appetizers
Reading edition
Anchovy Chip Dip
Yield—2 Cups
2 tablespoons anchovy paste ½ cup minced onion 1 tablespoon lemon juice 1 tablespoon tarragon vinegar ½ cup dairy sour cream 1 cup mayonnaise ½ cup finely chopped parsley
Combine all ingredients and mix well. Use as a dip for crackers or potato chips.
Shrimp Chip Dip
Yield—1½ Cups
1 5-ounce can shrimp, drained and chopped 1 cup dairy sour cream ¼ cup chili sauce 2 teaspoons lemon juice ½ teaspoon salt ⅛ teaspoon pepper 1 teaspoon prepared horseradish Dash tabasco sauce
Cut the shrimp into very small pieces and mix well with the remaining ingredients. Use as a dip or spread for potato chips or crackers.
Sour Cream and Cheddar Chip Dip
Yield—4 Cups
2 cups dairy sour cream 1½ cups shredded sharp cheddar cheese 1 medium green pepper, chopped ½ cup chopped stuffed olives 1 small onion, minced 2 tablespoons lemon juice 1 teaspoon salt ¼ teaspoon paprika 1 teaspoon Worcestershire sauce Dash tabasco sauce
Combine all ingredients and mix well. Chill several hours in the refrigerator and serve with potato chips or small crackers.
Tangy Sour Cream Dip
Yield—1½ Cups
1 cup dairy sour cream ⅓ to ½ cup drained horseradish 1 teaspoon Worcestershire sauce ½ teaspoon celery seed ½ teaspoon salt ¼ teaspoon paprika
Combine sour cream with other ingredients and stir gently until blended. Serve with crisp crackers or potato chips.
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