1-8 oz. pkg. Philadelphia cream cheese
1 8 oz. spreadable sharp cheddar
2 slices of onion, minced
10-15 Green Onions, chopped
2-3 dashes of Worcestershire sauce
1 C. olive juice
Mix all ingredients together. Roll in chopped nuts
Hot Chip Beef Dip
1 8 oz. pkg. cream cheese
1 pkg. dried beef (chopped)
2 T. green pepper
2 T. Onion
2 tsp. SMITH'S milk
1/2 C. SMITH'S Sour Cream
1/2 tsp. pepper
Blend cream cheese and milk. Add remaining ingredients. Bake for 15 minutes at 375°.
Big Game Blue Cheese Dip for Veggies
1 1/2 cups SMITH'S small curd cottage cheese.
2 T. SMITH'S Fat Free Milk.
1/4 Cup Chopped green onions.
1/4 Cup Chopped red pepper.
1/3 Cup Crumbled blue cheese.
1/4 t. White pepper.
1 T. Chopped fresh parsley.
Raw vegetables for dipping.
Place all ingredients except raw vegetables in blender. Cover and blend on medium until smooth. Cover and refrigerate 1 hour to blend flavors. Serve with raw vegetables.
Big Game Fruit and Cottage Cheese Pockets
1 large Whole wheat pita bread, cut in half.
2 Romaine lettuce leaves.
1/2 cup SMITH'S low fat small curd cottage cheese.
1/2 cup seedless red grapes halved.
1/2 Apple thinly sliced.
1/4 cup Pineapple, fresh or canned (drained).
Place one lettuce leaf in each pita half. Combine fruit and cottage cheese in a bowl and spoon into the pita pocket.
1 14 oz. can artichoke hears(cut in 1/8's)
1 can diced green chilies
1 1/2 C. fresh Parmesan cheese
1/2 C. mozzarella cheese, grated
2 C. mayonnaise
2 tsp. garlic powder
Mix well and bake 20 minutes at 375° or until cheese melts. Dot of excess oil with paper towel. Dip with crackers.
Preheat oven to 350°. Spread out flat on a cookie sheet 2 cans crescent rolls. Bake 8 to 10 minutes until golden brown. Cool completely.
2 8 oz pkgs. cream cheese
1 C. mayonnaise
1 pkg. Hidden Valley Ranch (dry)
Blend all ingredients thoroughly. Spread on cool crescent. Chop any vegetables you want and place over cream cheese mixture cooled completely. Can also add shredded cheese.
SUGGESTED VEGETABLES: Celery, carrots, onions, radishes, green peppers, cauliflower, broccoli, etc.
Creamy Dill Dip
1 8 oz. cup SMITH'S Sour Cream
1 8 oz. pkg. cream cheese, softened
2 T. finely chopped green onion
2 tsp. dried dill weed
1 to 2 T. milk (opt.)
In a medium mixing bowl, beat the cream cheese, sour cream, green onion and dill weed with mixer until mixture is fluffy. Cover and chill for up to 24 hours. If desired before serving, stir the milk into the dip to made desired consistency.