The post Guacamole appeared first on The Cowley Cookbook.
]]>2-3 ripe avocados, mashed
1/2 cup salsa
Sprinkle with garlic powder and salt to taste.
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]]>The post Dill Dip appeared first on The Cowley Cookbook.
]]>16 oz sour cream
2 cups mayonnaise
2 tsp seasoning slat
2 tsp dill weed
2 tsp dry ranch dip powder
Combine all ingredients in a bowl and mix well. Chill until serving time.
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]]>The post Spinach Dip appeared first on The Cowley Cookbook.
]]>1/2 cup mayonnaise
2 cups sour cream
1 package spinach, thawed and uncooked
1 can water chestnuts
1 package Knorr’s vegetable soup
Mix together. Place in scooped-out French bread bowl. Use bread for dipping.
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]]>The post Savory Dip appeared first on The Cowley Cookbook.
]]>1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix
Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip. Yield: 1 1/4 cups.
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]]>The post Cheese Ball appeared first on The Cowley Cookbook.
]]>1 (8 oz) package cream cheese
1 1/2 cup grated mild cheddar cheese
1 (5 oz) jar smoke-flavored processed cheese spread
1 tsp. Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp salt
1 can chopped black olives
crushed walnuts
Soften cream cheese; blend with cheddar cheese, cheese spread, Worcestershire sauce, mustard and salt. Beat until smooth. Fold in chopped olives and shape into a ball. Roll the ball in chopped walnuts. Makes 1 1/2 lb.
Note: Can also put crushed pineapple, chopped green peppers or chopped onions in this recipe
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]]>The post Avocado Dip appeared first on The Cowley Cookbook.
]]>1 (8 oz) package cream cheese
2 tsp Worcestershire sauce
2 rip avocados
1/2 tsp. Tabasco sauce
1 T sour cream (or 2 T mayonnaise)
dash cayenne pepper
2 shakes garlic salt
1/2 tsp. salt
Mix together; serve with tortilla chips.
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]]>The post Spicy Texas Beef Dip appeared first on The Cowley Cookbook.
]]>Contributor: Miriam Roberts
CC Original
Place in skillet:
1 lb ground beef
1/2 clove garlic
3/4 cup chopped onion (dry may be substituted)
1/2 cup chopped green pepper
Cook until meet is lightly browned and onion is tender. Drain off grease. Stir in:
8 oz. tomato sauce
1/2 cup ketchup
1 tsp sugar
3/4 tsp ground oregano
1 tsp salt
1/4 tsp pepper
Cover and simmer gently for 10 minutes. Add:
8 oz softened cream cheese
1/3 cup grated Parmesan cheese
Heat until cream cheese is melted and well-combined. Serve warm with nacho chips. Makes 3 cups.
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]]>The post Layered Ranchero Dip appeared first on The Cowley Cookbook.
]]>2 cans (1.5 oz each) jalapeno-flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 package taco seasoning mix
8 oz chopped green chilies
4 medium rip avocados
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. green onions
2 cups chopped tomatoes
2 cups grated cheese
7 oz. pitted ripe olives, chopped
Tortilla chips
On large serving platter, thinly spread bean dip. Combine sour cream, mayonnaise taco seasoning. Spread over bean dip. Spread chilies over this. Peel, pit and mash avocados. Combine lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Serve with chips and enjoy!
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]]>The post Vegetable Dip (Dill Dip) appeared first on The Cowley Cookbook.
]]>1 cup mayonnaise
1 large container sour cream
1 T dry Hidden Valley Ranch dressing mix
1 T Lawry’s seasoning salt
1 T dill weed
Mix and serve with fresh vegetables, like carrots, broccoli, celery, etc. Also a tasty dip on crackers or Ruffles.
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]]>The post Taco Dip appeared first on The Cowley Cookbook.
]]>1 can refried beans, spicy variety
1/2 package taco seasoning mix
1 sliced avocado
1 teaspoon lemon juice
1 small carton sour cream
1 lb. grated cheddar cheese
1/2 lb grated Monterey Jack cheese
taco sauce
1 small can chopped jalapeno peppers
3/4 cup finely chopped onion
sliced black olives
Spread each ingredient on round serving tray in order listed, layer on layer. Serve with tortilla chips.
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