------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zippy Kidney Bean Dip Categories: Appetizers Beans Cheese Dips Vegetables Servings: 6 1 1/2 c Red Kidney Beans; Cooked 2 ts Jalapeno Pepper; Chopped 1/2 c Cheddar; Sharp, Chopped 1/4 ts Chili Powder 3/4 c Yogurt; Plain 1/2 ts Onion Powder 1/4 ts Garlic Powder 1/2 ts Hot Sauce In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rich And Creamy Refried Bean Dip Categories: Appetizers Beans Cheese Desserts Vegetables Servings: 2 1 c Refried Beans 1/2 c Sour Cream 2 tb Black Olives; Chopped 1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa 1/8 ts Salt 1 x Black Pepper; To Taste ----------------------------------GARNISH---------------------------------- 1 x Cheddar; Sharp, Shredded Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Longhorn Quick Chili Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 tb Hot Sauce 1 tb Lemon Juice 1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chunky Kidney Bean Dip Categories: Appetizers Beans Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 ts Lemon Juice 1 tb Cumin; Ground 1 ts Hot Sauce 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Artichoke Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 14 oz Artichoke Hearts; 1 Cn, * 1/4 c Parmesan Cheese; Grated 1/4 c Romano Cheese; Grated 1 c Mozzarella Cheese; Shredded 1 ea Garlic Clove; Small, Minced 1/2 c Mayonnaise ----------------------------------GARNISH---------------------------------- 1 x Paprika * The artichoke hearts should not be marinated Artichoke Hearts. Just the plain ones. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Unstuffed Mushroom Dip Categories: Appetizers Cheese Dips Meats Vegetables Servings: 4 1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded 1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits 1/2 c Sour Cream 1 ts Worcestershire Sauce 4 dr Hot Sauce ----------------------------------GARNISH---------------------------------- 1 x Seasoned Bread Crumbs * The mushrooms should be Whole White Button Mushrooms that have been diced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zesty Italian Zucchini Dip Categories: Appetizers Cheese Dips Vegetables Servings: 8 3 c Zucchini; Shredded 1 c Cream Cheese; Softened 2 tb Milk 2 ea Eggs; Large 1/4 c Romano Cheese; Grated 1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion 2 tb Fresh Parsley; Minced, OR 2 ts Dried Parsley; Crushed 1/2 ts Salt 1/2 ts Oregano; Dried Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Steamy Smoked Oyster Dip Categories: Appetizers Cheese Fish Vegetables Dips Servings: 4 1 tb Butter Or Regular Margarine 1/2 c Almonds; Sliced 1 c Cream Cheese; Softened 1 tb Milk 1 x Black Pepper; To Taste 1 1/2 ts Horseradish; Prepared 2 tb White Onion; Chopped 7 oz Smoked Oysters; * * Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed with a fork. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Siam Chili Dipping Sauce Categories: Appetizers Dips Servings: 2 1/3 c Water 1/3 c White Vinegar 1/3 c Granulated Sugar 1/2 ts Chili Paste With Garlic 1/4 ts Salt 1/2 ts Garlic; Minced In a heavy sauce (preferably enamel), bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mexican Pinto Bean Dip Categories: Appetizers Beans Dips Vegetables Servings: 4 3 c Pinto Beans; Cooked 1/4 c Water 1/2 c Monterey Jack; Shredded 1/2 c Chili Powder 1 1/2 ts Salsa Verde; Hot Green Salsa Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Swiss Chalet Dip Categories: Appetizers Cheese Dips Meats Vegetables Servings: 4 1 c Dry White Wine 2 c Swiss Cheese; Shredded 1 tb Unbleached Flour 1 tb Brandy 1 ea Garlic Clove;CrushedIn Press 1 tb White Onion; Finely Diced 1 x Black Pepper; To Taste 1/4 c Smoked Ham; Finely Diced ----------------------------------GARNISH---------------------------------- 1 x Nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Far East Peanut Dipping Sauce Categories: Appetizers Dips Vegetables Servings: 2 1 tb Soy Sauce 4 ts Water 2 ts Rice Wine Vinegar 1 c Peanut Butter; Chunky 1 tb Sesame Oil 1 ts Chili Paste With Garlic 1/8 ts Cayenne Pepper 1/4 c Mayonnaise Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bavarian Liverwurst Dip Categories: Appetizers Dips Meats Vegetables Servings: 2 1 c Liverwurst 1/2 c Sour Cream 1/4 c White Onion; Minced 1 tb Dill Pickle Relish 1 tb Dijon Mustard 1/2 ts White Pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Down And Dirty Apple Chutney Dip Categories: Appetizers Dips Fruits Servings: 2 1 c Chunky Applesauce; Unsweetened 1/4 c Honey 1/4 c Raisins 4 ts Lemon Juice 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar 1 1/4 ts Curry Powder 1 ts Celery Salt Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spicy Peanut Yogurt Dip Categories: Appetizers Dips Vegetables Servings: 2 1/4 c Peanut Butter 1 c Plain Yogurt 1 ts Coriander; Ground 1 1/4 ts Cayenne Pepper 1/8 ts Pepper Blend the peanut butter and yogurt together, mixing until smooth. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Silky Apricot Cheese Dip Categories: Appetizers Cheese Dips Fruits Servings: 6 3/4 c Apricot Preserves 2 tb Brandy 1 c Cream Cheese; Softened 1 c Sour Cream 1 ts Almond Extract 1/4 c Almonds; Blanched, Slivered In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Orange-Ginger Dip Categories: Appetizers Cheese Dips Fruits Servings: 4 1 1/2 ts Ginger; Dried 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c Orange Juice 1/2 ts Orange Zest Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Golden Citrus-Raisin Dip Categories: Appetizers Dips Fruits Servings: 6 1 ea Orange; Md, * 1 c Pecans; Chopped 2 c Golden Raisins 1/2 c Mayonnaise 1/2 c Plain Yogurt * Seed and quarter the orange but DO NOT peel. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chocolate Chip Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Raisins 1 tb Brandy 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 ts Vanilla Extract 1/4 c Dark Brown Sugar 1 ts Cinnamon; Ground 1/2 c Mini Chocolate Chips ----------------------------------GARNISH---------------------------------- 1 x Cinnamon; Ground Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Easy Chocolate Dipping Sauce Categories: Dips Sauces Desserts Servings: 4 8 oz Milk Chocolate 1/2 c Whipping Cream 1 x Hazelnut-Flavored Liqueur; * * Add the liqueur to taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mango Cream Dip Categories: Cheese Desserts Dips Fruits Servings: 4 1 c Cream Cheese; Softened 1/2 c Mango Chutney Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pineapple-Walnut Dip Categories: Cheese Dips Fruits Desserts Servings: 6 1 c Cottage Cheese 1/2 c Sour Cream 1 c Pineapple, Crushed 1 c Walnuts; Chopped 1/2 ts Lemon Juice 1/4 ts Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Banana Bread Dip Categories: Desserts Dips Fruits Vegetables Servings: 6 1 c Ripe Bananas; Mashed 1 ts Lemon Juice 1 ts Vanilla Extract 1/4 ts Salt 1/2 c Sugar 1 1/2 ts Cinnamon; Ground 1/4 ts Nutmeg; Ground 1/2 c Quick Oatmeal; Uncooked, * * Do NOT use the instant packets for the oatmeal. Use the Quick Oats. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Grand Marnier Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped 1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur 1 c Cream Cheese; Softened 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas -----------------------------------------------------------------------------