#3006 - Horseradish Dip

(by Shirley McNevich)

2lbs. Velveeta cheese
2 cups Miracle Whip salad dressing (mayo)
5oz. horseradish
10 drops Tabasco sauce
good quality crackers for dipping

Cube the cheese. In a microwave safe bowl add the cheese cubes--microwave on high until melted and smooth. Add the horseradish and Tabasco--stir until mixed. Cool to room temperature. Stir well before serving with crackers.

#2745 - Beef Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. bag shredded sharp cheddar cheese (room temperature)
1/2 TBSP horseradish
1/8 tsp. garlic salt
1/2 tsp. Tabasco sauce
4oz. dried beef (chopped)

In a bowl add cream cheese, horseradish, garlic salt and Tabasco sauce--stir to mix. Add the shredded cheddar cheese--stir until mixed. Chill the mixture for 1 hour. Remove from refrigerator, form the mixture into a ball. Place a piece of wax paper on your counter and spread the chopped dried beef over the wax paper. Roll the cheese ball all over the dried beef so that the outside of the cheese ball is covered with dried beef. Place on a serving dish and serve with good quality crackers.

#2667 - Crab and Shrimp Dip

(by Shirley McNevich)

6oz. fresh lump crab meat (flaked)--more if you wish
5oz. baby salad shrimp (thawed and drained)--more if you wish
1 green onion (finely chopped)
1 or 2 tsp. horseradish
1 heaping TBSP mayo (more if needed)
sour cream (if needed)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf Italian bread (sliced, then cut slices into halves or quarters)

In a mixer add cream cheese--beat. Add mayo, horseradish and chopped green onions--beat. If not smooth enough add a little more mayo OR a little sour cream--beat again. Remove from mixer--add flaked crab meat and baby shrimp--stir until mixed, then refrigerate until cold. Place mixture into a dip bowl and surround with bread pieces. Make sure you don't slice the bread until just ready to serve. For extra flavor, after placing dip in the dip bowl you can spread a thin layer of cocktail sauce over the whole top of the dip.

#2506 - Onion Sour Cream Dip

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1 - 16oz. Breakstone's sour cream
1 cup cooked chopped shrimp OR 1 cup flaked lump crab meat
3 TBSP chili sauce
1 TBSP horseradish sauce

In a bowl add sour cream, chili sauce and horseradish sauce--stir. Add soup mix--stir to mix. Add shrimp pieces or crab meat--stir until mixed. Refrigerate until cold. If using crab meat, use the dip quickly as it will spoil quickly even if refrigerated. Use dip with good quality crackers.

#2426 - Hot Shrimp Dip

(by Shirley McNevich)

1 - 6.5oz. can mini shrimp (drained)
1/4 cup Heinz ketchup
1 1/2 TBSP horseradish (from a jar)
1/2 cup mayo
1/2 to 1 onion (grated)
a dash of Tabasco sauce

In a bowl add ketchup, horseradish, mayo, grated onions and hot sauce--stir until mixed. Add drained shrimp--gently stir until mixed. Serve with corn chips or Ritz crackers.

#2348 - Bacon Cheddar Burgers

(by Shirley McNevich)

1lb. ground chuck
1/2 cup shredded cheddar cheese
1 medium onion (chopped)
1 TBSP horseradish (optional)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
bacon slices

Fry bacon and break it into bits--make enough bits to measure 1/2 cup. In a bowl add ground chuck, cheddar cheese, horseradish, salt, pepper, garlic powder, chopped onions and bacon bits--mix well using your hands. Form the mixture into 4 hamburger patties. Place patties on the top shelf of your outdoor grill and cook until no longer pink in the center, turning when necessary. Serve on hamburger rolls.

#1668 - Dill Salad

(by Shirley McNevich)

4 cups sweet peas (cooked in water with 1 tsp. salt, cooled, drained, and placed on paper towels in a single layer to dry)
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 TBSP horseradish (well drained)
1 TBSP Dijon mustard
1 TBSP dried dill weed
1/2 tsp. black pepper

Cook and drain sweet peas as directed above. In a bowl add mayo, sour cream, horseradish, mustard, dill weed and pepper--stir until mixed. Add dried sweet peas--toss to coat. Cover and refrigerate at least 2 hours before serving.

#1504 - Easy Vegetable Pizza

(by Shirley McNevich)

2 - 8oz. cans refrigerated crescent dinner rolls
1 - 8oz. Breakstone's sour cream
1 to 2 TBSP horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 cups chopped fresh mushrooms
1 cup chopped fresh tomatoes
1 cup broccoli pieces
1/2 cup chopped green bell peppers
1/2 cup chopped green onions

Separate the dough--place the dough (using the triangles to make rectangles) to cover the bottom of a greased jelly roll pan. Use your fingers and a little Pam to pinch the triangles together and pinch the dough about 1/2" up the sides. Bake at 375 degrees for 14-18 minutes or until golden brown. Cool completely. In a bowl add sour cream, horseradish, salt and pepper--stir. Spread the horseradish mixture over the cooled crust. Sprinkle the chopped mushrooms, chopped tomatoes, broccoli pieces, chopped green peppers and chopped onions all over the horseradish mixture. Cut into bite sized pieces to serve.

#340 - Cold Crab Dip

(by Shirley McNevich)

2 - 8oz. packages softened Philly cream cheese
3 TBSP milk
2 finely chopped green onions
2 TBSP prepared horseradish
2 - 6oz. cans crabmeat, drained and flaked

In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.

#101 - Creamy Crab Dip

(by Terri Stewart - friend)

1 - 8oz. package Philly cream cheese
1 TBSP dry white wine or vermouth
2 TBSP minced onion
1/2 tsp. prepared white horseradish
1/4 tsp. salt
1/8 tsp. pepper
1/2 pound lump crab meat
1/4 cup sliced almonds (optional)

Preheat oven to 375 degrees. In a medium bowl, combine cream cheese and wine. Blend well. Mix in onion, horseradish, salt, and pepper. Fold in crab meat. Transfer mixture to a small shallow baking dish and sprinkle with almonds. Bake 15 minutes or until almonds are golden brown and mixture is hot and bubbly.