Dips are easy, quick, and are enjoyed by old and young alike. When I prepare a dip, my two youngest kids run into the kitchen to help wash veggies, get ingredients from the refrigerator, and contribute their ideas. My oldest will help too, if he happens to pass through the kitchen while dip construction is in progress. (He's a teenage boy and is in the kitchen quite often as the refrigerator often beckons him from the computer, or t.v., or N64, to come and visit.)
It's nice having the kids help when you cook. They like to nibble and chat and mix and cut. They love the gloppy sound the cream cheese makes when it is mixed with sour cream and Worcestershire sauce.
My daughter is my favorite helper. She catches on quickly and really seems to enjoy cooking and preparing. She knows the kitchen better than anyone else in the family besides me and our dog. Well the dog doesn't really count. He can't cook and is usually just sniffing about for a hand out.
Dips and the grain products they adorn are perfect for an informal gathering of friends. They make great appetizers before a light meal. Dips make a good late night/early morning snack. They keep well in the refrigerator and you can even freeze some dips and cheese balls for use at a later time.
(This recipe was inspired by Bob Gray. Bob is a pastor, singer, occasional caterer, and all around great guy)
9 oz. Neufchatel Cheese
4 oz. sour cream
4 oz. Shredded Sharp Cheddar cheese
2- 2 ½ oz. packages Buddig Pressed Corned Beef (chopped)
4 chopped green onions
½ cup chopped black olive
½ cup chopped green olive with pimento
2 t. Worcestershire sauce
2 t. dried parsley leaves
½ t. dried dill weed
½ t. garlic powder
½ t onion powder
½ t. celery salt
Put the Neufchatel in a bowl and let soften to room temperature. Add the sour cream, cheddar cheese, and Worcestershire and blend thoroughly. Add the Corned beef, green onion, spices, and herbs - mix well. Carefully fold in the olives. Line the inside of a separate bowl with waxed paper and spoon the mixture into the bowl.
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