Bacon  Cheddar  Dip

 

 

 

 

INGREDIENTS:

2 cups (16 ounces) sour cream

  1 cup (4 ounces) finely shredded cheddar cheese

1 envelope ranch salad dressing mix

2 to 4 bacon strips, cooked and crumbled

Crackers and/or assorted fresh vegetables

 

 


DIRECTIONS:

 

In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon.

 

Cover and refrigerate for at least 1 hour.

 

Serve with crackers and/or vegetables.

 

 

Serves 2 1/2 cups

 

 

 

 

 

Creamy  Guacamole  Dip

 

 

 

 

INGREDIENTS:

1 medium ripe avocado, peeled, pitted and cut into chunks

2 teaspoons lime juice

2 packages (3 ounces each) cream cheese, softened

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

Tortilla chips

 

 

 

DIRECTIONS:

 

In a small bowl, beat avocado with lime juice until smooth.

Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth.

 

Serve with tortilla chips.

 

Store in refrigerator.

 

 

Serves 1 1/3 cups

 

 

 

 

 

Fresh  Herb  Dip

 

 

 

 

INGREDIENTS:
 

3/4 cup mayonnaise

3/4 cup sour cream

1/4 cup minced fresh parsley

1/4 cup minced chives

2 tablespoons minced fresh tarragon

1 tablespoon lemon juice

2 teaspoons minced garlic

1/8 teaspoon salt

1/8 teaspoon pepper

Assorted fresh vegetables

 

 

 

DIRECTIONS:

 

In a large bowl, combine the first nine ingredients.

 

Cover and refrigerate for 1 hour.

 

Serve with fresh vegetables.

 

 

Serves 1 3/4 cups

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond