Okie Legacy

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Dips

 

Crabby Ol Awfuls Dip (ala Mikey) -- From C.O.A.D.

Vegetarian: No

2 (6-oz) can/pkg of crab meat
2 (8-oz) pkgs of cream cheese
2-4 Tbsp freshly squeezed lemon juice (without seeds)
1/4 tsp celery seed
1/4 cup finely-chopped green pepper
1/4 cup finely-chopped green onion
1/8 tbsp of ground white, red, green, black peppercorns
2 tbsp finely-chopped parsley
1/2 tsp Thyme
2 tbsp horseradish
pinch of salt to taste

Simmer and reduce the LIQUID from 2 (6 oz) cans of crab meat, then cool. Reserve the crab meat and add to the dip after all other ingredients have been well blended.

In another bowl. Soften and stir cream cheese until fluffy, adding 2 to 4 tsps of lemon juice and the cooled, reduce liquid. Mince green pepper and thinly slice green onions. Some Chefs might add at least one Tbsp of finely minced parsley. Either poultry seasoning or thyme could be used.

Some of our Chefs use Krafts Creamy Prepared Horseradish, but other brands may be available that are just as good.

Add a shake or more to taste of Tony Chaceres Creole Seasoning (or Zatarains or other good Creole seasoning) for red pepper spiciness. If you use this, taste before adding any salt (Some chefs use kosher salt). Either Old Bay or Bookbinders Seafood Seasoning are good flavorings.

When all the cheese, liquids and seasonings are well blended, gently stir in the crab meat so that it doesnt all break up.

Cover and refrigerate at least an hour. Let it warm up toward room temperature before tasting to adjust all the flavors.

Submitted on 4/21/2002 by: MichaelWagner

TiaD's Queso Dippo -- From C.O.A.D.

Vegetarian: No

8 scallions, finely sliced, including green stems
1/4 large green pepper, minced
2 jalapenos, seeded, minced
2 T. chopped, dried cilantro
sprinkle of kosher salt
2-3 tsp. seasoned pepper
1 tsp seasoned pepper
1 tsp. (or More) ground cumin

Saute the above in 1-2 Tbsp of butter until crisp and tender. Add 1/2 can of chicken broth. 1 pkg of Sazan Goya Con Ajo & Cebolla (Goya Seasoning w/garlic and onion).

Bring to a simmer. Add Velveeta cheese, colby cheese, mozzerella cheese.

Lower heat and stir mixture as it melts. Add 1 cup sour cream. Stir in and heat unitl mixed. Serve warm w/corn chips / toritillas.

Submitted on 4/21/2002 by: MichaelWagner

Greeb Chili-Cheese Dip -- From Dixie Howerton

Vegetarian: No

Combine 1 8 oz Cream Cheese, softened; 1 ½ Cup shredded mild cheddar cheese; 1 Tbs. chicken bouillon granules; 1 Tbs. grated onion; 1 Tbs. lemon juice; 1 tomato, chopped; until smooth. Add 1 (4 oz) can green chilies, chopped & dash of hot sauce. Chill.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Baked Dip -- From Dixie Howerton

Vegetarian: No

1 8 oz. Pkg. - Cream cheese
1 16 oz. Carton - Sour cream
0.5 cup, chopped - Greeb onions
2 Tbs., chopped - Pimentos
0.5 cup, chopped - Green pepper
2 1/2 oz., chopped - Dried chipped beef
0.125 tsp. - Pepper
0.5 pkg. - Onion soup mix
2 cups, cheddar - Cheese
0.5 cup, chopped - Pecans

Mix 1 8 oz pkg. cream cheese; 1 16 oz carton sour cream; ½ Cup chopped green onions; 2 Tbs. pimento, chopped; ½ Cup green pepper; 2 ½ oz dried chipped beef, chopped; 1/8 tsp. pepper; and ½ pkg. dry onion soup mix. Top with 2 Cup shredded cheddar cheese & ½ Cup chopped pecans. Bake 350º for 15 to 20 inutes. (Can be made ahead of time.)

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Green Chili Cheese Dip -- From Dixie Howerton, Skiatook, Okla.

Vegetarian: No

Combine until smooth: 1-8 oz cream cheese, softened; 1-1/2 cup shredded mild cheddar cheese; 1 Tbs. Chicken bouillon granules; 1 Tbs. Grated onion; 1 Tbs. Lemon juice; 1 tomato, chopped. Add 1-4 oz. Can green chilies (chopped) and dash of hot sauce. Chill.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Cucumber Dip -- From Jeanette Engle

Vegetarian: No

1 peeled and chopped - Cucumber
1 8 oz. Pkg. - Cream cheese
0.5 cups, chopped - Pecans
2 Tbs. - Mayonnaise
1 tsp. - Lemon juice
1 pkg - Hidden Valley salad dressing
to taste - Garlic powder

Mix together 1 Cucumber, peeled & chopped; 1 (8 oz) pkg. cream cheese; ½ Cup chopped pecans; 2 Tbs. mayonnaise; 1 tsp. lemon juice; 1 pkg. Hidden Valley Salad Dressing; and Garlic Powder to taste.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Spinach Dip -- From Jeanette Engle, Minco, OK

Vegetarian: No

1 pkg. (10 oz) frozen chopped, thawed & moisture squeezed out - Spinach
1.5 cups - Sour cream
1 cup - Mayonnaise
1 pkg. - Vegetable soup
1 can (8 oz) chopped - Water chestnuts
3 finely chopped - Greeb onions

Mix together 1 pkg. (10 oz) frozen chopped Spinach, thawed & all moisture squeezed out; 1 ½ Cups sour cream; 1 Cup real mayonnaise; 1 pkg. dry vegetable soup mix; 1 can (8 oz) chopped water chestnuts; and 3 green onions, finely chopped.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Vada's Hot Dip -- From Vada Paris McGill

Vegetarian: No

1 pt. sour cream
8 oz. pkg cream cheese
2 oz. pkg. or jar dried beef
onion (2 Tbs. to taste
horseradish (about 1/2 to 1 tsp.)

Mix all ingredients together. Heat. Serve hot with chips. Cottage cheese can be used instead of sour cream. Thin with half-n-half or cream.

Submitted on 4/23/2002 by: LindaWagner

Madeline's Clam Dip -- From Vada Paris McGill

Vegetarian: No

My mother received this recipe from one of her friends, Madeline Arganbright.

1 small minced onion
1 can minced clams or crab, drained, save liquid
Philadelphia cream cheese
3 Tbs. Heinz chili sauce
6 Tbs. chili, warmed
1 Tbs. lemon juice
dash of Worcestershire sauce

Mix together and chill for several hours to let the aromas breathe together.

Submitted on 4/23/2002 by: LindaWagner

Vada's Dip -- From Vada Paris McGill

Vegetarian: No

Mix together: 1 lb. Chili; 1 Can Tamale; 1 lb. Velvetta; 1 Can Rotel. Serve hot.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Vada's Hot Dip -- From Vada Paris McGill

Vegetarian: No

Mix together 1 pt. sour cream; 8 oz pkg. cream cheese; 2 oz pkg. or jar dried beef; onion (2 Tbs. - to taste); and horseradish (about ½ to 1 tsp.). Heat. Serve hot with chips. Cottage cheese can be used instead of sour cream. Thin with half-n-half or cream.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

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