Hot Broccoli Dip

This dip is a crowd pleaser...make sure you don't run out.

Ingredients:

1 round of sourdough bread (about 1 & 1/2 pounds)
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
2 tbl butter
1 pound Velveeta cheese, cut into 1/2 " cubes
1 pkg (10 oz) frozen chopped broccoli, thawed and drained well

Directions:

1. Preheat oven to 350 degrees.
2. Cut a thin slice from the top of the loaf of bread, remove center, leaving a 1 " thickness to shell. Cut removed bread into bite size pieces. Spread bread pieces onto a baking sheet, then add bread shell (replaceing top). Bake for 15 minutes. Remove and cool slightly.
3. Meanwhile, combine celery, red bell pepper, and onion with the butter in saucepan and cook on medium heat until tender.
4. Add velveeta and cook on low until melted, stirring frequently. Add broccoli, and cook until heated through, stirring frequently.
5. Pour into bread shell, just before serving. Serve with bread pieces, crackers, veggies.

***20 servings

Pizza Dip

Ideal for a party or to watch the big game.

Ingredients:

8 ounce cream cheese, softened
3/4 cup mayonnaise
1 cup shredded mozzarella cheese
8 ounces cliced pepperoni, chopped
2 ripe plum tomatoes, chopped
10 large pitted black olives, chopped
loaf of Italian bread, cut into 1/2 inch pieces

Directions:

1.Preheat oven to 350 degrees.
2. In large bowl, mix together the cream cheese, mayo, mozzarella, pepperoni, tomatoes, and olives. Then spoon into a 6 cup baking dish.
3. Bake 30 minutes until lightly browned and bubbly. Allow to cool slightly. Serve with bread slices (can toast) for dipping.

***makes 6 cups

Warm Clam Dip

This is very popular at parties because its good with crackers or veggies and very flavorful.

Ingredients:

8 ounces reduced fat cream cheese softened
3 ounces nonfat cream cheese
2 tbl milk
3 cans (6.5 ounces each) minced clams...1 can undrained, and the other 2 cans drained
1/2 cup chopped green onions
1 tbl fresh lemon juice
1/4 tsp hot pepper sauce (optional)
1 cup finely crushed buttery crackers (about 24)

Directions:

1. Preheat oven to 350 degrees.
2. Beat cream cheeses and milk in large bowl on medium speed until fluffy.
3. Add the one can undrained and 2 cans drained clams, the green onion, lemon juice, and the hot sauce...beat on low until combined.
4. Stir in crackers and place in 9 inch glass pie plate.
5. Bake in 350 degree oven for 30 minutes or until center is set....serve warm.

Peanut Butter Dip

This makes a nice dip for fruits. Especially good with sliced apples, strawberries, bananas.

Ingredients:

8 ounces cream cheese, softened
1/4 cup creamy peanut butter
1 (7 ounce) marshmallow cream
assorted fruits

Directions:

1. Beat softened cream cheese until smooth, then add peanut butter and marshmallow cream.
2. Mix well and serve at room temperature.

***makes 1 & 3/4 cups of dip.

Taco Dip

This is an excellent dip for tortilla chips or veggies.

Ingredients:

1 pound ground beef
1 pkg taco seasoning
8 ounces sour cream
1 (16 ounce) jar of salsa
shredded cheddar cheese


Directions:

1. Brown and drain ground beef.
2. Add taco seasoning (use package directions).
3. Spread meat in bottom of a 9 inch microwaveable dish.
4. Spread sour cream over beef, then pour salsa on top of sour cream.
5. Sprinkle cheddar cheese generously on top of salsa.
6. Garnish with black olives or chopped scallions, if desired.
7. Microwave 15 to 30 seconds or longer to melt cheese.

Broccoli Dip

This is a traditional, popular party item. Everyone seems to love this dip, and usually there are no leftovers.

Ingredients:

1 (1 & 1/2) pound sourdough bread loaf
1 (8 ounce) block of cream cheese, softened
1 cup plain yogurt
1/2 cup mayonnaise
dash of hot pepper sauce
1 (1.4 ounce) pkg vegetable soup/recipe mix
1 (8 ounce) can water chestnuts drained and chopped
1 (10 ounce) frozen chopped brocccoli thawed and drained

Directions:

1. Cut slice from the top of loaf of bread...carefully remove center, leaving a 1 inch shell.
2. Cut removed bread and top slice into bite sized pieces.
3. Bake bread pieces at 350 degrees for 15 to 20 minutes or until golden brown.
4. Combine cream cheese, yogurt, mayo, and hot pepper sauce...mix until well blended.
5. Stir in the soup mix, water chestnuts, and broccoli.
6. Spoon into bread shell and serve with reserved bread pieces and assorted veggies.

Garbanzo Bean Spread/Dip

My Mother found this recipe and made it for me. It's very good and different. It is very similar to hummas and good for you.

Ingredients:

1/2 onion, finely chopped
1/2 bunch fresh parsley, VERY finely chopped
1 tsp basil**
dash cumin
juice of 1 lemon
2 tbl oil
salt to taste
1/2 tsp oregano**
dash garlic**
3 cups of cooked (canned) garbanzo beans, mashed, ground, or blended

Directions:

1. Saute onion in oil until soft.
2. Add herbs and parsley at the last minute, just long enough to soften parsley.
3. Mix all ingredients together with fork.

**After making this a couple times and experimenting, my personal taste is to leave out the oregano, and add a little extra basil and garlic.

Basic Guacomole

I really like guacomole without alot of extras. This is really a good basic recipe that makes 2 & 1/2 cups, but you might want to double it, because it doesn't last for very long at parties.

Ingredients:

4 ripe avocados
1/4 cup chopped fresh cilantro
1/4 chopped sweet onion
1 small clove garlic-minced
3 tbl fresh lemon juice
2 tbl half & half
3/4 tsp salt

Directions:

1. Peel and mash avocados...leaving a little chunky.
2. Stir in remaining ingredients until well mixed.