How to Make Party Dips Recipes
Vegetable Dips and Trays

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Dips have been popular for as long as I can remember, and vegetable trays are really popular for parties.

In the 1960's they came out with a kitchen slicer that makes the crinkles in the vegetables. I can remember we all had to have one.

Also see Party Canapes, Party Cheeseballs, Fruit Dips, and Party Appetizers

Suggestions of Vegetables to Dip

Radishes
Celery hearts
Cucumber petals
Carrot crinkles
Cauliflowerets
Green Onions
Broccoli Buds
Cherry Tomatoes

My Easy Guacamole Dip

1 avocodo
mayonnaise or sour cream
Salsa
Small onion (optional)
1 med. tomato
Homemade Tortilla Chips

Slice an avocado in half, take out the seed. Use a knife to make slices in each half. Scoop out with a spoon. Mash with a fork. Add mayonnaise or sour cream, 2 Tablespoons Salsa, and 1/4 chopped onion(optional) and half of a chopped tomato. Eat with Homemade Tortilla Chips below.

Make Your Own Tortilla Chips
Use scissors to cut tortillas into triangles. Heat a skillet on medium high heat, add a little oil and place the triangles in a single layer in the skillet on med high heat. Sprinkle with salt. Turn each with a fork or tongs. Lightly brown on other side add more oil if necessary. Drain on paper towels in a bowl, cover. If they brown too fast, turn the heat down.

Chip Dip (Special Olympics Cookbook)

8 oz package cream cheese
1/2 cup mayonaise
1/4 tsp. garlic salt
1 tsp. horseradish
1/2 tsp. sugar
2 tablespoons catsup
2 small diced onions

Cream mayo, cream cheese, garlic salt, horseradish, sugar and catsup. Stir in diced onions.

Guacamole Dip 1 (Recipe from 1974)

2 ripe avocados peeled, pitted, and mashed
1- 4oz container whipped cream cheese
Seasoned salt

Mix avocado with cream cheese and season to taste. Cover and refrigerate until serving time.

Mexican Recipe for Dip

28oz can Furmanos crushed tomatoes
13oz can La-Victoria Tomatillo Entero
1 large onion, chopped
1 bell pepper, chopped
1/2 bunch of parsley, chopped
2 Jalapeno peppers, chopped

You may add more peppers if you like it hot. 2 garlic cloves or 2 tbsp. garlic powder. HISTORY: This recipe is used in Texas especially in the Mexican restaurant as well as south of the border.

Tex Mex

1 pkg. taco seasoning, mixed with 2 cups sour cream
2 cans refried beans
1 large onion, chopped
3 large tomatoes, chopped
2 small cans chopped black olives
2 cups shredded cheese

Layer on a pizza pan in the following order: refried beans, sour cream mix, tomatoes, onions, olives, and cheese. Chill and serve with nacho chips.

Spanish Tuna Dip

1 stick butter or margarine
1 can (about 7oz) water-packed tuna
flaked and drained
4 teaspoons lemon juice
1/4 cup mayonnaise or salad dressing
2 tablespoons chopped stuffed green olives

Cream butter or margarine until soft in a small bowl; beat in tuna, lemon juice, and mayonnaise or salad dressing; fold in olives. Chill. Spoon into small dip bowls. Serve with crisp carrot and celery sticks or crackers

Dill Dip (Recipe from 1974)

1 cup mayonnaise
1 cup sour cream
1 teaspoon seasoned salt
1 tablespoon chopped parsley
1 tablespoon dillweed
1 tablespoon onion flakes
Lemon juice to taste

Combine all ingredients, chill. Serve with raw vegetables.

Creamy Onion Dip (Recipe from 1963)

1 1/2 cups dairy sour cream
2 tablespoons packaged onion soup mix
2 ounces crumbled Blue Cheese
1/3 cup chopped walnuts

Blend 1 1/2 cups dairy sour cream and 2 tablespoons packaged onion soup mix. Stir in 2 ounces crumbled Blue Cheese if desired, and 1/3 cup chopped walnuts. Serve with potato chips. Makes 2 cups

Bean and Onion Dip (Recipe from 1968)

1 can pork and beans
1 small onion, peeled and quartered
1/4 cup molasses
2 tablespoons prepared mustard

Whirl all ingredients in an electric mixer till smooth. (If you do not have a blender, press beans through a sieve; grate the onion instead of quartering, then mix all ingredients together). Serve with crisp crackers. Makes 2 cups.

Blender Bacon and Horseradish Dip (Recipe from 1970)

1/2 cup cooked and crumbled bacon
1 tablespoon horseradish
1 cup dairy sour cream
1/4 cup mayonnaise
1 slice onion
1 tablespoon parsley

Put all ingredients in the container. Cover. Press button 7 for 20 seconds or until smooth. Chill one hour. This is a favorite for chips and crackers, but also don't forget to try it on fresh or cooked vegetables, baked potatoes, sliced roast beef, or on barbecued broiled steak.

Blender Barbecue Dip (Recipe from 1970)

1 cup cottage cheese
1/2 cup barbecue sauce or chili sauce
2 tablespoons horseradish sauce

Put all ingredients into the blender container. Cover. Press button 8 for 15 seconds. Use flash blend if needed. Chill two hours. This is superb with chips or crackers. Flavor is enhanced when chilled for at least 2 hours, but best when chilled overnight. Also try topping it with bacon bits or chopped celery.

Blender Clam Dip (Recipe from 1970)

1 7oz can minced clams, drained
1/4 cup juice from the clams
8 oz cream cheese
1/4 teaspoon salt
1 tablespoon chopped onion
6 drops Tabasco
2 dashes of garlic salt

Put all ingredients into the blender container. Cover. Press button 8 for 10 seconds. Use flash blend for a creamier dip. Stop to stir down with a spatula if needed. This dip can be used to stuff celery stalks or as a gourmet treat, mushroom caps. Spoon it into avocado halves for a memorable salad. Makes 1 1/4 cups.

Hot Broccoli Dip

1/2 large onion, chopped
1/2 stick butter
3 (10oz) pkg. chopped broccoli
2 cans cream of chicken soup
1 (6oz) pkg. Rondelle semi soft garlic cheese
3oz mushrooms, sliced

Saute onion in butter. Cook broccoli. Put broccoli, onion, soup, cheese and mushrooms in large pan and heat until bubbly. Serve with dip size corn chips.

New Englander's Special

1 can Campbell's New England clam chowder soup
1/4 c. chili sauce
2 Tbsp. finely chopped onion
1 (8oz) pkg. cream cheese softened

With electric mixer or rotary beater, gradually blend soup, chili sauce and onion into cream cheese. Chill. Serve with crackers or chips. Makes about 2 1/2 cups.

Crockpot Hot Dip

1 lb. sausage (hot)
1 lb. hamburger (lean)
1 lb. Velveeta cheese
1 lb. hot Velveeta
1 can chilies and green peppers
1 can cream of mushroom soup
1 onion, chopped fine

Brown sausage and hamburger until crumbled; drain excess grease. In crokpot, melt cheeses. Add meat, soup, tomatoes, green chilies and onions; mix well. Makes a large amount and can be frozen. Serve with chips. Serves many.

Also see Fondue Recipes, Party Snacks and Holiday Punch
and Aunt Elle's Recipe for Super Bowl Dip

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How to Make Party Dips RecipesVegetable Dips and Trays