|Cool Ranch Spinach Dip|
For the first post, I’m going to list some of my favorite recipes for Dips & Spreads.
Other posts from this series:
Cool Ranch Spinach Dip
1 10-oz. box frozen chopped spinach, thawed
1 8-oz. can sliced water chestnuts, drained
8 ounces sour cream
1 packet ranch dressing mix (not dip mix)
Strain all water from spinach by pressing into a colander or wringing out by hand. Add strained spinach to a mixing bowl. Dice water chestnuts and add to spinach. Add sour cream and ranch dressing mix and stir until all ingredients are thoroughly combined. Cover and refrigerate until ready to serve.
Note that in the picture there are tiny bits of carrots. I'd found a Garden Ranch dressing mix and used it, though I don't know that it did much to change up the flavor.
a.k.a. Prevatte Social Club Dip*
1 pound breakfast sausage (not maple flavored)
1 8-oz. package cream cheese, softened
1 10-oz. can Rotel**, drained well
Crumble and cook sausage in a skillet over medium-high heat until done. Drain fat. Combine sausage, cream cheese and Rotel in a small crock pot and cook on high for 1-2 hours or until thoroughly heated. Reduce heat to low until ready to serve.
I usually double this recipe if I’m serving at a party. And I like to buy the “hot” sausage to kick up the heat a notch.
*My very good friend, Kelley Prevatte, used to serve this at her house any time she and her husband had a party (which was often when we were in our twenties) and this was what we all got in the habit of calling the dip :)
**diced tomatoes and green chilies
1 16-oz. package Velveeta*, shredded
16 ounces sharp cheddar cheese**, shredded
2 8-oz. jars diced pimientos, drained well
3/4 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Combine all ingredients, stir well and refrigerate until ready to serve. Add additional mayonnaise if desired (I like mine a little less mayonnaisey).
You’re thinking, “Velveeta?! Is that even real food?!” I know, I know… but trust me. It’s salty and creamy and what brings this all together.
*Velveeta is hard to shred unless it's ice cold. I usually put mine in the freezer for an hour or two before I shred it.
**don't use the preshredded cheese. It has a coating on it that keeps it from blending in with the Velveeta and mayo.
1 can red salmon, drained well
1 small onion, finely diced
1 8-oz. block cream cheese, softened
1-2 teaspoons prepared horseradish (to taste)
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke (optional)
Remove skin and bones from salmon. With an electric mixer on low speed, combine salmon with remaining ingredients and mix until thoroughly combined.
Line the inside of a round bowl with plastic wrap. Spoon salmon mixture into bowl and cover tightly. Refrigerate 6-8 hours or overnight. Turn salmon “ball” out onto a small serving plate and serve with cucumber rounds or crackers.