MEXICALI DIP

Another recipe from my old tin recipe box.

Regular or nonfat plain yogurt may be substituted for the Dannon Instead.

PLAIN AND SIMPLE OLD FASHION VEGGIE DIP

I've had this recipe so long I can't remember where it came from!

1 cup mayonnaise
1 cup sour cream
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 tsp garlic salt
1 tsp dillweed

In a small bowl blend the mayonnaise with the sour cream. Add the parsley flakes, minced onion, garlic salt, and dillweed. Stir to blend well. Chill for about an hour or more before serving. Serve with assorted fresh vegetables. Also good with party crackers or chips.

file photo

CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

 My first crock-pot was like this except mine was orange.

My dad got my mom, my sister, and myself all one alike.

MICROWAVE RANCHERO CHEESE DIP

This recipe is from an old Midwestern church cookbook.

1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

clipart

DEVILED CRAB DIP

This is a recipe from the 1950s.

6 1/2-oz can crab meat
2 hard-cooked eggs
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tsp. prepared mustard

Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers and/or fresh vegetables.

file photo for reference only

BASIC SOUR CREAM DIP

This recipe is one I got from a 1950s era Dairy Farm Cookbook.

1 pint sour cream
1 cup sieved cottage cheese
1 tablespoon salad vinegar
1/2 teaspoon celery sat
1/2 teaspoon onion powder, optional
Mix the above ingredients thoroughly together.  This mixture can be used alone with crackers or chips, or, to it may be added any number of ingredients such as:

• 1 cup shredded crab meat
• 1 avocado, mashed
• 1 can drained minced sea clams
• 1 package dehydrated onion or vegetable soup mix
• 1/2 cup finely minced chives
• 2 (3 ounce) cans deviled ham

file photo for reference

SARAH'S TACO DIP

1 1/2 lbs. hamburger meat

1 package taco seasons
1 carton sour cream - 8 oz
1 small yellow onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
1/2 lb cheddar cheese, grated

In a skillet, brown the hamburger meat. Stir meat while cooking to crumble. When meat is browned, drain off fat. Spread meat on the bottom of a 9 x 13-inch pan. Let meat cool 5 minutes. Layer on top of meat mixture: sour cream, onion, green pepper, tomatoes, and top with cheese. Serve with tortilla chips or corn chips.

clipart library

OLD FASHION CUCUMBER DIP

This recipe is from an old country cookbook. The picture is a file photo of cucumber dip.

1/2 large cucumber, peeled
1/4 onion
8-oz pkg cream cheese
1 tbsp mayonnaise
1/2 tsp garlic powder

Blend the cucumber and onion together in an electric blender; drain well. Mix the cream cheese, mayonnaise, and garlic powder together in blender and add well drained cucumber and onion mixture. Serve with your choice of chips, crackers, or fresh veggies.

GREEN OLIVE DIP

2  bricks (8-oz each) cream cheese
1 4 cup mayonnaise
1/3 cup Parmesan cheese
1/4 cup chopped green onion
6 slices bacon, fried and crumbled
5-oz green olives, drained and chopped

Mix all together, chill and serve.

FORMER SENATOR BEN NELSON'S CHIP DIP

5 to 7 ounces (1 can) of shrimp, drained and rinsed OR 1 cup fresh cooked shrimp, medium sized
1/2 cup chili sauce
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup onion, chopped
2 teaspoons horseradish

Blend chili sauce into cream cheese.

Mix in remaining ingredients, except shrimp. Carefully add the shrimp.

Chill until ready to serve.

File Photo Sen Nelson

EASTERN CURRY DIP

1/2 cup Miracle Whip Salad Dressing
1/2 cup dairy sour cream
1/4 cup green onion slices
1/2 teaspoon curry powder

Combine salad dressing, sour cream, onions and curry powder; mix well. Chill. Serve with vegetable dippers. 1 cup

This recipe is from the 1977 recipe flyer below.

CUCUMBER CREAM CHEESE SPREAD

2 blocks (8-oz each) cream cheese, softened
2 tsp lemon juice
1/4 tsp prepared horseradish
1/4 tsp salt
1/8 tsp hot sauce
2 tsp minced onion
1/2 medium-size cucumber, peeled & chopped fine

Using an electric mixer, beat the cream cheese until smooth.  Add the lemon juice, horseradish, salt, and hot sauce; mix together well.  Stir in the onion and cucumber until well mixed.

Place the dip in a covered container and refrigerate for at least an hour before serving.

Serve with chips, party crackers or fresh vegetables.

file photo for reference - not this exact recipe