DIPPING SAUCES
STRAWBERRY SAUCE
8 oz. strawberry yogurt
1/2 cup reduced-fat sour cream
2 tbsp. all-fruit strawberry spread
stir together the yogurt, sour cream and fruit spread.
BLUEBERRY SAUCE
8 oz. blueberry yogurt
1/2 cup reduced-fat sour cream
2 tbsp. all-fruit blueberry spread
stir together the yogurt, sour cream and fruit spread.
CHOCOLATE CHIP CHEESECAKE DIP
1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
Cinnamon, for dusting
Mix the raisins and brandy (making sure all the raisins
are coated) and let soak for 15 minutes. In another bowl,
beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend
in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with
a light dusting of cinnamon. Serve at room temperature.
DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes
CHEESE DIP FOR VEGETABLES
1 large container Cheez Whiz (about 8 ounces)
12 ounces of soft cream cheese
4 tablespoons sour cream
1 tablespoon garlic powder
Mix all ingredients well. Good with fresh vegetables and crackers.
VEGATABLE SAUCE FOR DIPPING
1 cup mayonnaise
1/2 cup chili sauce
1 small onion, grated
2 tbsp, heaping, horseradish
2 tsp mustard seed
Tabasco sauce
Blend together; this dip is delicious with shrimp or raw vegetables such as cauliflower and cucumbers. Chill 1 hour before serving.
Yield: 1-1/2 cups.
PEPPERONI DIP~1
1 tablespoon sour cream
1 can cream of mushroom soup
1 8 oz. Package cream cheese
1 6-8 oz. Package sliced pepperoni (chopped)
Preheat oven to 350 degrees. Soften cream cheese. Finely chop pepperoni. Mix pepperoni, cream of mushroom soup, and cream cheese in casserole dish. Add sour cream to thin. Cover and bake in oven at 350 for 20 minutes. Stir every 5 minutes. (Be careful not to add too much sour cream because the oils from the pepperoni will start to rise while it bakes.
PEPPERONI DIP~2
8 oz. cream cheese--melted
1 can cream of celery soup
1 package pepperoni
1 loaf of French or Italian bread, sliced
Put cream cheese and soup in small crock pot. Mix well.. Cut pepperoni into fourths. Mix into crock pot. Serve warm with bread slices.
MEATY ITALIAN PIZZA DIP
1 T EVOO
1/2 lb sweet Italian sausage
2 cloves garlic, finely chopped
1 small onion, chopped
1/2 lb pepperoni, chopped
14 oz petite diced tomatoes-drain well
3/4 c shredded mozzarella cheese
1/4 c grated Parmigiano Reggiano
RITZ Crackers
Cook sausage in oil over medium heat, then add garlic and onions-cook until tender. Remove and drain on paper towel. Warm pepperoni in the same pan then add back the sausage, garlic and onions. Transfer meat to bottom of a casserole. Sprinkle tomatoes over meat. Top with cheese. Place the casserole under the broiler until the cheese is melted. Serve immediately with the crackers for dipping.
OLIVE & GARLIC SOFT CHEESE SPREAD
1 cup large olives with pimiento
1 clove garlic
1 (8-ounce) package cream cheese, softened
1 cup ricotta cheese
1/2 cup chopped hazelnuts, toasted
Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts
HONEY MUSTARD:
Combine 2 cups Dijon mustard with 1/2 cup honey
season with
1/2 teaspoon cinnamon
1 teaspoon light brown sugar.
Blend well and place in a covered container such as a ceramic jar. Refrigerated this mustard which is excellent on ham will keep for a month.
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