It’s All In the Dip, by Beverly Hicks Burch

It’s All In the Dip

By Beverly Hicks Burch

Even though Tall & Handsome and I aren’t doing a lot of Christmas cooking this year, it doesn’t keep my mind from drifting back years gone by. I’ve done my fair share of cooking and serving and delighting. And, I cook the full spectrum of recipes…savory, sweet, appetizers…you name it. You can’t cook as long as I have without family and friends developing some favorites. Here’s just a couple “beginners”…

Hot Beef Dip

By Beverly Hicks Burch

*Over the years I’ve tried to improve and adapt this to make it a little healthier. When I first started making it, the recipe called for highly salty dried chipped beef and other products I’ve made substitutes for.

2 packages reduces fat cream cheese

1 cup low fat sour cream

2 tablespoons low-fat milk

1 tablespoon Worcestershire sauce

½ cup minced onion

2 tablespoon – ¼ cup minced green bell pepper

1 package Hillshire Farms roast beef thin slice lunch meat, shredded or finely minced

Heat oven to 350°. In large bowl combine cream cheese, sour cream, milk and Worcestershire sauce. Beat until fluffy. Stir in onion, green pepper and beef. Pour into oven-proof dish and cover top of dip with chopped pecans. Bake for 30 minutes. Serves with crudities, crackers, etc.

© 2007 Beverly Hicks Burch All Rights Reserved.

Spinach Dip

*I’ve also made some adjustments to this recipe.

1 10 oz. package frozen chopped spinach

1 16 oz. container lite or low-fat sour cream

1 cup low-fat mayonnaise

1 package vegetable soup mix (Knorr is best)

1 8 oz can whole water chestnuts, chopped

3 green onions, chopped

Thaw frozen spinach, drain and squeeze ALL moisture from the spinach.

Combine all ingredients and chill at least 2 hours. Serve with you favorite appetizer.

*I like to serve this with Hawaiian bread. You can carve the center out and make a bread bowl for the dip.

Bev’s Cheeseball

Simple but great…

2 – 8 oz. packages low-fat cream cheese

2 cups shredded sharp cheddar cheese

1 tablespoon chopped pimiento

1 tablespoon chopped green pepper (optional)

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of cayenne pepper

Dash of salt

Finely chopped pecans

Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well and chill. After chilling shape into two balls. Roll each in finely chopped pecans. Wrap in foil and refrigerate.

© 2007 Beverly Hicks Burch All Rights Reserved.