Party Dips Recipes

My Easy Guacamole Dip

• 1 avocado
• mayonnaise or sour cream
• Salsa
• Small onion (optional)
• 1 med. tomato
• Homemade Tortilla Chips (see below)

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 a little 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 the other side, add more oil if necessary. Drain on paper towels in a bowl, cover. If they brown too fast, turn the heat down.

Guacamole Dip

• 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.
Recipe from 1974 Family Circle Cookbook

Tex Mex Dip

• 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.

Ham Dip for Crackers

• 8 oz. cream cheese
• 2 tbsp. mayonnaise
• One 2-1/2 can deviled ham
• salt and pepper to taste
• 2 tbsp. chopped pimento
• 1/2 tsp. onion juice
• 1/4 tsp. Worcestershire sauce

Good on Melba toast too.

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

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

Combine all ingredients, chill. Serve with raw vegetables.
Recipe from 1974 Family Circle cookbook

Creamy Onion Dip

• 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.
Recipe from a 1963 recipebook

Chip Dip

• 8 oz package cream cheese
• 1/2 cup mayonnaise
• 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.
Special Olympics Cookbook pg 7

Bean and Onion Dip

• 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 blender until 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.
Recipe from a 1968 recipebook

Blender Bacon and Horseradish Dip

• 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.

Note: 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.
Recipe from 1970

Blender Barbecue Dip

• 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.

Note: 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.
Recipe from 1970

Blender Clam Dip

• 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.

Note: 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.
Recipe from 1970

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 Englanders 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.

Chili Dip

• 1 pkg. cream cheese, softened
• 2 15oz. cans chunky chili with beans
• 1/2 c. salsa
• 1/4 c. Monterey Jack cheese, shredded
• 1/4 c. Colby cheese, shredded

Preheat oven to 350°. Spread cream cheese in 10 inch deep dish pie plate or shallow 1 1/2 quart baking dish (greased). Mix chili and salsa and pour over cream cheese. Sprinkle with Monterey Jack cheese and Colby cheese.

May be wrapped and refrigerated if making ahead (may be made up to 2 days ahead). Bake at 350 for 25-35 minutes until bubbly and cheese is melted. Serve hot or at room temperature. Makes 12 servings.
Recipe from a 2001 Good Samaritan recipe binder pg 1

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 crockpot, 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.

Crockpot Taco Dip

• 1 pkg. taco seasoning
• 1 lb. hamburger
• 1 can cheddar soup
• 1 (8oz. or 12 oz.) jar mild taco sauce
• Sm. to Med. onion, diced
• 1 to 2 bags Tostitos (to dip with)

Brown hamburger and onion; add taco seasoning as directions indicate. In a crockpot empty contents of cheddar soup and taco sauce; add meat, stir. Simmer in crockpot at 150 until cheese soup melts, stirring occasionally and dip away!
Recipe from a 2001 Good Samaritan Heavenly Delights recipe binder pg 3