Cold Dips and Spreads

A MEAL IN ITSELF

1 cup creamed cottage cheese
¹⁄₂ cup bleu cheese, mashed
1 hard-boiled egg, thinly sliced
1 small green onion, thinly sliced
¹⁄₄ cup sweet pickle relish
2 tablespoons Creamy French dressing

Mix in glass bowl. Cover and refrigerate overnight. Serve cold with crackers.

SWISS CHEESE SPREAD

¹⁄₃ cup mayonnaise
1 tablespoon white wine
¹⁄₂ teaspoon lemon juice
¹⁄₄ teaspoon prepared mustard
1 dash each—garlic powder, salt, pepper, nutmeg
2 cups finely shredded Swiss cheese

Combine all ingredients and chill. Garnish with nuts.

CHEDDAR BEER SPREAD

¹⁄₂ pound mild Cheddar cheese, grated
¹⁄₂ clove of garlic crushed
1 dash cayenne
1 tablespoon Worcestershire sauce
¹⁄₂ teaspoon dry mustard
¹⁄₂ cup beer

Combine all ingredients and mix until smooth. Fill crock and seal with paraffin. Refrigerate several weeks. Makes 1¹⁄₂ cups.

CRAB AND CREAM CHEESE

1 8 oz. cream cheese
1 bottle cocktail sauce (Sea Pass, if possible)
1 can Crabmeat, drained and boned

Layer above ingredients. Serve with melba rounds or sesame crackers.

DILLY DIP

²⁄₃ cup mayonnaise
²⁄₃ cup sour cream
1 tablespoon dried green onions
1 tablespoon dried parsley
1 teaspoon dill weed
1 teaspoon accent
1 tablespoon parsley

Refrigerate for 24 hours. Serve with vegetables.

ROKA DIP FOR VEGETABLES

1 8 oz. cream cheese
1 jar Roka cheese
2 ounces Roka cheese crumbled
1 tablespoon Worcestershire sauce
1 dash Tabasco
1 cup finely chopped watercress
4 green onions chopped
¹⁄₄ teaspoon garlic powder
2 tablespoons mayonnaise
1 teaspoon curry powder
1 teaspoon Beau Monde
1 cup sour cream
1 tablespoon onion flakes

Mix all ingredients in mixer. Serve with raw vegetables.

BLOODY MARY DIP

1 cup sour cream
1 cup mayonnaise
2 envelopes Bloody Mary Mix
¹⁄₄ teaspoon salt
2 tablespoons green onions, minced

Mix and chill overnight. Dip vegetables or crackers.

SOY SAUCE DIP

1 cup mayonnaise
2 tablespoons dehydrated onions
2 tablespoons milk
1 teaspoon ginger
1 teaspoon vinegar
1 teaspoon Soy Sauce

Combine and use for vegetable dip.

CENTURION VEGETABLE DIP

1 bottle Wilson’s B V Gravy Base
1 pint mayonnaise
2 8 oz. cream cheese
1 tablespoon grated onion
1 teaspoon Worcestershire sauce

Beat together, with mixer, all ingredients except mayonnaise. Fold in mayonnaise with spoon. Serve with raw vegetables.

WILSON’S BVI VEGETABLE DIP

1 pint Hellmann’s mayonnaise
2 8 oz. cream cheese
2 oz. Blue cheese
2 oz. BVI Gravy Base
1 teaspoon Worcestershire sauce
1 minced green onion

Beat together with mixer, all ingredients except mayonnaise. Fold in mayonnaise with spoon. Serve with raw vegetables.

SHRIMP OR CRAB MOLD

2 cans shrimp or crab
1 can tomato soup
1 8 oz. cream cheese
1 tablespoon gelatin
¹⁄₄ cup cold water
1 cup celery
¹⁄₂ cup onion chopped
³⁄₄ cup Hellmann’s Mayonnaise

Dissolve gelatin in cold water. Heat to boiling. Add soup little at a time. Mix cheese little at a time. Add rest of ingredients. Pour into a greased fish shaped mold.

HAM BALL

1 8 oz. cream cheese
1 large Underwood Deviled Ham
3 tablespoons chopped onion
¹⁄₂ cup chopped pimento stuffed olives
2 tablespoons Worcestershire sauce
1 4 oz. grated sharp cheddar cheese
2 tablespoons mayonnaise

Mix all together and chill until firm. Form into ball and roll in pecans. You can make this at least three days in advance.

CLAM DIP

1 8 oz. cream cheese
¹⁄₂ cup sour cream
2 tablespoons mayonnaise
2 tablespoons dill
1 tablespoon garlic salt
1 7 oz. can mixed clams
2 tablespoons minced onion

Mix together all ingredients except clams. Fold in clams and refrigerate 24 hours. Great with king size Fritos.

PEANUT BUTTER PATE

¹⁄₂ cup chopped fresh mushrooms
2 tablespoons butter
2 tablespoons lemon juice
1 8 oz. cream cheese, softened
2 tablespoons creamy peanut butter
2 slices bacon—crisp and crumbled
3 green onions, finely chopped

Cook mushrooms in butter for 5 minutes, stir in lemon juice. Remove from heat. Beat cream cheese and peanut butter until fluffy. Stir in mushrooms and cover. Refrigerate at least one hour. Shape into ball and roll in bacon and onions. Cover and refrigerate until serving time. Serve with crackers.

SPINACH APPETIZER

1 pkg. frozen chopped spinach, thawed and drained
1 8 oz. cream cheese
¹⁄₂ teaspoon Beau Monde
¹⁄₂ teaspoon salt
¹⁄₂ cup chopped fresh parsley
¹⁄₄ cup chopped green onion tops
1 teaspoon Dill Weed

Mix everything together and serve on party rye.

BLUE CHEESE SPREAD

1 cup American blue cheese
1 cup cream cheese
2 teaspoons minced onion
¹⁄₂ cup sour cream
2 tablespoons white wine
pinch garlic
4 strips crisp bacon, crushed

Mix all ingredients and chill. Serve on crackers.

CLAM BALL

2 8 oz. cream cheese
2 green onions, minced
1 dash Worcestershire sauce
1 dash lemon pepper
1 can minced clams, drained

Combine all ingredients. Shape in ball and roll in shelled sunflower seeds. Serve with sesame crackers.

SCRUMPTIOUS SHRIMP SPREAD

¹⁄₂ cup Chili Sauce
3 tablespoons tomato paste
2 tablespoons dill pickle liquid
1 tablespoon lemon juice
1 tablespoon Horseradish
¹⁄₂ cup chopped dill pickle
1 7 oz. can chopped shrimp
1 8 oz. cream cheese

Beat cream cheese, add remaining ingredients. Serve on crackers.

MANSFIELD DIP

2 cans crabmeat, drained very dry
¹⁄₂ head raw cauliflower
¹⁄₄ cup mayonnaise or enough to moisten
1 teaspoon curry powder

Wash and dry cauliflower and chop fine, in blender. Mix all ingredients. For a hotter taste add some Chili Sauce if desired.

CRAB DIVINE

2 cans crabmeat (7¹⁄₂ oz.)
3 8 oz. cream cheese softened
6 tablespoons mayonnaise
¹⁄₄ teaspoon curry powder
¹⁄₄ teaspoon salt
2 tablespoons lemon juice
1 teaspoon Worcestershire Sauce
1 3 oz. lemon jello
2 tablespoons cold water

Soften jello in cold water and heat. Mix together all other ingredients and pack in greased mold. Serve with crackers.

CAMEMBERT CHEESE BALL

2 8 oz. cream cheese softened
1 bunch green onion tops
1 jar Old English Cheese
1 jar Roka
¹⁄₂ round of Camembert Cheese

Make at least three days in advance. Mix all together and roll in pecans. Serve at room temperature.

KRAUT SPREAD

1 large can sauerkraut finely chopped and well drained
¹⁄₂ cup onion finely chopped
¹⁄₂ cup green pepper finely chopped
¹⁄₂ cup sugar
¹⁄₂ cup oil

Combine ingredients and chill at least 12 hours. Good on triscuits.

A B C DIP

¹⁄₃ cup toasted almonds
³⁄₄ cup mayonnaise
12 ounces grated sharp cheddar cheese
3 strips cooked bacon, crumbled
1 tablespoon finely minced onion
¹⁄₄ teaspoon salt

Mix together all ingredients and serve on wheat crackers. Can be made three days in advance.

TUNA CHUTNEY DIP

1 8 oz. cream cheese
¹⁄₄ cup mayonnaise
2 tablespoons prepared mustard
¹⁄₄ teaspoon cayenne
2 7 oz. cans tuna
¹⁄₄ cup chutney

Mix all ingredients together and serve with crackers.

MEXICAN PEPPER DIP

2 large tomatoes peeled and chopped
4 chopped green onions
1 small can chopped Green Chiles (El Paso)
1 small can chopped ripe olives
3 tablespoons Olive oil
4 teaspoons vinegar
1 teaspoon Garlic salt

Mix all ingredients together and chill. Serve with Tortilla chips.

CURRY VEGETABLE DIP

1 cup mayonnaise
1 teaspoon Curry Powder
1 teaspoon Garlic salt
1 teaspoon onion powder
1 teaspoon Horseradish (optional)
1 teaspoon Tarragon vinegar

Combine all ingredients and serve with raw vegetables.

SPINACH DIP FOR VEGETABLES

1 package frozen chopped spinach
2 cups mayonnaise
1 cup green onions (about 2 bunches)
1 teaspoon each, salt and pepper

Do not cook spinach. Thaw and thoroughly squeeze moisture out before mixing with rest of ingredients. Serve with raw vegetables.

ANCHOVY-CHEESE DIP

1 8 oz. cream cheese softened
2 tablespoons chopped green olives
1 tablespoon anchovy paste
1 tablespoon snipped green onion tops
1 tablespoon milk
1 teaspoon lemon juice
¹⁄₂ teaspoon Worcestershire sauce

Combine all ingredients and beat until light and fluffy. Chill 24 hours. Serve with crackers or vegetables.

CURRY BALL WITH CHUTNEY AND ALMONDS

2 8 oz. cream cheese softened
2 tablespoons curry powder or more to taste
1 4 oz. package sliced almonds
4 tablespoons butter
1 bottle curry sauce or chutney sauce

Mix together cream cheese and curry. Set in refrigerator, when cool form into a log. Meanwhile brown almonds in butter and drain on paper towel. When ball is cool roll in almonds and refrigerate. Just before serving pour bottle of chutney or curry sauce over ball. Serve with sesame crackers.

CHUTNEY OVER CHEESE

1 8 oz. shredded cheddar cheese
1 8 oz. cream cheese
2 tablespoons sherry
1 teaspoon curry powder

Mix all ingredients together and place in pie plate. At last minute, spread on one large jar of chutney. Add chopped green onions on top. Serve with Triscuits.

TUNA PATE

1 8 oz. cream cheese
2 tablespoons chili sauce
2 tablespoons snipped parsley
1 teaspoon instant minced onion
¹⁄₂ teaspoon bottled hot pepper sauce
2 6¹⁄₂ oz. cans tuna drained

Blend first five ingredients, gradually stir in tuna. Beat until blended. Pack in four cup mold. Chill thoroughly. Unmold and serve with crackers.