June 20, 2012

Community Cookbook - Dips & Spreads

Cool Ranch Spinach Dip
You know those community cookbooks that your church or the local rotary club sells? I have many, many recipes that evolved from recipes found in those such books.  The recipes on their own aren't necessarily worthy of their own blog post, but I'd like to record them somewhere for reference so I'm going to do a series of blog posts that include them.

For the first post, I’m going to list some of my favorite recipes for Dips & Spreads.

Other posts from this series:
Side Dishes

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.

Sausage Dip
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

Salmon Ball
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.


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  1. I always used Velveeta in the "sausage dip" that you used cream cheese in. Never tried Velveeta in my pimento cheese - will have to try it. Love your page!!!

    1. Thanks, Ann! Let me know if you like the pimento cheese!

    2. I'm trying the pimento cheese tomorrow. Wanting to do some burgers topped with the pimento cheese and bacon!

  2. How do you shred Velveeta? *cant imagine*

    1. Good question! You've got to get it good and cold. I put it in the freezer for an hour or so before I shred it.

    2. I haven't seen anyone else post the Salmon Ball recipe in many years! My alteration: I make it into a log and roll the whole thing in black pepper.


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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