Entertaining Dips


Entertaining dips - no, not Cousin Harold. Wonderful, easy to make dips for chips and vegetables.

It's beginning to feel much more spring-like - the air is warming, the bulbs are starting to flower, and our dirt road is turning to mud. We're throwing open the windows and airing out the house. What a terrific time to invite folks over. And a good time to break out the dip recipes.

Dips are the kings of entertaining. You make them early, let them sit in the refrigerator so that the flavors can mingle, then take them out when people show up. You can fancy it up in pretty bowl or you can just grab a tupperware bowl and a bag of chips.

And these are a nice change from Lipton soup and sour cream.

*Tostada Dip* Good family-style dip. And great when the game is on.

1 lb ground beef ½ t. chili powder 1 t. cumin 1 onion, chopped 1 green pepper, chopped 1 can (16 oz) refried beans 1 can (8 oz) tomato sauce 1 package taco seasoning mix 1 can (4 oz) chopped green chile 1 cup sour cream ¼ c. cheddar cheese, shredded

Brown the ground beef and onion in a heavy skillet. Add the chili powder, cumin, pepper, tomato sauce, and green chile. Heat through. Heat the beans in a saucepan. In an ungreased pie plate spread the beans. On top of the beans spread the meat mixture. Top with sour cream and cheddar cheese.

*Spinach Dip* Definitely one for the grown ups.

2 packages (10 oz each) of frozen, chopped spinach 1 can (8 oz) of water chestnuts, chopped 1 c. dairy sour cream 1 c. mayonnaise or salad dressing 5 green onions, chopped 1 t. salt ½ t. tarragon ½ t. dry mustard ½ t. pepper ½ t. hot pepper sauce 1 clove garlic, crushed

Drain the spinach and water chestnuts. Mix all of the ingredients together. Cover and refrigerate for at least 1 hour.

*Buttermilk and Herb Dip* The traditional favorite.

1 c. sour cream 1/3 c. instant dry buttermilk ½ t. dry dill weed ½ t. salt ½ t. dried chives 1 clove garlic, crushed

Mix all of the ingredients together. Cover and refrigerate 1 hour.

*Fast Bean Dip* Easy to mix in a hurry.

½ lb ground beef 1 can chili beans 1 jar (12 oz) salsa 1 T. chili powder ½ c. cheddar cheese, shredded

Brown and drain the ground beef in a heavy skillet. Mix in the chili beans, salsa, and chili powder. Top with cheddar cheese.

*Creamy Guacamole* Rich and delicious.

2 avocados, cut into pieces 1 red onion, chopped fine 1 can (4 oz) green chile, chopped 1 T. lime juice

The copyright of the article Entertaining Dips in Country Cooking is owned by Shawn Price. Permission to republish Entertaining Dips in print or online must be granted by the author in writing.

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