2-3 ripe avocados, mashed
1/2 cup salsa

Sprinkle with garlic powder and salt to taste.

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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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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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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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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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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 Avocado 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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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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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 Vegetable Dip (Dill 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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