Hot Dips and Spreads
CAROL’S DIP
- 1 can Ro-Tel tomatoes, well drained
- 1 pound Velveeta
Heat together and serve with Doritos.
HASTY HOTS
- 4 green onions, chopped fine
- ¹⁄₂ cup Parmesan cheese
- 6 tablespoons mayonnaise
Toast rounds or sliced French rolls.
Toast one side of bread rounds or roll slices. Combine rest of ingredients and spread mixture on untoasted side and put under broiler until just bubbly. Makes 1¹⁄₂ to 2 dozen canapes.
RIPE OLIVE SUSANS
- 1¹⁄₂ cups shredded sharp Cheddar cheese
- 6 slices bacon fried and cut in small pieces
- 1 cup chopped ripe olives
- ¹⁄₂ cup thinly sliced green onions
- ¹⁄₂ cup mayonnaise—just enough to moisten and bind
Spread on toast and broil until bubbly, or spread on thin bread, place in 300 degree oven until bottom is toasted. Then broil until bubbly.
CHEESEY BEAN DIP
- 1 small package Velveeta
- 1 can Armour Chili with beans
Heat together and serve with Taco chips.
ALKI CRAB FONDUE
- 3 8 oz. packages cream cheese softened
- ¹⁄₂ cup mayonnaise
- 1 cup dry white wine
- 2 scant teaspoons prepared mustard
- 2 teaspoons powdered sugar
- 1 teaspoon onion juice
- 1 dash seasoning salt
- 3 cans crab
Cream everything except crab. Beat awhile. It will still look curdled. Then add crab. Heat in double boiler or freeze. Serve in fondue pot. Dip with 1 inch cubes of french bread. Serves 12 to 15.
TUNA FONDUE
- 1 can tuna
- 1 large jar of Cheez Whiz
- ¹⁄₄ cup butter
- 1 can diced chilies
Melt all ingredients in double boiler, and transfer to a fondue pot. Serve with tiny pieces of french bread. Cut in cubes and toast if desired.
SPICY BEEF DIP
- 1 pound ground beef
- ¹⁄₂ cup chopped onion
- 1 clove garlic minced
- 1 8 oz. can tomato sauce
- ¹⁄₄ cup catsup
- 1 teaspoon oregano, crushed
- 1 teaspoon sugar
- 1 8 oz. cream cheese, softened
- ¹⁄₃ cup Parmesan cheese, grated
Cook beef, onion, and garlic till beef is browned. Stir in next four ingredients. Cover, and simmer 10 min. Remove from heat. Stir in cheeses until melted. Serve warm in chafing dish. Makes 3 cups.
RICE’S CHILE DIP
- 1 pound Rice’s Chile
- 1 pound Velveeta
- 1 bunch chopped green onions
- 1 4 oz. can chopped green chilies
Melt together in double broiler and place in chafing dish. Serve with Doritos.
BROCCOLI DIP
Cook and drain well 1 package broccoli.
Heat with:
- 1 can mushroom soup
- 2 tubes Kraft garlic cheese
- 1 4 oz. can mushrooms
- ¹⁄₂ cup minced onion
- ¹⁄₂ package dry onion soup mix
Made day ahead and serve hot in chafing dish.
Use Fritos, cauliflower or carrots to dip.
JIM’S DIP
- 1 pound Velveeta cheese
- 1 6 oz. cup grated sharp Cheddar cheese
- 1 can chopped green chilies
- ¹⁄₂ can evaporated milk
- 1 tablespoon Worcestershire sauce
- ¹⁄₂ stick margarine or butter
Melt all ingredients in double boiler. Transfer to chafing dish. Serve with Fritos and Doritos.
HOT CHEESE ’N CRAB DIP
- 1 7 oz. can crab meat
- 1 10 oz. stick sharp Cheddar cheese
- 1 8 oz. package sliced sharp American cheese
- ¹⁄₄ cup butter or margarine
- ¹⁄₂ cup sauterne
Cut cheese in small pieces; combine in a saucepan with the butter and sauterne. Stir over low heat till cheeses melt. Stir in the crab and heat through. Pour into chafing dish. Serve with Triscuits or crust bread. Makes three cups.
JALEPENO PIE
- 1 7 oz. can jalepeno peppers
- ¹⁄₂ pound sharp cheese, coarsely grated
- 4 eggs
- Salt and red pepper to taste
Drain and seed peppers. Cut into thin lengthwise slivers and line bottom and sides of a 9 inch pie plate. Press grated cheese in plate over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. Bake at 350 degrees for 25 to 30 minutes. After removing from oven, slice into small wedges. Leave pie in plate and pass as finger food.
HOT CLAM DIP
- 2 large packages cream cheese
- 2 cans minced clams, drained a little
- 2 tablespoons Worcestershire sauce or to taste
- 2 teaspoons lemon juice or to taste
- 5 or 6 green onions chopped finely, tops included
- Parsley, chopped finely
- Red pepper to taste
Have cream cheese at room temperature. Combine all ingredients in double boiler and cook until cheese is melted. This dip is served in a chafing dish with Melba rounds or other crackers. It is better if made ahead so the seasonings can blend.
CHEESE FONDUE
- 1 clove garlic, large
- 1 6 oz. Emmenthaler cheese
- 1 6 oz. Gruyere
- 1 tablespoon potato flour or cornstarch
- ¹⁄₄ teaspoon each salt and white pepper
- ¹⁄₈ teaspoon nutmeg
- 1 cup good quality light dry white wine
- 2 tablespoons Kirsch or brandy
Rub bottom and sides of heavy earthenware casserole, fondue pot or chafing dish with cut garlic. Toss cheeses with potato flour or cornstarch and seasonings. Pour wine into pot and heat until bubbles start to rise to the surface. Do not boil. With wooden fork or spoon stir constantly until cheese is melted. Adjust seasonings and add Kirsch or brandy.
Serve with: Chunks of sourdough bread, Italian bread or other crusty bread.
Cubes of ham, cooked chicken, shrimp or crab legs.
Raw vegetables, such as carrots, zucchini or celery sticks.
CHICKEN CHEESE FONDUE
- 1 6 oz. Emmenthaler cheese
- 1 6 oz. Gruyere cheese
- 1 tablespoon potato flour or cornstarch
- 1 can condensed cream of chicken soup
- 1 teaspoon pressed garlic
- 2 teaspoons curry powder
- ¹⁄₂ teaspoon powdered ginger
- ¹⁄₄ teaspoon white pepper
- ¹⁄₂ cup sour cream
Toss cheese with flour or cornstarch. Heat soup, garlic and seasonings and stir to blend well. Add cheese a handful at a time. When cheeses are melted blend in sour cream. Adjust seasonings. Reduce heat. Serve with crackers or chips.
CRAB MELBA
- 4 tablespoons butter
- ¹⁄₃ cup flour
- 2 cups half and half
- 2 tablespoons tomato paste or catsup
- ¹⁄₂ cup grated sharp Cheddar or Gruyere cheese
- 1¹⁄₂ teaspoons paprika
- ¹⁄₂ teaspoon garlic powder
- ¹⁄₈ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- ¹⁄₄ pound mushrooms, finely minced
- ¹⁄₄ cup finely minced green onions and tops
- 2 tablespoons butter
- 12 ounces each flaked crab, lobster or shrimp
- 3 tablespoons minced pimento
- 2 tablespoons dry sherry
Melt butter until bubbly. Sprinkle with flour; cook and stir 3 minutes. Gradually add half and half. Cook and stir until smooth and thickened. Add tomato paste, cheese, seasonings and lemon juice; cook and stir to melt cheese. Saute mushrooms and onions in butter 5 minutes and add to cream sauce. With fork stir in crab and lobster or shrimp and pimento. Reheat without boiling, add sherry and adjust seasonings. Transfer to chafing dish. Serve with water crackers or melba rounds. Serves 50.
HOT CHIP BEEF DIP
- ¹⁄₃ cup chopped green pepper
- ¹⁄₄ cup chopped green onion
- 1 jar dried beef, cut fine
- 1 8 oz. cream cheese
- 1 cup sour cream
- ¹⁄₄ cup chopped pecans
Mix all ingredients except pecans. Put in baking dish with nuts on top. Bake 20 minutes at 350 degrees. Serve hot with triscuit crackers.
CHEESE-CRAB FONDUE
- 1 8 oz. cream cheese
- 1 8 oz. American process sharp cheese
- ¹⁄₄ teaspoon cayenne pepper
- ¹⁄₄ teaspoon garlic salt
- ¹⁄₂ teaspoon Worcestershire sauce
- ¹⁄₂ cup half and half
- 1 can king crab
Melt cheeses in top of double boiler and add remaining ingredients. Serve in fondue pot with assorted crackers.
CHEDDAR CHIPPED BEEF DIP
- ¹⁄₄ cup chopped onions
- ¹⁄₂ cup milk
- ¹⁄₂ cup grated cheddar cheese
- 1 jar chipped beef chopped
- 1 8 oz. package cream cheese
- 1 glass old English cheese
- 1 3 oz. jar mushrooms
- 2 tablespoons parsley
- 2 tablespoons chopped pimento
Saute onions in ¹⁄₂ tablespoon butter. Stir in milk. Add cheeses and stir until melted. Add remaining ingredients and serve hot with crackers or party rye.