DIPS ~ A variety for the Holidays!!!!

leatherbear

Pumpkin Dip

2 Blks 8oz Cream Cheese
2 lbs of powdered sugar
1 can "Packed Pumpkin" not pie filling
1 tspn ground ginger
2 tspns ground cinnamon
1 tablspn orange juice

Mix all ingredients together until it is a smooth consistency.

Serve with Ginger Snap cookies. Recipe for Ginger Snaps <–--> http://forum.gaytorrent.ru/index.php?topic=8454.new#new

Also great on gingerbread cookies.

I have also used this instead of traditional Cream Cheese Frosting on Carrot Cake. Just spread between cake layers ~ it will not "frost" the sides of the cake.

raphjd

That sounds great.

I've been looking for eating pumpkins, but so far the stores only have the super hard carving ones.

leatherbear

Hot Bacon Dip
Ingredients

* 8 slices center cut bacon, chopped
* 8 ounces softened cream cheese
* 1/2 cup mayonnaise
* 2 rounded teaspoons prepared Dijon style mustard
* 1 1/2 cups shredded Swiss cheese
* 3 scallions, chopped
* 1/2 cup smoked almonds, coarsely chopped
* Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Directions

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

leatherbear

Hot Spinach-Artichoke Dip

INGREDIENTS

* 1 (10-ounce) package frozen chopped spinach
* 2 (13 3/4-ounce) cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup freshly grated Parmesan
* 1 cup grated pepper jack cheese

DIRECTIONS

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

leatherbear

Quick Queso Dip

INGREDIENTS

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

DIRECTIONS

MIX ingredients in 2-qt. microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

SERVE with assorted cut-up fresh vegetables, WHEAT THINS Original Crackers or tortilla chips.

mgr

I should stop reading this board when I had not yet breakfast Looks and reads fantastic