving.  approx 2 tablespoons dill
weed to 1 and 1/2 cup cottage cheese.  Also add, chives, green and/or
red sweet peppers chopped, red onion, etc.

great with raw veggies.

    
    How about these:
    
    		Continental's Bean Relish
    
    2 cups Red Kidney Beans, chilled
    2 medium onions, ground
    1/4 cup Mayonaise
    Dash of dry Mustard
    Dash of Worcestershire Sauce
    1 clove garlic, crushed
    1/4 cup Sweet Relish
    Salt & Pepper to taste
    
    Wash & drain beans well, then dry. Mix remaining ingredients. Add
    to beans. Mix well.          
    
                Cheese Piquant Dip
    
    1/2 lb. Cottage Cheese
    2 tbsp. Catsup
    Worcestershire Sauce
    Onion juice
    
    Add catsup to cheese and blend. Season to taste with a few drops
    of onion juice and Worcestershire sauce.
 		   

    Here is a Shrimp dip that I make that is also very good.
    
    1 can cleaned shrimp
    1 8oz pkg cream cheese
    1 to 2 teaspoons horseradish
    3 drops of tabasco sauce
    
    Drain shrimp and chop in a food processor or blender.
    add the remaining ingred.and blend till smooth. If mixture
    is to thick milk can be added to thin this out a little.
    
    place in a bowl and set in ref. till ready to serve.
    Serve with chips.
    
    ps. this dip with thicken when placed in ref.
    
    John
    

GOT to be Salsa....look for La Victoria brand Salsa in the stores.  There
are several varieties.  If you want to make your own, first find the
FRESH cilentro or forget it.  Basic salsa is:

	Diced tomatoes with juice
	lots of chopped fresh cilentro
	diced onion
	diced jalapena to taste (hot pepper)
	diced garlic (optional to some people)

Mix and season to taste with salt.  Chill for 3 hours to mix flavors.
    

There are 2 basic types of salsa available commercially around New England:
Cooked (somethimes called PICANTE SAUCE) and Uncooked (or SALSA CRUDA).  For
the cooked kind, brands commonly available in many markets include:  Old El
Paso, Tio Sancho, Hot Cha Cha (I just report 'em), and my fave: Pace.  Many 
come in varying strengths.  For most of these, I look for the hot or extra 
hot.  The Pace medium salsa is as hot as I can take in that brand.  Recently I 
have found a brand of Salsa Cruda that is pretty good, and very low in sodium 
(often a big problem in most other brands).  That brand is MIGUEL'S.  They 
also offer a tortilla chip that is unsalted.  

As far as making the salsa yourself, if you are in the ACTON, MA. area, 
Idlywilde Farms has fresh cilantro, jalape�os, anaheim chilis, and recently, 
tomatillos.  They have most of these ingredients year round, and also carry 
some premixed brands.

						     
							- JP

    If you mean the kind with cheese, here's what we do.
    
    Spread nacho chips on a plate
    Sprinkle with grated cheese (cheddar works fine)
    Sprinkle with just the right amount of salsa (you'r the judge)
    Stick in micorwave for a few seconds - ummmm delicous!
    
    Cheers, Marty

While reading the July issue of "Cozmo" last night, there is a wonderful
    low -cal dip it calls for:
    
            Plain non-fat yogurt
            2 tablespoons of Dijon Mustard
    

Here's one that we always have enjoyed.

-Jack

8 oz. Cream Cheese, room temp.
2 heaping T of prepared horseradish (red or white)
1 t Worcestershire
1 T Instant Minced onion
1 small can of tiny shrimp

Mix all ingredients in blender, processor or with a fork. Garnish top with
parsley and a few reserved whole tiny shrimp. Serve with pretzels.

    SPINACH DIP
    
    1 cup Mayo
    1 1/2 cups sour cream
    1 pkg (10 oz) frozen chopped spinach
       thawed, drained
    1 pkg Knorr vegetable soup mix
    1 can water chestnuts, drained & chopped (optional)
    3 green onions chopped.
    
    Stir all ingredients until well mixed.  Cover and chill overnight.
    Makes 3 cups.

    I recently tried this at a party a few weeks ago and it was fabulous!! 
    It had me at the table almost all night ( Could'nt be because I love to
    eat, could it? Nah...)
    
    It was sorta like a cold nacho dip. According to the host, all he did
    was the following;
    
    1 package Philly Cream Cheese softened at room temp.
    1 small jar of Ortega salsa sauce
    
    
    In a medium bowl, mash the philly cheese down until its nice and
    creamy, then add the salsa sauce and mix in. Let chill for an hour and
    serve. It is so easy to make and was very addicting. It tastes
    excellent with chips and vegatables.
    
    Enjoy
    
    Scott

    
    From the Boston Globe 8/16/89



			EGGPLANT WITH GARLIC

	1 Eggplant, approx 1 1/2 lbs.
	2 Lagre garlic cloves, thinly sliced
	Grated peel and jiuce of a lemon
	1 Tbls. olive oil
	1 Tsp. chopped fresh cilantro or parsley
	1 Tbls. plain yogurt
	Salt and fresh ground pepper to taste
	Cilantro or parsley leaves for garnish
	Pita bread cut into triangles


	Preheat the oven to 350 Deg. (f).

	Pierce the eggplant all over with a sharp knife.

	Insert slivers of garlic into the eggplant.

	Bake the eggplant until thoroughly softend, approx.
	1 hr.

	Set eggplant in a colander and drain for 30 min.

	Scarpe the meat and garlic slivers out of the skin.

	Finely chopped or process in a food processor to make
	a coarse puree.

	Stir in the lemon peel, cilantro/parsley, olive oil,
	and yogurt.

	Season with salt, pepper, and lemon juice.

	Mound on a plate and garnish with cilantro or parsley
	leaves.

	Serve with pita triangles for dipping.

    1 large can red kidney beans, drained
    1 large jar Old el Paso Taco sauce
    
    Blend together, chill and serve with corn chips.
    I call it 'Frijole sans Queso', because it doesn't have any cheese!
    You can also garnish it with chopped fresh or dried mint, for an
    interesting variation.

    1 jar corn relish
    1 package cream cheese
    
    Blend together, chill and serve with crackers.
    

    I tried a new dip at a xmas party this year that was fantastic.
    The recipe is on the box of Knorr's asparagus soup. It has the
    contents of the soup packet, 1 cup of sour cream, 6 ounces of
    crabmeat and tabasco sauce. Try it, it's now my favorite!
    
    

                        TABEESHIE (SP?)
    
    This is the frugal gourmet son's (which one i don't know) favorite
    garlic dip.  He showed the recipe on his premeire show of the 3 ancient
    cruisine series which was a repeat last weekend.  
    
    (garlic/cucumber/yogurt dip)
    
    1 quart yogurt drained
    4 cloves garlic crushed
    1 cucumber drained and shredded
    1/2 t dill
    2 T olive oil
    salt and pepper
    
    put plain yogurt in cheesecloth and bowl and leave out overnight to
    drain excess water out of it.  (yes, that is what he said!) do the same
    with the cucumber but put alittle salt on the cuke to help it drain
    in strainer and bowl.  the next day mix the yogurt which forms somewhat
    like a cheese and the cuke together along with the crushed garlic, dill
    and salt and pepper.  beat in the olive oil until its consistent. 
    chill for a day for best results and serve with bread.  
    
    sounds yummy doesn't it?  i wish the rest of that series was as good as
    the first show!

         	        RECEIPE FOR BULL RUN DIP
    
    
    32 oz. Cottage Cheese
    1 large cream cheese
    1 jar Kraft Roka Blue Cheese Dressing
    1 heaping tablespoon horseradish
    1 teaspoon Worcestershire sauce
    garlic powder or 1 clove garlic to taste
    paprika for color
    
    
    Mix all the above and serve with fresh vegetables or crackers.  This
    makes a large quantity.
    
    Enjoy.
    
    

Here is another version of the Bull Run recipe my sister got from someone
in the kitchen.  She's been using this recipe for the past few years now and
she always has to give out the recipe.



                           BULL RUN CHEESE DIP


2 large containers cottage cheese	3 T. A-1 Sauce
1 large square cream cheese		3 T. Worcestershire Sauce
1/2 triangle blue cheese		3 T. paprika
1 cup mayonnaise			3 T. sugar
1/2 tooth garlic, diced			3 squirts lemon juice
1/2 tsp. salt				Horseradish to taste (optional)

Mix ingredients well by hand or food processor.  Serve with crackers.
Makes about 3 lbs.

    This could either be a dip or a cheese ball.  (If you want the latter,
    line a bowl with plastic wrap, place the mixture in the bowl and form a
    ball.  Chill, then roll in crushed nuts - almonds, walnuts or pecans.)
    
    1 large block cream cheese
    2-4 tbs chutney, to taste
    1/2 tsp curry powder
    Chopped almonds, pecans or walnuts
    
    Mix together, serve with veggies and/or crackers
    

Real easy ones:

Chicken Dip

1 block of cream cheese
1 can of Underwood Deviled Chicken
Dash of White wine worcestershire (sp?) sauce
poultry seasoning

blend together, sprinkle with paprika...tastes best warmed in micro a few minutes,
but also excellent cold.



Crabmeat dip

1 block cream cheese
1 can crabmeat
seasonings (tarragon, pepper, etc)
top with cocktail sauce

Poach a whole chicken (in pieces like for frying) in water to cover, 1 large 
onion, cut into chunks, 5 garlic cloves, peeled and crushed, cracked pepper 
to taste, salt to taste.  Cool the chicken until it is possible to handle it.
 Remove all fat and discard. Pull all meat from the bones - use your hands
for this and be careful to discard all tendons and fat globs.  Place the
now shredded chicken in a food processor, add approx. 1/4 cup chicken broth,
a generous serving of dried parsley (to taste - i use approx. 1/4 cup),
and approx. 3/4 cup mayonaise (home-made is best, but real mayonaise from
a jar will do) and 1/2 cup sour cream (optional - you can simply add more
mayo if you prefer).  Process until smooth, adding more broth and/or more
mayo until you get a nice consistency.  Serve with different flavored
chips and/or crackers.

    
    Avocado Dip
    
    This is not guacamole - it's not even Mexican.
    It takes about 10-15 minutes to throw together.
    
    Mix together:
    
    2 ripe avocados, peeled and roughly chopped
    1 lg. tomato, roughly chopped
    1 cup sour cream
    1 T mayo
    1 T lemon juice
    1 pkg. dry Good Season's Italian dressing mix
    dash of Tabasco
    
    Serve with tortilla chips.  I once brought this to a party where
    two people stood over the bowl and ate the entire thing before the
    rest of the guests arrived.  That was a riot.  This stuff is good.
    
                                         

    This dip is absolutely delicious--a nice change from the usual sour
    cream/onion dips--and easy to make. Serve it with toasted pita bread
    triangles or some other delicately flavored bread/cracker.  The dip can
    also be used as a pasta sauce, as noted.

    Roasted Red Pepper Dip
    ~~~~~~~~~~~~~~~~~~~~~~
    2 cloves garlic, peeled
    1/2 hot jalapeno pepper, seeded (use more if you like it hotter)
    1/3 C pecan pieces
    1 C canned, drained sweet roasted peppers OR pimiento 
    1/3 C virgin olive oil
    1/4 t. salt

    Puree garlic and hot pepper in food processor for 10-15 seconds.  Add
    remaining ingredients and process until smooth.  Chill.  May be made a
    day or two in advance.

    To convert into a pasta sauce, heat dip in a small saucepan.  Add 1/3 C
    of boiling cooking water from the pasta, along with 2 T olive oil, 
    1/4 t pepper, and 1/8 t salt.  Serve very hot. Top with freshly grated
    Parmesan.

This recipe appeared in the 11-Nov-90 edition of the Hartford Courant, and was
reprinted from _The Short-Cut Cook_ by Jacques Pepin (William Morrow, 1990).


    

  Re: Mexican Cheese Cake 

  I found the recipe!  I had the name slightly wrong...



1 cup finely crushed tortilla chips
3 tablespoons margarine, melted
2 (8 oz.) packages of cream cheese, softened
2 eggs
1 (8 oz.) package of shredded Colby cheese
1 (4 oz.) can of green chilies, drained (I use fresh ones)
1 cup sour cream
1 cup chopped yellow or orange pepper
1/2 cup green onion slices
1/3 cup chopped tomatoes
1/4 cup pitted ripe black olive slices


Preheat oven to 325.

Stir together chips and margarine in small bowl; press onto bottom of 
9-inch springform pan.  Bake 15 minutes.

Beat cream cheese and eggs in mixing bowl at medium speed with electric mixer
until well blended.  Mix in shredded cheese and chilies; pour over crust.  
Bake 30 minutes.

Spread sour cream over cheesecake.  Loosen cake from rim of pan; cool before
removing rim of pan.  Chill.

Top with remaining ingredients just before serving.

    
                             'BULL RUN' DIP
    
    2 - 1 lb containers of Cottage Cheese
    1 bottle of Ken's Blue Cheese Salad Dressing
    2 cloves crushed garlic
    1/4 cup Hungarian Hot Paprika
    1 Heaping Tablespoon of Horseradish (white)
    1 teaspoon of Worcestershire Sauce
    1 large container of Cream Cheese
    
    1 box of Keebler Town House Crackers
    
    
    In a large bowl put in softened cream cheese and Ken's salad dressing
    and mix with a blender.  Add remaining ingredients.  Refrigerate for 1
    full day.
    
    I serve them with the Town House crackers as I don't feel the dip 
    should be overpowered by a spicy cracker.  
    
    This was enough for 45 people - none left over.
    
    Will stay good in the refrigerator for up to a week.
    
    Marilyn
    

    
    This is something that a friend of mine had served before as an
    appetizer and it was delicious! I have been making this ever since and
    everyone loves it! I usually serve it with Stone Wheat crackers. 
    
    Italian Vegetable Dip
    
    1/3 cup olive oil
    1 lb Italian Sweet sausage
    1 lb Linguisa sausage
    1 lb Chorico (sp?) sausage
    1 can black olives
    1 lb fresh mushrooms
    3 large green peppers
    2 or 3 large onions
    1 small jar (8 or 12 oz) of Ragu spaghetti sauce
    1 1/2 tbls of minced garlic (in the jar, or use fresh if you prefer.)
    Oregano to taste
    Basil to taste
    Italian seasoning to taste
    Onion powder to taste
    salt and pepper to taste
    
    (I haven't always been able to find all three of these sausages at the
    same time and as a result have just used twice the amount of the
    Italian Sweet sausage and I couldn't really even tell the difference in
    taste.)
    
    Coarsely chop - onions, mushrooms, peppers and black olives.
    In a large sauce pan saute in olive oil, in order;
    onions, peppers, mushrooms, black olives.
    Add garlic and cook this until it has "cooked down". While this is
    cooking, you can cut your sausage into about 3/4 inch slices and then
    quarter the slices. (I do this with all but the Italian sweet sausage,
    which I remove from the casing and cooked like that.) Add the sausages
    to the vegetable mixture and let it continue to cook down. (Do not
    cover this at all while cooking this.)
    Add the spaghetti sauce, oregano, italian seasoning, basil, onion
    powder, salt and pepper  and continue to simmer ( uncovered, about an hour)
    until it is has a thick consistency. 
    As I said, I serve this with Stone Wheat crackers, but I have been told
    by my friend that she has tried it on rice or with noodles and even in
    an omelet!
    this recipe makes alot but it freezes well!
    

Re .5 -- This is a more exact recipe if you're like me and need quantities.
This is my old standby for bringing to parties and it's delicious.  
Apologies if this is posted elsewhere -- it's been in circulation for about 
the last 8 years.  

			TEX MEX DIP	


3 medium avocados	\
2 tbs lemon juice	 \  mash avocados and mix
1/2 tsp salt		 /
1/4 tsp pepper		/


1 C sour cream		\
1/2 C mayonaise		 \  combine	(taco seasoning is sold in small
1 pkg taco seasoning	 /		packages in mexican food section)


2 cans plain bean dip (usually found in chips section of grocery store)
small can chopped ripe olives
1 bunch green onions, chopped
3 medium tomatoes, cored, seeded and chopped
8 oz shredded cheddar cheese


Assembly:	Spread bean dip on shallow platter (lg plate with lip is best)
		Spread on avocado mixture
		Spread on sour cream mixture
		Sprinkle with onions, tomatoes, olives
		Cover with cheese

Serve with 2 bags plain taco chips.

    Here is another dip recipe - for summer cookouts, get togethers and
    parties...hope you enjoy!
    
    1 large package Philadelphia Cream Cheese
    1 large container of sour cream
    1 package of Old El Paso Taco Seasoning Mix
    1 Bottle of Old El Paso Hot Salsa
    
    Mix thoroughly and serve with Nacho Chips.
    
    Warning...very addictive!
    
    

    You can always get a package of Knorr vegetable soup mix and mix with
    one container of sour cream.  Let it sit for a couple of hours before
    serving.  This is always a hit when it is served.  I think the spinach
    dip is along this same line - maybe Knorr has a spinach soup mix you
    could try it with.
    
    Good luck!

    
    The "classic" is on the back of Lipton dried vegetable soup mix.  Mix
    one or two packages of the soup, a cup of sour cream, a cup of
    mayonnaise, a package of cooked, chopped spinach and a cup of chopped
    water chestnuts.
    
    Mike.

    <Use GENERIC products whenever possible!>
    
    			SPINACH DIP
    
    20 oz. frozen chopped spinach,		1 cup mayonnaise
    thawed and thorough drained			6 (or 8?) oz. can water
    1 envelope dried veg. soup mix		chestnuts, minced 
                                                
    Combine all ingredients in a food processor and mix thoroughly.
    Refrigerated in an airtight container, dip will "keep" for
    approximately one week.
    
    		*  	*	*	*	*	*
    
    Notes:  Best to thaw 2 boxes of chopped spinach in large collander,
    then squeeze out all water with hands.  If food processor is not
    available, small quantities of all ingredients may be added to a
    blender; puree each partial batch, then transfer to a 2-qt. bowl
    and stir well.

    I have also added baby shrimp and crab meat to the recipe and its
    GREAT!!!!!
    
    Le Ann

    
    Order 2 one pound "round" Pumpernickel Breads
    
    Make a bowl out of one bread and use the part you take out plus the
    extra bread for dipping
    
    				DIP
    
    1 cup Sour Cream
    
    2/3 cup of Helman's Mayonnaise
    
    1 teaspoon Dry Parsley
    
    1/2 teaspoon salt
    
    1 tablespoon of Dill Weed
    
    1 tablespoon of "dry minced onion"
    
    Combine dip ingredients and refrigerate until ready to serve.  Fill
    pumpernickel bowl with dip when ready to serve.

    8 LAYER TACO DIP
    
    LAYER IS SERVING DISH AS FOLLOWS SPREADING EACH ADDITION OVER THE LAST:
    
    1 HEAD LETTUCE TORN INTO BITE SIZE PIECES
    1 C RANCH DRESSING OR SOUR CREAM DEPENDING ON YOUR TASTE
    1 CAN KIDNEY/REFRIED BEANS
    1 ONION CHOPPED
    1 CAN BLACK OLIVES SLICED
    1 SMALL JAR SALSA
    2 CUPS SHREDDED CHEDDAR CHEESE
    JALEPENOS TO TASTE   (SPREAD THEM OUT IN A DESIGN)
    
    STORE IN REFRIGERATOR TIL SERVING TIME...
    ENJOY....

    I have a different version:
    
    1 can refried beans
    1 avacado mashed w/lemon, garli, and salt
    1/2 cup mayo & 1/ cup of sour cream mixed w/ 1 envelope of taco
    seasoning mix
    salsa
    shredded montrey jack cheese
    shredded mozzerella cheese
    chopped tomatoes
    olives and green onions (optional)
    
    Layer in deep pie dish in the order listed above
    
    Regina 

    Here's yet another version, always a hit!
    
    Spread in even layers in serving dish.
    
    1st layer - 1 can refried beans, I prefer sausage flavored.
    2nd layer - 1 pkt Taco mix mixed with container of sour cream.
    3rd layer - 2 large tomatoes diced mixed with 1 finely diced onion
    4th layer - 1 can black olives, diced
    5th layer - shredded cheese, cheddar or mozzarella (I prefer
                Crackerbarrel sharp white)
    6th layer - Optional, sliced jalapenos to decorate 
    
    Note, you may have to drain tomatoe/onion mix. I also like to chill
    this before serving.
    
    good luck!
    

    And one more......
    
    Spread in even layers in serving dish....
    
    1st layer - 1 can refried beans (my recipe suggest Frito Lay Brand)
    2nd layer - 1/2 cup sour cream mixed with 
    		1/2 cup mayonnaise  (or just use 1 cup sour cream)
    3rd layer - Guacamole (mix one mashed avocado with approx. 1
    			   cup picante sauce)
    4th layer - 1 can picante sauce (Frito Lay Brand)
    5th layer - Diced tomato
    6th layer - 1 small can sliced black olives
    7th layer - Lots of grated sharp cheddar cheese
    
    
         

     Mine is quite similar to most of the replies here.

     I made it a few weeks ago for my family reunion and it disappeared
     in 10 minutes.  Seems people were scooping up platefuls and eating
     it with a fork (yes, I started it).

     I highly recommend the layer with the sour cream (16oz, not 1C) with 
     taco seasoning mix.  The guacomole layer is nice but it expensive and
     doesn't add all that much.  I usually use one diced green pepper
     and I don't bother with mozzarella, just use Monterey Jack (see if
     you can find it with hot peppers in the cheese, yum!).  The lettuce
     makes it into more of a salad than a dip so I don't bother.

     This is my favorite appetizer in the whole world!  (except for
     shrimp cocktail but who can afford it?).

     Karen

Joe's Guacamole

8 ripe (swishy) avocados 
2 medium tomato, chopped fine
1 small minced onion
1 jalapeno pepper
1 t lemon juice
salt and pepper to taste

What was used to smash and mix everything was an empty tin can with one end
left attached to the can.  Size of can depends on the size of the hands making
the guacamole.  Mash the avocados with the end that still has a lid and mix 
everything together with the open end.  Gets a little messy.

Peel and pit avocados.  Save one pit.  Mash with tin can.  Rinse off can to
reduce mess.  Add tomato, onion, jalapeno, juice, and salt/pepper if desired, 
and mix with open end of tin can.  Insert avocado pit back into dip.  Chill.  
Serve traditionally with corn/tortilla chips.

    
    Brian's Guacamole
    ~~~~~~~~~~~~~~~~~
    
    [I make this for our frequent 'Mexicana Night' get-togethers, and
    it's always a hit.]
    
    6-8 ripe avocados (soft but *not* squidgy)
    4-5 ripe plum tomatoes, seeded and coarsely chopped
    1 medium onion, finely chopped
    3-4 cloves garlic, minced
    1 can whole mild green chile peppers; coarsely chopped
    1/2 lime
    cumin (to taste)
    
    Halve the avocados, remove the pit, and scoop the flesh into a large
    bowl.  With a fork, coarsely mash the avocado (I like guacamole with
    chunks of avocado remaining).  Add the tomatoes, onions, garlic and
    chiles.  Squeeze the lime over all, and stir to combine.  Season with
    cumin to taste.  Serve at once.
    	
    	
    Low-Fat Chips
    ~~~~~~~~~~~~~
    
    Cut 6" flour tortillas into 6 pie-shaped wedges; arrange in a single
    layer on a baking sheet.  Bake in a 375F oven until crisp and lighty
    browned (5-10 minutes).  Serve warm or let cool to room termperature.
    
    
    

Guesses:
   
>    1 large package Philadelphia Cream Cheese

8-ounce package.

>    1 large container of sour cream

Pint container (16 ounces).

>    1 Bottle of Old El Paso Hot Salsa

No idea....

						-- Nina

There are probably 100's of variations of this Mexican Dip. 

HINT: When making any variation of this dip, mix 1 pkg of sour cream with 1 pkg
of cream cheese.  The reason for this is to 'stiffen' the sour cream so that it
doesn't turn into a watery substance if left sitting, or if serving the dip 
warm.  (which is the way that my friends prefer it) 

Here's my recipie! 

I use a 12" circular pan that is only 1" thick. (kinda looks like a pizza when 
it is done.)  layer each of the following:

	Layer 1:  A MIX of Sour Cream, Cream Cheese, and pkg of Taco Seasoning
	Layer 2:  Vegatable layer, including:
                                          Sliced Green Olives (my addition)
                                          Sliced Black Olives
                                          Sliced Green Onions 
					  Small Cubed Tomatoes
                                          Canned Sliced Jalepenos
        Layer 3: Browned Crumbled Ground Beef w/ taco seasoning
	Layer 4: Salsa or Picante  ( 1 whole jar) 
	Layer 5: Shredded Montery Jack/or cheddar cheese

        Top     :  I usually decorate the top of the cheese with a few olives
                    and jalepenos in some sort of design. 


Refrigerate this until you are ready to serve.  Warm up in an oven for about 
15 minutes, or until cheese melts and serve hot with nacho chips!

This recipie goes over SO WELL tht people have offered to pPAY me to make it 
again! 

-Sherrin 
											00

    Recently, I came across a great fat-free black bean dip, called 
    "Guiltless Gourmet Spicy Black Bean Dip", in my local deli.  It's a
    delicious, slightly nippy dip, but the price ($3.89 for a 12-oz jar)
    was a bit difficult to swallow.  
    
    The ingredients list wasn't complicated, so I tried to devise a
    duplicate recipe which I could then vary.  Here's the results--hope you
    enjoy it!
    
    Spicy Black Bean Dip
    
    1 can black beans, rinsed and drained
    1 T apple cider vinegar
    1 t cumin
    2 small whole canned jalapeno peppers, seeded
    1 small green pepper, cut into thin strips,
      microwaved until soft, and cooled
    1/4 t salt
    1/4 t black pepper 
    pinch of cayenne pepper 
    
    Water (enough to reach proper consistency)
    
    Toss all ingredients (except water) into a food processor and whir until
    smooth.  Begin adding water, 1 t at a time, until proper consistency is
    reached.  It's easy to add too much water, so that's why I suggest
    adding it in small increments.  "Proper consistency" is defined as 
    "easily scooped by your favorite brand of tortilla chip".
    
    Naturally, the amount of spices and jalapenos can be tailored to your
    individual taste.  
    

    Does anyone have a recipe for bacon/horseradish dip?  The supermarket
    variety is pretty good, but I'd like to make it fresh.
    
    Thanks.