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Spread’s and Dips
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- Avocado Vegetable Dip
Makes 4 cups 2 large ripe avocados ½ cup each; raw broccoli, cauliflower and celery, finely chopped 2 tbsp. lime or lemon juice 1 (6 oz.) pkg. Italian or Caesar salad dressing mix ¼ tsp. - Creamy Crab And Artichoke Dip
1 pkg. (8 oz.) cream cheese 1 cup mayonnaise 1 pkg. crabmeat (imitation) 1 can artichoke hearts, drained ¾ cup Parmesan cheese ⅓ cup finely chopped - South-Western Dip Bowl
1 x 9 inch round loaf of dark bread 16 ounces grated sharp cheddar cheese 8 ounces cream cheese 8 ounces sour cream ½ cup chopped green onions 1 tsp. Worcestershire sauce 1 can chopped green - The Dip
2 x 8-oz. packages cream cheese, softened 2 cans prepared chilli (with or without beans) 1 large jar salsa (hot or mild, to taste) 2 x 8-oz. packages Monterey jack cheese,
