~Dips, Salsa, Spreads, Fondue

Dips and Spreads are similar…spreads are a little stiffer.
A chip will usually break when “dipped” in a spread.
Most dips and spreads start with these basics–then other desired items are added to it.

8 oz. sour cream
½ c mayonnaise

8 oz cream cheese
1/2 to 1 c sour cream

1 pkg Good Seasons Italian Salad Dressing Mix
1 pkg dry Onion Soup Mix
1 pkg Ranch Dressing Mix

CHERIE’s CHEESE BALL        (Xmas 2016)

(2)  8 oz. cream cheese
2 t Lawrys seasoned salt
(1)  8 oz. can drained crushed pineapple (reserve juice)
1 lb sharp cheese, grated
1 cup pecans, chopped

Mix together well all ingredients except pecans.
Shape into a ball. (if too stiff, add some pineapple juice)
Roll in pecans.
Chill til 1 hour before serving
Serve with hard crackers (Triscuits, Sociables, etc).


LAYER in SHALLOW Casserole Dish:
2 cans Refried Beans
1 t Chili Powder, sprinkled
1 T dried minced Onions
1 c Hot Picante Sauce
1 c Guacamole or Avocado Dip
8 oz. sour cream
1-2 cups grated Cheese (mild Cheddar or Monterrey Jack)

TOP with any/all of following:
Green Onions (finely chopped)
Black Olives (sliced)
Tomatoes (finely chopped)

SERVE with: Tostado chips


2 cans (14 oz) black-eyed peas, drained
1 can (15-1/2 oz) white hominy, drained-optional
2 med. tomatoes, chopped-optional
2 cloves garlic, minced
1 med. sweet green pepper, chopped
1 jalapeno pepper, chopped
4 green onions, chopped
1/2 onion, chopped fine
1/2 c chopped parsley
1 can chopped pimentos, drained
salt to taste
Tabasco Sauce-to taste
8 oz. bottle Italian Salad Dressing.

Combine all ingredients well, except salad dressing.
Pour Salad Dressing over mixture.
Cover and refrigerate for at least 2 hours–3-7 days is better to develop flavor.
Drain and serve with tortilla chips. Makes 7 cups.


16 oz. red beans, rinsed, drained
1 ½ c cooked rice
1 medium tomato, seeded, diced small
½ c chopped fresh cilantro leaves
2 ripe avocados, diced
1 c shredded cheddar cheese
1 small can black olives, sliced
Jar of your favorite Salsa or Picante Sauce

In large bowl, mix all ingredients well, EXCEPT cheese and avocados.
Cover and refrigerate at least 2 hours, or overnight.
Just before serving, stir in cheddar cheese and avocado.
Serve with Large Frito chips.  (If you mix cheese in with HOT rice,
cheese melts and salad looks terribly unappetizing!)
Optional:  1/2 c minced green or red onion;  ½ c finely chopped bell pepper;
1 Jalapeno pepper, minced

Cherie & Chester’s creation!

Mix together:
6-8 oz fresh crab or imitation crab OR shrimp OR Both, chopped (fine for dip or chunky for sandwich spread)
8 oz. cream cheese
8 oz. sour cream
2 T minced onion  plus (2) green onions, finely chopped
2.5 oz. Horseradish–or less & taste
1 T lemon juice (or less)
1/2 t to 1 t Cholula Sauce
1/8 t Garlic Powder & ¾ t garlic salt – if needed
2 t Worcestershire Sauce – optional
Parsley flakes – optional
½ t paprika – optional
Dash Tabasco Sauce – optional

Using mixer, blend all ingredients well (except seafood).
For dip, add seafood & blend well.
For sandwich spread—barely stir in seafood-so it remains chunky.


4-1/2 oz can tiny shrimp UNDRAINED
8 oz. sour cream (or cream cheese)
1 env dry onion soup mix
or 1 T pureed onion, or 1 t onion juice
or 2 T minced dried onion
1/2 t lemon extract
1/2 to 3/4 c mayonnaise
1/2 t Worcestershire Sauce
Tabasco Sauce (6 drops) or 1/8 t cayenne pepper
Horseradish, if desired
1/2 c catsup-optional
2 T parsley flakes-optional


8 oz. sour cream*
1 cup mayonnaise
1 cup grated Parmesan cheese
14 oz. pickled, artichoke hearts, drained
1-1/2 cup salad shrimp*
2 t prepared horseradish

Place mayo, sour cream and cheese in food processor.
Mix slightly.
Add artichokes and process off and on for 4-6 seconds, only til gently chopped and mixed.  Add shrimp and process 4-6 seconds.
Serve hot or cold.  If want hot, bake for 20-30 min. at 350°.
Serve on Melba rounds for hors d’oeuvre.

*Can leave out sour cream and shrimp.


(2) 8-oz. pkg. cream cheese, softened
1 cup salted butter (2 sticks) (or if using unsalted, add 1 t salt)
3 green onions, finely chopped
½ t dried basil
½ t dried marjoram
½ t dried oregano
½ t dried thyme
½ t dill weed
½ t garlic powder
½ t fresh ground black pepper

Cut butter and cream cheese into small pieces.
Beat with spices and onion til well blended.
Cover and refrigerate if not using right away.
NOTE:  This can be served as a spread with crackers.

STRAWBERRY CRÈME DIP    (Nancy Zvoch  4/91)

8 oz.  tub strawberry cream cheese
7 oz. jar marshmallow crème
8 oz. Cool Whip (optional)

Beat cream cheese and preserves til blended.
Fold in Cool Whip and marshmallow crème.
Cover and refrigerate til serving.
Serve with fresh fruit.  Divine with fresh, hulled STRAWBERRIES!
NOTE:  Can use other flavors of cream cheese (pineapple is good).


32 oz. tomatoes, drained, diced
10 oz. Rotel (tomatoes w/green chilies) diced
1 large onion, chopped
1 med green pepper, chopped
2 T garlic powder
1 T chili powder
2 T crushed red pepper
1/4 c minced jalapenos
1/8 c vinegar
1/2 t cumin
1 t salt

Place all ingredients in saucepan. .
Bring to boil. Reduce heat.
Simmer til slightly thickened, about 20 minutes.
Makes approximately 10 pints.


4-6 Tomatillos
2-3 large yellow banana peppers, minimum 6” in length
2 large Anaheim peppers
2 average size Jalapeno peppers
2 average size Serrano peppers
1 T minced garlic
2 cups cilantro (or more)
1 whole white onion
2 T white vinegar
Juice of 1 lime

Wash and seed all peppers except Serranos.
Broil Anaheim til black on top and skin is bubbly.
Let cool; peel skin off.
Puree onion.
Using food processor, coarsely puree tomatillos, garlic, cilantro and remaining peppers.
Mix together all ingredients.
Pour into ice cube trays and freeze.
To serve, use one ice cube with 4 fresh medium size tomatoes that have been peeled, seeded, chopped (or use canned tomatoes)
Depending on how salty chips are, Add salt and pepper to taste.
Refrigerate.  Heat will grow.


This MUST be made in a Food Processor.
You will need two very large bowls or pots.

10 or so Tomatoes, or 20 Roma Tomatoes
1 medium Onion
1 Bell Pepper, any color except green
2 or 3 Jalapeño peppers, canned (not fresh)
Cilantro, about a half cup when mashed down (no bottom stems)
1 teaspoon chopped Garlic, or 3 fresh segments
¼ cup Red Wine Vinegar (not balsamic)
Juice from 2 or 3 limes — small Mexican or Key limes, not the large lemon-sized ones
Optional:  a small amount of fresh Celery, Apple, Peach.

Put the S-curved cutting blade in the bottom of food processor.
Blend cilantro, garlic, jalapeños, wine vinegar, and lime juice in the food processor til there are no big chunks.
Take the cutting blade out, and dump the mixture into one of the bowls.
Cut out the stem areas of all the tomatoes, and peel off the stickers.
Cut the tomatoes into halves or quarters, small enough so that the pieces can fit down the tube of the food processor.
Do the same to the onion, bell pepper, and optional items.
Put the circular slicing blade into the food processor, and put the lid on.
Start pushing the tomatoes, onion, bell pepper, and optional items through the feeder tube of the processor, slicing them.
Each time the processor gets nearly full of slices, dump them into the second bowl.

Put the S-curved blade back in the bottom of the processor.
Scoop up some of the sliced items and put them in the processor, about halfway full.
Put the lid on, and using the pulse button, process them until the mixture is semi-chunky, but not liquefied.
Dump this into the first bowl, on top of the greenish mixture that is already in it.
Continue processing the rest of the sliced items, until all is in the same bowl.
Stir it up real well.  Add salt to taste.  Serve it cold.


Cut some avocados in half, take out the stem and the seed, and scoop the insides out with a spoon into a bowl. Smash them up real good with a fork.
Dump in some of the above salsa, so that the bowl contains about one-third salsa and two-thirds avocado.
Add salt.
Mix it all together with the fork, and serve cold.

BLUE CHEESE DIP or SPREAD   (Wms Sonoma 10/2014)
Tried: 8/29/12

4 oz cream cheese, room temperature (lite=OK)
1 c sour cream (fat free=OK)
4 oz. tangy blue cheese, such as Point Reyes
2T chopped fresh chives
½ t freshly ground black pepper
¼ t garlic powder
dash Tabasco
*For a tangier flavor add 1/2 teaspoon white vinegar (optional)not tried!
Sliced raw vegetables, such as carrots, cucumbers, celery

Mix cream cheese til soft and creamy.  Add sour cream til well blended.  Mix in blue cheese til cheese is crumbled and no large lumps remain.  Stir in chives and pepper.  Refrigerate at least 30 min. before serving.  Keeps up to a week.  Serve with chips and veggies.  Makes 2 cups.

FOR A SPREAD:  omit sour cream. If spread is too thick, add 1 tablespoon at a time of water (up to 5 tablespoons) til it reaches desired consistency

CHIPPED MEAT DIP        7/06

8 oz cream cheese, set out to room temperature
4 oz cream cheese
4 green onions, thinly sliced
1 pkg VERY THINLY sliced ham, genoa salami, chipped beef
2 t Worcestershire Sauce
1/8 t garlic powder
Ritz crackers

Finely chop both green onions and meat.
Mix well with mixer all ingredients (except crackers).
Serve with crackers.

Add what you want and as much as you want to fit your taste.
3 ripe Avocados, mashed (not blended or pureed)
3/4-1 cup Salsa or Picante Sauce
1 ripe Tomato, diced small
1 T onion juice, or minced onion
few shakes salt, pepper, garlic salt
Dash Tabasco Sauce
1/2 can diced green chili peppers.
Few Spoonfuls of sour cream
lemon juice


1 large onion, finely chopped or pureed
1t minced garlic or 3 garlic cloves, crushed
6 fresh green chili peppers, seeded, finely chopped (or Japaleno)
1 cup fresh cilantro, finely chopped
1/2 cup fresh lime juice (2.5 medium sz limes)
1-1/2 T seasoned salt (or more)
The above makes 3 cups without avocados & tomatoes

10 ripe medium fresh Hass avocados, seeded and peeled (refrigerated) (rough skin ones)
3 tomatoes, seeded and diced small (refrigerated)

In a large mixing bowl, mash avocado coarsely, leaving somewhat chunky. Add remain ingredients and mix to blend.
Let stand in frig for 30 min. before serving.

To store guacamole in refrigerator:  Apply a THIN layer of mayonnaise on top. Place a piece of plastic wrap directly on the surface of the guacamole and refrigerate.  When ready to serve, just stir mayo into the dip.

Ahead of Time: 
Can mix up first 6 ingredients and refrigerate for many days.
Then mix in avocados and tomatoes just prior to serving.
Use:  1 tomato and 3-4 avocados per 1 cup Guacamole Mix
Or:    1 small tomato and 2 avocados per ½ cup Guacamole Mix

SMALL GUACAMOLE RECIPE (makes 2-1/2 cups)

3 ripe Hass avocados, peeled & mashed
1/3 c pureed onion
2 T fresh chopped cilantro
2 T fresh lime juice
1 Jalapeno, seeded and minced
1/8 t minced garlic
1 ripe plum tomato, seeded, diced small

Follow directions above.

SUNDRIED TOMATO DIP (Takeoff of:Too Good Gourmet Mix)
Cherie & Chester’s creation (copycat of Too Good Gourmet)

1 c mayonnaise (or less)
1 c sour cream

1/3 c onion flakes
1 t chives (dried)
2t garlic powder
1 t dry mustard
¼ t salt (or none)
Dash cayenne pepper
1 to 2 T sun dried tomato concentrate*

Stir well and refrigerate.
Serve with unseasoned pita chips from Sams

*”Amore” brand is good – find tube at Reasors in pizza section  www.amorebrand. com

PIMENTO OLIVE CHEESE SPREAD  (Kraft Substitute) (not tried!)

10 oz sharp cheddar cheese, grated
8 oz cream cheese, softened
1/2 small yellow onion, grated
1/2 cup chili sauce
1/4 cup pimiento stuffed olives, coarsely chopped
4 to 8 tbsp sour cream (depending on the consistency you want)

Mix first five ingredients well, stir in the 4 tablespoons of sour cream.
Add more tablespoons of sour cream, if desired.

PICO DE GALLO  aka Fresh Tomato Salsa (2/2014)

2 ripe tomatoes, peeled, chopped FINE
¼ to ½ med white or red onion, chopped fine
1 green onion, chopped fine
1 Serrano chile, or Japaleno minced (remove seeds)
¼ cup full leaves cilantro, chopped
3 garlic cloves, minced or ½ t garlic powder
½ lime, juiced
1 t kosher salt
1/8c (2 oz) extra virgin olive oil (optional—some recipes don’t use this)

Put chopped tomatoes in colander to let juice drain off.
Combine all ingredients and mix well in colander.
Let sit for 15 minutes to allow flavors to marry.
Makes 1-2 cups

TRADITIONAL ONION DIP   (tastes like Liptons)

16 oz. sour cream* (2 cups)
1 env dehydrated onion soup mix
1 T horseradish
2 T parsley flakes-optional
1 T season all-optional
1/4 c each finely diced radish, carrot, green pepper, celery-optional

OR use 8 oz. cream cheese + 1 c mayonnaise


(2)  8 oz. cream cheese
2 T chopped green onion
1/4 c finely diced bell pepper – (might try 1 cucumber, shredded)
1 t seasoned salt
(1)  8 oz. can drained crushed pineapple
1 cup pecans, chopped

Mix together well all ingredients except pecans.
Shape into a ball
Roll in pecans.
Chill til 1 hour before serving
Serve with hard crackers.

HAM CHEESE LOG  (Edy Reese)  (not tried)

1 C. shredded cheddar cheese (room temperature)
1 8oz Pkg cream cheese (softened)
1 4-1/2 oz deviled ham
1/2 C chopped black or green olives (1 small can-drained)
1/2 C finely chopped pecans.

Cream together cheese and cream cheese. Fold in deviled ham, and then olives. Chill. (I roll this into Saran Wrap in log form. It saves getting it all over your hands and it is ready for the pecans!)

After chilling, roll in pecans. Serve with varied crackers.


1/2 lb aged white cheddar cheese, grated
1 lb grated sharp cheddar
1 bunch green onions, chopped, (green and white parts)
1 c toasted pecans
1/2 tsp. cayenne pepper
4 T Miracle Whip or mayonnaise
1 jar seedless raspberry preserves
Wheat Thin Crackers

Line the mold with Saran Wrap (mold being a large shallow dish).
Mix all ingredients together with your hands, except preserves, and crackers.
Press mixture evenly and firmly into mold and chill for at least 3 hours.
Invert dish onto serving platter and remove Saran Wrap.
Warm the preserves in microwave for approx. 1 min. or til thin enough to pour.
Pour the preserves over the mold.
Serve with Wheat Thins.


Roast 1 whole bulb of fresh garlic (See Z-Spices for ways to roast garlic)
Mash with fork

1 small tub “I can’t believe it’s not butter”
1/4 t salt
2T dried parsley.

Return to seasoned butter carton to store.
Will keep 6 weeks or so in refrigerator.
Spread on sliced bread.
Sprinkle with garlic salt and Parmesan cheese, if desired.
Broil til toasted.  Watch carefully so it doesn’t burn.

We really like the Fiesta Cheese Fondue at melting pot Recipe. This one is very close and we are really enjoying eating it at home as a dip–at a fraction of the price at Melting Pot !
Serves 2
8 ounces shredded cheese blend* (I like Wal-mart’s Great Value Fiesta Blend*)
4 ounces beer, any kind
1/3 c salsa
2 T cornstarch
Optional: 1 t pickled jalapeno or fresh, finely chopped–to taste
Eat with: bite-size pieces of French bread; Tostito scoops, apples, etc.
In a 2-cup glass measuring cup, micro beer and salsa for 1 min. til hot.
Open pkg. of cheese, add cornstarch & shake til mixed in.
Slowly stir cheese into beer/salsa until all is wet.
Heat at 50% power for 3 min. or til cheese is melted to dip consistency.
Optional: add chopped Jalapenos to your taste.
*Fiesta Blend contains Monterery Jack, Cheddar, Queso Quesadilla & Asadero Cheeses. Do NOT use a cheese blend with mozzarella which strings badly!


10 oz. can Rotel Original Tomatoes and Green Chilies
16 oz pkg Velveeta, cubed
Corn chips or Tostitos.

Blend cheese and tomatoes (WITH juice!) in medium saucepan.
Cook over med. heat for about 5 min, til cheese is melted.

Serve warm as dip.

CURRY DIP     (1/20/19)
(Good on roasted chicken or pita chips)

2 teaspoons cumin
1 cup mayonnaise
3 tablespoons finely chopped or blended onions
4 teaspoons fresh lemon juice
4 teaspoons honey

Toast curry powder and cumin by placing in small skillet.
Cook over low heat about 30-45 seconds, shaking constantly til it releases a pleasant odor.

In small bowl, combine mayonnaise, chopped onion and lemon juice.
Mix well and stir in toasted curry powder, cumin and honey ntil well blended.
Cover and refrigerate until serving time.