Recipe: 15 Dips

I have no idea where Damon's is. However, maybe one of these will look familiar. :-)

Joe

CREAMY VEGETABLE DIP
2 eggs, beaten
2 tbsp. vinegar
1 to 2 tbsp. sugar
1 tbsp. butter or margarine
1 (8 oz.) pkg. cream cheese, softened
2/3 c. chopped green pepper
1/3 c. grated onion
2 tbsp. chopped pimiento
1/4 tsp. hot sauce
1/8 tsp. salt
Combine eggs, vinegar and sugar in top of a double boiler; mix well. Cook over boiling water, stirring constantly until smooth and thickened. Add butter and cream cheese; beat at medium speed of electric mixer until smooth. Stir in remaining ingredients. Chill well and serve with assorted raw vegetables. Makes about 2 cups.

CONFETTI DIP
1 sm. onion, chopped fine
1 green pepper, chopped fine
1 pimento, chopped fine
2 eggs
2 tbsp. vinegar
2 tbsp. sugar
Dash of salt
Chop onion, pepper and pimento. Cook eggs, vinegar, sugar and salt in a double boiler until it gets thick Pour the egg mixture over 1 large cream cheese; mix together. Add the vegetables and a dash of Tabasco sauce.

CONFETTI DIP
3 eggs, beaten
3 tbsp. sugar
3 tbsp. vinegar
1 tsp. butter
1/2 tsp. cream cheese
1 sm. onion, ground
1 sweet red pepper
1 sweet green pepper
Dash of salt
Combine beaten eggs, vinegar and sugar in top of double boiler. Cook until mixture thickens. Add butter and cream cheese; beat until smooth. Add finely chopped onion and peppers. Add few drops of Tabasco sauce.

SNAPPY DIP
3 eggs
3 tbsp. vinegar
3 tbsp. sugar
1 tsp. butter
8 oz. soft cream cheese
1 pimento
1 sm. green pepper
Dash of salt
Few drops of hot sauce
Combine eggs, vinegar and sugar. Cook, stirring constantly, in top of double boiler until mixture thickens. Add butter and cream cheese. Beat until smooth, and add remaining ingredients.

SPINACH DIP
1 c. half & half cream
1 c. Monterey Jack, shredded
1 (8 oz.) pkg. cream cheese
1 sm. can mild green chiles
1 white onion, chopped
1 jalapeno, finely chopped
1 (10 oz.) pkg. frozen spinach,
defrosted, drained & squeezed out excess liquid with paper towels
Mix all ingredients at 400 degrees for 1/2 hour in a dish you would serve in. Serve hot with tortilla chips or triscuits.

SPINACH CHEESE DIP
2 1/2 lb. hot jalapeno pepper cheese
1 1/4 c. milk
1 med. onion, diced
3/4 c. frozen chopped spinach, thawed
2 tbsp. flour
1/4 c. diced pimentos
1 lg. tomato, diced
Cut cheese in 1-inch cubes; toss with flour. Heat milk in large saucepan. Add cheese, pimentos, onions, tomatoes and spinach. Heat over low heat until mix is smooth and tomato and onion are soft. Turn into bowl and serve hot as a dip for tortilla chips. Makes about 2 quarts.

SPINACH DIP
1 sm. pkg. frozen chopped spinach
1 (3 oz.) cream cheese
1 sm. onion chopped and sauteed in 2
tbsp. margarine
1 can cream of mushroom soup
Cook and drain spinach. Combine with other ingredients. Serve hot with Triscuits. Double by doubling all ingredients. I do all the heating in the microwave in a 1 quart casserole dish.

SUPER SPINACH DIP
1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed almost dry
1 pkg. (8 oz.) cream cheese, cubed
1/3 c. salsa sauce
1/4 c. chopped green onions
1/4 tsp. ground cumin
1 med. tomato, seeded & chopped
4 crisply cooked bacon slices, crumbled
1/2 c. shredded Monterey Jack or Cheddar cheese
Combine spinach, cream cheese, salsa sauce, green onions and cumin in saucepan; cook over low heat until cheese is melted and mixture is hot. Stir in tomato and bacon, heat through; transfer to heated shallow serving dish, sprinkle with cheese. Serve with crackers.

SPINACH RICOTTA DIP
1 pkg. frozen spinach
1 c. Ricotta cheese
1 tsp. garlic powder
8 oz. cream cheese
1 sm. onion, chopped
Pepper
Thaw and drain the spinach well. Mix the rest of the ingredients together and add the spinach. Pour into a 8x8 inch pan sprayed with non stick cooking spray. Bake at 350 degrees for 20 minutes. Serve hot with crackers.

ARTICHOKE & SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach (thaw & drain well)
1 lg. can artichoke hearts, chopped & drained
1 c. Monterey Jack cheese, shredded
1 c. grated Parmesan cheese
Medium white sauce (2 tbsp. butter or margarine, 2 tbsp. flour, 1 c. milk)
Dash hot sauce
WHITE SAUCE: Melt butter over low heat. Blend in flour. Cook over low heat until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Add remaining ingredients until well blended. Add hot sauce to taste. Serve warm with tortilla chips.

HOT SPINACH DIP
2 (10 oz.) pkg. frozen chopped spinach
1 lg. jar jalapeno Cheez Whiz
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese
2 tbsp. dried minced onion
Thaw spinach completely. Squeeze as much moisture as possible from spinach, colander works well. Combine all ingredients and heat until hot. Keep warm in crock pot or chafing dish. Serve with corn chips or crackers.

MICROWAVE SPINACH DIP
1 (8 oz.) cream cheese
1/2 c. mayonnaise
2 green onions, chopped
1 tbsp. parsley flakes
6 slices bacon, crisp & crumbled
1/3 c. Parmesan cheese
2 tsp. lemon juice
1 pkg. frozen chopped spinach, thawed
Soften cream cheese in microwave. Drain spinach well. Add all ingredients to cheese. Microwave on medium-high until hot. Stir once. Serve with raw vegetables, crackers or bread cubes.

HOT SPINACH-CHEESE DIP
2 (10 oz.) pkgs. frozen chopped spinach
1/4 c. butter or margarine
2 tbsp. all-purpose flour
1/2 c. evaporated milk
1/2 tsp. pepper
3/4 tsp. garlic powder
3/4 tsp. celery salt
1 tsp. Worcestershire sauce
2 tbsp. diced onion
1 (6 oz.) roll jalapeno cheese, cubed
1/2 c. soft bread crumbs
1 tsp. butter or margarine, melted
Cook spinach according to package directions, omitting salt. Drain thoroughly, reserving 1/2 cup liquid; set aside. Melt 1/4 cup butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add reserved spinach liquid, milk and next 6 ingredients, stirring until cheese melts. Spoon into a lightly greased 1 1/2 quart casserole. Combine bread crumbs and 1 teaspoon butter; sprinkle over spinach mixture. Bake at 350 degrees for 25 minutes or until thoroughly heated. Serve hot with crackers or vegetables. Yield: About 4 1/2 cups.

HOT SPINACH DIP
2-3 jalapeno peppers, chopped
1 med. onion, chopped
2 tbsp. vegetable oil
1 (4 oz.) can chopped green chilies
2 tomatoes, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 1/2 tbsp. red wine vinegar
1 (8 oz.) cream cheese
2 1/2 c. grated Monterey Jack cheese
1 c. half & half
Salt & pepper to taste
Paprika
In a small skillet, saute jalapeno peppers, seeds and onion in oil 4 minutes. Add green chilies and tomatoes. Cook, stirring constantly, for 2 minutes. Remove from heat. Transfer to mixing bowl. Stir in spinach, vinegar, cream cheese, Monterey Jack cheese, half & half, salt and pepper. Pour into buttered 10 inch dish. Sprinkle with paprika. Bake at 400 degrees for 20-25 minutes or until hot and bubbly. Serve with tortilla chips.

HOT SPINACH DIP WITH PITA
2 c. (8 oz.) Monterey Jack cheese, shredded
8 oz. cream cheese, softened
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
2 tomatoes, finely chopped
3/4 c. chopped onions
1/3 c. half & half
1 tbsp. finely chopped jalapeno peppers
Pita toasts (recipe follows)
PITA TOASTS:
1/2 c. margarine, melted
2 tsp. lemon pepper
2 tsp. cumin
6 pita, cut in wedges
In mixing bowl combine cheese, cream cheese, spinach, tomatoes, onions, half & half and peppers. Pour into a buttered dish. Bake at 400 degrees for 20-25 minutes or until hot and bubbly. Serve with Pita Toasts. Combine butter, lemon pepper and cumin in a bowl. Dip pita pieces in mixture. Bake at 400 degrees until crisp.