Linda's Country Kitchen

Dips 'n' Spreads

Cheddar-Dill Dip  ~~  Hawaiian Curry Dip  ~~  Crab Dip  ~~ Creamy Nut Dip

Italian Dip with Crackers & Vegetables  ~~  Snappy Cheese Spread  ~~  Liptar Cheese

Cream Cheese Clam Dip  ~~  Salmon Dill Dip  ~~  India Spread  ~~  Dilled Shrimp Dip

Share your favorite recipe!

RECIPES

Tuna-Olive Spread

1 7 oz. can tuna, drained
Dash of lemon juice
1/2 cup finely chopped celery
2 tblsp. chopped pimento-stuffed olives
1 tsp. dry mustard
1/4 tsp. thyme
1 tblsp. chopped ripe olives
1 1/2 tsp. unflavoured gelatin
1 cup Sour Cream

Break tuna into small pieces; sprinkle with lemon juice.  Combine celery, stuffed olives, mustard, thyme and ripe olives.  Slowly fold gelatin into sour cream; mix with tuna mixture.  Cover and refrigerate for 1 1/2 hours or longer if necessary.  Makes 2 cups.

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Ham & Sour Cream Sandwich Spread

1/2 lb. cooked ham, chopped
6 small dill pickles
1 1/2 cups cheddar cheese, shredded
3 hard cooked eggs, chopped
1/2 cup sour cream
1 tblsp. dijon-style mustard
1/4 tsp. worchestershire sauce
Dash Tabasco (optional)

Place in blender; ham, pickles, cheese, eggs.  Blend until smooth.  Add sour cream, mustard, Worcestershire sauce, tabasco.  Blend until smooth.  Use as spread for crackers, fancy or open-faced sandwiches.  Makes 3 cups.

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Honey-Banana Dip

1 cup sour cream
3 tblsp. honey
1/2 tsp. cinnamon (optional)
2 tsp. fresh lemon juice
3 firm, ripe bananas

Combine sour cream, honey, cinnamon and lemon juice.  Grate peeled bananas into sour cream mixture; blend thoroughly.  Place in small bowl in center of fresh fruits in season.

Suggested dippers:  pineapple wedges, melon balls, peach slices, apple wedges, strawberries or other fruits that can be speared on cocktail "picks" for easy dipping.  Canned fruits may be substituted for fresh.  Makes 3 cups

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Cheddar-Dill Dip

1/2 cup shredded cheddar cheese
1 tblsp. prepared horseradish
1/2 tsp. dill weed
1 cup sour cream

Combine thoroughly cheese, horseradish and dill weed.  Gently blend in sour cream.  Cover with plastic wrap.  Chill 1 hour or longer before serving.  Serve with crackers, or chilled carrots, celery sticks, sliced raw mushrooms, green onions, turnip sticks, cucumber slices, or cauliflowerettes.  Makes 1 1/4 cups.

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Hawaiian Curry Dip

2 cups sour cream
3/4 cup crushed pineapple, well drained
1 tsp. curry powder
1/2 tsp. garlic salt
1 tblsp. toasted coconut (optional)

Combine sour cream, pineapple, curry powder and garlic salt in small bowl.  Cover with plastic wrap and refrigerate until well chilled.  Serve with crackers, fresh pineapple wedges, or fresh fruit in season for dippers.  Garnish with toasted coconut.  Makes 3 cups.

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Crab Dip

1 6.5 oz. tin crab meat
1 cup sour cream
2 tblsp. chili sauce
1/2 tsp. tabasco sauce
1/2 tsp. salt

Drain crab; blend gently into remaining ingredients.  Chill.  Serve with crisp crackers, celery, carrot sticks, raw cauliflower.

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Creamy Nut Dip

1 cup sour cream
1/4 cup salted peanuts
4 tblsp. chopped dates
1/2 cup cottage cheese, sieved

Blend sour cream into sieved cheese.  Chop peanuts coarsely and add, with dates, to cheese mixture.  Chill before serving.

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Italian Dip with Crackers and Veggies

1 package (8 oz.) cream cheese, softened
1 cup Parmesan cheese
1/2 cup Caesar dressing
Baby Carrots
Crackers-whole wheat variety is good.

Beat cream cheese , Parmesan, and dressing with electric mixer until smooth. Place in a pretty bowl, then center the bowl on a platter with the crackers and baby carrots surrounding the dip.

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Snappy Cheese Spread

8 ounces cream cheese, softened
1 jar Kraft Old English Cheese
1/3 cup sour cream
1 stick butter or margarine
2 tablespoon prepared horseradish

Beat cream cheese and Old English together. Add butter, sour cream and horseradish and beat well again. Serve with crackers or breadsticks.

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Liptar Cheese

8 ounce cream cheese
1/2 stick margarine, softened
5 dashes Worcestershire Sauce
2 cloves garlic, chopped fine
3-4 tablespoons mayonnaise
3 tsp. minced onion (works well using processor)

Beat all ingredients with electric mixer until smooth.  Spoon unto bowl and serve with crackers, pretzels or chips.

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Cream Cheese Clam Dip

8 ounces cream cheese
1 small can minced clams (reserve 1 tablespoon juice)
3 tablespoons chopped green onion
dash garlic powder

Combine cream cheese, clams, reserved juice, onions, and garlic. Blend well.  This is especially good with whole grain crackers, baby carrots or bagel pieces.

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Salmon Dill Dip

1 can salmon, drained, flaked and bones removed
1 cup sour cream
2 tablespoon chopped green onions
1 lemon
1 Tablespoon fresh dill or 1 tsp. dried
1/4 tsp. salt
optional: diced green pepper

Mix all ingredients together, squeezing the juice of the lemon into bowl. Mix well and chill. Serve with carrots, celery or other crunchy vegetables or crackers. 

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India Spread

8 ounce package cream cheese
1/2 cup crumbled blue cheese
1/4 cup finely cut dates
1/4 cup finely chopped chutney
1 tablespoon lemon juice
3/4 cup finely chopped pecans or walnuts

Beat cream cheese until fluffy. Add next 4 ingredients and mix together well. Stir in 1/2 cup nuts. Put in serving dish, sprinkle with remaining nuts and chill. Serve with crackers or pita chips.

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Dilled Shrimp Dip

1/2 cup milk
2 pkgs (8 oz. ea.) cream cheese softened
2 cans (4 1/2 oz. each.) shrimp, rinsed, drained, and chopped
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1/4 tsp. dill weed, or 1/2 tsp. fresh dill

Blend milk and cream cheese. Stir in shrimp, lemon juice, Worcestershire, garlic, and dill. Cover and chill for at least one hour. Serve with vegetables, crackers, or bagel chips. It also is great for spreading on mini bagels. Makes 3 cups.

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