Warm spinach with water chesnuts dip has to be one of my fav's. Then there
is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip... I
could go on. But I'd rather *you* go on! What's your favorite dip? for
chips and crackers.

Jill

jmcquown wrote:

> Warm spinach with water chesnuts dip has to be one of my fav's. Then there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip... I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.


Spinach & Artichoke Cheese dip minus the water chesnuts... BLECH!


Hot Spinach and Artichoke Dip
Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 10 minutes Cook Time: 5 minutes
Yield: 1 batch
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain.
Discard liquid. Heat cream cheese in microwave for 1 minute or until hot
and soft. Stir in rest of ingredients and serve hot.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

~john!






--
What was it like to see - the face of your own stability - suddenly look
away...

"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill

For me, it's a toss between the Knorr spinach dip recipe (the cold one with
the water chestnuts, etc), and an artichoke/parmesan thing that is to die
for.
Not for the calorie conscious, that's for sure!!!

Stace

"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill

Funny you should ask. This is our all-time favorite, but I can't decide what
to do about the green onions when I make this for Thanksgiving!
What are we using instead these days? Shallots?

SPRING DIP

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon superfine sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup minced green onions
1/4 cup minced radishes
1/4 cup minced cucumber
1/4 cup minced green pepper
1 clover minced garlic.

Vegetables must be done by hand; not by processor! Blend all ingredients
together and serve with chips or crackers, or vegetable sticks.

Felice

"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill

Now this is a problem: How can there be a favorite when thee are so many?

Fire Roasted Green Chili con queso.
Dried chili con queso
Béchamel based spinach and artichoke
Do spreads count?
Green olive tapanade.
Mixed olive tapanade.
Cheddar and port spread
Cream cheese and lox spread
Minced Caper and butter.
I still like onion soup and sour cream.
Fire roasted salsa.
Fresh salsa
Minced Pico de Gallo as a dip.
Mince Gravlax and mix with capers and red onion.

I'm getting hungry - can you tell?

:-)

Dimitri

Harry & David's Relish & Cream cheese - awesome with their jalapeno chips!!
Joy


"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill
>
>

Hark! I heard "Joy" > say:
> "jmcquown" > wrote in message
> ...

> >Warm spinach with water chesnuts dip has to be one of my fav's. Then
> >there is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke
> >dip...I could go on. But I'd rather *you* go on! What's your favorite
> >dip? for chips and crackers

> Harry & David's Relish & Cream cheese - awesome with their jalapeno chips!!

Oh, you must mean this:

http://tinyurl.com/wf46

My stepmother brought me a jar from the Harry & David store in Portland,
OR. Lovely stuff, especially with cream cheese, as you mentioned...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

"jmcquown" > wrote in message news:5Dwwb.1207


> What's your favorite dip?


I dunno, I've kind of warmed up to you

"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill
>
>

Horseradish and cheddar, or horseradish and bleu, either one blended up with
sour cream or some kinda dip vehicle ingredient.

Jack Dip

PS my favorite dip, is, of course, a skinny dip.

"jmcquown" wrote:
>
>What's your favorite dip?

BAKED CLAM DIP LOAF

Serve this appealing hors d'oeurve with cut-up fresh vegetables and
breadsticks.
1 1 1/2-pound unsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnsaise
1 tablespoon prepared white horseradish
3 6 1/2-ounce cans minced clams, drained
4 large green onions, chopped

Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut
out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for
another use.) Using electric mixer, beat cream cheese, mayonnaise, and
horseradish in large bowl until blended. Mix in clams and green onions. Season
with salt and pepper.Spoon filling into bread. Place reserved lid on bread.
Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking
sheet.

Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap
bread. Place on large tray. Remove lid; lean lid against bread at angle.

Bon Appétit
---

MEXICAN CLAM DIP

12 ounces cream cheese, room temperature
3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)
1 4-ounce can diced green chilies
1/2 cup chopped fresh cilantro
3 6.5-ounce cans chopped clams, drained well

Corn chips or tortilla chips

Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and
cilantro. Add clams and blend well. Season dip to taste with salt and pepper.
Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling
around edges, about 35 minutes.

Place bowl of dip on platter. Surround with chips and serve.

Bon Appétit







---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Dimitri" > wrote in message
. com...
>
>
> Now this is a problem: How can there be a favorite when thee are so many?
>
> Cheddar and port spread

Dimitri, could you share how you make this please? I've had it but never
made it.

> I still like onion soup and sour cream.

Still my favorite!

Charlie

"Charles Gifford" > wrote in message
link.net...
>
> "Dimitri" > wrote in message
> . com...
> >
> >
> > Now this is a problem: How can there be a favorite when thee are so
many?
> >
> > Cheddar and port spread
>
> Dimitri, could you share how you make this please? I've had it but never
> made it.
>
> > I still like onion soup and sour cream.
>
> Still my favorite!
>
> Charlie

Here you go. (I like the very sharp black wax cheddar)

Dimitri

Cheddar Port Spread
Courtesy of: ENZA New Zealand Apples
1 3/4 cups


1 (8 oz.) package cream cheese
2 cups grated sharp Cheddar cheese
3 tablespoons Port
1 tablespoon milk


3 to 4 ENZA Braeburn apples, cut into wedges


Blend all ingredients except apples in food processor until smooth. To
serve, spread on apple wedges.

jmcquown > wrote:
> Warm spinach with water chesnuts dip has to be one of my fav's. Then there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip... I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.

I like a mild spreadable cheese type dip for crackers and nothing for
potatao chips. For nacho chips, I prefer a mild red salsa.

"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill
>
>

For potato chips, you can't beat sour cream and onion dip. For tortilla or
pita or other full bodied chips, I like hot artichoke spinach dip as
mentioned earlier in this thread. For crackers, I like the dip/spread below.
I make this a lot, as it's simple and delicious and a hit at parties.

Habit Forming Jalapeno Dip

1 pint real mayonnaise
4 oz sliced jalapenos, chopped
1/2 bunch green onions, chopped (use mostly white part)
1 lb coarsely shredded cheddar cheese

Mix mayonnaise, jalapenos and onions until well blended. Mixture should be a
little chunky. Refrigerate for several hours or overnight. Pour mixture into
separate bowl with grated cheese and mix well. Serve with chips, crackers or
veggies. This would make a great stuffing for celery sticks, also, if you
like celery.

>What's your favorite dip?

Natalie Maines. Sometimes Susan Sarandon.

In article >,
j.j. > wrote:
>> could go on. But I'd rather *you* go on! What's your favorite dip? for
>> chips and crackers.
>
>I think I've posted this before, but IMHO, it bears repeating:
>
>Uncle Bob's Salmon Dip
>
>7-8 ounces smoked salmon
>8 ounces cream cheese, softened
>Fresh black pepper, to taste
>Mayonnaise

Mmmm...

For spreading on crackers, I've done one similar to this.
No mayo or black pepper, add some chopped red onions,
and cover with a layer of capers.

I'll have to try the mayo for chip-dipping.

--
To truly appreciate Dilbert, one must read | Mike Van Pelt
it in the orignal Ferengi. What is lost | mvp at calweb.com
in the translation is that the boss is | KE6BVH
always right. -- plopez on slashdot.org

"Dimitri" > wrote in message
om...
>
> Here you go. (I like the very sharp black wax cheddar)
>
> Dimitri
>
> Cheddar Port Spread
> Courtesy of: ENZA New Zealand Apples
> 1 3/4 cups

Thanks Dimitri!

Charlie

* Exported from MasterCook *

Helen's Creamy Island Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM-----
1 c Miracle Whip salad dressing
6 ts Ketchup
1/8 ts Cayenne or to taste
1/8 ts Curry or to taste
Green onions, opt.
Chives, opt.
Relish, opt.
Parsley, opt.

The basic recipe is mayonnaise and ketchup. Everything else can be
varied to taste. Good as a dip for veggies.




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 8 Calories; trace Fat (2.5% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 89mg Sodium. Exchanges: 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


"Charles Gifford" > wrote in message
link.net...
>
> "Dimitri" > wrote in message
> om...
> >
> > Here you go. (I like the very sharp black wax cheddar)
> >
> > Dimitri
> >
> > Cheddar Port Spread
> > Courtesy of: ENZA New Zealand Apples
> > 1 3/4 cups
>
> Thanks Dimitri!
>
> Charlie
>
>

Clam Dip

8 oz cream cheese, softened
1/2 cup sour cream
1 tbsp worcestershire sauce
1 tbsp onion, minced
1/4 tsp white pepper
1 tsp lemon juice

Combine all of the above. Fold in a 6 1/2 oz can of minced
clams, drained (juice reserved). Adjust consistency with
clam juice. Chill well, serve with a garnish of snipped
chives.

Variation: add cayenne pepper to taste.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

"jmcquown" > wrote in message
...
> Warm spinach with water chesnuts dip has to be one of my fav's. Then
there
> is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
I
> could go on. But I'd rather *you* go on! What's your favorite dip? for
> chips and crackers.
>
> Jill
>
My favorite has both spinach and artichoke. Basically, saute diced
artichoke bottoms, garlic, salt, pepper in olive oil. Then add spinach and
continue cooking until the spinach is done. Then remove from the heat and
add some mayo and sour cream. Voila. It's good served warm or chilled as
you prefer.

Fred
The Good Gourmet
http://www.thegoodgourmet.com

>What's your favorite dip? for

##############
Rancher. He's the biggest DIP I know . BG

>Rancher. He's the biggest DIP I know . BG

###########
Thats suppose to be "Ranger".Rancher is his brother. Too much New years Dom I
guess. BG

In article >, in
rec.food.cooking, oads says...
>
>
> >Rancher. He's the biggest DIP I know . BG
>
> ###########
> Thats suppose to be "Ranger".Rancher is his brother. Too much New years Dom I
> guess. BG
>

Sheldong
--
de Jack N2MPU FN20
Modeling the NYC and NYNH&H in HO and CP Rail and D&H in N
Proud NRA member
addy:

My favorite dip is more of a cheese spread. My mom made it, and every time I
make it, people beg for more. And it's really simple.

Cream Cheese Spread

1 boxes of cream cheese, softened
2 pkgs (5 oz?) of deli thin sliced beef
1 small can of chopped black olives
1 bunch (about 5-6) green onions
2 tbs of worcestershire sauce

chop up the beef and the green onions (including stems!) very fine. Combine
with the rest of the ingredients and refrigerate. Can form into a ball, or
leave as is. Serve with club crackers. This is best if you let it refrigerate
over night before serving.

Sandra

my favorite dip is for potato chips (not on my diet)

cream cheese, miracle whip, minced onion, and a pinch of sugar.

--
read and post daily, it works!
rosie

"Hell they won't lie to me/ Not on my own damn TV/ But how much is a
liar's word worth/ And whatever happened to peace on earth?"
.....................................Willie Nelson








"Sandy n ne" > wrote in message
...
> My favorite dip is more of a cheese spread. My mom made it, and
every time I
> make it, people beg for more. And it's really simple.
>
> Cream Cheese Spread
>
> 1 boxes of cream cheese, softened
> 2 pkgs (5 oz?) of deli thin sliced beef
> 1 small can of chopped black olives
> 1 bunch (about 5-6) green onions
> 2 tbs of worcestershire sauce
>
> chop up the beef and the green onions (including stems!) very
fine. Combine
> with the rest of the ingredients and refrigerate. Can form into a
ball, or
> leave as is. Serve with club crackers. This is best if you let it
refrigerate
> over night before serving.
>
> Sandra

"read and post daily!" > wrote in message
...
> my favorite dip is for potato chips (not on my diet)
>
> cream cheese, miracle whip, minced onion, and a pinch of sugar.
>
> --

What?????
As if Miracle Whip *needs* more sugar.
That stuff is disgusting, IMHO...

Stace

My favorite dip is as follows:

1 cup mayonnaise (real mayo, NOT salad dressing/miracle whip)
1 cup sour cream
1/2 c. parmesan cheese (fine grated - be cheap, and get the not good
stuff, seriously)
3 cloves garlic, crushed

Mix, and let sit overnight in fridge, covered tightly. This is a great,
thick dip, wonderful with crudites.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Nancy, would you say that one could use "Hellman"s mayonnaise?
I have a cup of non-fat sour cream that I'd like to do something with
soonest.
I don't know when you say, "real mayo," whether you mean one that you've
made yourself, or if Hellman's is "real mayo."

Thanks,
Dee


"Nancy Howells" > wrote in message
...
> My favorite dip is as follows:
>
> 1 cup mayonnaise (real mayo, NOT salad dressing/miracle whip)
> 1 cup sour cream
> 1/2 c. parmesan cheese (fine grated - be cheap, and get the not good
> stuff, seriously)
> 3 cloves garlic, crushed
>
> Mix, and let sit overnight in fridge, covered tightly. This is a great,
> thick dip, wonderful with crudites.
>
> --
> Nancy Howells (don't forget to switch it, and replace the to send
mail).

Dee Randall wrote:

> Nancy, would you say that one could use "Hellman"s mayonnaise?
> I have a cup of non-fat sour cream that I'd like to do something with
> soonest.
> I don't know when you say, "real mayo," whether you mean one that you've
> made yourself, or if Hellman's is "real mayo."

I'm sure she just means "real" mayo versus what she listed to NOT use. Salad
dressings and Miracle Whip are *not* mayonnaise hence she listed them as
examples of what not to use. Hellman's is real mayonnaise. Enjoy
Goomba

In article >,
"Dee Randall" > wrote:


>
> "Nancy Howells" > wrote in message
> ...
> > My favorite dip is as follows:
> >
> > 1 cup mayonnaise (real mayo, NOT salad dressing/miracle whip)
> > 1 cup sour cream
> > 1/2 c. parmesan cheese (fine grated - be cheap, and get the not good
> > stuff, seriously)
> > 3 cloves garlic, crushed
> >
> > Mix, and let sit overnight in fridge, covered tightly. This is a great,
> > thick dip, wonderful with crudites.
> >
> > --
> > Nancy Howells (don't forget to switch it, and replace the to send
> mail).
>
>
> Nancy, would you say that one could use "Hellman"s mayonnaise?
> I have a cup of non-fat sour cream that I'd like to do something with
> soonest.
> I don't know when you say, "real mayo," whether you mean one that you've
> made yourself, or if Hellman's is "real mayo."
>
> Thanks,
> Dee
>

Add some powdered hidden valley ranch dressing mix to it. ;-)
Most fat free ranch in bottles just suck! They are too sweet, at least
to me!

I like to make my own with just that combo. Fat free sour cream and the
packaged, powdered hidden valley ranch dressing packets.

Yum!!!

And my family eats it up with crudit trays.

K. (everything goes with ranch......)

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >, Katra
> wrote:

> In article >,
> "Dee Randall" > wrote:
>
>
> >
> > "Nancy Howells" > wrote in message
> > ...
> > > My favorite dip is as follows:
> > >
> > > 1 cup mayonnaise (real mayo, NOT salad dressing/miracle whip)
> > > 1 cup sour cream
> > > 1/2 c. parmesan cheese (fine grated - be cheap, and get the not good
> > > stuff, seriously)
> > > 3 cloves garlic, crushed
> > >
> > > Mix, and let sit overnight in fridge, covered tightly. This is a
> > > great,
> > > thick dip, wonderful with crudites.
> > >
> > > --
> > > Nancy Howells (don't forget to switch it, and replace the to send
> > mail).
> >
> >
> > Nancy, would you say that one could use "Hellman"s mayonnaise?
> > I have a cup of non-fat sour cream that I'd like to do something with
> > soonest.
> > I don't know when you say, "real mayo," whether you mean one that
> > you've
> > made yourself, or if Hellman's is "real mayo."
> >
> > Thanks,
> > Dee

Hellman's would be fine - I would also use homemade, but frankly,
anything that isn't salad dressing (e.g., sweet - like Miracle Whip)
would be good.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"Fred" > wrote in message >...
> "jmcquown" > wrote in message
> ...
> > Warm spinach with water chesnuts dip has to be one of my fav's. Then
> there
> > is a Ranch/bacon/cheddar dip. Hot broccoli dip, oh yum! Artichoke dip...
> I
> > could go on. But I'd rather *you* go on! What's your favorite dip? for
> > chips and crackers.
> >
> > Jill
> >
> My favorite has both spinach and artichoke. Basically, saute diced
> artichoke bottoms, garlic, salt, pepper in olive oil. Then add spinach and
> continue cooking until the spinach is done. Then remove from the heat and
> add some mayo and sour cream. Voila. It's good served warm or chilled as
> you prefer.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com


Hummos or tzatziki followed closely by baba ganoush and taramosalata
and melitzanosalata.

-bwg

>
>>>could go on. But I'd rather *you* go on! What's your favorite dip? for
>>>chips and crackers.


We're more into vegetables than chips and crackers these days, but the
concept is the same. Hidden Valley Ranch is a favorite. I also like
hummus, and blue cheese. To make that I crumble 4oz of good cheese into
half a cup each of sour cream and mayo, add some finely chopped onion,
parsley, a teaspoon of garlic powder, a teaspoon of cider vinegar, and
the juice from half a lemon. I could sit and eat that by the spoonful.



Dawn

Hellman's & Best Food Mayo are the same....different labels...depends on
which side of the Rockies you're on....Try Penzey's Horseradish dip
mix....mix powder with a bit of water, then mayo & sour cream....let it sit
a bit....tasty but not overpowering.

Harriet & critters...J J the world famous jack russell terrior who is
outside trying to chase the squirrels out of his yard; P K the lady manx who
rules the house and doesn't care one way or the other...


"Dee Randall" > wrote in message
...
> Nancy, would you say that one could use "Hellman"s mayonnaise?
> I have a cup of non-fat sour cream that I'd like to do something with
> soonest.
> I don't know when you say, "real mayo," whether you mean one that you've
> made yourself, or if Hellman's is "real mayo."
>
> Thanks,
> Dee
>
>
> "Nancy Howells" > wrote in message
> ...
> > My favorite dip is as follows:
> >
> > 1 cup mayonnaise (real mayo, NOT salad dressing/miracle whip)
> > 1 cup sour cream
> > 1/2 c. parmesan cheese (fine grated - be cheap, and get the not good
> > stuff, seriously)
> > 3 cloves garlic, crushed
> >
> > Mix, and let sit overnight in fridge, covered tightly. This is a great,
> > thick dip, wonderful with crudites.
> >
> > --
> > Nancy Howells (don't forget to switch it, and replace the to send
> mail).
>
>

Hate to admit it, but my favorite dip is still the sour cream-Lipton onion soup
mix, but mixed about 3/4 strength or even a little less (otherwise it's too
salty for potato chips-- preferably Ruffles).

Supermarket chill case dip is generally too disgusting to dip straight out of
the tub, but a spoonful or two mixed into plain sour cream works pretty well
for chip dip.

Jen
San Francisco

(Blacksun21) wrote in
:

> Hate to admit it, but my favorite dip is still the sour cream-Lipton
> onion soup mix, but mixed about 3/4 strength or even a little less
> (otherwise it's too salty for potato chips-- preferably Ruffles).
>
> Supermarket chill case dip is generally too disgusting to dip straight
> out of the tub, but a spoonful or two mixed into plain sour cream
> works pretty well for chip dip.
>
> Jen
> San Francisco
>

Jen, I agree that full strength onion soup mix is a bit much, and I do what
you do when I make it. It's also one of my favorites, especially when I
don't want to spend much time putting something together.

There also used to be a green onion dip mix that I used to stir into sour
cream. I think I like it even better, but haven't seen it around in a long
time.

Wayne

>favorite dip

CLAM DIP
HOT QUESO

jammer > wrote in :

>
>>favorite dip
>
> CLAM DIP
> HOT QUESO
>

When Campbell's still made frozen soups, I used to make a shrimp dip using
their frozen Cream of Shrimp Soup. The dip used both cream cheese and sour
cream, and some unremembered seasonings/flavorings. The dip was delicious,
but attempts using their canned variety fails miserably on flavor. I've
also tried making a shrimp dip from scratch, but the original recipe using
the frozen soup was much better.

Wayne

jammer wrote:

>>favorite dip
>
>
> CLAM DIP
> HOT QUESO

Does skinny dip count? ;-)