DILL DIP

DILL DIP
This came from Lisa's neighbor.  It is one of Javan's favorite dips.  I loved it!  We had it on Ruffles.  I was so surprised when I saw the recipe and that it has horseradish in it.  I wouldn't have ever guessed that.  So good!

1 pt sour cream (not light)
3/4 pt mayo (Best Foods - not light)
6 small dill pickles (or relish) & juice - chopped up fine w/garlic onion @ bottom
2 heaping Tablespoons of horseradish (start with 1 T to taste)

Set overnight after stirring for 1 hour.

APPLE DIP

APPLE DIP
This is found in the 2nd McCleve pg 19.  Nancy Barnes called me one day asking about this recipe.  Lisa use to bring it to YW when they worked together. The girls always really liked it.  I had some butterscotch chips I needed to use.  We loved it!  Wow!  So easy to make and taste great!

1 can Eagle Brand milk (sweetened condensed)
2 tsp apple cider vinegar
1 cup butterscotch chips (Guittard is the best!)
1/2 tsp cinnamon

Heat in microwave for 50 seconds.  Stir.  Heat for 50 seconds more until smooth.  Serve with sliced apples.  Would be good with bananas, grapes, pound cake or crackers as well.

BROWN SUGAR CARAMEL FROSTING

http://ourbestbites.com/2016/09/brown-sugar-caramel-frosting/

BROWN SUGAR CARAMEL FROSTING
Delish!  Easy to make.  Used on maple cinnamon rolls General Conference October 2016.  Would be good on graham crackers, apples, bananas, any kind of fruit bread or pumpkin cake/pancakes.

Ingredients

1. 1/2 cup (1 stick) butter
2. 3/4 cup brown sugar
3. 4 tablespoons cream (or milk)
4. 1/4 teaspoon table salt
5. 1 teaspoon vanilla
6. 2 cups powdered sugar

Instructions

1. Heat butter, brown sugar, cream, and salt in a pot until melted and combined. Bring to a boil and then turn down to a simmer for about 3 minutes. Remove from heat and pour into a mixing bowl. Let cool to luke warm (about 10 minutes) and then beat in powdered sugar and vanilla. Adjust consistency by adding more powdered sugar to thicken, or more cream or milk (little by little) to thin. Use immediately as frosting will thicken upon standing.

Notes

1. This frosting is quite sweet so I prefer to use salted butter and add that extra 1/4 teaspoon I call for in the recipe. I tend to like things a little heavy on the salt, so if you're sensitive to that at all, feel free to use unsalted butter, or omit the 1/4 teaspoon additional salt (or add it to taste at the very end.)

SEVEN LAYER DIP

SEVEN LAYER DIP
Easy to make.  I used guac dip instead of avocados.  My kids didn't really eat but I think it was because they weren't really hungry.

Layer in a 9x13:
2 can black beans refried beans
2 ripe avocados mixed with 1 tsp garlic powder
8 oz sour cream mixed with 1/4 c mayo and 1-2 T taco seasoning
shredded cheese (used mexican), tomatoes or 1/4 c Rotel, sliced olives and sliced green onions

GOOD 'N' HOT DIP

GOOD 'N' HOT DIP

Had New Year's Eve 2006.  We all really liked it.  Found in crock pot book pg. 10.

1# ground beef
1 # bulk sausage
1 can cream of chicken soup
24 oz jar salsa
1 # Velveeta cheese, cubed
Chips

Brown beef and sausage.  Combine meat, soup, salsa and cheese in slow cooker.

Cover and cook on high 1 hour.  Stir.  Cook on low until ready to serve.

Serve with chips.

BJ'S DIP

BJ'S DIP
We had this at Dan & Judi's.  They had had it at BJ's  as an appetizer.  It is really good.  Make sure it is heated all the way through.  Good on hard bread, meba toast or chips.

Layer in the following order in a baking dish about the size of a bread pan:
8 oz cream cheese
1-2 cups marnaria sauce
1/2-1 cups olives, diced
2 cups mozzarella cheese, shredded
cooked crumbled bacon - optional

Bake at 350 until bubbly (about 20 minutes).

CHIP DIP

BEAN CHIP DIP

I saw this recipe in either the diabetic or weight watchers.  We liked it.  Good with tortilla chips.

1 can beans, rinsed & drained (I did black but any would work)
1 small red onion (white would be okay too)
Avocado
lime juice
salt

Could also add tomatoes or cilantro. 

SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!

NACHO DIP

FAMOUS QUESO DIP

Combine 2 cans (10 oz. each) ROTEL (use mild) and 1 package (2 lbs) VELVEETA, cubed, in a microwaveable bowl.

Microwave on high 5 min or until completely melted, stirring after 3 min.

SWEET ONION DIP

SWEET ONION DIP
We had this dip with Zucchini sticks.  The sticks were a lot of work and Jackson and I were the only one who liked them (me especially).  So next time I would not make the sticks and maybe make zucchini patties or something.  But I really liked the dip.  Would be good with chicken nuggets or other vegetables too.
http://www.kingarthurflour.com/recipes/baked-zucchini-sticks-and-sweet-onion-dip-recipe

1 tablespoon butter

• 1 medium sweet onion, about 1/2 pound, peeled and sliced
• 2 tablespoons cider vinegar (didn't have any cider - used white wine vinegar)
• 2 tablespoons honey
• 1 tablespoon prepared mustard
• 1 cup mayonnaise
• salt and pepper to taste

To make the dip: 

Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

Once the onions are a medium brown, remove from the heat and add the vinegar.

Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

PROTEIN RANCH

PROTEIN RANCH
This actually taste pretty close to ranch.  The kids didn't like it as well and I didn't like it the older it got, but did the first couple of days.  I liked how it was blended so Scott doesn't know it is cottage cheese (heehee).  Saw it on Pinterest.
http://fabulouspinterestfinds.blogspot.com/2012/02/protien-ranch.html

1 Cup Cottage Cheese (Watch your label, sometimes low fat doesn't mean low calories and the regular cottage cheese is only a few cal. more)
3-4 tsp. Buttermilk Ranch Dressing mix (I used the DIP - did 1 T next time use less)
1/4 C. water (or milk if you prefer: Milk will add more calories) add more water if the consistency is too thick for your liking.

Add ingredients to blender and blend until smooth. (About 3 min.) Enjoy! 

THREE CHEESE AND BACON DIP

THREE CHEESE AND BACON DIP

http://www.eatbetteramerica.com/recipes/appetizers-snacks/three-cheese-and-bacon-spread.aspx

This was a must have, but good. Would make it again.

4	oz (half 8-oz package) fat-free cream cheese, softened
1/3	cup shredded reduced-fat Cheddar cheese
1	tablespoon grated Parmesan cheese
2	tablespoons fat-free (skim) milk
1/8	teaspoon paprika
	Dash pepper
1/4	cup raisins
2	tablespoons real bacon bits
2	medium green onions, thinly sliced (2 tablespoons)
16	whole-grain crackers
1	large red apple, sliced

1.	In small bowl, beat cream cheese, Cheddar cheese, Parmesan cheese, milk, paprika and pepper with electric mixer on medium speed until smooth.
2.	Stir in raisins, bacon bits and onions until well blended.
3.	Serve spread with crackers and apple slices.

Nutritional Information

1 Serving: Calories 100 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg;Sodium 250mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 7g); Protein 5g Percent Daily Value*: Vitamin A4%; Vitamin C 4%; Calcium 8%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

TINA'S DIP & MOM VEGGIE DIP

TINA'S DIP

This is from Tina Marchant. It is really good. Goes good with chips or veggies.

Mix and refrigerate:

1 packet of dry ranch salad dressing

1 carton of sour cream

1 carton of cottage cheese

(sour cream & cottage cheese should be the same size)

VEGGIE DIP

My mom gave me this recipe.

Mix all the below ingredients together:

2 c sour cream

2 c mayo (Best Foods is the best)

1 bunch green onions

2 c grated cheese

1 packet of Hidden Valley's Ranch Dressing Mix (NOT the dip mix)

FUDGE SAUCE

YUMMY SAUCE

This was from Kathleen Van Wagoner (LDS Foundation). We all really liked it. Good with ice cream, crackers and bananas. Easy to make!

30 caramels

1 c. chocolate chips

1/3 c. evaporated milk

Put in a microwavable dish heat for about 1 1/2 minutes then stir very well (the secret to making it good is the stirring). Put back in microwave for another minute and stir. You could also use the stove. Just put in saucepan and warm up. Yum! Yum!

Homemade DULCE DE LECHE is very yummy.  See Best Bites Cookbook pg 135 (autumn)
1 (14 oz) can sweetened condensed milk

Preheat oven to 425.  Pour sweetened milk in a pie plate or other shallow dish.  Cover tightly with foil.  Place in a bigger pan (roasting work good).  Fill with hot water until about halfway up the baking dish.  Bake for 60 minutes and then check.  Should be a rich caramel brown.  If not cook 15 more minutes.  Could take up to 90 min.  Cool then whisk until smooth.  Store in refrigerator.

FUDGE SAUCE

McCleve Cookbook 2nd edition pg 19. From Aunt Nancy. We really liked it!

HOT FUDGE SAUCE

Haven't tried, but would like to. McCleve first edition. A. Sherlene pg. 73.

ARTICHOKE DIP

ARTICHOKE DIP
Diana W. brought this to Naomi R. baby shower. It was very yummy!

1 (15 oz.) can of artichoke hearts, chopped fine and drained
1 c. mayonnaise
1 pkg. cream cheese, softened
1 (8 oz.) can diced green chilies
4 oz. Parmesan cheese (2 oz. in the dip, 2 oz. put on top)

Mix all together in a bread or loaf pan (she doubled it to fix it in a 9x13). Top with 2 oz. of remaining Parmesan cheese. Bake at 325 degrees for 20-25 minutes. Serve with pita chips (Stacey's), or baguette bread, or ?.