Dips

Avocado Dip
From Germaine Wiley

1 med. avocado
2 3-oz. pkgs. cream cheese
2 tbsp. lemon juice
2 tbsp. milk
1/8 tsp. salt (optional)
½ tsp. minced onion

Blend together-delicious.

Avocado Dip

1 8-oz. pkg. cream cheese
1 avocado, mashed
3 tbsp. lemon juice
1 tsp. finely cut onion
1 tsp. salt
Dash Worcestershire sauce

Allow cream cheese to soften at room temperature. Add avocado a little at a time, blending until smooth. Stir in lemon juice, onion, salt and Worcestershire Sauce.

California Dip

1 pkg. onion soup mix
1 pint sour cream
Finely cut parsley

Blend together thoroughly soup mix and cream. Let stand until onion is softened. Beat mixture; then spoon into dish and sprinkle with parsley.

Cheddar Cheese Dip

1 c. finely shredded sharp cheddar cheese
5 tbsp. mayonnaise
3 tsp. finely cut onion
Paprika
2 tsp. prepared horseradish
1 tsp. finely cut parsley
¼ tsp. garlic salt

Blend together cheese and mayonnaise. Add remaining ingredients. Heap into dish and dust with paprika.

Cheese Clam Dip

2 3-oz. pkg. cream cheese
1 c. minced clams
¾ tbsp. clam liquid
½ tsp. salt
1/8 tsp. pepper
1/8 tsp. horseradish

Combine all ingredients and chill. Use as a dip or spread. Makes 1½ cups.

Curry Dip
From Elsie Oldham

2 hard cooked eggs, finely chopped
1 c. mayonnaise
¼ tsp. grated fresh ginger or powdered
1 clove garlic, finely cut
¼ tsp. salt
2 tbsp. green onion
¼ tsp. curry powder (or more to taste)
2 tsp. lemon juice

Combine and chill.

Delicious Soup Dip

1 carton sour cream or IM0
1 pkg. Knorr Smoky Green Pea Soup
½ c. grated cheddar cheese

Combine all ingredients. Let stand in refrig. 3-4 hours or longer.

Dip
From Alice; Kay Bucher

Sour cream
Mayonnaise
Dill weed (ground)
Beau Monde Seasoning

Honey Fruit Fondue

½ c. butter
1 c. whipping cream
¼ c. honey
1½ tbsp. cornstarch
¼ c. fresh orange juice, cointreau or kirsch
¼ c. pineapple-apricot preserves

Place butter, cream, honey and preserves in fondue pot. Heat at medium temperature, stirring constantly until butter is melted and mixture is bubbly. Reduce heat to low. Blend cornstarch and juice or liqueur; add to cream mixture and continue cooking, stirring constantly, until thickened. Makes enough fondue for 6 to 8 servings. Dip in with fresh fruit tidbits: pineapple, cantaloupe, strawberries, peach.

Hot Crab Dip

4 c. milk
8 tbsp. flour
8 tbsp. butter
2 tsp. salt
2 cans crabmeat
1 c. cocktail sauce
3 tsp. Worcestershire Sauce
2 tsp. Parmesan cheese
Bread crumbs
1 chopped hard boiled egg (optional)

Make a stiff white sauce. Add cocktail sauce, Worcestershire Sauce, crabmeat, egg (if desired) and cheese. Seasoning: Onion juice, pepper, celery salt. Sprinkle with bread crumbs that have been browned in butter. Bake in hot oven or place in chafing dish.

SMALLER AMOUNT:

1 c. milk
2½ tbsp. flour
2 tbsp. butter
½ tsp. salt
½ can crab
¼ c. cocktail sauce
¾ tsp. Worcestershire Sauce
½ tsp. grated Parmesan cheese

Hot Dip
From Evelyn Pedron

1 lb. Velveeta cheese
½ can tomato and hot chili (Ortega brand, from Safeway)

Melt cheese in double boiler, add tomato-chili mixture. Pour into Fondue Server. Use corn chips, potato chips, etc.

Mild Dip for Chips

½ c. cream cheese
½ c. mayonnaise
1 tsp. grated onion or garlic

Mix ingredients well. Add any of the following: 2 tbsp. grated prepared horseradish; freshly grated black pepper; ¼ tsp. dry mustard.

Minced Clam Dip

2 3-oz. pkg. cream cheese
1 7-oz. can minced clams, drained
½ clove garlic, grated fine
Salt to season
½ tsp. Worcestershire sauce
2 tsp. lemon juice
4 tbsp. clam juice

Allow cream cheese to soften at room temperature. Drain Juice from clams. Blend garlic, lemon Juice and Worcestershire sauce with cheese. Mix in minced clams and juice. Season with salt.

"Philly" Shrimp Dip

1 3-oz. pkg. cream cheese
2 tbsp. cream
½ tsp. lemon Juice
Few drops onion juice
Dash Worcestershire sauce
4 c. cooked or canned shrimp, drained and chopped

To the cream cheese gradually add the cream, lemon juice, onion juice and Worcestershire. Mix until well blended. Add the shrimp and mix again.

Raw Vegetable Dip

1 8-oz. pkg. cream cheese
1 c. sour cream
2 tsp. grated onion
1 clove garlic
2 tsp. Worcestershire Sauce
1 tsp. dry mustard
2 tsp. anchovy paste (optional)

Chill dip 1 hour

VEGETABLES TO USE: cherry tomatoes; thin slices zucchini; cauliflowerettes; carrot sticks; celery sticks; raw zucchini, cut in sticks.

Shrimp Dip

1 8-oz. pkg. cream cheese
1 can cocktail shrimp
Salt and pepper
1 tbsp. finely minced onions
6 to 8 drops hot sauce
4 drops lemon juice
Mayonnaise

Put cream cheese in a bowl and let stand at room temp. for about an hour. Shred shrimp into bowl with cheese; add part of juice from shrimp. Mix well; add salt and pepper to taste. Add onions, hot sauce and lemon juice; mix well. Add enough mayonnaise to make it the right consistency for a dip and blend well. Chill.