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* Exported from MasterCook

*

Alpine Avocado Dip

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Medium Avocado -- peeled, seeded
8 Ounces Plain Yogurt
1 Tablespoon Chopped Onions
1 Teaspoon Lemon Juice
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Hot Pepper Sauce

In small bowl, mash avocado. Stir in remaining ingredients (mixture will
be lumpy). Chill thoroughly to blend flavors.

Serve with assorted chips.

Makes 1 1/2 Cups.

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* Exported from MasterCook *

Artichoke-Chili Dip

Recipe By : Mary Bergeron, Seattle, Wash.
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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14 ounces canned artichoke hearts -- drained and chopped
4 ounces canned green chili peppers -- rinsed, seeded, chop
1 cup grated Parmesan cheese
1 cup mayonnaise
Tortilla chips
Breadsticks

Combine the chopped artichoke hearts, chopped chili peppers, cheese, and
mayonnaise. Turn mixture into an 8-inch round baking dish. Bake in a 350
degree oven about 20 minutes or till heated through. Serve warm with
tortilla chips and breadsticks. Makes about 2 3/4 cups.

BH&G
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* Exported from MasterCook *

Avocado Dip

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Small Avocados -- peeled, cut up
1 Tomato -- peeled. cut up
1/2 Cup Mayonnaise
1/2 Small Onion
2 Tablespoons Lemon Juice
1 Teaspoon Worcestershire Sauce
1 Teaspoon Salt

Place all ingredients in blender; cover. Blend on high until smooth.

Cover; chill.

Makes 2 cups.

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* Exported from MasterCook *

Bacon and Horseradish Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup cooked bacon -- crumbled
1 tablespoon horseradish
1 cup sour cream
1/4 cup mayonnaise
1 medium onion -- sliced
1 tablespoon parsley

Put all ingredients into blender container. Cover, press button 7 for 20
seconds or until smooth. Chill 1 hour.
Yield: 1 1/2 cups.

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NOTES : try on barbecue broiled steaks.

* Exported from MasterCook *

Baked Cheese Dip

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup cheddar cheese -- grated
1 cup monterey jack cheese -- shred
1 cup parmesan cheese -- grated
1 cup mayonnaise
1 small onion -- chopped fine
1 clove garlic -- minced
1 can artichokes -- chopped
1 10 inch round sourdough bread -- hollowed out

Mix all the ingredients together and hollow out a round loaf of French
bread. Put the mixture into the bread, put lid back on and bake for 1-1/4
hours at 350:.
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* Exported from MasterCook *

Bean And Garlic Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pinto beans -- * see note
1/4 cup mayonnaise
1 clove garlic -- minced
1 1/2 teaspoons red chiles; ground
1/4 teaspoon salt
pepper -- to taste

* Pinto beans can be home cooked or canned. Mix all ingredients. Cover and
refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip.

Yield:
"2 Cups"

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* Exported from MasterCook *

Blue Cheese Spread

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup walnut pieces
1/2 cup Maytag, Oregon
Danish or Bleu cheese
1/4 cup cream cheese
1 teaspoon cognac
1 teaspoon minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped,
using short pulses to avoid overprocessing. Add the Bleu cheese and cream
cheese, and process until they are thoroughly combined. Add the cognac,
process until well mixed, and then transfer the mixture to one large or
two small ramekins. Sprinkle with the minced walnuts, and serve. Yield:
3/4 cup (8 to 10 appetizer servings) This recipe is from the: Farmhouse
Cookbook

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* Exported from MasterCook *

Brandied Krok-A-Cheese

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sharp cheese -- grated
1 3 oz pkg cream cheese
3 tablespoons brandy
2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon garlic -- minced
1/2 teaspoon salt

Put the cheddar and cream cheese in a 2 quart glass microwave dish, and
zap at 50% for 3 - 5 minutes, stirring every minute till softened. Stir in
the rest of the ingredients and beat with an electric mixer until soft and
creamy. Pack in a crock or bowl with tight fitting lid. Refrigerate for at
least a week. Serve at room temperature as a spread or dip.

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NOTES : Comments: This is a favorite of ours that MUST be made ahead,
great for parties or just to have in your refrigerator for a fund
taste treat on crackers, fresh veggies or on breadsticks! Carol
Roc

* Exported from MasterCook *
Butterfly Dip

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
2 tablespoons green onion; fresh -- chopped
2 garlic cloves -- chopped
1 egg white; cooked -- chopped
1/2 cup mayonnaise
1/2 cup fresh parsley -- chopped

Mix in blender. If desired, sprinkle finely chopped egg yolk on top. Serve
with Triscuits. Makes 1 1/2 cups.

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* Exported from MasterCook *

Chili Conqueso Dip

Recipe By : Chris McElmurry, Beech Island, SC
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup green pepper -- diced
1 small clove garlic -- crushed
1 small onion -- chopped
1 tablespoon butter
2 medium tomatoes -- diced
1 small canned chopped green Chile -- drained
1 pound Velveeta cheese

Saute the green pepper, garlic and onion in butter. Add diced tomatoes and
chili and mix thoroughly. While this mixture is cooking slowly, grate the
cheese and melt in top of a double, boiler. When melted add the other
ingredients to the cheese and blend well. Serve at once in a chafing dish
or preheated bowl, with crisp chips for dipping, or bread sticks.
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NOTES : You can fix it the day before and store in refrigerator until
ready to use. I've also heard of some who store what is left in
the freezer.

* Exported from MasterCook *

Creamy Clam Dip

Recipe By : The Army Times Magazine/ Nov. 13, 1978
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces cottage cheese, creamed
3 ounces cream cheese -- softened
2 teaspoons prepared horseradish
1 teaspoon worcestershire sauce
8 ounces minced clams -- canned, drained
3 tablespoons light cream -- or evaporated milk

With electric mixer, combine cottage cheese, cream cheese, horseradish and
worcestershire sauce until well blended. Stir in clams. Chill. Just
before serving beat in enough cream to thin mixture for dipping. Garnish
with paprikas. Serve with crisp potato chips or crackers.

Yield: Makes 2 cups

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* Exported from MasterCook *

Drunken Tuna Dip
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 teaspoons brandy
1/4 cup sour cream
3/4 cup fresh tuna; flaked -- or
2 teaspoons green onion -- minced
1/8 teaspoon hot sauce
1 cup cream cheese -- softened
1/4 cup mayonnaise
6 1/2 ounces tuna -- drained & flaked
1 teaspoon lemon juice
1/8 teaspoon salt

Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
in the sour cream and mayonnaise. Mix in the tuna and green onion,
blending well. Add the remaining ingredients and blend until almost
smooth. May be served at room temperature or chilled. Makes about 2 1/2
cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes,
Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese
Sticks

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* Exported from MasterCook *

Festive Roasted Pepper Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar roasted red peppers -- drained
1 can chopped green chilies -- drained
1 cup sour cream
1 cup kraft real mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder

Mix ingredients until well blended; refrigerate.

Serve with vegetable dippers or chips.

Makes about 3 cups.
Busted by Barb

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* Exported from MasterCook *

Gail's Caviar Spread

Recipe By : Gail Robson
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces caviar -- black Romano
3 scallion -- chopped fine
2 bunches parsley -- chopped fine
1/2 lemon
1 pint small curd cottage cheese
1/2 cup sour cream, light
3 eggs -- hard boiled
Crackers

Chop egg whites and yolks separately. Mix sour cream, egg whites and
cottage cheese together. In medium bowl layer: part of parsley, 1/2 of
cottage cheese mix, scallions, balance of cottage cheese mixture. In
center, place egg yolk, surround with circle of caviar. Ring bowl with
rest of parsley. Squeeze lemon juice over top. Serve with crackers.

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* Exported from MasterCook *

Galaxy Cheese Ball

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces cheddar cheese -- cut in 1" cubes
8 ounces cream cheese -- cubed
1 teaspoon worcestershire sauce
2 1/2 ounces smoked beef -- sliced, cut in half
1 green onion -- cut in thirds

Position steel cutting blades in food processor container. Add cheddar
cheese. Process 8 to 9 seconds or until blended. add cream cheese and
worcestershire sauce. Process 8 seconds. Scrape sides of mixing
container. Continue processing 6 or 7 seconds or until blended well. Add
meat and onions process 9 to 10 seconds. Scrape sides of container,
continue processing 6 to 7 second or until well blended. Chill 3 hours.
Shape into ball. Roll in chopped green onions, bacon bits and salad
topping chopped fine together.

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* Exported from MasterCook *

Gary's Clam Dip

Recipe By : Gary Soto
Serving Size : 10 Preparation Time :3:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons onion -- chopped
3 tablespoons parsley -- chopped
2 tablespoons worcestershire sauce
salt and pepper -- to taste
12 dashes tabasco sauce
16 ounces cream cheese -- room temp.
3 cans clams, canned -- minced
1 large round sheepherder bread (or sourdough
bread round)
1 french bread baguette

Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food
processor), mix together all ingredients except bread. Slice top off of
bread round. Hollow out bread. Fill with dip and replace top. Wrap
tightly in foil. Bake at 250 for 3 hours.
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NOTES : Use the bread scooped out of bread round for dipping. Tear into
bite size pieces. Cut the baguette into bite size pieces for
dipping.

* Exported from MasterCook *

Guacamole

Recipe By : Patsy Hobson, Liberty, Missouri
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces frozen avocado dip -- thawed
1/4 cup chopped onion
1/4 cup Texas Salsa
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt

Combine all ingredients, stirring well

Yield: 2 cups

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* Exported from MasterCook *

Guacamole #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 avocados -- soft ripe
2 large tomatoes -- ripe, chopped
1 small onion -- minced
1 small green pepper -- chopped
1/4 cup lemon juice
1 1/2 teaspoons salt
Hot pepper sauce -- or Tabasco to taste

Peel avocados. Cut into halves lengthwise, remove seed and press through
a food mill or sieve. Combine with remaining ingredients, adding hot
pepper sauce to taste. cover tightly (air will cause avocado to turn
dark); refrigerate until ready to serve. Serve garnished with chopped
tomato and green pepper. Can be served with tostados for dipping. To
prepare the tostados., cut tortillas into quarters and fry in shallow oil
or shortening until richly browned and crisp, about 2 minutes. Drain on
absorbent paper.

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* Exported from MasterCook *

Guacamole Dip #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 large ripe avocados
3 tablespoons minced onion
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon worcestershire sauce
3 drops hot pepper sauce -- (up to 4)

Cut avocados in half. Remove pits. Spoon out and mash pulp.

Blend in remaining ingredients, mixing until smooth.

Makes 2 cups dip
NOTE: To store, cover tightly with plastic wrap, smoothing plastic wrap
directly over surface of dip to prevent discoloration.

Busted by Barb

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* Exported from MasterCook *

Ham and Cheese Roll

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
2 cups shredded cheddar cheese
1 teaspoon grated onions
1 teaspoon dry mustard
1/2 teaspoon paprika
2 1/4 ounces deviled ham
1 tablespoon parsley flakes
1/2 cup chopped pecans
Parsley sprigs

Combine first 7 ingredients, mixing well, chill thoroughly. shape into an
8 inch roll, and coat with pecans. chill, garnish with parsley and serve
with assorted crackers.

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* Exported from MasterCook *

Herb Cheese Ball
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1 teaspoon basil
1 teaspoon caraway seed
1 teaspoon chives
1 teaspoon dill weed
1 clove garlic -- crushed

Mix and mold. Sprinkle lemon pepper over top and serve on crackers.

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* Exported from MasterCook *

Honey 'C Spice Dip

Recipe By : Heinz 57 Sauce
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 teaspoons cornstarch
2 teaspoons water
1 cup Heinz 57 sauce
1/2 cup honey

Dissolve cornstarch in water.

Combine with Heinz 57 Sauce and honey in a small saucepan.

Cook over low heat, stirring occasionally, until thickened.

Serve at room temperature as a dipping sauce for chicken nuggets.

Makes 1 1/2 cups.

Busted by Barb
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* Exported from MasterCook *

Hot Marmalade Soy Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup orange marmalade
1/4 cup lemon juice
1/4 cup soy sauce
1 clove garlic -- finely chopped
1 dash ginger
1 teaspoon cornstarch
1 tablespoon cold water

Combine marmalade, lemon juice, soy sauce, garlic and ginger; bring to the
boiling point.

Dissolve cornstarch in water. Add to hot sauce and cook until thickened,
stirring constantly.

Serve hot.

Busted by Barb

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* Exported from MasterCook *

Italian Vegetable Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 ounce co Borden sour cream
1 package italian salad dressing seasoning mix
2 tablespoons grated parmesan and romano cheese
assorted fresh vegetables

In medium bowl, combine sour cream, seasoning and cheese; stir well.

Chill 30 minutes or longer to blend flavors.

Serve with vegetables.

Garnish as desired. Refrigerate leftovers.

TIP: One Tbsp. sour cream contains 28 calories, while 1 Tbsp. mayonnaise
contains 90 calories.

Makes about 2 cups.

Busted by Barb

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* Exported from MasterCook *

Lemon-Dill Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1 teaspoon grated lemon rind
2 teaspoons lemon juice
1/2 teaspoon dried dill weed
1/4 teaspoon salt

In Medium bowl with mixer at medium speed beat together cream cheese,
mayonnaise, lemon rind, lemon juice, dill weed and salt until smooth.
Cover, refrigerate.
Makes 1 1/3 cups.
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* Exported from MasterCook *

Minted Yogurt Sauce

Recipe By : Connie Halliday
Serving Size : 35 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nonfat yogurt -- plain
1/4 cup fresh mint -- minced
2 cloves garlic -- minced
Salt and pepper -- to taste

Stir together all ingredients.

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Serving Ideas : Serve as dipping sauce for Dolmas

NOTES : Prepare same day as serving as the garlic gets too strong if held
overnight in refrigerator.

* Exported from MasterCook *

Mustard Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 ounce con Borden sour cream
2 teaspoons prepared mustard
1/2 teaspoon onion salt
pretzels -- ham cubes or
-- potato chips

In small bowl, combine sour cream, mustard and onion salt; stir well.

Chill 30 minutes or longer to blend flavors.

Serve with pretzels. Refrigerate leftovers.

Makes about 1 Cup

Busted by Barb

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* Exported from MasterCook *

Pimiento Cheese Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces cheddar cheese -- cut in 1" pieces
2 whole pimientos -- quartered
1/3 cup mayonnaise

In bowl of food processor insert shredding blade and cover. shred cheese.
Remove cheese and blade.
Insert chopping blade. add pimientos, cover, process until chopped.
Remove cover and add grated cheese and mayonnaise. cover, mix until
blended.
Makes 1 1/2 cups.
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* Exported from MasterCook *

Quick Chicken Pate

Recipe By : Mrs. Lynn Blayney, Charlotte, NC
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped cooked chicken
1/2 cup sliced celery
2 tablespoons dry sherry
2 tablespoons mayonnaise
1 teaspoon lemon juice
3 sprigs parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chopped almonds
crackers
party rye bread

Combine chicken, celery, sherry, mayonnaise or salad dressing, lemon
juice, parsley, salt, nutmeg, and dash pepper. Process the mixture, half
at a time, in blender container till nearly smooth. (or, process the
chicken mixture, all at once in food processor bowl) Shape mixture into a
ball. cover and chill. At serving time, roll the ball in the toasted
almonds. Serve with crackers or rye bread. Makes 2 cups.

BH&G

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* Exported from MasterCook *

Sherry Tuna Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces softened cream cheese
1/3 cup sherry/light cream
1/2 teaspoon worcestershire sauce
1 can (7-oz) drained tuna
1/4 cup regular wheat germ
1 tablespoon mayonnaise
2 tablespoons sweet pickles
1 teaspoon salt
1 teaspoon onion flakes

Combine cheese, sherry and mayonnaise in small bowl. Beat until smooth.
Add remaining ingredients. Mix well.

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* Exported from MasterCook *

Shrimp Dip #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can shrimps -- about 4 oz.
1 cup commercial sour cream
1 tablespoon horseradish
1 teaspoon lemon juice

Mash deveined shrimps with a fork.

Add other ingredients and mix until well combined.

Chill and serve with potato chips or crisp crackers.

Makes about 1 3/4 cups.

Busted by Barb

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* Exported from MasterCook *

Smoked Tuna Pate

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound smoked tuna or smoked -- mackerel skin remove
6 ounces cream cheese -- softened
3 tablespoons to 4 tb mayonnaise
juice of 1/2 large lemon -- (about 2 tb)
salt and freshly ground -- black pepper
2 tablespoons very finely diced red onion

Any number of smoked fish can be used in this simple recipe. Instead of a
large serving bowl, you can also chill it in small individual bowls or
ramekins for an elegant first course, with thinly sliced French or black
bread. Flake the tuna or mackerel and combine it with the cream cheese,
mayonnaise and lemon juice in a food processor. Process until smooth and
season to taste with salt and pepper. Transfer the mixture to a serving
bowl and fold in the red onion. Cover and chill the pate until ready to
serve.

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* Exported from MasterCook *

Spicy Tuna Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tuna (13-oz)
1 6 1/2 ounce or can jalapeno chiles -- chopped
1 onion -- minced
1/2 cup mayonnaise
chopped cilantro
tortilla chips (optional)

Mix tuna with chopped jalapeno chiles and jalapeno liquid. Add onion to
tuna mixture. Stir in mayonnaise until consistency is mushy. Sprinkle
cilantro on top and serve with tortilla chips, if desired. Makes 1 1/2
cups
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* Exported from MasterCook *

Spinach Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hellmann's real mayonnaise
1 1/2 cups sour cream
1 package frozen chopped spinach -- thawed & drained
1 package Knorr vegetable sour and recipe mix
1 can water chestnuts -- drained, chopped,
-- optional
3 green onions -- chopped

Stir all ingredients until well mixed.

Cover; chill.

Makes 3 cups.

Busted by Barb

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* Exported from MasterCook *

Spinach Dip #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mayonnaise
1/2 cup parsley sprigs
1/2 small onion -- cut up
1 small garlic clove
1 tablespoon lemon juice
1/4 teaspoon pepper
10 ounces frozen chopped spinach -- thawed

In covered blender container blend all ingredients at high speed until
finely chopped and mixed well. Cover, refrigerate at least 4 hours.

Makes 2 3/4 cups

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* Exported from MasterCook *

Tuna Cheese Spread

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese -- lf or ff
6 ounces canned tuna -- white albacore
3/4 teaspoon curry powder
2 green onions -- finely sliced
4 tablespoons mayonnaise -- low-fat or ff
1/2 teaspoon lemon juice

Salt Let cream cheese soften at room temperature for about 1 hour. Drain
tuna. Mash with fork. In medium bowl, combine cream cheese, tuna and
mayonnaise. Add lemon juice, curry and salt; mix to blend well. Add onions
and stir to blend. Chill for one hour for flavors to blend. Serve with
crackers, radishes, carrots and celery.

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* Exported from MasterCook *

Tuna Pate

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces canned white albacore tuna -- packed in oil, drain
1 cup butter -- softened
2 drops lemon juice -- (2 to 3)
2 drops tabasco sauce -- (2 to 3)
10 medium shrimp, cooked -- shelled and
3 tablespoons coarsely chopped pimiento
2 tablespoons drained tiny capers

An inspired and inexpensive seafood hors d'oeuvre. salt and freshly ground
pepper to taste Combine tuna, butter, lemon juice and Tabasco in a food
processor or blender, process until mixture is smooth. Transfer to a
bowl, add shrimp, pimiento and capers, mix well. Season with salt and
pepper, taste and adjust seasoning (pate must be highly seasoned). Pack
into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, let
stand 30 minutes at room temperature, unmold on a plate. Garnish with
parsley or watercress sprigs and sliced stuffed olives. Serve with
buttered toast rounds. *Do not substitute water-packed tuna

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* Exported from MasterCook *

Tuna Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 1/2 ounce tuna packed in water
2 tablespoons onion -- finely chopped
2 tablespoons celery -- finely chopped
1 tablespoon carrot -- finely chopped
1/4 cup lo-cal bleu cheese drsg.
salt and pepper -- to taste

Drain tuna; chop fine. Add remaining ingred. and mix well. Yield: 1 c
Exchange= 1 lean meat serving portion= 1/4 c Calories/1/4 c= 48

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* Exported from MasterCook *

Tuna Tapenade

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6.5 oz can -- waterpacked albacore
tuna -- drained
1/2 cup dry-curd cottage cheese
2 tablespoons lemon juice
2 tablespoons fat-free mayo
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
1 teaspoon dijon mustard
3 carrots -- cut into sticks
1 cup broccoli florets
3 stalks celery -- cut into
2 cups cherry tomatoes (optional)
-----nutritional data per serving-----
*calories
*gm fat (21% of calories)
*mg chol
*mg sodium
*gm dietary fiber

In a food processor or blender, blend the tuna*, cottage cheese, lemon
juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill. To
serve, arrange vegetables on a platter. Use to dip in the tuna mixture. As
a change of pace, use this dip as a spread on toasted pita wedges. *
Variations: Replace the tuna with canned salmon. Substitute your choice
of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
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* Exported from MasterCook *

Tuna Tataki

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tuna
black pepper
-----sauce-----
1 cup peanut oil
1 ounce sesame oil
2 ounces soy sauce
1/2 ounce garlic -- grated
1/2 ounce ginger -- grated
5 spice powder to taste

Fresh loin of tuna without bloodlines, roll in cracked black pepper then
sear it in very hot cast iron pan without oil, cool down for better
slicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2
oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice
tuna very thin, serve with sauce down and garnish with pickled ginger. A
great appetizer.

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* Exported from MasterCook *

Vermont Cheese Dip

Recipe By : 1982
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Vermont cheddar cheese -- coarsely grated or
2 cups sharp cheddar cheese
1/2 cup plain low-fat yogurt
1/2 cup mayonnaise
1/4 teaspoon worcestershire sauce
8 drops hot red pepper sauce
celery sticks
cauliflower flowerets
crackers

Put all ingredients except vegetables and crackers in a blender or a food
processor. Process 1 1/2 to 2 minutes. Stopping to scrape sides, until
mixture is smooth. Dip keeps a week or more in the refrigerator, let
stand at least 30 minutes at room temperature before serving with raw
vegetables and crackers for dipping.

Makes about 1 1/2 cups dip.

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* Exported from MasterCook *

Yogurt Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces plain yogurt
1/2 cup shredded cucumber -- drained
1/3 teaspoon dill weed

Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4
cup.

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