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Appetizers

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

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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

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