"Dip Into Summer"
With These Dairy Recipes

 

by: Bobby McDonald

 

Are you entertaining out on your patio and need something nutritious and quick? Do you have an invite to a summer pool party and need something quick to prepare on the go? Or, perhaps you're looking for the perfect side to go with those burgers on the grill?

Look no further. The following dips are easily made and can be the "star" of the next party or family gathering!

 

Cheese Salsa Confetti Dip

 

2 cups (8 oz.) finely shredded cheddar cheese

2 cups (8 oz.) shredded mozarella cheese

2 large tomatoes, seeded and chopped

1 small cucumber, seeded and diced

1 green bell pepper, seeded and diced

1 onion, chopped

1-8 oz. bottle of Ranch Salad Dressing

4 tablespoons Picante Sauce

Combine the cheeses, tomatoes, cucumber, pepper,
and onions. Mix the Ranch dressing and salsa well
and pour over the cheese mixture.

Serve with your favorite tortilla corn chips.

Yield: 7 Cups so you may want to double or
triple the recipe!

___

 

Seafood Dip in a Bread Bowl

 

1 package (8 oz.) dairy cream cheese

1/2 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 (6 oz.) can small shrimp, rinsed and drained
1 (6 oz.) can crabmeat, drained, flaked, and cartilage removed
2/3 cup shredded Monterey Jack cheese, divided
1/2 cup chopped green onions
1 (1pound) round loaf of sourdough bread

In a bowl, beat with a mixer the cream cheese,
mayonnaise, and mustard, until smoothly blended.z

Stir in the shrimp, crabmeat, 1/3 cup Monterey Jack Cheese,
and onions.
Cut the top 1/4th off the bread and carefully hollow
out, leaving 1/2 shell around the edge, cubing the
bread removed.

Pour the seafood and cheese mixture into the bread bowl
and sprinkle with the remaining 1/3 cup Jack cheese.
Wrap tightly with aluminum foil and place on a baking sheet
in the oven.
Bake at 350 degrees for 25 minutes, then unwrap and bake
for an additional 20-25 minutes, until cheese is melted and
bubbly on top.

Serve with your favorite fresh vegetables and/or the
bread cubes you removed.

____

 

 

Beer Cheese Dip

 

1/3 cup of your favorite lager beer
4 ounces of cream cheese

3 ounces of crumbled Blue cheese
1/4 cup Dijon mustard

1 teaspoon Tabasco pepper sauce
2 tablespoons grated onion
2 clove garlic, minced
3 cups (12 oz.) finely shredded Cheddar cheese

In a saucepan heat beer to boiling. Remove from the heat
and cool to room temperature.
Combine the cooled beer, cream cheese, blue cheese, mustard,
onion, pepper sauce, and garlic in a food processor. Add
the Cheddar cheese and process until well blended.
Place in a serving bowl, covering with clear wrap and
refrigerate over night to allow flavors to blend.
Remove from refrigerator for approximately 30 minutes
before serving.

Serve with your favorite tortilla corn chips or
crackers.

 

___

Taco-Guacamole Dip

1 (16 oz.) can of refried beans

2/3 cup mayonnaise

1 (8 oz.) cup of sour cream
1 package of taco seasoning

1 (4 oz.) can chopped green chilies, drained
of excess fluid

4 - avocados, halved, pitted, and peeled
2 teaspoons freshly squeezed lime juice
1/4 teaspoon salt

1/4 teaspoon garlic powder
1 cup ( 4 oz.) shredded, sharp cheddar cheese
1/2 cup green onions, thinly sliced
1/2 cup fresh tomato, chopped
1 ( 2 1/4 oz) can of ripe olives, drained
and sliced
freshly chopped cilantro for garnish

In a large serving dish, layer the refried beans.
In a bowl mix the sour cream, mayonnaise, and
taco seasoning. Layer over the beans.
Spread with layer of green chilies.
In another bowl, mash the avocados and mix
with the lime juice, salt, and garlic powder. Layer
over the green chilies.
Carefully mix the cheese, onions, tomatoes, olives,
and cilantro and spread over the top.
Refrigerate for at least 1 1/2 hour to chill
before serving.

Serves: 12

____