Dips go over well for any occasion. Here are a few your guests will love:
Fruit Dip:
7 ounces marshmallow cream
8 ounces cream cheese
¼ tsp. lemon juice
Combine all ingredients and use as a dip for fresh fruit.
Beef Dip:
1 (8 ounce) package softened cream cheese
1 cup sour cream
1 (3 ounce) package dried beef, finely chopped
1 Tablespoon onion, finely chopped
¼ tsp. black pepper
¼ tsp. garlic salt
½ cup chopped pecans
Preheat oven to 350 degrees. Combine all ingredients (but save ¼ cup of pecans) and mix well. Pour into a shallow serving dish and top with remaining pecans. Bake for 20-25 minutes and serve hot with crackers.
Hot Reuben Dip
1 large can sauerkraut, rinsed and drained
½ cup sour cream
½ cup Thousand Island dressing
8 ounces shredded Swiss cheese
8 ounces corned beef, cut into small pieces
Rye or pumpernickel bread or rye crackers
Combine all ingredients in a microwavable bowl. Heat until cheese is melted. Mix and stir occasionally. Serve out of a crock pot to keep it warm, with toasted bread pieces or crackers.
Eggplant Dip
1 large eggplant
1 clove crushed garlic
1 tsp. salt
½ cup tahini (sesame paste) or natural peanut butter
3 Tablespoons water
½ cup lemon juice
Wash the eggplant and remove stem. Stab in severalplaces with a fork. Bake at 400 degrees for 45-60 minu8tes, until the pulp is soft and the eggplant collapses. Slit and scrape the pulp and juices into a bowl. You should have about 2 cups. Add garlic and salt. Stir in tahini and 3 TB water, then stir in lemon juice slowly. Pour into a serving dish and decorate with parsley. Drizzle with olive oil and serve with pita bread cut into triangles.
Another Dip You’ll LOVE:
Baked Spinach Artichoke Dip