Spinach Dip

This is that incredible spinach dip that has an uncanny way of disappearing so fast, if you don’t grab some quickly, you’re out of luck.

1 10 oz. box frozen chopped spinach
1 16 oz. container of sour cream
2 cups mayonnaise
1/2 cup chopped scallions
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
1 package 1.8 oz. Knorr’s leek-vegetable soup mix

Veggies or whatever, for dipping

Thaw the spinach and squeeze out as much of the water as possible. Place in a large bowl. Add everything else and mix very well. Cover and place in the fridge for at least 1 hour. Serve.

Ranch Dressing

My all time favorite dressing is ranch but store-bought has MSG in it and that’s a no-no in our house. Try my homemade version.

1 cup mayo
1 cup buttermilk
1 tsp. parsley flakes
1/2 tsp. black pepper
1/2 tsp. Accent Seasoned Salt- MSG free!
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. (or a good pinch) of dried thyme

Place all these ingredients in a bowl and whisk until smooth & creamy. Cover and chill for at least 4 hours. Serve.

Apple Dip

Dig in! Kids love it.

30 caramels
1/4 cup + 2 Tbsp. creamy peanut butter
Sliced apples – keep skins on

Using a microwaveable bowl, place the caramels and about 2 tablespoons water on high for 1 minute; stir. Microwave another minute or more until smooth. Add the peanut butter and mix this very well – then microwave about 30 more seconds or until this is smooth. Serve warm with the sliced apples.

Bread Dip (Not Just for Bread!)

You don’t have to just dip bread chunks into this, you can dip veggies, or sturdy chips – whatever you choose. My sister Sandy tweaked this recipe from a grocery store flier. You’ll be glad she did. You can halve this.

2 Round Breads – check your local grocery store bakery
2 8 oz. containers sour cream – (NOT lite or low-fat)
2 Tbsp. dill weed
2 Tbsp. Beau Monde**- (see below)
1/4 lb. Virginia ham shaved – asked the deli to do this for you OR
1/4 lb. chipped beef – (use whichever one you prefer)

Hollow out the breads and tear up the pieces into chunks. Into a large bowl, empty the containers of sour cream, fill one with mayo and empty that into bowl. Then add the rest of the ingredients and combine well. Fill the bread(s) and serve.

You can make the filling and place in a serving bowl and keep all the bread torn up on the sides, etc. Make this how it works for you.

**What’s Beau Monde?
It’s a delicious spice that is essential for this dip. If your local grocer doesn’t carry it (mine doesn’t) you can get it at Target, or you can make your own. Here’s how: Beau Monde is a combination of salt, onion and celery seeds. Mix equal amounts of each together and there you have a Beau Monde substitute.

Onion Soup Dips

Not my original recipe, but still a classic. There are several variations. Dip sturdy chips or fresh, raw vegetables/crudities.

Basic Recipe for Onion Dip
1 envelope Lipton Onion Soup Mix or even try Knorr Soup Mix
2 cups (16 oz.) sour cream or 1 1/2 cups sour cream and 1/2 cup mayonnaise

In a bowl combine ingredients; chill. This makes about 2 cups of dip.

Here are some variations that are really good:
Vegetable Dip
To the above, add 1 chopped green pepper, 1 chopped tomato and 2 tsp. chili powder.

Blue Cheese Dip
To the above, add 1/4 lb. blue crumbled blue cheese and 1/4 cup finely chopped walnuts.

Shrimp Dip
To the above, add 1 cup finely chopped cooked shrimp and 1/4 cup ketchup.

Clam Dip
to the above, add 1) 7-1/2 oz. can minced clams – drained, and 2 Tbsp. chili sauce.

Super Salsa Dip

My sister Shawn’s friend makes this dip that disappears in seconds. Watch and see.
1 12 oz. Temptee whipped cream cheese
1 12 oz. jar salsa
1 16 oz. pkg. sharp shredded cheddar cheese
Tortilla chips or whatever you wanna dip
Preheat oven to 350 degrees.
In a pie plate or a quiche dish, spread the cream cheese on the bottom. Spoon the salsa over the cream cheese. Top with the cheddar cheese.
Bake for about 20 minutes, or until the cheese is melted. Serve.