Appetizers

CORN-BEEFED DIP

• 1 ⅓ 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

• 1 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

• 8 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

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BLT DIP

• 8 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