dip

Cheese Sauce

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From the kitchen of: Elsie the Cow.

  • 1/2 pound Velveeta cheese, cubed
  • 1/4 cup milk
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon paprika

In small saucepan, combine ingredients. Over low heat, cook and stir until cheese spread melts. Serve warm over vegetables, baked potatoes, burgers or tortilla chips. Refrigerate leftovers.

Microwave in 1 quart glass measure with handle, combine ingredients. Cook on high 2 to 3 minutes, stirring after each minute or until cheese spread melts. Proceed as above.

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Cucumber Dill Dip

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From the kitchen of: Breakstone Sour Cream

  • 1 (16 oz.) container sour cream
  • 1 envelope ranch salad dressing mix
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 1 teaspoon dill weed

Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers,
in red or green bell pepper.

Makes 2 1/2 cups.

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Curry Dip

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From the kitchen of: Pat Mineart

  • 1 cup mayonnaise
  • 1 teaspoon vinegar
  • 1 teaspoon horseradish
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder

Mix together and chill.

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Fruit Dip

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From the kitchen of: Pat Mineart

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 8 oz. package softened cream cheese

Mix together, chill. Serve with sliced apples or other fruit.

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Grandma Katie’s Three Cheese Dip

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From the kitchen of: Katie Mineart.

My grandmother makes this extraordinary dip every year for family gatherings, and we love it. It makes a huge amount of dip, though; about three times what one would typical expect to serve at a party. (That’s about right for my big Catholic family, but it might be too much for your party.) So halve the recipe, or freeze some.

  • 1/2 lb. of grated cheddar cheese
  • 1/2 lb. of grated swiss cheese
  • 1/2 lb. of Velveeta cheese
  • 2 cups mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Ascent or Lowry’s seasoned salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped onion or onion flakes
  • 1 tablespoon sugar

Grate Velveeta cheese and mix with other grated cheeses, mayonnaise, sugar and spices. Chill before serving. Keeps well, freezes well.

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