| CHILE DIPP FROM HELL |
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| INGREDIENTS |
- 1 can tamales
- a can chili without beans
- 8 oz box Velveeta cheese, cubed
- 1/4 cup salsa
- a small can slicked black olives
- 1/2 cup shredded cheese
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| DIRECTIONS: |
| Remove paper wrapper from tamales and mash. Mix with chili, salsa and Velveeta cheese. Spread in an 8"x8" baking dish. Sprinkle with remaining cheese and olives. Bake covered for 20 minutes at 350 degrees or until heated through. Serve with tortilla chips.
Pass the Rolaids! |
| BLOODY MARY DIP |
| This great dip recipe comes to us from Vermont's Woodstock Inn ResortUse the dip with fresh veggies, crackers or chips. |
- 3 cups cream cheese, softened
- 1/2 cup VE juice
- 1/3 cup tomato puree
- 1 large green bell pepper, finely minced
- 1/3 cup finely minced onion
- 1/3 cup finely minced celery
- 1/3 cup mayonnaise
- horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste
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| Mix all ingredients together is a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste. |
| SPOOKY SPIDER WEB DIP PLATTER |
| INGREDIENTS |
- double batch of Mexican-style bean dip
- single batch guacamole
- 1/4 cup sour cream
- tortilla chips
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| Spread a layer of bean dip over a large round plate. Carefully spread a layer of guacamole over this. Put sour cream in a pastry bag fitted with a small round tip and pipe concentric circles on the guacamole. Take a toothpick and drag it through the sour cream from the center outward to make spider web design. |
| MOLD AND MILDEW DIP (SPINACH ARTICHOKE DIP) |
| INGREDIENTS |
- 2 boxes frozen artichoke hearts, defrosted and drained
- 2 cups mayonnaise
- 1 bunch thinly sliced scallions
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups grated Parmesan cheese
- 1 teaspoon white pepper
- 1 teaspoon Hungarian paprika
- green food coloring
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| Coarsely chop the artichoke hearts and place in a medium ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese, and spices. Ad as much green food coloring as desired. Bake at 350 degrees for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish. |
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