Recipe: Tweedle Dum Dip and Tweedle Dee Dip (Velveeta, 1980)

TWEEDLE DUM DIP
Makes 1 2/3 cups

1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed
2 tablespoons milk
1/3 cup dairy sour cream or yogurt
2 tablespoons finely chopped green pepper
1 tablespoon finely chopped onion
1 tablespoon chopped pimiento
fresh vegetable dippers

Heat process cheese spread and milk over low heat; stir until sauce is smooth.

Add remaining ingredients; mix well. Heat thoroughly.

Serve warm with fresh vegetable dippers.

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TWEEDLE DEE DIP
Makes 2 cups

2 avocados, peeled, mashed
1/2 Kraft Real Mayonnaise
1/4 cup chopped onion
1/2 teaspoon salt
Dash of hot pepper sauce
4 crisply cooked bacon slices, crumbled
corn or tortilla chips (for serving)

Combine avocado, mayonnaise, onion, salt and hot pepper sauce; mix well, Chill.

Stir in bacon just before serving.

Serve with corn or tortilla chips.

From: Recipelink.com
Source: Kraft magazine ad, 1980