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Appetizer Dips
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| Staff Dip Recipes Sweet & Sour Veggie Dip | |
| 1/4 cup | sugar |
| 2 teaspoons | mustard |
| 2 tablesppons vegetable oil | |
| 1/2 cup | mayo |
| 1 teaspoon | garlic powder |
| Combine all ingredients. Use cauliflower, celery and other fresh veggies for dipping. Beer Cheese Pretzel Dip | |
| 1 package | cream cheese |
| 1 cup | sour cream |
| 1/2 packet | dry ranch dressing |
| 1/2 package | shredded extra sharp cheddar cheese |
| 1/2 cup - 1 cup | beer, (you don't want it to be too thin) |
| Mix together, keep in the fridge for at least 4 - 6 six hours. Serve with pretzels or corn chips. Spinach and Artichoke Dip | |
| 2 Cups | shredded part-skim mozzarella cheese, divided |
| ½ cup | sour cream |
| ¼ cup | grated fresh parmesan cheese, divided |
| ¼ tsp | black pepper |
| 3 cloves | garlic, crushed |
| 1 (14 oz) can | artichoke hearts, drained and chopped |
| 1 (8 oz) block | cream cheese |
| ½ (10 oz) package | frozen chopped spinach, thawed, drained, and squeezed dry |
| 1 package | baked tortilla chips |
Preheat oven to 350 degrees.
Combine 1 ½ cups mozzarella, sour cream, 2 tbsps parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 ½ qt baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tbsps parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
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