dips and spreads

8/15/2019 dips and spreads

1/27

* Exported from MasterCook *

Alpine Avocado Dip

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Medium Avocado -- peeled, seeded8 Ounces Plain Yogurt1 Tablespoon Chopped Onions1 Teaspoon Lemon Juice1/2 Teaspoon Garlic Salt1/4 Teaspoon Hot Pepper Sauce

In small bowl, mash avocado. Stir in remaining ingredients (mixture willbe lumpy). Chill thoroughly to blend flavors.

Serve with assorted chips.

Makes 1 1/2 Cups.

- - - - - - - - - - - - - - - - - -


Artichoke-Chili Dip

Recipe By : Mary Bergeron, Seattle, Wash.Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------14 ounces canned artichoke hearts -- drained and chopped4 ounces canned green chili peppers -- rinsed, seeded, chop1 cup grated Parmesan cheese

1 cup mayonnaiseTortilla chipsBreadsticks

Combine the chopped artichoke hearts, chopped chili peppers, cheese, andmayonnaise. Turn mixture into an 8-inch round baking dish. Bake in a 350degree oven about 20 minutes or till heated through. Serve warm withtortilla chips and breadsticks. Makes about 2 3/4 cups.

BH&G


2/27

- - - - - - - - - - - - - - - - - -


Avocado Dip

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Small Avocados -- peeled, cut up1 Tomato -- peeled. cut up1/2 Cup Mayonnaise1/2 Small Onion

2 Tablespoons Lemon Juice1 Teaspoon Worcestershire Sauce1 Teaspoon Salt

Place all ingredients in blender; cover. Blend on high until smooth.

Cover; chill.

Makes 2 cups.

- - - - - - - - - - - - - - - - - -


Bacon and Horseradish Dip

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup cooked bacon -- crumbled

1 tablespoon horseradish


3/27

1 cup sour cream1/4 cup mayonnaise

1 medium onion -- sliced1 tablespoon parsley

Put all ingredients into blender container. Cover, press button 7 for 20seconds or until smooth. Chill 1 hour.Yield: 1 1/2 cups.

- - - - - - - - - - - - - - - - - -

NOTES : try on barbecue broiled steaks.


Baked Cheese Dip


-------- ------------ --------------------------------1 cup cheddar cheese -- grated1 cup monterey jack cheese -- shred1 cup parmesan cheese -- grated1 cup mayonnaise1 small onion -- chopped fine1 clove garlic -- minced1 can artichokes -- chopped

1 10 inch round sourdough bread -- hollowed out

Mix all the ingredients together and hollow out a round loaf of Frenchbread. Put the mixture into the bread, put lid back on and bake for 1-1/4hours at 350:.


4/27

- - - - - - - - - - - - - - - - - -


Bean And Garlic Dip


-------- ------------ --------------------------------2 cups pinto beans -- * see note1/4 cup mayonnaise

1 clove garlic -- minced1 1/2 teaspoons red chiles; ground1/4 teaspoon salt

pepper -- to taste

* Pinto beans can be home cooked or canned. Mix all ingredients. Cover andrefrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip.

Yield:"2 Cups"

- - - - - - - - - - - - - - - - - -


Blue Cheese Spread


-------- ------------ --------------------------------1/2 cup walnut pieces1/2 cup Maytag, Oregon

Danish or Bleu cheese1/4 cup cream cheese

1 teaspoon cognac1 teaspoon minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped,using short pulses to avoid overprocessing. Add the Bleu cheese and creamcheese, and process until they are thoroughly combined. Add the cognac,


5/27

process until well mixed, and then transfer the mixture to one large ortwo small ramekins. Sprinkle with the minced walnuts, and serve. Yield:3/4 cup (8 to 10 appetizer servings) This recipe is from the: FarmhouseCookbook

- - - - - - - - - - - - - - - - - -


Brandied Krok-A-Cheese


-------- ------------ --------------------------------1 pound sharp cheese -- grated1 3 oz pkg cream cheese3 tablespoons brandy2 tablespoons olive oil1 teaspoon dry mustard1 teaspoon garlic -- minced1/2 teaspoon salt

Put the cheddar and cream cheese in a 2 quart glass microwave dish, andzap at 50% for 3 - 5 minutes, stirring every minute till softened. Stir inthe rest of the ingredients and beat with an electric mixer until soft andcreamy. Pack in a crock or bowl with tight fitting lid. Refrigerate for atleast a week. Serve at room temperature as a spread or dip.

- - - - - - - - - - - - - - - - - -

NOTES : Comments: This is a favorite of ours that MUST be made ahead,great for parties or just to have in your refrigerator for a fundtaste treat on crackers, fresh veggies or on breadsticks! CarolRoc



6/27

Butterfly Dip


-------- ------------ --------------------------------8 ounces cream cheese

2 tablespoons green onion; fresh -- chopped2 garlic cloves -- chopped1 egg white; cooked -- chopped1/2 cup mayonnaise1/2 cup fresh parsley -- chopped

Mix in blender. If desired, sprinkle finely chopped egg yolk on top. Servewith Triscuits. Makes 1 1/2 cups.

- - - - - - - - - - - - - - - - - -


Chili Conqueso Dip

Recipe By : Chris McElmurry, Beech Island, SC

Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup green pepper -- diced

1 small clove garlic -- crushed1 small onion -- chopped1 tablespoon butter2 medium tomatoes -- diced1 small canned chopped green Chile -- drained1 pound Velveeta cheese

Saute the green pepper, garlic and onion in butter. Add diced tomatoes and

chili and mix thoroughly. While this mixture is cooking slowly, grate thecheese and melt in top of a double, boiler. When melted add the otheringredients to the cheese and blend well. Serve at once in a chafing dishor preheated bowl, with crisp chips for dipping, or bread sticks.


7/27

- - - - - - - - - - - - - - - - - -

NOTES : You can fix it the day before and store in refrigerator until

ready to use. I've also heard of some who store what is left inthe freezer.


Creamy Clam Dip

Recipe By : The Army Times Magazine/ Nov. 13, 1978Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------8 ounces cottage cheese, creamed3 ounces cream cheese -- softened2 teaspoons prepared horseradish1 teaspoon worcestershire sauce8 ounces minced clams -- canned, drained

3 tablespoons light cream -- or evaporated milk

With electric mixer, combine cottage cheese, cream cheese, horseradish andworcestershire sauce until well blended. Stir in clams. Chill. Justbefore serving beat in enough cream to thin mixture for dipping. Garnishwith paprikas. Serve with crisp potato chips or crackers.

Yield: Makes 2 cups

- - - - - - - - - - - - - - - - - -


Drunken Tuna Dip


8/27


-------- ------------ --------------------------------1 1/2 teaspoons brandy1/4 cup sour cream

3/4 cup fresh tuna; flaked -- or2 teaspoons green onion -- minced1/8 teaspoon hot sauce

1 cup cream cheese -- softened1/4 cup mayonnaise

6 1/2 ounces tuna -- drained & flaked1 teaspoon lemon juice1/8 teaspoon salt

Beat the brandy and cream cheese to a smooth and creamy consistency. Blendin the sour cream and mayonnaise. Mix in the tuna and green onion,blending well. Add the remaining ingredients and blend until almostsmooth. May be served at room temperature or chilled. Makes about 2 1/2

cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes,Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack CheeseSticks

- - - - - - - - - - - - - - - - - -


Festive Roasted Pepper Dip


-------- ------------ --------------------------------1 jar roasted red peppers -- drained

1 can chopped green chilies -- drained1 cup sour cream1 cup kraft real mayonnaise1 tablespoon lemon juice1/2 teaspoon garlic powder

Mix ingredients until well blended; refrigerate.

Serve with vegetable dippers or chips.

Makes about 3 cups.


9/27

Busted by Barb

- - - - - - - - - - - - - - - - - -


Gail's Caviar Spread

Recipe By : Gail Robson


-------- ------------ --------------------------------2 ounces caviar -- black Romano3 scallion -- chopped fine2 bunches parsley -- chopped fine1/2 lemon

1 pint small curd cottage cheese1/2 cup sour cream, light

3 eggs -- hard boiledCrackers

Chop egg whites and yolks separately. Mix sour cream, egg whites andcottage cheese together. In medium bowl layer: part of parsley, 1/2 ofcottage cheese mix, scallions, balance of cottage cheese mixture. Incenter, place egg yolk, surround with circle of caviar. Ring bowl withrest of parsley. Squeeze lemon juice over top. Serve with crackers.

- - - - - - - - - - - - - - - - - -


Galaxy Cheese Ball

Recipe By :Serving Size : 1 Preparation Time :0:00


10/27

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------10 ounces cheddar cheese -- cut in 1" cubes8 ounces cream cheese -- cubed1 teaspoon worcestershire sauce2 1/2 ounces smoked beef -- sliced, cut in half1 green onion -- cut in thirds

Position steel cutting blades in food processor container. Add cheddarcheese. Process 8 to 9 seconds or until blended. add cream cheese andworcestershire sauce. Process 8 seconds. Scrape sides of mixingcontainer. Continue processing 6 or 7 seconds or until blended well. Addmeat and onions process 9 to 10 seconds. Scrape sides of container,continue processing 6 to 7 second or until well blended. Chill 3 hours.Shape into ball. Roll in chopped green onions, bacon bits and saladtopping chopped fine together.

- - - - - - - - - - - - - - - - - -


Gary's Clam Dip

Recipe By : Gary SotoServing Size : 10 Preparation Time :3:30Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 tablespoons onion -- chopped3 tablespoons parsley -- chopped2 tablespoons worcestershire sauce

salt and pepper -- to taste12 dashes tabasco sauce16 ounces cream cheese -- room temp.3 cans clams, canned -- minced1 large round sheepherder bread (or sourdough

bread round)1 french bread baguette

Drain clams, reserving 1/2 C. of liquid. With electric mixer (not foodprocessor), mix together all ingredients except bread. Slice top off ofbread round. Hollow out bread. Fill with dip and replace top. Wraptightly in foil. Bake at 250 for 3 hours.


11/27

- - - - - - - - - - - - - - - - - -

NOTES : Use the bread scooped out of bread round for dipping. Tear intobite size pieces. Cut the baguette into bite size pieces fordipping.


Guacamole

Recipe By : Patsy Hobson, Liberty, MissouriServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------12 ounces frozen avocado dip -- thawed

1/4 cup chopped onion

1/4 cup Texas Salsa2 tablespoons chopped fresh cilantro1 1/2 tablespoons fresh lime juice1/4 teaspoon salt

Combine all ingredients, stirring well

Yield: 2 cups

- - - - - - - - - - - - - - - - - -


Guacamole #2


12/27


-------- ------------ --------------------------------3 avocados -- soft ripe2 large tomatoes -- ripe, chopped

1 small onion -- minced1 small green pepper -- chopped1/4 cup lemon juice

1 1/2 teaspoons saltHot pepper sauce -- or Tabasco to taste

Peel avocados. Cut into halves lengthwise, remove seed and press througha food mill or sieve. Combine with remaining ingredients, adding hotpepper sauce to taste. cover tightly (air will cause avocado to turndark); refrigerate until ready to serve. Serve garnished with choppedtomato and green pepper. Can be served with tostados for dipping. Toprepare the tostados., cut tortillas into quarters and fry in shallow oilor shortening until richly browned and crisp, about 2 minutes. Drain on

absorbent paper.

- - - - - - - - - - - - - - - - - -


Guacamole Dip #1


-------- ------------ --------------------------------2 large ripe avocados3 tablespoons minced onion2 tablespoons mayonnaise

2 tablespoons lemon juice1 teaspoon paprika1 teaspoon salt1/2 teaspoon worcestershire sauce

3 drops hot pepper sauce -- (up to 4)

Cut avocados in half. Remove pits. Spoon out and mash pulp.

Blend in remaining ingredients, mixing until smooth.

Makes 2 cups dip


13/27

NOTE: To store, cover tightly with plastic wrap, smoothing plastic wrapdirectly over surface of dip to prevent discoloration.

Busted by Barb

- - - - - - - - - - - - - - - - - -


Ham and Cheese Roll


-------- ------------ --------------------------------8 ounces cream cheese -- softened2 cups shredded cheddar cheese1 teaspoon grated onions1 teaspoon dry mustard1/2 teaspoon paprika

2 1/4 ounces deviled ham

1 tablespoon parsley flakes1/2 cup chopped pecans

Parsley sprigs

Combine first 7 ingredients, mixing well, chill thoroughly. shape into an8 inch roll, and coat with pecans. chill, garnish with parsley and servewith assorted crackers.

- - - - - - - - - - - - - - - - - -


Herb Cheese Ball


14/27


-------- ------------ --------------------------------8 ounces cream cheese1 teaspoon basil1 teaspoon caraway seed

1 teaspoon chives1 teaspoon dill weed1 clove garlic -- crushed

Mix and mold. Sprinkle lemon pepper over top and serve on crackers.

- - - - - - - - - - - - - - - - - -


Honey 'C Spice Dip

Recipe By : Heinz 57 SauceServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 teaspoons cornstarch2 teaspoons water1 cup Heinz 57 sauce1/2 cup honey

Dissolve cornstarch in water.

Combine with Heinz 57 Sauce and honey in a small saucepan.

Cook over low heat, stirring occasionally, until thickened.

Serve at room temperature as a dipping sauce for chicken nuggets.

Makes 1 1/2 cups.

Busted by Barb


15/27

- - - - - - - - - - - - - - - - - -


Hot Marmalade Soy Dip


-------- ------------ --------------------------------1/3 cup orange marmalade1/4 cup lemon juice1/4 cup soy sauce

1 clove garlic -- finely chopped1 dash ginger

1 teaspoon cornstarch1 tablespoon cold water

Combine marmalade, lemon juice, soy sauce, garlic and ginger; bring to theboiling point.

Dissolve cornstarch in water. Add to hot sauce and cook until thickened,stirring constantly.

Serve hot.

Busted by Barb

- - - - - - - - - - - - - - - - - -


Italian Vegetable Dip


-------- ------------ --------------------------------1 16 ounce co Borden sour cream1 package italian salad dressing seasoning mix


16/27

2 tablespoons grated parmesan and romano cheeseassorted fresh vegetables

In medium bowl, combine sour cream, seasoning and cheese; stir well.

Chill 30 minutes or longer to blend flavors.

Serve with vegetables.

Garnish as desired. Refrigerate leftovers.

TIP: One Tbsp. sour cream contains 28 calories, while 1 Tbsp. mayonnaisecontains 90 calories.

Makes about 2 cups.

Busted by Barb

- - - - - - - - - - - - - - - - - -


Lemon-Dill Spread


-------- ------------ --------------------------------8 ounces cream cheese -- softened1/2 cup mayonnaise

1 teaspoon grated lemon rind2 teaspoons lemon juice1/2 teaspoon dried dill weed1/4 teaspoon salt

In Medium bowl with mixer at medium speed beat together cream cheese,mayonnaise, lemon rind, lemon juice, dill weed and salt until smooth.Cover, refrigerate.Makes 1 1/3 cups.


17/27

- - - - - - - - - - - - - - - - - -


Minted Yogurt Sauce

Recipe By : Connie HallidayServing Size : 35 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup nonfat yogurt -- plain1/4 cup fresh mint -- minced

2 cloves garlic -- mincedSalt and pepper -- to taste

Stir together all ingredients.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve as dipping sauce for Dolmas

NOTES : Prepare same day as serving as the garlic gets too strong if heldovernight in refrigerator.


Mustard Dip


-------- ------------ --------------------------------


18/27

1 8 ounce con Borden sour cream2 teaspoons prepared mustard1/2 teaspoon onion salt

pretzels -- ham cubes or-- potato chips

In small bowl, combine sour cream, mustard and onion salt; stir well.

Chill 30 minutes or longer to blend flavors.

Serve with pretzels. Refrigerate leftovers.

Makes about 1 Cup

Busted by Barb

- - - - - - - - - - - - - - - - - -


Pimiento Cheese Spread

Recipe By :


-------- ------------ --------------------------------4 ounces cheddar cheese -- cut in 1" pieces2 whole pimientos -- quartered1/3 cup mayonnaise

In bowl of food processor insert shredding blade and cover. shred cheese.Remove cheese and blade.Insert chopping blade. add pimientos, cover, process until chopped.Remove cover and add grated cheese and mayonnaise. cover, mix untilblended.

Makes 1 1/2 cups.


19/27

- - - - - - - - - - - - - - - - - -


Quick Chicken Pate

Recipe By : Mrs. Lynn Blayney, Charlotte, NC


-------- ------------ --------------------------------2 cups chopped cooked chicken1/2 cup sliced celery

2 tablespoons dry sherry2 tablespoons mayonnaise1 teaspoon lemon juice3 sprigs parsley1/4 teaspoon salt1/4 teaspoon ground nutmeg1/2 cup chopped almonds

crackersparty rye bread

Combine chicken, celery, sherry, mayonnaise or salad dressing, lemonjuice, parsley, salt, nutmeg, and dash pepper. Process the mixture, halfat a time, in blender container till nearly smooth. (or, process thechicken mixture, all at once in food processor bowl) Shape mixture into aball. cover and chill. At serving time, roll the ball in the toastedalmonds. Serve with crackers or rye bread. Makes 2 cups.

BH&G

- - - - - - - - - - - - - - - - - -


Sherry Tuna Dip


-------- ------------ --------------------------------8 ounces softened cream cheese1/3 cup sherry/light cream1/2 teaspoon worcestershire sauce

1 can (7-oz) drained tuna


20/27

1/4 cup regular wheat germ1 tablespoon mayonnaise2 tablespoons sweet pickles1 teaspoon salt1 teaspoon onion flakes

Combine cheese, sherry and mayonnaise in small bowl. Beat until smooth.Add remaining ingredients. Mix well.

- - - - - - - - - - - - - - - - - -


Shrimp Dip #1


-------- ------------ --------------------------------1 can shrimps -- about 4 oz.1 cup commercial sour cream1 tablespoon horseradish1 teaspoon lemon juice

Mash deveined shrimps with a fork.

Add other ingredients and mix until well combined.

Chill and serve with potato chips or crisp crackers.

Makes about 1 3/4 cups.

Busted by Barb

- - - - - - - - - - - - - - - - - -


21/27


Smoked Tuna Pate


-------- ------------ --------------------------------1 pound smoked tuna or smoked -- mackerel skin remove6 ounces cream cheese -- softened3 tablespoons to 4 tb mayonnaise

juice of 1/2 large lemon -- (about 2 tb)salt and freshly ground -- black pepper

2 tablespoons very finely diced red onion

Any number of smoked fish can be used in this simple recipe. Instead of alarge serving bowl, you can also chill it in small individual bowls orramekins for an elegant first course, with thinly sliced French or blackbread. Flake the tuna or mackerel and combine it with the cream cheese,mayonnaise and lemon juice in a food processor. Process until smooth and

season to taste with salt and pepper. Transfer the mixture to a servingbowl and fold in the red onion. Cover and chill the pate until ready toserve.

- - - - - - - - - - - - - - - - - -


Spicy Tuna Dip


-------- ------------ --------------------------------1 can tuna (13-oz)

1 6 1/2 ounce or can jalapeno chiles -- chopped1 onion -- minced1/2 cup mayonnaise

chopped cilantrotortilla chips (optional)

Mix tuna with chopped jalapeno chiles and jalapeno liquid. Add onion totuna mixture. Stir in mayonnaise until consistency is mushy. Sprinklecilantro on top and serve with tortilla chips, if desired. Makes 1 1/2cups


22/27

- - - - - - - - - - - - - - - - - -


Spinach Dip


-------- ------------ --------------------------------

1 cup hellmann's real mayonnaise1 1/2 cups sour cream1 package frozen chopped spinach -- thawed & drained1 package Knorr vegetable sour and recipe mix1 can water chestnuts -- drained, chopped,

-- optional3 green onions -- chopped

Stir all ingredients until well mixed.

Cover; chill.

Makes 3 cups.

Busted by Barb

- - - - - - - - - - - - - - - - - -


Spinach Dip #2



23/27

-------- ------------ --------------------------------2 cups mayonnaise1/2 cup parsley sprigs1/2 small onion -- cut up

1 small garlic clove1 tablespoon lemon juice1/4 teaspoon pepper

10 ounces frozen chopped spinach -- thawed

In covered blender container blend all ingredients at high speed untilfinely chopped and mixed well. Cover, refrigerate at least 4 hours.

Makes 2 3/4 cups

- - - - - - - - - - - - - - - - - -


Tuna Cheese Spread


-------- ------------ --------------------------------6 ounces cream cheese -- lf or ff6 ounces canned tuna -- white albacore3/4 teaspoon curry powder

2 green onions -- finely sliced4 tablespoons mayonnaise -- low-fat or ff1/2 teaspoon lemon juice

Salt Let cream cheese soften at room temperature for about 1 hour. Draintuna. Mash with fork. In medium bowl, combine cream cheese, tuna andmayonnaise. Add lemon juice, curry and salt; mix to blend well. Add onionsand stir to blend. Chill for one hour for flavors to blend. Serve withcrackers, radishes, carrots and celery.

- - - - - - - - - - - - - - - - - -


24/27


Tuna Pate



-------- ------------ --------------------------------10 ounces canned white albacore tuna -- packed in oil, drain1 cup butter -- softened2 drops lemon juice -- (2 to 3)2 drops tabasco sauce -- (2 to 3)

10 medium shrimp, cooked -- shelled and3 tablespoons coarsely chopped pimiento2 tablespoons drained tiny capers

An inspired and inexpensive seafood hors d'oeuvre. salt and freshly groundpepper to taste Combine tuna, butter, lemon juice and Tabasco in a food

processor or blender, process until mixture is smooth. Transfer to abowl, add shrimp, pimiento and capers, mix well. Season with salt andpepper, taste and adjust seasoning (pate must be highly seasoned). Packinto a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, letstand 30 minutes at room temperature, unmold on a plate. Garnish withparsley or watercress sprigs and sliced stuffed olives. Serve withbuttered toast rounds. *Do not substitute water-packed tuna

- - - - - - - - - - - - - - - - - -


Tuna Spread



-------- ------------ --------------------------------1 6 1/2 ounce tuna packed in water2 tablespoons onion -- finely chopped2 tablespoons celery -- finely chopped1 tablespoon carrot -- finely chopped1/4 cup lo-cal bleu cheese drsg.

salt and pepper -- to taste

Drain tuna; chop fine. Add remaining ingred. and mix well. Yield: 1 c


25/27

Exchange= 1 lean meat serving portion= 1/4 c Calories/1/4 c= 48

- - - - - - - - - - - - - - - - - -


Tuna Tapenade

Recipe By :Serving Size : 8 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 6.5 oz can -- waterpacked albacoretuna -- drained

1/2 cup dry-curd cottage cheese2 tablespoons lemon juice2 tablespoons fat-free mayo2 teaspoons olive oil1 tablespoon minced fresh parsley1 teaspoon dried tarragon1 teaspoon dijon mustard3 carrots -- cut into sticks1 cup broccoli florets

3 stalks celery -- cut into2 cups cherry tomatoes (optional)

-----nutritional data per serving-----*calories*gm fat (21% of calories)*mg chol*mg sodium*gm dietary fiber

In a food processor or blender, blend the tuna*, cottage cheese, lemonjuice, mayo, oil, parsley, tarragon and mustard until smooth. Chill. Toserve, arrange vegetables on a platter. Use to dip in the tuna mixture. Asa change of pace, use this dip as a spread on toasted pita wedges. *

Variations: Replace the tuna with canned salmon. Substitute your choiceof raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.


26/27

- - - - - - - - - - - - - - - - - -


Tuna Tataki


-------- ------------ --------------------------------1 tuna

black pepper-----sauce-----

1 cup peanut oil1 ounce sesame oil2 ounces soy sauce1/2 ounce garlic -- grated1/2 ounce ginger -- grated

5 spice powder to taste

Fresh loin of tuna without bloodlines, roll in cracked black pepper thensear it in very hot cast iron pan without oil, cool down for betterslicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slicetuna very thin, serve with sauce down and garnish with pickled ginger. Agreat appetizer.

- - - - - - - - - - - - - - - - - -


Vermont Cheese Dip

Recipe By : 1982


-------- ------------ --------------------------------8 ounces Vermont cheddar cheese -- coarsely grated or2 cups sharp cheddar cheese1/2 cup plain low-fat yogurt1/2 cup mayonnaise1/4 teaspoon worcestershire sauce

8 drops hot red pepper saucecelery sticks


27/27

cauliflower floweretscrackers

Put all ingredients except vegetables and crackers in a blender or a foodprocessor. Process 1 1/2 to 2 minutes. Stopping to scrape sides, untilmixture is smooth. Dip keeps a week or more in the refrigerator, letstand at least 30 minutes at room temperature before serving with rawvegetables and crackers for dipping.

Makes about 1 1/2 cups dip.

- - - - - - - - - - - - - - - - - -


Yogurt Dip


-------- ------------ --------------------------------8 ounces plain yogurt1/2 cup shredded cucumber -- drained

1/3 teaspoon dill weed

Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4cup.

- - - - - - - - - - - - - - - - - -

Documents

dips and spreads