Dips and Cheese ball Recipes

CHEESE BALL
Makes 2 or 1 very large 1
Mix the following together, form into 1 or 2 cheese balls. Then roll the cheese ball(s) in chopped walnuts.
2 - 8 OZ. PKG. cream cheese
1/3 cup instant onions
¼ cup green pepper
1 Tablespoon vinegar
1 Tablespoon Mayonnaise
¾ teaspoon dry mustard
½ teaspoon garlic salt
¼ teaspoon M.G.S. OR Accent
¼ teaspoon tabasco sauce
1 teaspoon Worchester sauce
1 Tablespoon pimento cheese
½ can shrimp (opt)
Chopped walnuts. To roll cheese ball in.




Dip in a Bread Loaf - Very Good
1 loaf (16 oz) round bread (Rosauer's usually has them)
12 slices bacon, crisply cooked and crumbled
1 package (8 oz) shredded Colby/Monterey Jack cheese
1 cup (4 oz) grated parmesan cheese
1 cup real mayonnaise
1 small onion, finely chopped
1 clove garlic, minced

Cut lengthwise slice from top of bread loaf, remove center, leaving a 1-inch-thick shell. Cut removed bread into bite-size pieces, set aside.

Mix remaining ingredients in a small bown. Spoon into hollowed bread shell. Cover shell with top of bread; place on cookie sheet.

Bake at 350 degrees F. for 1 hours. Serve with bread pieces and crackers.

Makes 3 1/2 cups

NOTE: To reheat, microwave filled bread shell with top on HIGH 1-2 minutes or until thoroughly heated, stirring once.



CRACKER BARREL CHEESE BALL
Makes 2 cheese balls
8 ozs. cream cheese
1 - 10 oz. Kraft cracker barrel cheese (mild or sharp)
1 Tablespoon of each of the following:
pimento
green pepper
1 teasp. lemon juice
2 teasp. wostershirer sauce
dash of cayenne pepper
dash of salt
Mix all of the above together.
Roll in chopped pecans and serve.





AMERICAN CHEESE BALL
1 jar american cheese
1 jar roka cheese
1 pkg. cream cheese
Garlic salt,to taste
Worcestershire sauce, to taste
Mix well and roll in toasted sesame seeds.


Pineapple-Cheese Ball
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
2 Tbsp. chopped onion
1 (8 oz.) can crushed pineapple, drained
Salt and pepper to taste
Chopped nuts and parsley



Cream the cheese. Gradually add the crushed pineapple. Add onion, salt, and pepper. Chill for at least 1 hour. Shape into ball. Roll in chopped nuts and parsley. Serve with small party crackers.


VEGETABLE DILL DIP
1 ½ cups mayonnaiseminced parsley
1 ½ cups sour creamdill
2 Tablespoons each,of the following:Beau Monde
minced onion

Mix well, chill and serve.
Dip vegetables, salad dressing, good on fish, eggs etc.

MOM’S DIP
1 cup mayonnaise
1 cup sour cream
1 pkg. Uncle Dan’s Original southern salad dressing mix
Add to taste:
Garlic salt or powder
Onion salt or powder
Mix well, chill and serve. Taste better if you let it set over night.

CRAB OR SHRIMP DIP
1 cup mayonnaise
½ cup sour cream
1 Table. Sherry (do not leave it out)
1 - 6 ½ oz. crab or shrimp, drained
1 Table. lemon juice
salt and pepper to taste
dash of onion salt or powder
dash of garlic salt or powder, not to much
Mix well and serve. Taste better if you let it set over night.

Cresent Rolls Hors D’oeuvres
Bake 2 cresent rolls (8oz) rolled out flat on a cookie sheet at 375 degrees
for 11-13 minutes.
Mix 2-8oz. pkgs cream cheese
1 cup mayonnaise
1 pkg buttermilk ranch dressing mix

When cresent rolls are cooled, spread on the above mixture.
Top with chopped vegetables: broccoli, cauliflower, carrots, etc. and cheddar cheese. Cut into squares
Crab Imperial(Hot dip)
serves 4 to 6 Preheat oven to 300~, bake 30 minutes
COMBINE:
1 lb. Lump crabmeat½ teasp. Worcestershire sauce
1 Table. horseradish¼ Teasp. Salt
¼ stick butter,softened1 egg beaten
½ cup mayo1 Teasp. sherry
Place in casserole dish. Sprinkle with top with a cup of cheddar cheese, and bake.


Stuffed Mushroom Hors D’oeuvres
350~ for about 10 minutes
Sausage
8 oz. Cream cheese
Prrmashion cheese grated
Mushrooms fresh stems removed

Cook sausage. Mix into soften cream cheese. Stuff into mushrooms and bake at 350~ for about 10 minutes.

Official Pittsburgh SteelersTM Guacamole
Ingredients:
4 ripe California avocados, peeled and seeded
2 lemons, juiced
1 medium tomato, chopped
1 small onion, finely chopped
4 T fresh cilantro, minced
1 tsp. garlic salt
½ tsp. Tabasco sauce (optional)
tortilla chips or vegetable crudite (broccoli, carrots, celery, cauliflower)
additional chopped tomato, jumbo black olives for garnish
Method:
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients, except lemon juice and Tabasco sauce, and mix to blend. Add lemon juice and Tabasco sauce as desired to taste. Serve with tortilla chips or vegetable crudite and Steeler colors. Prepare for victory. To store guacamole, cover with plastic wrap or aluminum wrap and refrigerate. Makes approximately 3-1/3 cups.
HOMMUS DIP Middle Eastern dip
1 can garbanzo beans - save liquid
1 clove garlic, minced
3 Tablespoons each, of the following:
lemon juice
sesame seed oil
sesame seeds
Mix all the together to make a smooth past, may need to use some of the liquid. I use a blender to mix this up. Pour onto a plate or bowl and drizzle olive oil around it starting in the center. Put some parsley in the center & serve with pocket bread.


PIMENTO CHEESE SPREAD
1 small box velvetta cheese
1 jar of pimentos, with juice
4 eggs
salt and pepper to taste
Put the above in a blender, cutting cheese in small pieces first.
Then add enough salad dressing or mayonnaise to whip into a nice spreadable mixture. Very good as a dip as well as a spread.


MEXICAN CHILI DIP
350 degrees 20 minutes
1 - 8 oz shredded cheddar cheese
1 cup mayonnaise or salad dressing
1 4 ½ oz can chopped ripe olives, drained
1 4 oz can chopped green chili peppers, drained
¼ teaspoon garlic powder
few dashes bottled hot pepper sauce
Stir the above together using only half the olives. Place in a 9 inch quiche dish or pie pan and bake at 350 degrees for 20 minutes.
Starting near the outer edge of dish sprinkle with:
1 medium tomato, chopped
remaining olives
¼ cup chopped green onions
MICROWAVE DIRECTIONS:
Prepare as directed, except spread cheese mixture into a microwave-safe 9 inch quiche dish or pie plate. Micro-cook uncovered on 100% power (high) 4 to 6 minutes or till heated through, stirring twice. Continue as directed.

ZIPS TARTER SAUCE
about 5 gallons
30 pounds mayo (60 cups)
2 ½ pounds sour cream (5 cups)
1 ½ pounds ketchup (3 cups)
12 ounces mustard (1 ½ cup)
1 pound 10 ounces chopped dill pickle (3 cups 2 oz.)
1 pound 6 ounces chopped onion (2 cups 6 oz.)
16 ounces pickle juice (2 cups)
1 ½ teaspoon pepper
1/8 teaspoon thyme
3.5 ounces garlic powder
2 ounces celery salt



ARTICHOKE DIP
1 cup mayonnaise
1 cup grated parmesan cheese
1, 5 oz can artichokes hearts, NOT marinated
1, 7 ½ can chopped green chiles

Chop artichoke coarsely.
Combine all ingredients.

Bake at 375 for 15 to 18 minutes.
Serve with sliced baguette french bread, crackers, and/or chips.
Green Salsa
2 - 3 Jalapeno peppers, or hot chili peppers remove stems, but not seeds. Roast and peal. Set aside.
1 pound fresh Tamatillos tomatoes, or
1 ¾ cups canned Tamatillos tomatoes, drained.
5 cilantro sprigs
1 clove garlic
salt

Remove paper husks from tomatoes and put in medium sauce pan. Add cold water, cover , bring to a boil, and then drain.
Put chilies, tomatoes, cilantro, and garlic in food processor, and blend until finely chopped. Put into a bowl, cover, and refrigerate over night. Before serving add salt. Makes 2 cups.