Preheat oven to 350\u00b0.
Place first 3 ingredients in blender. Process until finely chopped.
Combine mixture with remaining ingredients.
Place in 1-quart casserole dish.
Bake 30 to 40 minutes.
Makes 10 to 15 hors d'oeuvres.
Use rye cocktail bread or rye bagel chips and crackers.
This is so good during the winter months you can double this recipe for more people.
Heat all ingredients in a small saucepan over low heat until hot.
Thin with milk, if necessary.
Serve with chunks of rye bread.
This recipe can be doubled and poured into hollowed out pumpernickel bread loaf and served for crowd (use a little more milk for dipping consistency).
The best rye is dark Cincinnati Rye by Klosterman's.
combine the ingredients for the dip together until smooth, cover and
Make Recipe #387518 for the dough.
Mix Eggplant Dip with Tahini Dip.
Presto, you have a third dip.
Heat all together and dip rye crackers in it.
In a medium microwave-safe bowl, stir all ingredients until well combined.
Heat in microwave oven on high 2 minutes or until dip bubbles, stirring every 30 seconds. You can also cook the dip over low heat on the stovetop, stirring often, until bubbly.
Serve with rye bread crisps or crackers.
In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
Stir in spinach, artichoke hearts, and Mozzarella cheese.
Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
Bake at 350\u00b0F oven for 30 minutes or until lightly browned at edges.
Serve warm with toasted bread rounds or crackers.
Pre-heat oven to 350.
Cut off the top of the Sourdough round.
Hollow out the bread to form a bowl shape (Save the left over bread).
Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
Mix until completely blended.
Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
Bake for 25 minutes.
Cut up the left over bread into bite size pieces and use for dipping.
I cut up extra sourdough bread or serve crackers with this dip.
Enjoy!
t difficult to eat the dip). We like to eat the
Chop and mix corned beef, cheese and sauerkraut.
Mix mayo, horseradish and dressing; add to corned beef mixture.
Place in a flat 9 or 10-inch quiche dish.
Bake at 325\u00b0 for 20 minutes until cheese melts.
Serve with rye crackers or party rye bread as a dip or spread.
Heat all ingredients in a small saucepan over low heat.
Add a little more milk if mixture seems too thick.
Serve in bowl with rye snack sticks for dipping or hollow out pumpernickel bread round and serve dip inside of bread.
Use removed bread for dipping after tearing it into bite size chunks.
Mix with rotary mixer until smooth.
Cut top off rye bread. Hollow out insides.
Pour in dip.
Serve with fresh vegetables and bread cubes.
Mix all ingredients and top with remaining cheese.
Bake at 375\u00b0 for 30 minutes or until bubbly.
Dip with rye bread or rye Triscuits.
r cocktail bread.
(Note: Dip may be prepared up to
Preheat oven to 350\u00b0.
In a 1-quart casserole, combine vegetable soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake 30 minutes or until heated through.
Serve with fresh vegetables, breadsticks or crackers.
Makes about 3 cups dip.
reparing the rest of the recipe.
Toss carrots, onion, whole
in medium bowl, combine all dip ingredients except onions; mix well
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
Spread out the bean dip.
Crush avocados and add lemon juice, salt and pepper.
Layer all the ingredients in the order given (very important, ending with cheese) on one large platter or 2 small platters.
Good with tortilla chips or any of your favorite dip chips or crackers.
Good for large parties or can be broken down to half recipe.