Tag Archives: dip

ALPO Dip

Posted on March 15, 2014 by | Leave a comment

8 oz cream cheese
1 can turkey chili with beans, Hormel brand
1 large packet cheddar cheese, shredded, Mexican style

In a microwaveable pie pan, spread the entire tub of cream cheese evenly on the bottom. Pour can of chili over cream cheese and cover with cheese. Microwave on high for 4-7 minutes until cheese is melted and chili is steaming. Serve with tostada chips for dipping!

8 oz cream cheese

1 can turkey chili with beans, Hormel brand

1 large packet cheddar cheese, shredded, Mexican style

 

In a microwaveable pie pan, spread the entire tub of cream cheese evenly on the bottom. Pour can of chili over cream cheese and cover with cheese. Microwave on high for 4-7 minutes until cheese is melted and chili is steaming. Serve with tostada chips for dipping!

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Posted in Appetizers and Dips, Cookbook V2, Michele and Jack's Recipes

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Cold Corn Dip

Posted on March 15, 2014 by | Leave a comment

1 can mexicali, drained
1 can rotel, drained
1 c mayonnaise
8 oz sour cream
2 c cheddar cheese, shredded

Mix and chill. Great dip for Fritos, veggies, etc.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian

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Hoagie Dip

Posted on March 15, 2014 by | Leave a comment

½ lb ham
¼ lb salami
¼ lb Ham-O-Cola
1 medium tomato
½ head lettuce
¼ lb American cheese
¼ lb provolone cheese
Oregano
Mayonnaise

Dice all meats and cheeses. I find the fastest and easiest way is to stack alternate slices of the cooked ham and American cheese and dice them, and then to stack the salami, ham-o-cola, and provolone cheese and dice them. This ensures a good mixture and prevents the cheeses from sticking together.

Dice the tomato and lettuce and add to the mixture. Add oregano to taste. (I use about 2 t.) Add mayo until just moist. (I use about ¼ c.)

Mixture will get juicier as it sits.

Serve as an appetizer over small pieces of French bread.

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Posted in Appetizers and Dips, Cookbook V2, Katie and Dan's Recipes

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Corn Guacamole

Posted on March 15, 2014 by | Leave a comment

1 c corn
1 T oil
1 large tomato, diced
2 T minced onion
2 large avocados, diced
1 T jalapeno, diced fine
1 t minced garlic
2 T oil
2 T lime juice
1 t cider vinegar
1 ½ t salt
½ to 1 tsp cumin, ground

Toss corn and 1 T oil. Bake 7-8 minutes at 450, stirring often. Combine with remaining ingredients. Mix gently but well. Serve with tortilla chips.

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Posted in Appetizers and Dips, Cookbook V2, Jeanne and Tim's Recipes

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Shrimp Dip

Posted on September 23, 2013 by | Leave a comment

1 frozen shrimp cocktail, defrosted
8 oz cream cheese, softened
Mix in blender

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Posted in Appetizers and Dips, Mary Louise's Recipes, Original Cookbook

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