The December 2002 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

December 2002

Veggie Dip

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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.

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