Recipe: 6 Dips for Tortilla Chips, Corn Chips and Pretzels (from Wise Potato Chips, 1970's)

6 DIPS FOR TORTILLA CHIPS, CORN CHIPS AND PRETZELS

RECIPES IN THIS FILE:
Hot Cheddar Dip
Taco Dip
Surprise Dip for Pretzels
Hot Bean Dip
Avocado Dip
Mustard Dip for Pretzels

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HOT CHEDDAR DIP
(shown in photo)
Makes 4 cups

1 clove garlic, cut in half
1 (12 ounce) can beer
4 cups (16 ounces) shredded process Cheddar cheese
1/3 cup unsifted flour
1 cup chopped hot banana peppers

Rub bottom of heavy saucepan or fondue pot with garlic; add beer and heat almost to boiling (beer will foam). Toss cheese with flour; gradually add to beer, stirring until all cheese is melted; stir in peppers. Serve hot. Refrigerate leftovers.

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TACO DIP
Makes about 1 1/2 cups

"For Mexican zest, serve with taco flavored corn chips."

1 (8 ounce) package cream cheese, softened
1/4 cup prepared taco sauce
1/4 teaspoon hot pepper sauce

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

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SURPRISE DIP FOR PRETZELS
Makes about 2 cups

1 (8 ounce) package cream cheese, softened
1/3 cup milk
1/3 cup catsup
1/3 cup smooth or crunchy peanut butter
1/2 teaspoon hot pepper sauce

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

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HOT BEAN DIP
Makes 1 1/2 cups

1 (11 1/2 ounce) can condensed bean with bacon soup
3 tablespoons chopped onion
2 tablespoons chili sauce
1/2 teaspoon chili powder
1/2 teaspoon hot pepper sauce

In small mixer bowl, beat soup to mash beans. Add remaining ingredients; blend well. Place in small saucepan; cook and stir until heated. Serve hot. Refrigerate leftovers.

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AVOCADO DIP
Makes about 1 1/2 cups

1 ripe avocado, peeled and sliced
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
2 tablespoons chopped pimiento
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Mash avocado with lemon juice.* In small mixer bowl, beat cheese until fluffy; gradually add avocado mixture. Stir in remaining ingredients; blend well. Refrigerate leftovers.

*A blender can be used to mash avocado.

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MUSTARD DIP FOR PRETZELS
Makes 1 cup

1 cup (8 ounces) sour cream
1 tablespoon prepared mustard
1 teaspoon Dijon-style mustard

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

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