Monday, March 15, 2010
Posted by Grandma Jeanne on June 8, 2009
2 cups cottage cheese
2 beef bouillon cubes
2 teaspoons onion flakes
2 teaspoons lemon juice
Garlic (optional)
Worcestershire sauce (optional)
Put all the above in blender and blend to look like a sour cream dip.
Let set in refrigerator 2 to 3 hours before serving.
Use for raw vegetables (cauliflower, broccoli, carrot sticks, and mushrooms), chips, or crackers
Posted by Grandma Jeanne on June 1, 2009
1 large package cream cheese
1/4 cup milk
1 can shrimp, flaked
1/4 onion, cut fine
Dash of Worcestershire sauce
Cream the cream cheese in mixing bowl with fork.
Add milk until real creamy.
Add chopped onion, flaked shrimp, and Worcestershire sauce.
Makes about 1 pint.
Posted by Grandma Jeanne on May 28, 2009
My friend Joanne brought this dip to a Bible study one night. It was a very big success!
1 8-ounce package cream cheese
1/2 pound cooked shrimp (fresh is best)
1 teaspoon lemon juice
1 tablespoon grated onion
2 heaping tablespoons mayonnaise
Stir together.
Refrigerate.
Make at least 3 hours ahead.
Serve with crackers. I like to use Wheatsworth stone ground wheat crackers.
Enjoy!
Posted by Grandma Jeanne on May 25, 2009
1 (8 ounces) carton cottage cheese
1/4 teaspoon garlic
1/4 cup mayonnaise
5 teaspoons milk
Mix all ingredients.
Add to taste: cayenne pepper and lemon juice.
Before serving, add several slices crisply fried and crumbled bacon.
Posted by Grandma Jeanne on May 18, 2009
1/2 cup milk
2 (8 ounces) packages cream cheese, softened
2 (4 1/2 ounces) cans shrimp, chopped and drained
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon dill seed
Blend milk and cream cheese.
Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt, and dill.
Cover and chill for l hour or more.
Makes 3 cups. (This recipe can easily be cut in half.)
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