Recipe: 14 Dips for Chips (from Wise Potato Chips, 1970's)

14 DIPS FOR CHIPS



RECIPES IN THIS FILE:
Dips for Chips:
Herb Dip
Garden Dip
Savory Cheese Dip
Pineapple-Curry Dip
Crab Meat Dip
Manhattan Clam Dip
Down East Clam Dip
Dips for Ridgies:
Creamy Blue Cheese Dip
Chunky Cheese Dip
Ham and Egg Dip
Hurry Curry Dip
Hot Italian Dip
Tuna Dip
Shrimp Dip

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DIPS FOR CHIPS
"These light and creamy dips make perfect partners for Wise Potato Chips."

HERB DIP
Makes 2 cups

2 cups (16 ounces) sour cream
2 teaspoons beef flavor instant bouillon
1 teaspoon chopped parsley
1/2 teaspoon basil leaves
1/2 teaspoon thyme leaves

In small bowl, combine ingredients. Chill 30 minutes to blend flavors. Stir before serving. Refrigerate leftovers.

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GARDEN DIP
Makes about 3 cups

2 cups (16 ounces) sour cream
1/2 cup mayonnaise or salad dressing
1/4 cup thinly sliced green onion
1/4 cup shredded carrot
1/2 teaspoon salt

In small bowl, combine ingredients. Chill 30 minutes to blend flavors. Refrigerate leftovers.

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SAVORY CHEESE DIP
Makes about 2 1/2 cups

1 cup collage cheese
1 cup mayonnaise or salad dressing
1/4 cup chives
1/4 cup chopped pimiento
1/2 teaspoon seasoned salt
1/8 teaspoon Worcestershire sauce

In blender container, blend cottage cheese and mayonnaise. Place in bowl with remaining ingredients; blend well. Refrigerate leftovers.

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PINEAPPLE-CURRY DIP
Makes about 2 cups

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container pineapple yogurt
1/4 teaspoon curry powder

In small mixer bowl, beat cheese until fluffy; gradually beat in remaining ingredients. Refrigerate leftovers.

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CRAB MEAT DIP
Makes 2 1/2 cups

2 cups (16 ounces) sour cream
1 (6 1/2 ounce) can crab meat, drained
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
Salt, optional

In small bowl, combine sour cream, crab, Worcestershire and mustard. If desired, season to taste with salt. Refrigerate leftovers .

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MANHATTAN CLAM DIP
Makes about 1 2/3 cups

1 cup (8 ounces) sour cream
1/2 cup chili sauce (like Heinz)
1 (8 ounce) can minced clams, drained

In small bowl, combine ingredients; blend well. Refrigerate leftovers.

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DOWN EAST CLAM DIP
Makes about 1 1/2 cups

1 (8 ounce) can minced clams
1 (8 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked pepper

Drain clams, reserving 2 tablespoons liquid; set aside.

In small mixer bowl, beat cheese until fluffy; gradually beat in reserved clam liquid. Stir in clams and remaining ingredients. Refrigerate leftovers.

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DIPS FOR RIDGIES
"Scoop into these flavorful and substantial dips with sturdy Ridgies, especially created for full-bodied dips."

CREAMY BLUE CHEESE DIP
Makes about 1 1/2 cups

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In small mixer bowl, beat cheese until fluffy; gradually beat in sour cream. Stir in remaining ingredients. Refrigerate leftovers.

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CHUNKY CHEESE DIP
Makes about 1 1/2 cups

2 cups (8 ounces) shredded sharp Cheddar cheese
1/4 cup finely chopped green bell pepper
2 tablespoons chili sauce (like Heinz)
2 tablespoons finely chopped pimiento-stuffed olives
1 teaspoon instant minced onion
1/2 cup milk

In large mixer bowl, combine cheese, green pepper, chili sauce, olives and onion. Beat on low speed until blended. Gradually beat in milk. Chill 30 minutes to blend flavors. Refrigerate leftovers.

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HAM AND EGG DIP
Makes about 2 cups

1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise or salad dressing
1 (4 1/2 ounce) can deviled ham
1 or 2 hard-cooked eggs, finely chopped
1/2 teaspoon prepared mustard

In small mixer bowl, beat cheese until fluffy; gradually beat in mayonnaise. Stir in, remaining ingredients. Refrigerate leftovers.

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HURRY CURRY DIP
Makes 1 1/3 cups

1 (8 ounce) package cream cheese,
softened
1/4 cup milk
1 tablespoon lemon juice
1/4 teaspoon curry powder

In small mixer bowl, beat cheese until fluffy. Stir in remaining ingredients. Refrigerate leftovers.

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HOT ITALIAN DIP
Makes 1 2/3 cups

1 (8 ounce) can tomato sauce
2 cups (8 ounces) shredded process Cheddar cheese
1 (1 1/4 ounce) package onion soup and dip mix
1 teaspoon oregano leaves
1 teaspoon parsley flakes

In small saucepan, combine ingredients. Cook, stirring occasionally, until cheese is melted. Serve warm. Refrigerate leftovers.

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TUNA DIP
Makes about 3 cups

2 cups (16 ounces) sour cream
1 (7 ounce) can tuna, drained and flaked
1/2 cup chopped ripe olives
1/2 teaspoon garlic salt

In small bowl, combine ingredients. Refrigerate leftovers.

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SHRIMP DIP
Makes 2 cups

1 (8 ounce) package cream cheese, softened
1/4 cup lemon juice
1 to 2 tablespoons prepared horseradish
1/4 teaspoon ground black pepper
1 cup finely chopped cooked shrimp
1/4 cup finely chopped green onion

In small mixer bowl, beat cream cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Refrigerate leftovers.

From: Recipelink.com
Source: Vintage recipe booklet: Wise Ideas for Dips to Desserts, Borden, Inc., 1977