Tuesday, September 7, 2010
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.)
Posted by Grandma Jeanne on May 11, 2009
1 large package cream cheese, softened
1 medium carton sour cream
1 package Hidden Valley vintage herb dressing
1/2 teaspoon garlic powder
Combine all ingredients and refrigerate until it thickens.
This dip is great for all kinds of vegetables or chips or even as a spread!
Posted by Grandma Jeanne on May 4, 2009
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons grated onion
Tabasco sauce to taste (3 or 4 drops)
1 can shrimp, washed and drained, or 1 package frozen tiny shrimp, thawed and chopped
Salt and white pepper to taste
Mix all ingredients. Add shrimp last.
Serve with assorted crackers.
This is better made the day before it is to be served.
Variations: Use 2 tablespoons of chopped chives or parsley flakes for color. 1 tablespoon of chili sauce gives it a pretty pink color.
Posted by Grandma Jeanne on April 12, 2009
1 cup sour cream
1 cup mayonnaise
3/4 cup grated Parmesan cheese
14 ounces can artichoke hearts (not marinated type), well drained
1 package onion soup mix
Chop artichoke hearts into small pieces.
Combine all ingredients into bowl and mix well.
Pour into baking dish or 9 inch pie plate.
Bake at 350 degrees until bubbly for about 30 minutes.
Serve with large corn chips, crackers, or small pieces of bread.
