Party Ham Spread Dip
This is a very festive appetizer.
2 rounded tablespoons dry mustard
3/4 cup granulated sugar
2 egg yolks, slightly beaten
2 rounded tablespoons flour
1/8 teaspoon salt
1 cup milk
1/2 cup vinegar
Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool and put into a container. Prepare and chill 2 to 3 days before using.
To serve, use a whole pineapple. Leaving top intact, cut a square section out of side, scoop out pineapple from inside, leaving a pineapple shaped bowl. Place cold dip into center of pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks and maraschino cherries.
Pepperoncini-Cream Cheese Dip
1 (10 ounce) jar pepperoncini, drained and stemmed
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 cup sour cream
Position knife blade in food processor bowl; add first 3 ingredients. Pulse several times or until smooth. Stir in sour cream. Cover and chill until ready to serve.
Serve with crackers.
1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano 1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping
Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.
This is a wonderful alternative to regular guacamole as it doesn’t turn gray the way guacamole does.
4 fresh tomatillos, chopped
3 medium green tomatoes, chopped
3 garlic cloves, minced
1 to 2 fresh jalape
Green Goddess Dip
Combine 3/4 cup mayonnaise, 3/4 cup sour cream, 1/4 cup fresh lemon juice and 4 finely minced anchovies in a bowl. Mince 1/4 cup parsley and 1 clove garlic and add to dip. Thinly slice 2 tablespoons each scallions and fresh chives and add to dip. Add 2 teaspoons dried tarragon or 2 tablespoons fresh tarragon. Salt and pepper to taste. Combine well.
Cover and refrigerate for several hours before serving with vegetables or chips.
2 large avocados
1 large tomato, diced
1 tablespoon lemon juice
1 fresh scallion, finely chopped
1 tablespoon canned green chiles
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
Hidden Valley Seafood Dip
Mix 1 ounce packet Original Ranch Dip Mix with 1 pint sour cream. Add 3/4 cup of desired seafood (clams, crabmeat or shrimp). Stir in 1/2 cup chopped water chestnuts and/or 2 tablespoons minced scallions.
Avocado and Garlic Dip
1 ripe avocado, chopped
3 teaspoons sour cream
1 clove garlic, crushed
Juice of 1/2 lime
2 scallions, chopped
Salt and pepper, to taste
1/4 teaspoon red chili flakes
Blend all ingredients.
Serve with chips.
Makes about 1 cup.
Kilbirnie Clam Dip
1 (7 1/2 ounce) can minced clams, undrained
1/3 cup Johnnie Walker Red
8 ounces cream cheese, softened
1 envelope onion soup mix
1 cup sour cream
Combine clam with remaining ingredients; mix well. Chill. Serve with potato or corn chips, or crackers.
Makes about 2 1/2 cups.
Cold Clam Dip
8 ounces cream cheese
2 to 4 tablespoons clam juice
1/2 teaspoon onion salt
1/8 teaspoon pepper
10 1/2 ounces minced clams, drained
Soften cream cheese. Add clam juice until of desired consistency. Add seasonings and beat until smooth. Stir in clams.
Makes 2 cups.