Angelika
Creamy Mexican Crab Dip
Ingredients:
- 1 (8 oz.) pkg. Neufchatel cheese
- 1 (8 oz.) block nonfat cream cheese
- 1 (6 oz.) can lump crab meat (undrained)
- ½ cup salsa
Preparation:
Place cheeses in microwafe-safe bowl and cover with waxed paper. Microwave bowl on medium (50%) power 2-3 minutes or until softend, stirring with a wire wisk until smooth. Drain crab meat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid crab meat and salsa to cheese; stir well. Serve warm at room temperature with baked tortilla chips, raw vegetables or breadsticks. Yield: 2½ cups.
Cury Dip
Ingredients:
- 2 cups mayonaise
- ¼ cup chili sauce
- 2 tbsp. white vinegar
- 1½ tsp. curry powder
- 1½ tsp. garlic powder (optional)
- 1 tsp. paprika
- ½ tsp. salt
- ¼ tsp. pepper
Preparation:
Mix all ingredients well. Refriegerate 3 hours or more before serving. Goes well with fresh vegetables or chips.
Crab Dip #2
Ingredients:
- 1 lb. imitation crab (thawed)
- 1 lb. cream cheese (16 oz.)
- 8 oz. picante sauce
- 1 stalk celery (chopped)
- ¼ cup onion (chopped)
- Salt and pepper to taste
Preparation:
Thaw crabmeat, then with electric mixer, blend all ingredients together. Refrigerate and serve with crackers.
Crab Dip
Ingredients:
- 2 (8 oz.) pkgs. crab or imitation crab
- 1 (8oz.) can mushrooms
- 1 pks. shredded cheddar cheese
- Butter pats
Preparation:
Shred crab and layer bottom of dish. Spread layer of mushrooms, apply butter pats. Repeat layers and spread cheese on top. Bake at 350ºF/175ºC for 30 minutes. Serve with crackers.
Fruit Dip
Ingredients:
- 1 (8 oz.) cream cheese
- 1 can cream of coconut
- 16 oz Cool Wip
Preparation:
Soften cream cheese. Mix with cream of coconut. Fold in Cool Whip. Make a day ahead and refrigerate. Serve with fresh fruit.
Cinnamon Dip
Ingredients:
- 1 pkg. (8 oz.) cream cheese (softened)
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 2 tbsp. brown sugar
- 1 tsp. ground cinnamon
- ¼tsp. ground nutmeg
Preparation:
Combine all ingredients and beat until smooth. Serve with apple slices. Store in airtight container in refrigerator. Yield: approximately 1 cup dip.
Amaretto Fruit Dip
Ingredients:
- 10 oz. marshmallow creme
- 8 oz. cream cheese
- 2 tbsp. honey
- 2 tbsp.Amaretto (or orange juice
Preparation:
Blend marshmallow creme and cream cheese with mixer until smoth and creamy. Add honey and Amaretto and blend again. Chill 3-4 hours or overnight.
Artichoke Dip
Ingredients:
- 1 lg. can artichoke (chopped)
- 1 (4 oz.) can green chilies (diced)
- 1 cup mayonaise
- 1 cup grated Parmesan cheese
- ½ tsp. garlic salt (optional)
- ¼ tsp. garlic powder (optional)
Preparation:
Mix ingredients and spread in square pan. Bake at 350ºF/175ºC for about 20 minutes. Serve with crackers (Triscuits are a favorite).
String Bean Casserole
Ingredients:
- 1 bag & 1 box frozen French-cut string beans (precooked)
- 3 tbsp. butter
- 3 tbsp. flour
- 1 pt. sour cream
- 0.6 lb Gruyere cheese
- 1 box cornflakes
- 2 tsp. sugar
- 2 tbsp. minced onions
Preparation:
In a double boiler melt butter. Stir in flour until smooth. Stir in sour cream and minced onion. Add cheese until melted. Add sugar. It will be thick and lumpy. Spread over string beans. Top with cornflakes. Bake at 350ºF/175ºC until heated through.
Corn Casserole
Ingredients:
- 1 stick butter or margarine
- 1 can whole kernel corn with liquid
- 1 can creamed corn
- 1 egg
- 1pkg. Jiffy corn muffin mix
Preparation:
Preheat oven to 400ºF/200ºC. While preheating oven, let butter melt in 9x12 inch baking pan (do not let butter get brown). Meanwhile, mix together whole kernel corn, cream corn, egg and muffin mix, including liquid from corn! Pour into pan with melted butter, stirring butter into the mixture. Return pan to oven and bake for 15-20 minutes or until golden.
