------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chili Con Carrot Categories: Appetizers Dips Vegetables Servings: 6 1/2 c Carrot; Diced 2 c Sour Cream 1/2 c Yellow Onion; Diced 1 tb Dijon Mustard 1 tb Chili Powder 1 ts Cumin; Ground 2 tb Fresh Parsley; Chopped, OR 2 ts Dried Parsley; Crushed Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Roasted Red And Green Pepper Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Red Bell Pepper 1 ea Green Bell Pepper 1 1/2 c Mayonnaise 1/2 c Sour Cream 2 tb Lemon Juice 1 tb Fresh Parsley; Chopped, OR 1 ts Dried Parsley; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Fresh Parsley; Chopped, OR 1 x Dried Parsley; Crushed 1 x Paprika Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Quick Bacon-Spinach Dip Categories: Appetizers Dips Meats Vegetables Servings: 6 10 oz Frozen Chopped Spinach; * 1/2 c Imitation Bacon Bits; OR 1/2 c Crisp Bacon; Crumbled, ** 1 c Mayonnaise 2 1/4 ts Fresh Dill; Chopped, OR 3/4 ts Dried Dill; Crushed 1/2 ts Garlic Powder 1/8 ts Cayenne Pepper * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this amount. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Olive Tapenade Categories: Appetizers Dips Fish Vegetables Servings: 4 2 ea Anchovy Fillets 1 c Black Olives; Chopped 4 ts Worcestershire Sauce 1/2 c Mayonnaise 1/4 c Fresh Parsley; Chopped, OR 4 ts Dried Parsley; Crushed 1/2 ts Salt 1 tb Garlic; Minced 3 tb Fresh Basil; Chopped, OR 1 tb Dried Basil; Crushed Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Classy Mustard-Garlic Mayonnaise Dip Categories: Appetizers Dips Servings: 4 1 tb Dijon Mustard 1/2 ts Garlic Powder 1 c Mayonnaise 1 tb Capers 1 tb Fresh Tarragon; Chopped, OR 1 ts Dried Tarragon; Crushed 1 tb Fresh Parsley; Chopped, OR 1 ts Dried Parsley; Crushed Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Splendiferous Guacamole Dip Categories: Appetizers Dips Vegetables Servings: 8 4 ea Ripe Avocados; Md.Lg. 1/4 c Lime Juice 2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced 1 tb Jalapeno Pepper; Diced 1/4 ts Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR 4 ts Dried Cilantro; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Cilantro 1 x Sour Cream Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Creamy Avocado With Bacon Dip Categories: Appetizers Dips Fruits Vegetables Meats Servings: 4 1 ea Ripe Avocado 1 ts Lemon Juice 1/2 c Sour Cream 2 tb Bacon; Crumbled, 2 strips,OR 2 tb Imitation Bacon Bits 1/4 ts Onion Powder 1/4 ts Hot Sauce 2 tb Cucumber; Finely Diced Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Aztec Pyramid Avocado Dip Categories: Appetizers Dips Fruits Cheese Vegetables Servings: 8 3 ea Avocado; * 2 tb Lemon Juice 1 c Cream Cheese; Softened 2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg 2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped 5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced * Use 3 California Avocados (dark skinned type) that have been peeled and pitted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Neighbor's Cucumber-Dill Dip Categories: Appetizers Dips Vegetables Servings: 4 1 ea Cucumber; Md 1/4 ts White Pepper 2 tb Fresh Dill; Chopped, OR 2 ts Dried Dill; Crushed 1 1/2 c Mayonnaise 3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Eggplant Caviar Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic 1/2 ts Soy Sauce 2 tb Olive Oil 1 tb Lemon Juice 1 c Fresh Tomato; Chopped 2 tb Green Onion; Diced, Use All 2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR 1 ts Dried Basil; Crushed Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Not Miss Lily's Olives Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c Black Olives; Chopped 2 tb Worcestershire Sauce 1 tb Paprika 1/2 ts Garlic Powder 1 tb Fresh Parsley; Chopped, OR 1 ts Dried Parsley; Crushed Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Garlic Mayonnaise Dip Categories: Appetizers Dips Vegetables Servings: 4 1 tb Garlic; Minced 1/4 c Green Onion; Finely Chopped 1/4 c Olive Oil 2 c Mayonnaise Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Randy Red Salsa Dip Categories: Appetizers Dips Vegetables Servings: 4 2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1 tb Jalapeno Pepper, Coarse Chop 1/8 ts Salt 1/4 ts Oregano; Dried 1 tb Fresh Cilantro; Chopped 3/4 ts Lime Juice Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Green Chili Salsa Dip (BEWARE VERY HOT) Categories: Appetizers Dips Vegetables Servings: 6 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 3 tb Fresh Cilantro; Chopped 1 1/2 ts Garlic; Minced 2 tb Lime Juice 2 tb Olive Oil 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper * Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sherried Cheddar Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 1/2 c Cheddar; Sharp, Shredded 1 tb Sherry 1/2 c Sour Cream 1 tb Jalapeno Pepper; Chopped 1/2 ts Hot Sauce 1/4 ts Garlic Powder Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hungarian Spiced Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 2 ts Hungarian Paprika 1 ts Caraway Seeds 1 ts Capers; Mashed 1/2 ts Mustard; Dry 2 tb Green Onion; Chopped,Use All 1/2 c Sour Cream Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Tangy Blue Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream 1 ts Garlic; Minced 2 tb Fresh Chives; Finely Chopped 2 ts Dried Chives; Crumbled, * 1/8 ts Hot Sauce * Use the dried chives if the fresh is not available, otherwise omit. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Garlic, Cheese, And Nut Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 2 ea Garlic Cloves 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c White Onion; Diced 1 1/2 ts Paprika 1 1/2 ts Curry Powder 1 1/2 ts Chili Powder 1 tb Fresh Dill; Chopped, OR 1 ts Dried Dill; Crushed 1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brandied Gorgonzola Dip Categories: Appetizers Cheese Dips Servings: 2 1/2 c Gorgonzola Cheese 3/4 c Sour Cream 1/4 ts White Pepper 3/4 ts Brandy Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hickory-Smoked Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 1/2 c Sour Cream 1 tb Green Onion; Minced, Use All 1/4 ts Garlic; Minced 1/2 ts Salt; Hickory-Smoked Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cottage Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All 1/4 c Radish; Diced 1/2 c Cottage Cheese 1/2 c Sour Cream 1/2 ts Celery Salt 1/4 ts Black Pepper Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Smooth And Spicy Boursin Cheese Dip Categories: Cheese Dips Vegetables Servings: 4 1/2 c Butter; Softened 1 c Cream Cheese; Softened 1 ea Garlic Clove;CrushedIn Press 2 ts White Onion; Finely Minced 1 ts Italian Seasoning 2 tb Milk 2 tb Walnuts; Minced Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Black Bean Dip Categories: Appetizers Dips Beans Servings: 4 1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced 1/3 c Celery; Minced 1 tb Garlic; Minced 1 ts Oregano; Dried 1/2 ts Coriander; Ground 1 ts Cumin; Ground 1/4 ts Salt 1/2 c Sour Cream 1 tb Fresh Cilantro; Chopped, OR 1 ts Dried Cilantro; Crushed, * ----------------------------------GARNISH---------------------------------- 1 x Fresh Cilantro; OR 1 x Parsley; Chopped * Use either the fresh leaves or the dried leaves for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Garlicky Garbanzo Bean Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 3 c Garbanzo Beans; Cooked 1/4 c Water 1/2 c Tahini; Sesame Paste 1/3 c Lemon Juice 1 1/2 tb Garlic; Chopped 1 tb Salt 1 ts Cumin; Ground 2 tb Olive Oil ---------------------------------GARNISHES--------------------------------- 1 x Lemon Slices 1 x Parsley; Chopped 1 x Paprika Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Domesticated Chick-Pea Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 6 ea Garlic Cloves 1/4 ts Black Pepper 1 c Olive Oil 1/2 c Lemon Juice 1 tb Salt 3 c Chick-Peas; Cooked ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage -----------------------------------------------------------------------------