Garlic  Cucumber  Dip

 

 

 

 

INGREDIENTS:

1 large cucumber

  3/4 cup plain yogurt

3/4 cup sour cream

3 tablespoons olive oil

4 1/2 teaspoons minced fresh dill

4 1/2 teaspoons red wine vinegar

3 garlic cloves, minced

1/4 teaspoon salt

Additional minced fresh dill

Pita bread wedges

 

 


DIRECTIONS:

 

Peel cucumber; cut in half lengthwise and scoop out seeds.

Grate cucumber.

Squeeze between paper towels several times to remove excess moisture.

 

Place cucumber in a small bowl.

 Stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt.

 

Refrigerate until chilled.

 

Sprinkle with additional dill.

 

Serve with pita wedges.

 

 

Serves 2 cups

 

 

 

 

 

Cream  Cheese  Clam  Dip

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, cubed

1 can (6 1/2 ounces) chopped clams, drained

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

Crackers and assorted fresh vegetables

 

 

 

DIRECTIONS:

 

In a blender or food processor, combine the first six ingredients.

Cover and process until smooth.

 

Serve with crackers and vegetables.

 

 

Serves 1 1/4 cups

 

 

 

 

 

Chili  Cheese  Dip

 

 

 

 

INGREDIENTS:
 

1 pound process cheese (Velveeta), cubed

1 can (15 ounces) chili con carne without beans

1 can (4 ounces) chopped green chilies

Tortilla chips

 

 

 

DIRECTIONS:

 

Combine cheese, chili and chilies in a saucepan or fondue pot.

 

Heat over medium-low, stirring frequently, until the cheese melts.

 

Serve warm with tortilla chips.

 

 

Serves 12

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond