Judging a 4-H Region Food Show has nice side benefits including getting great recipes. This dip was often looked over on a buffet table until one person tasted it, and then it was hard to keep it replenished. All the olives and bacon in a cream cheese mayonnaise mixture make it one of the best dips for vegetables. The recipe did not win the show, but it is a winner in my book. Enjoy!
ice bowl (see post Shrimp Dip in an Ice Bowl} or hollowed cabbage for serving
Ingredients
2 8 oz pkgscream cheese
1cupmayonaise
1 4 ozcan ripe oliveschopped
1tablespoonlemon juice
1 4 ozcan green chilieschopped
1cupsour cream
½cuppurple onionchopped
1cupbacon bitsreal
½cupgreen oliveschopped
1largecabbage with leaves
Instructions
Soften cream cheese in microwave and place in mixer to blend with mayonnaise and sour cream. Add remaining ingredients and gently mix to blend. Chill in refrigerator and serve with fresh vegetables in hollowed cabbage or ice bowl,
Stevens Catering serves fresh fruit with Amaretto Fruit Dip. Many fruit dips were tested, as a result this one became a favorite. I hope you enjoy having the recipe.
Click here to see the two spread recipes shown up front.
We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!
2 1/2 pounds Yukon potatoespeeled and cut into 2 inch pieces
1/2tablespoonsalt
13 ounce pkgcream cheesesoftened
1/2cupsour cream
1/4cupbuttersoftened
2tablespoonswhole milkwarm
salt and pepper to taste
Instructions
Place the potatoes and salt in a large stockpot and cover with cold water. Bring to a boil over high heat. Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender. Drain and place the potatoes in a large mixing bowl. Add cream cheese, sour cream, butter and milk. Beat at medium speed with an electric mixer until smooth and fluffy. Season to taste with salt and pepper. Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.
As you know, I am not a fan of canned soups. So Green Bean Casserole is not a highlight of our Thanksgiving meal. Then I found the recipe for Green Beans Au Gratin. It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish. Yes, it is a little more trouble but it is worth it, Enjoy!
Source: Southern Living 1980 Annual Recipes, page 116.
Ingredients
1poundfresh green beansor 2 cans green beans, drained
1/4 cupbutter
1/4cupall purpose flour
1teaspoonsalt
1/8 teaspoondry mustard
1 1/2cupsmilk
1/2cupsswiss cheeseshredded
1 1/2 tablespoonsParmesan cheesegrated
Paprika
1/2 cupslivered almonds
or canned onion ringsas topping
Instructions
Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly. Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside. Or open 2 cans of green beans, drain and set aside.
Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
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