s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Mix together ingredients for dip (all except the bagels).
Stir well and refrigerate for at least 4 hours; overnight is best.
Cut each bagel in half and then into eighths.
Serve bagel bites to dunk in dip.
Mix all ingredients with mixer or food processor until dip is smooth.
Refrigerate at least 2 hours before serving.
Serve with Bugles or Ruffles.
Let cream cheese sit out to get it soft.
Take dried beef and cut into tiny little squares.
Add all ingredients together except nuts.
Mix well together and form a ball.
Roll ball in tiny little pieces of pecans to make your \"cheese ball\" type dip. Great with Wheat Thins, Sociables, etc.
Chop corned beef into small pieces.
Beat cream cheese and onion dip until smooth.
Fold in corned beef.
Chill 2 to 3 hours. Serve with your favorite crackers.
Makes enough for a party.
Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency.
Separate Buddig meat slices.
Lay out five slices, slightly overlapping on an 18-inch piece of aluminum foil.
Lay out two more rows to form a rectangle of Buddig meat.
Spread with cheese mixture.
Roll up as jelly roll, using foil to bring up meat at beginning of roll.
Use fingers to roll until complete.
Chill.
Just before serving, slice into 1-inch slices.
Mix the cream cheese with two packages of Buddig beef.
Add the Worcestershire sauce, Accent and onion and mix well.
Roll the cheese ball in the remaining package of Buddig beef. Refrigerate.
Serve with crackers.
Mix all ingredients.
Chill at least 2 hours.
Hollow out French bread.
Fill with dip.
-At this point, the dip can be refrigerated until ready
Drain sauerkraut, but do not squeeze.
Chop corned beef fine. Cook sauerkraut, cream cheese and corned beef over medium-low heat; stir often.
Add small amounts of sour cream at a time.
You may add more if it is too thick.
Once it is all melted and cooked together, serve with bread cubes, crackers or favorite snack. This dip can be saved and reheated in microwave also.
Keep warm in small crock-pot as you serve.
n preheated oven until the dip is fully cooked and bubbling
Dice the corned beef and onions; set aside.
Slightly melt the cream cheese and add the can of soup.
(Add no water.) Mix well. Add the beef and onions.
Mix well.
Best when refrigerated for 1 to 2 hours.
Ritz crackers are good for this dip.
Combine ingredients, except bread.
Cut center from bread, making a bowl.
Fill center with mixture.
Serve with bread as a dip.
Mix everything together.
Bake at 350\u00b0, uncovered, for 20 minutes.
Dip is done when it bubbles on top.
Mix all ingredients together and chill overnight.
When ready to serve, core out a large round loaf of Russian rye sourdough or pumpernickel bread.
Tear the cored bread in pieces to use for dipping.
Place bread with dip on platter and place extra bread around the outside.
Should serve 25 to 30 people.
Soak 2 tablespoons onion overnight in bourbon.
Combine cream cheese, beef, pickle relish, mayonnaise and the onion soaked in bourbon.
Mix well with fork.
Form into ball and pat chopped walnuts on top or, put in dip dish and serve with crackers.
Scoop out center; use bread pieces to dip.
Better made early; set in refrigerator.
Cut beef into bite size pieces. Set aside. Combine remaining ingredients. Mix well. Add beef. Place in small crock pot, heat on low. (fits perfect in a \"dip\" crock pot. Serve with fritoe scoops, pita chips or chip of your choice.
combine the ingredients for the dip together until smooth, cover and