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Appetizers

CORN-BEEFED DIP

  • corned beef dip in white bowl on white plate with bagels, sliced french bread and ritz crackers
    1 cups Hellman’s mayonnaise
  •  2   cups sour cream
  •  2   T. parsley flakes
  •  2   tsps. dill weed
  •  2   packages thin sliced corned beef, chopped
  •  1   small onion, chopped

Mix all ingredients together. Refrigerate one hour and enjoy. Serve with small pieces of French bread, beer bread or plain bagels.


Janelle Steiner, member, Capital Electric Cooperative

 

 

GINGER VEGATABLE DIP

  • Bowl of ginger dip with celery, carrots broccoli and cauliflower surrounding it1 cup mayo
  • 4 tsp. soy sauce
  • 1 tsp. ginger
  • 3 tsp.  green onion or 2 tsp onion flakes
  • 1 tsp. vinegar
  • 2 T. milk ( Add more as desired)
  • Mix and refrigerate overnight. This works well with all veggies.

Test notes: Very tasty! 

Deb Myaer, member, North Central Electric Cooperative

 

 

MOCK PATE

  • A glass of cola with ice and pieces of garlic toast sliced and placed around ball of pate8 ozs. cream cheese, softened
  • 8 ozs. liverwurst
  • 1 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • Salt and pepper to taste

Mix well, form into a ball. Cover with sliced green olives for decoration. Keep cold until ready to serve.

Test notes: We served with garlic toast. 

Deb Myaer, member, North Central Electric Cooperative

BLT DIP

  • Tray of crackers with BLT dip from recipe on top of crackers; iced cola in a glass, tomatoes alongside crackers all placed on a cutting board8 ozs. cream cheese, softened
  • ½ cup ranch dressing
  • 1 medium tomato, diced and seeded
  • 6 slices bacon, cooked and crumbled
  • ½ cup celery, finely chopped
  • 2 T. onion, finely chopped
  • 1 tsp. sugar
  • 1-2 loaves unsliced bread

Mix cream cheese and dressing, add tomato, bacon, celery, onion and sugar. Cover and refrigerate 3 hours. Serve with bread cut into thick slices or chunks.

Deb Myaer, member, North Central Electric Cooperative