OT...*Dips*.. or maybe not so off..

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In keeping with the SPIRIT of the times...I offer everyone a recipe for a holiday dip that is great with chads, um, chips.

Shrimp Dip

8oz. softened cream cheese

1 11oz. can Campbell's condensed cream of shrimp soup

1 8oz. can tiny shrimp (rinsed and drained)

1 tbls. lemon juice (optional)

makes about 3 cups

Nutrition facts...forget it.

In a medium sized bowl, using an electric mixer, beat cream cheese and soup at a medium setting until blended (no huge lumps of cheese...it works well if the cheese is at room temp). Add lemon juice (I never use it..I hate lemon juice).

Fold in rinsed and drained shrimp.

Cover and put in the fridge for several hours.


Anyone else have any recipies for dips or appetizers...so we might all expand our horizons?

-- Peg (pegmcleod@mediaone.net), November 20, 2000


I have one for mushroom turnovers, but it's in my recipe book in storage with the rest of my stuff :-(

When I find it, I'll post it. They're my favorites.

-- Patricia (PatriciaS@lasvegas.com), November 20, 2000.


If you are iclined to serve any wine with that,try some Dry Creek Fume Blanc or Wente Sauvignon Blanc,the Dry Creek will be a lttle more fruity while the Wente will be a lttle more acidic and dry,but both would pair nicely.

-- capnfun (capnfun1@excite.com), November 20, 2000.

Why...thank you capn.

Don't really partake in the wine much..I like it...IT doesn't like me.

Is Mich Light OK?

-- Peg (pegmcleod@mediaone.net), November 20, 2000.

That sounds fantastic too!!! hey,I'm NO wine snob.

-- capnfun (capnfun1@excite.com), November 20, 2000.

Campbell's condensed cream of shrimp soup?

Is this new?

-- Carlos (riffraff@cybertime.net), November 20, 2000.

No Carlos, it's not new. At least not in my neck of the woods, New England. Been around for years. When I was a child, some forty years ago, it was available in a frozen type container. With the recipe on the label.

Might be a region specialty item..??

-- Peg (pegmcleod@mediaone.net), November 20, 2000.

We have it here in Az Carlos, where YOU been?? Surely Von's or Safeway has it...

-- Aunt Bee (Aunt__Bee@hotmail.com), November 20, 2000.

Them stores out in RS donít have any fancy shit.

-- I (h@ve.spoken), November 20, 2000.

I LOVE shrimp and Mich Lite....

Thnks for the recipe Peg.....I WILL use it at Christmas.

Also, ramaki... I love romaki.

But, the soup, I havent ever seen it here in NE Ohio either.

So F U to: I have spoken.

-- (shh@aooool.cin), November 21, 2000.

server load is too heavy right now to send instant alerts to everyone who requested them; we're only going to send critical email under these conditions (e.g., to forum maintainers who request them, answers to people who posted questions originally

^^^hey whats up with this????

BTW, its com, um not cin....sorry bout that in my last post.

-- (shh@aool.com), November 21, 2000.


We have a little place down the street that has a shrimp, artichoke and cheese dip that is awesome! Sounds a lot like yours, minus the artichoke. I don't do artichokes straight up, but there is something about that dip that makes me order it everytime we go there.

Mich Lites and shrimp?? I've made many a meal out of just those 2 ingredients!!


-- Deano (deano@luvthebeach.com), November 21, 2000.


That's a mainstay around here. We hollow out a round loaf of brioche {or two}, stuff it with dip, & wrap in foil then bake. Serve with sliced baguettes, crudites, whatever.

Here's a couple of recipes - I don't have mine handy:

Ingredients 1 (14 ounce) can artichoke hearts, drained and chopped

1 cup mayonnaise

1 cup grated Parmesan cheese

1 (4 ounce) can diced green chiles

Directions 1 Preheat oven to 350 degrees F (175 degrees C).

2 Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.

3 Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired. ~

Garlic Crab Artichoke Dip

Ingredients 1 cup mayonnaise

8 ounces sour cream

1 (1 ounce) package garlic and mushroom soup mix

1 (13 ounce) can artichoke hearts, drained and chopped

1 cup shredded Swiss cheese

1 (6 ounce) can crab meat, drained

Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Combine mayonnaise, sour cream, soup mix, artichoke hearts, cheese and crab meat in a 1-1/2 quart casserole dish. Mix well.

Bake uncovered for 30 minutes. Serve immediately ~

Bachelor appetizer -

Take a slab of cream cheese & dump a jar of honey mustard over the top. Serve with wheat thins {it's really good, believe it or not}.

-- flora (***@__._), November 21, 2000.

flora, that last one is good if you use apricot jelly with the cream cheese. It's even better with jalapeno jelly and cream cheese.

-- Patricia (PatriciaS@lasvegas.com), November 21, 2000.

Hey Patricia & Peg,

"Anyone else have any recipies for dips or appetizers...so we might all expand our horizons?"

If you guys keep it up, you'll get me expanding more than my horizons!

On that crab dip above, you could substitute shrimp for the crab, & I think I'd use some garlic powder or fresh & ditch the soup mix idea. The top artichoke one doesn't even need the chiles to be yummy.

I have one I like to do with apples, butter, brown sugar, brie, & puff pastry - the trouble is my friend taught me this by hand & I don't think I have it written down. If you're interested, I can rattle her for the instructions again.

No Campbell's shrimp soup ever been sighted anywhere in CA by yours truly.

-- flora (***@__._), November 21, 2000.

I'm like drooling here...all this food! Starting with the most important..Mich Light, rumaki, shrimp, crabmeat, artichoke hearts, swiss and parmasean cheese, garlic, jalapeno jelly (never had it, sounds awesome), honey mustard and wheat thins...my horizons have been expanded...thanks!

Just a little question...what the heck are crudites???...LOL

Tapping 'sumers foot...waiting...for the mushroom turnover recipe..hee hee.

-- Peg (pegmcleod@mediaone.net), November 21, 2000.

{Hint to Peg: If you call them crudites instead of vegetables, one of the guys might actually eat some}.

-- flora (***@__._), November 21, 2000.

I'm gonna try that shrimp dip, Peg. We're invited to SO's brother's for Thanksgiving, and his sister's 4pm dinner usually gets done by about 8pm. I figure Lucky and SO's dad will be nodding off before dinner gets served.

You may recall these folks having dinner at OUR place one year, never responding on how many would come and then bringing five or six extras 20 minutes after we'd begun eating. They complained because there was so little food left. Of course to add misery to misery, SO's niece decided to "come out" at this function.

The following year, I went to Chicago for Thanksgiving. Last year, I just had Lucky over and let SO go by himself. Lucky doesn't like turkey, so I made cornish hens. She LOVES those. THIS year, SO has been working out of town for weeks, and he'll arrive home Thursday afternoon. Since I always end up at a hotel when I drive to the airport, the deal is that his brother will pick him up if I agree to Thanksgiving dinner at his brother's house. I know it won't kill me, but I DO have exams coming up and will need to leave early to study. [grin]

So...in the spirit of the holidays, I offer this "recipe" for newly established couples [Kb8 fits the bill, I think] to survive the holidays with people you barely know [and just might have no interest in knowing.]

Holiday advice for new couples

-- Anita (Anita_S3@hotmail.com), November 21, 2000.

Good thread!! (I sure miss the prep forum....) Here is a favorite of mine. It was once printed on the back of the KNORR Vegetable Soup MIx, but no longer is : ( So if you are a spinach dip lover, this is for you~~

SPINACH DIP (from Knorr)

Thaw: 1 10 zo pkg frozen chopped spinach, squeezed very dry and chopped even finer. Stir in: 1 pkg KNORR Vegetable Soups & Recipe Mix into 1 1/2 cups sour cream and 1 c mayo until blended.

Stir in: finely chopped spinach, I 8 oz can water chestnuts, chopped , and one bunch thinly sliced green onions.

Cover and chill at least 2 hours.

Stir again before serving.

Makes 4 cups.

Note: you can get your own round loaf of bread, hollow it out, and put the dip in. Save what you take out for dipping chunks. You can also slice baguettes to serve around it, and/or CRUDITES!

Whenever I make/take it, there is NEVER any left!! And I don't know what price these things are going for in your area, but hereabouts, a round loaf of bread filled with this dip is going for $20 and up. You can do it for around $4, based on my areas prices. Also totally vegetarian!!

Happy Holidays all!!!

-- Aunt Bee (Aunt__Bee@hotmail.com), November 21, 2000.

Aunt Bee:

You have 'stolen' my heart....I luv spinach dip and never did get a recipe till now....

Um, may I come live w/you? Puts head on AB's shoulder and looks up at her w/puppy eyes....Please?

-- (shh@aol.com), November 22, 2000.

Peg, that recipe is going to have to wait.....maybe Friday, maybe next week.

Sorry :-(

-- Patricia (PatriciaS@lasvegas.com), November 22, 2000.

Aunt Bee,

THANK YOU!...I had that dip in the bread years ago at someone's house. Never had the recipe. I'll be serving this one up at Christmas. I've always used the Knorr's vegi dip and serve it with crudites (my newly learned word..lol).

And while typing this, I decided to check the back of the Knorr box...low and behold the spinach recipe was there...Whodda thunk it?? Oh well, ya made me look..heh!

-- Peg (pegmcleod@mediaone.net), November 22, 2000.

No problemo, Pat.

But 'sumers foot is surely gonna get tapped out... waiting..hee hee!!!

-- Peg (pegmcleod@mediaone.net), November 22, 2000.

Soooooooooooooooooooo, its on the back of the box.?

Hee hee, kinda like what my mom used to tell me all the time:

"Carrie you couldnt pour piss out of a boot with the directions on the heel".

go figure, and thanks mom. hee hee.

PS, let go of my foot already, cuz I *may* start to like it....EG

-- sumer (shh@aooool.com), November 22, 2000.

PS, let go of my foot already

Only if you toe the line (snicka) :)

-- Peg (pegmcleod@mediaone.net), November 22, 2000.

I had my heart set on that shrimp dip, but I couldn't find the shrimp soup. I bought a can of creamed onion soup. Do you think this will taste okay if I call it shrimp/onion dip? Realize that no one has high expectations for my cooking.

-- Anita (Anita_S3@hotmail.com), November 22, 2000.

Do you think this will taste okay if I call it shrimp/onion dip?

...um, err...ya sure, why not! Just don't associate my name with it...LOL...you're killing me here 'Nita.

Looks like I might be mailing out cans of shrimp soup for Christmas..heh!

-- Peg (pegmcleod@mediaone.net), November 22, 2000.


Sure, you come and live with me anytime!! It got up to 76 degrees today!! At least you'd thaw out!!!


You're welcome!!


You might try cream of celery soup instead, and add a can of the baby shrimp. The onion might be a bit overpowering.

I have a coupla others I'll try to post later!!

-- Aunt Bee (Aunt__Bee@hotmail.com), November 22, 2000.


I had to make a beer run, so decided to go to Kroger to get a different kind of soup. [Afterall, if Aunt Bee thinks a flavor will DOMINATE, and she eats MEXICAN food, I figured I'd better listen.]

There it was in the soup aisle...Cream of shrimp soup. Is this a day of thanks, or what?

-- Anita (Anita_S3@hotmail.com), November 23, 2000.

LOL Anita!

So glad you found the missing piece of the original recipe in your neighborhood!!

And being as I DO like mexican food, you made me think of another dip recipe!

Two actually!!


1 2# block of Velveeta (psuedo cheese) cut into about 2" cubes 2 cans HOT chili with beans 1/4 cup juice from jar of jalapeno slices

Throw it all in a crock pot and stick it on low for about an hour. DO NOT REMOVE THE LID until after 1 hour, then stir to amalgamate the concoction. Serve over tortillia chips and offer jalapeno slices for those who are willing to indulge!!

NOTE: the jalapeno juice is what restaurants/fast food joints use to flavor the cheese. Do not leave this out. It makes a huge difference.


1 2# block of Velveeta, cut as above 1 1/2 cup Herdez Salsa or Pace Picante Sauce(your preferred heat level)

Throw in in a crockpot on low for an hour, and stir. Serve with tortilla chips.


-- Aunt Bee (Aunt__Bee@hotmail.com), November 23, 2000.

*Cautionary note to those who transport the above Queso dip*

Level & secure that sucker well. We had a '68 chevy Malibu which never did live that sharp corner down!

-- flora (***@__._), November 23, 2000.

Anita...I'm waiting...(can't tap sumers foot..she made me let it go)

How was it.

-- Peg (pegmcleod@mediaone.net), November 24, 2000.


Here is one of my favorite appetizer recipes, especially good this time of year. I named it after the person who taught it me, sadly, now departed.


1/2 pound gruyere cheese, grated

6 slices bacon, cooked and crumbled

1 cup mayonnaise (note: do not use Miracle Whip)

1/2 cup black olives, chopped (a 4 oz can)

1/3 cup green onion, chopped (no tops) usually 1 bunch will do

1 1/2 TB chopped fresh parsley

1 tsp worchestershire sauce

2 dashes tabasco

1 tsp freshly ground pepper

Mix altogether. Spread on:

1 loaf of cocktail rye

Bake at 450 degrees for for 6-7 minutes until bubbly.

This is great stuff to have on hand in the fridge, especially at this time of year, for drop in guests. You can have something hot in about ten minutes, without much work!

-- Aunt Bee (Aunt__Bee@hotmail.com), November 25, 2000.

ok ok I'll post it again ( I posted this to the thread about what to do with all that tuna leftover from y2k LOL)

Mix a can of tuna with a block of cream cheese (can be doubled) and some chives or green onions, salt and pepper. Form into a ball and roll in chopped almonds or pecans to coat. Serve with crackers, preferably wheat thins yumm. =o)

-- cin (cin@cin.cin), November 25, 2000.

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