SNACKS:

Onion Dip:

Equal parts of   each:
Vadalia  onion
Cheddar cheese
mayonnaise  (don’t use  anything  else)
Bake in oven for one hour at 325° either oblong dish or casserole dish.

Desert Rose: Tucson, AZ

Black Bean Dip:

2- 10 oz.  Black beans. drain and  rinsed ( reserve ½ cup of   beans)
½ cup  Thick and  Chunky Salsa ( I use Medium)
I  Tablespoon fresh lemon  juice
1 large garlic clove. crushed
¼ cup chopped scallion or green onions.
In blender combine Black Beans (except ½ cup), salsa, lemon juice and garlic.
blend until smooth.. Pour in bowl.  Add ½ cup beans and chopped scallions. Chill
for at least 3 hours to set flavor. Garnish with chopped scallions.  can be made the
night before and serve with  tortilla  chips... doubles easily.

Desert Rose:  Tucson, AZ
 

Great Wicomico Crab Dip:

1lb. crab meat
16 oz. cream cheese.
6 tbsp. white wine
2 tsp. horseradish sauce.
6 tbsp. minced onion.
2 tbsp. milk
2 tsp. Worcestershire sauce.
Soften cream cheese and mix with remaining ingredients.  Place in a pie plate or shallow casserole.
Sprinkle with paprika and bake 15 mins. at 350° until bubbly.
Serve with crackers or toast.

Jean MD

Hot Hamburger Dip:

2 lbs. Ground Beef 
1 large Onion, chopped 
1/2 lb. processed cheese 
1 can Cream of Mushroom Soup 
1 can Tomato Soup 
1/2 green pepper, chopped 
1/2 red pepper, chopped 
2 tsps chili powder 
1/2 tsp. garlic salt 

Brown ground beef & onion.  Add remaining ingredients.  Simmer 20-30 minutes.  Serve with Tortilla Chips.  Enjoy. 

Lady Dye Canada

Spinach Dip:

1 pound loaf (Round)  of either rye or pumpernickel bread.  Leaving about an inch all around the top, hollow out the loaf and save the pieces for dipping. 
10 oz. frozen spinach, thawed and squeezed out.
1 C Mayonnaise 
1 small chopped onion
1&1/2 C sour cream 
1 pkg. Mrs. Knorr's Vegetable soup and dip mix.
Mix and chill for several hours.  Put it inside the hollowed out loaf on a large platter and arrange the pieces of bread around it.  I like to make one rye bread loaf and break up a loaf of pumpernickel bread besides. 
Very festive..and delicious.

Kissa-PA

Tortilla Dip:

2 cans -101/2 oz..ea. jalapeno flavored bean dip. (This is very hard to find so you may use 1 can garbanzo beans and 1 can refried  beans w/chilies and put through a blender.)
1 cup sour cream
2/3 cup mayonnaise
1 pkg. taco seasoning mix
2 - 4oz. cans of chopped green chilies
4 med ripe avocados
2 tbsp. lime juice
1 tsp. salt
1/4 tsp. garlic powder
8 oz. sharp cheddar cheese ( shredded ) 
2 cups sliced green onions
2 cups chopped tomatoes
6 oz. can pitted ripe olives - chopped
Tortilla chips or larger same type chips.
On 15" x 10" serving platter, thinly spread bean dip.  In a small bowl, combine sour cream mayonnaise and taco seasoning.
Spread over bean dip - sprinkle with chilies.
Peel, pit, and mash avocados- combine with lime juice, salt, garlic powder, and spread over chilies.  Sprinkle with cheese, onions, tomatoes and olives.
Serve with chips  Do not use any metal trays, or tin foil, as it turns the dip black.
(May use 1 - 1 1/2 quart glass cake pan and 1 glass loaf pan-1 qt.)
This takes a bit of work , but is delicious and also looks very attractive.

IssyAB-Canada