Receptet i originaltext
Dried beef dip
2 cups sour cream
2 cups mayonnaise or salad dressing
2 teaspoons prepared horseradish
1/2 teaspoon dried dill weed
2 packages (2 1/2 ounces each) sliced dried beef, finely chopped
rye crackers, bagel chips or bite-size pieces fresh vegetables, if desired
stir together sour cream, mayonnaise, horseradish and dill weed in medium
bowl. stir in beef.
cover and refrigerate at least 1 hour but no longer than 48 hours. serve
dip with crackers or vegetables.
shrimp dip: substitute 2 cans (4 ounces each) tiny shrimp, rinsed and
drained, for the beef.
note: in the ‘70s, this dip could be found at almost every get-together
around! sometimes it was served warm or hot. if you prefer to serve it
warm, decrease the sour cream and mayonnaise to 1 cup each and stir in two
8-ounce packages of softened cream cheese (it won’t be as likely to
separate when heated).
makes about 4 cups dip
____________________________________________________________
garden vegetable dip
3 cups yoplait original 99% fat free plain low-fat yogurt
3 tablespoons chopped green bell pepper
3 tablespoons chopped green onions
3 tablespoons chopped radish
1/4 teaspoon celery salt
bite-size pieces vegetables, breadsticks or tortilla chips
mix all ingredients except vegetables in small bowl, using spoon.
refrigerate at least 1 hour until chilled.
serve with vegetables.
makes 3 cups
____________________________________________________________
velveeta salsa dip
1 pound velveeta pasteurized process cheese spread, cubed
1 jar (8 ounces) salsa
2 tablespoons chopped cilantro
top of stove:
in saucepan, stir velveeta and salsa over low heat until
velveeta is melted. stir in cilantro.
serve hot with tortilla chips or broiled green, red or yellow
bell pepper wedges, if desired.
micorwave:
microwave velveeta and salsa in 1 1/2 quart microwave safe
bowl on high 5 minutes or until velveeta is melted, stirring
after 3 minutes. stir in cilantro. serve as directed.
makes 3 cups
____________________________________________________________
