Advertisement Ruth Monski’s Mexican Layered Dip placed second;
Kathy Herbrand’s Delightful Dip was third; Mary Ann Rogers’ Cheese Delight took fourth; Lois Hess’ Low-Calorie Cottage Cheese Dip was fifth; and Inez Severson’s Smoky Cheese Ball came in sixth.
Judges were Heather Quackenboss, Sara Ashbeck and Clair Bissen.
Chipped Beef Dip
1/4 cup chopped green onions
1 clove garlic, minced
1 tablespoon butter
1 (8-ounce) package cream cheese
1/2 cup sour cream
1/4 cup half-and-half or milk
1 (2.5-ounce) package dried beef, chopped
2 tablespoons snipped fresh parsley
1 tablespoon prepared horseradish
1 tablespoon lemon juice
In 1-quart casserole dish, combine green onion, garlic and butter. Microwave on high for 30 to 60 seconds, or until butter melts. Add cream cheese, microwave on high 45 seconds to
11/2 minutes or until cream cheese is softened. Mix in remaining ingredients. Chill at least 2 hours or overnight.
Mexican Layered Dip
1 (8-ounce) package fat-free cream cheese
2 teaspoon taco seasoning mix
1 cup salsa, thick and chunky style (see note)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped onion
1 cup finely shredded “Mexican 4 cheese”
1 cup finely shredded lettuce
4 or 5 sliced black olives
Soften the cream cheese and mix in the taco seasoning. Spread the cream cheese mixture onto a serving plate or pie plate. Layer the remaining ingredients over the cream cheese in the order listed. Cover and refrigerate at least one hour before serving. Serve with scoop-style tortilla chips.
Note: If salsa is juicy, drain some of the juice off before putting on that layer or it will pool around the edge.
Delightful Dip
2 tablespoons softened cream cheese
1 cup mayonnaise
1 cup sour cream
1 package dry ranch dressing mix (not the dip variety)
11/2 teaspoons dill weed
2 tablespoons finely chopped onion
1/3 cup chopped radishes
1/2 cup chopped carrot
Mix together. Serve with Pillsbury dinner rolls or French bread, baked in form loaf. Use the temperature on the can and bake for 55 minutes. Slice bread and serve.
Cheese Delight
2 (8-ounce) packages cream cheese
4 tablespoons butter
1 envelope Dry Italian dressing mix
1 tablespoon milk
Blend all together. Refrigerate and allow flavors to meld overnight. Serve with crackers.
Low-Calorie Cottage Cheese Dip
3/4 cup low-fat small-curd cottage cheese
1/4 cup fat-free cream cheese
1 tablespoon mayonnaise
1 teaspoon Beau Monde seasoning
Place all ingredients into blender; blend until smooth. Place in a small bowl; garnish with parsley flakes. Serve with raw vegetables such as carrots and celery.
Smoky Cheese Ball
2 cups shredded smoked Cheddar cheese, at room temperature
2 (8-ounce) packages of cream cheese, at room temperature
1/2 cup margarine, at room temperature
2 tablespoons milk
2 teaspoons steak sauce
1 cup chopped nuts
Combine cheese, margarine, milk and steak sauce in a bowl, Beat until fluffy. Cover and chill for 4 to 24 hours. Shape mixture into a ball; roll in nuts. Serve with assorted crackers or French bread slices. Makes 31/2 cups of spread.
