Dips


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Pudding Dip

3 oz. pkg. vanilla pudding
6 oz. cup of strawberry yogurt
8 oz. sour cream
DIRECTIONS:
Mix together. Serve with apples, bananas, grapes, or Nilla wafers.

Source: PriscillaBakes

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Cheesecake Dip

Ingredients:
2 pkg. cream cheese
1 c. brown sugar
2 tsp. vanilla
DIRECTIONS:

Mix all together. Serve with apples.

Source: PriscillaBakes

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“Party Dip”

16 oz. sour cream
16 oz. sm. curd cottage cheese
8 oz. Cool Whip
1 pkg. Ranch Dip
DIRECTIONS:
Mix all ingredients together. Chill before serving. Best if prepared 4-8 hours ahead.
Source: PriscillaBakes

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“Fresh Fruit Dip”

1/2 c. sour cream
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut

DIRECTIONS:
Mix all together well. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.

Source: PriscillaBakes

7 Layer Dip

“7 Layer Dip”
1 16 oz. can refried beans
1 pkg. taco seasoning
1 cup each sour cream, guacamole, salsa, lettuce, cheddar cheese
4 oz. black olives, sliced
1 cup tomatoes
Layer in this order:
Beans,
Sour cream mixed w/taco seasoning
Guacamole
Salsa
Lettuce
Cheese
Olives
Tomatoes
Source: PriscillaBakes

“Pumpkin Harvest Dip”
Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups confectioners’ sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Apple and pear slices
DIRECTIONS:
In a large mixing bowl, beat the cream cheese and confectioners’ sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.
*specially lovely on buttered toast
Source: PriscillaBakes

“Corn Dip”

2 cans of corn, drained
1 cup sour cream
1 cup mayonnaise
Pinch of salt
3 green onions chopped (if you really want this spicy, add these)
1 can green chilies, chopped
10 oz. shredded cheddar cheese
3 jalapeno peppers, chopped
DIRECTIONS:
Mix all together. Chill.
Source: PriscillaBakes