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Dried Beef Dip and Spinach Dip
Both of these dips, Dried Beef Dip and Spinach Dip are two “classic” dips that might have been around longer that I have been, and that’s a long time;) I can remember and at my age that’s a challenge in its self, when both of these dips could be found at every holiday party. Even my mom Aggie, who wasn’t an exceptionally good cook, could manage to whip both dips up. Both are still favorites and always will be favorites in my house.
- 2 (8 oz) packages cream cheese, room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 4 tablespoons minced green onion
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1/2 teaspoon prepared horseradish
- 2 teaspoons Worcestershire sauce
- 2 tablespoons butter, soften
- 2 tablespoons white wine, optional
- 2 packages Carl Buddig roast beef lunch meat, chopped
- With electric mixer, combine first 10 ingredients, (11 if using white wine) mix until smooth.
- Stir in chopped lunch meat.
- Pour dip into a 1-1/2 quart baking dish.
- Refrigerate until ready to make.
- Heat dip at 350º for 45 minutes. Serve with assorted crackers and/or pumpernickel bread
Classic Knorr) Spinach Dip
- 1 (10 oz) package frozen chopped spinach, cooked, cooled and squeezed dry
- 1 (16 oz) container sour cream
- 1 cup mayonnaise
- 1 package Knorr Vegetable Soup/Recipe Mix
- 1/2 (8 oz) can water chestnuts, chopped
- 3 green onions, thinly sliced
- Combine all ingredients in a serving bowl.
- Chill for 2 hours. Serve with an assortment of veggies, crackers or dippers of your choice.