Ingredients
1/2 cup sour cream
1/2 cup cottage cheese (small curd)
1 tablespoon finely chopped green pepper
one clove garlic, minced
1 tablespoon dried dill.
2 tablespoons mayonnaise
1/2 teaspoon balsamic vinegar.

How to Make.
Mix all the ingredients together. Cover and allow the flavors to blend in the refrigerator for at least one hour. Serve with a variety of vegetables for dipping.

Household Hint: if someone spills wine under tablecloth during your meal, try this quick fix: poor salt directly on the stain and let it stay until the table has been cleared. Then treat the stain with your favorite stain remover and launder immediately.

“This recipe came from my mother-in-law. She loved it. I served it at showers and parties but I also like to make this dip and eat it myself on crackers.”

Ingredients one (15 ounce) can salmon.
One (8 ounce) package cream cheese, softened
one third small onion, chopped
1 tablespoon lemon juice.
1/2 teaspoon prepared horseradish
1/4 teaspoon liquid smoke.
Salt.

Preparation instructions.
Remove the skin and bones from the salmon. Mix the fish with the cream cheese onion, lemon juice horseradish liquid smoke, and salt to taste refrigerate until ready to serve. Serve with crackers.

Tips from our test kitchen: this dish is best if allow to chill for at least a few hours in the refrigerator to let the flavors blend. A few chives make a complementary garnish to the fish.

1 can (10-1/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/2 cup chunky salsa
1 box (11-1/2 ounces) Pepperidge Farms Giant Goldfish Crackers

Preparation Instructions
1.) Put the soup and salsa in a 1-quart microwavable casserole dish.
2.) Microwave on HIGH for 2-1/2 minutes or until hot. Stir once.
3.) Serve warm to hungru guests with crackers for dipping.

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• Cheese Dip Recipes

1 cup plain yogurt
1 cup crumbled feta cheese
Leaves from 2 sprigs fresh rosemary, coarsely chopped
1 to 2 cloves of garlic, finely chopped
Salt and freshly ground black pepper
Milk, as needed

Place all ingredients except milk into a food processor or blender and blend until smooth. Add a small amount of milk if mixture is too thick to blend. Serve immediately or refrigerate until needed.

TIPS: Works great with all fresh veggies, crackers or pita chips!

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• feta dip recipe

INGREDIENTS:
3 cups shredded white cheddar cheese (12 oz.)*
2 cups shredded orange cheddar cheese (8 oz.)
1 cup shredded parmesan cheese ( 4 oz.)
4 oz pkg crumbled blue cheese
1 jar (4 oz.) diced pimentos drained
2 tsp. sweet pickle juice
3 Tbls. prepared mustard
1 cup mayonnaise

PREPARATION:
In a large bowl mix all ingredients. Blend well. Chill at least overnight. Serve with crackers.

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INGREDIENTS:
1 can chili con carne without beans — (15 ounces)
1 pound process American cheese — cubed
1 can chopped green chilies — (4 ounces)
Tortilla chips

PREPARATION:
Combine chili, cheese and green chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

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• cheese dip recipe & chili concarne without beans

INGREDIENTS:
1 pint mayonnaise
3 tablespoons chili sauce
1 tablespoon curry powder
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated onion
1 tablespoon Worcestershire sauce

PREPARATION:
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. (This dip will keep refrigerated for 2 to 3 weeks.)

Present with an assortment of lightly blanched and raw vegetables.

About 2 cups of dip.

Some Favorite Crudites: artichoke hearts, asparagus, broccoli, carrots, cauliflower, celery, cherry tomatoes, cucumber, bell peppers, radishes, snow peas, zucchini.

INGREDIENTS:
3 ounces cream cheese, softened
1/3 cup mayonnaise
3 cloves minced garlic
1/3 cup fresh parsley, chopped
3 cups extra sharp cheddar, shredded
1 cup slivered almonds, toasted and chopped
4 ounces diced pimento with juice
1 tablespoon Worcestershire sauce
cayenne to taste

PREPARATION:
Mix all ingredients well. Cover and chill at least 1 hr. Makes 3 cups.

INGREDIENTS:
1 tablespoon flour
1/2 stick butter
1 1/2 teaspoons chili powder (or more)
1 teaspoon ground cumin (or more)
1 teaspoon paprika
1/4 teaspoon Tabasco sauce, or more
cayenne pepper to taste
1 pound Velveeta cheese
1 cup milk

PREPARATION:
Can do in the microwave, but you can use a double boiler if you want. Melt the butter and flour together first, then add all the other ingredients and cook until smooth. (cube the Velveeta first).

INGREDIENTS:
3 cups cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato purée 1 large green bell pepper, finely minced
1/2 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

PREPARATION:
Mix all in food processor, then add in horseradish, lemon juice, tabasco, salt and pepper to taste.

Use the dip with fresh veggies, crackers or chips.

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• bloody mary vegetable dip
• cream cheese V8