Some tasty dips!
from “Around Joan’s Kitchen Table”
Joan’s daughter-in-law Trish (Dentinger) Borho married to Tim introduced her to this delicious hot dip. It is always popular at a party.
HOT HAM DIP
Ingredients:
8 oz cream cheese
1 c cubed ham
1/2 c green onions, chopped
2 c grated cheese
1 1/2 c sour cream
splash of Worcestershire sauce
Instructions:
Combine all ingredients and mix well. Dig out the insides of a round loaf of French, sour dough, pumpernickel or your favourite bread. Spoon dip into cavity of bread.
Wrap in three layers of tin foil and bake at 350 degrees F. for 70 minutes.
OR..
Bake dip in a baking dish and cut up the whole loaf of bread into large bite-sized pieces. When dip is baked transfer to a nice dish, place dish in centre of fancy plate with bread pieces placed around dip dish.
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HOT HAMBURGER DIP
Elaine Soers’ friend, Norma Zettler, passed this along to Elaine. How can anything so easy taste sooooo good.
Brown 1 pound hamburger, drain off any grease
Add 1 box Velveeta cheese
1 jar salsa, your choice.
Heat and serve hot with tortilla chips.
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NACHO DIP
Bill and I were introduced to this marvelous snacking dish at a party at Carl and Marie Zettel’s home, back in the early 90’s. I found that guests whose taste buds have not been introduced to hot spicy Mexican food, shy away from this dish. The rest of us just say, “All the more for me!”
Ingredients:
8 oz. cream cheese
2 tbsp. sour cream
2 cups (or as much as desired) of (mild, med., or hot) salsa sauce (I use medium)
Optional Toppings: chopped onions; chopped tomatoes; chopped peppers; cooked hamburger; cooked bacon crumbled
Finish-off Toppings: shredded lettuce; shredded cheese
Instructions:
Layer the ingredients.
Mix cream cheese with sour cream to soften and spread on the bottom of the dish.
Cover with salsa sauce. Some like it thinly spread and some like lots of it.
Add next layer…any or all of the optional toppings or any other topping you may like.
Cover with shredded lettuce.
Last layer…cover with shredded cheese.
Serve with nacho chips.
This fills a 9” x 11” glass pan or can be attractively arranged in the centre of a platter with nacho chips around the outside of the platter.
When the dip needs to be on the table for a few hours I prefer to make it in smaller dishes or pie plates and bring out a fresh one when the first one is eaten so that it may stay more firm.
Sometimes I place my dish over a dish of ice to keep it firm.
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SHRIMP DIP
Oh how I love this dip. This was very popular in the seventies and eighties but I still occasionally make it. Anne Inglis introduced this dip to our family and it must be served with Ritz Crackers.
Ingredients:
1 c tomato soup
1/2 c cold water
12 oz cream cheese
2 tbsp gelatin (2 pkg)
1 c Miracle Whip salad dressing
3/4 c chopped fine celery
3/4 c chopped fine onions
2 – 4 oz tins of deveined shrimp
Instructions:
Bring soup and water to a boil; add cheese and beat.
Add gelatin; cool.
Add onion, celery, salad dressing.
Drain & mash the shrimp well and add to mixture.
Mix well; place in mold and chill.
Dump mold on serving plate; surround with Ritz Crackers and be prepared for your guests to enjoy a real treat.
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BLUE CHEESE DIP
I always thought I did not like blue cheese, but this dip from Jackie (Houghton) Gross, one of the 8 school buddies that get together each year, is just so tasty.
Brown: 8 slices of bacon and chop
Saute: 1 tbsp minced garlic
Soften: 2 – 8 oz pkgs cream cheese
Crumble: 1 cup blue cheese
Mince: 2 tbsp green onion
1/3 cup cream
Combine above ingredients and top with 1/4 cup toasted walnut pieces.
Bake 350 degrees for 20 minutes
Recipes are from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. Books are available at the Town Crier for $15.00.
