Appetizers
| Makes: |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Ingredients: |
|
|
|
|
|
|
| Cream cheese |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Cooking oil |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Light corn syrup |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Celery seed |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Dry mustard |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Minced onion |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Lemon juice |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Paprika |
1 dash |
2 dashes |
3 dashes |
4 dashes |
5 dashes |
6 dashes |
Assembly Directions:
Beat cream cheese until smooth. Add the oil, corn syrup, sugar and mix. Add the celery seed, dry mustard, minced onion, lemon juice and paprika, mixing well.
Freezing Directions:
Put dip in a rigid container. Seal, label and freeze.
Serving Directions:
Thaw container in refrigerator at least overnight. Stir to make sure it’s thawed completely and stir-able. Serve chilled with the desired vegetable for dipping.
Comments:
This is my sister-in-law’s recipe, and everyone loves it! It’s a nice change from the standard Ranch veggie dip. It’s good with all veggies, but I especially like it with cucumbers! In case you aren’t familiar with it, the minced onion can be bought in a jar in the spice section of your grocery store. It’s dried, and doesn’t give a strong onion flavor.
This page was last updated on Monday, June 02, 2008.
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