Party Foods and Dips

Clam Dip

  • Large round loaf of French bread
  • 3 cans minced clams
  • 3 packs cream cheese
  • 1/2 cup sliced scallions
  • 1/2 cup clam juice from 1 lemon
  • 4 tablespoons chopped parsley
  • 1/2 teaspoon Tabasco
  • Salt and pepper

Instructions:

  1. Cut top off of the bread, hollow out bread to 1 inch thick, save bread pieces.
  2. Mix clams, cream cheese, scallions, clam juice, lemon juice, parsley, Tabasco, salt, and pepper.
  3. Place in hollow bread, replace the top.
  4. Bake at 250 degrees for 3 hours.
  5. Toast bread pieces for dipping. Use top and keep tearing from the side as it gets used.

Clam Puff Canapé

  • 1 can minced clams (drained)
  • 8 oz cream cheese
  • Onion and garlic salt
  • Pepper
  • Salt
  • Worcestershire

Instructions:

  1. Mix clams with cream cheese, onion and garlic salt, pepper, salt, and Worcestershire.
  2. Prepare toast squares by removing the crust and rolling with a rolling pin, cut into 4 and toast lightly.
  3. Spread clam mix, sprinkle paprika, and broil on the bottom rack of the oven until brown.

Dill Dip

  • 1 pint sour cream
  • 1 pint mayonnaise
  • 3 tablespoons dill weed
  • 3 tablespoons minced onion
  • 2 tablespoons dried thyme
  • 2 tablespoons parsley
  • 3 teaspoons Spice Islands Beau Monde seasoning

Instructions:

  1. Mix well and let stand for a minimum of 1 hour.
  2. Refrigerate.
  3. This is especially for crudités.

Fruit Dip

  • 8 oz Philadelphia cream cheese
  • 7 oz marshmallow cream
  • 2 teaspoons grated orange rind
  • 1 teaspoon lemon juice
  • Dash of ginger

Instructions:

  1. Blend well and add food color (1 drop red and 1 drop yellow for a good color).
  2. Good with strawberries, pineapple, apple.

Spinach Dip

  • 10 oz pack frozen chopped spinach (thawed and squeezed dry)
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 1 pack Knorr’s vegetable soup mix
  • 8 oz can water chestnuts (drained and chopped)
  • 3 chopped green onions

Instructions:

  1. Stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions.
  2. Mix well and refrigerate for 2 hours.
  3. Stir before serving.

Artichoke Balls

  • 1 can artichoke hearts
  • 1 cup Italian bread crumbs
  • 2 eggs
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (or more)

Instructions:

  1. Mix ingredients well and refrigerate for 4 hours.
  2. Make small balls and roll in grated Parmesan cheese.
  3. Place on a baking tray and brown in the oven.

Artichoke Squares

  • 2 jars marinated artichokes
  • 1/2 cup Italian bread crumbs
  • 8 oz grated Parmesan cheese
  • 4 eggs
  • 3 tablespoons water
  • 1/2 cup finely chopped onion
  • Dash of red and black pepper

Instructions:

  1. Drain and chop hearts (save some juice) and sauté onion in the juice.
  2. Beat eggs, onion, artichoke hearts, and seasoning.
  3. Add crumbs and cheese, mix well.
  4. Spread in greased 9x13x2 pan or Pyrex dish.
  5. Bake at 350 degrees for 20-30 minutes until set.
  6. Cut into squares and serve warm.

Boursin Cheese Ball

  • 2 large packs cream cheese
  • 2 cartons whipped butter
  • 1/4 teaspoon each of garlic powder, basil, dill weed, oregano

Instructions:

  1. Soften cheese and butter, beat with seasonings with an electric mixer or food processor.
  2. Shape into ball (1 or 2) and freeze for 24 hours.
  3. Roll in chopped parsley or nuts.

Sausage Cheese Balls

  • 1 pack Kraft Coon cheese
  • 3 cups Bisquick
  • 1 lb roll uncooked hot sausage

Instructions:

  1. Melt cheese in a double boiler, break up sausage into cheese and stir gently.
  2. Stir all into Bisquick and mix well.
  3. Make walnut-sized balls, place on a baking sheet and freeze.
  4. Store in a plastic bag.
  5. Place on a cookie sheet, bake at 350 degrees for 20 minutes.
  6. Serve hot.

Hot Crab Dip

  • 8 oz cream cheese
  • 1 can crab (Blue Plate)
  • 1/4 teaspoon curry

Instructions:

  1. Blend cheese, crab juice, and curry, then mix in crab.
  2. Heat at 350 degrees for 25 minutes until bubbly.
  3. Dash of cayenne (optional).

Chicken Liver Pâté

  • 1 lb chicken livers
  • 3/4 cup sliced mushrooms
  • 2 sticks butter
  • 1/4 cup chopped green onions
  • 1/4 cup cognac
  • 1 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon thyme
  • Parsley to decorate

Instructions:

  1. Wash, dry, and chop livers. Sauté mushrooms in butter for 5 minutes.
  2. Remove mushrooms and sauté onions, add livers and stir-cook until barely pink (5 minutes).
  3. Put into a blender or food processor, add mushrooms, cognac, and seasonings.
  4. If the mix is too thick, add 1-2 tablespoons melted butter.
  5. Pack into crocks or molds. To serve, decorate with parsley and mushrooms.