Southern's Chefs Recipes from our kitchens to yours
Dips

POP's Taco Dip .....................................................Owen P., Mount Olive, N.C..

1 Cup (8 Oz.) Sour Cream
1/2 Cup Mayonnaise
1 Pkg. Taco Seasoning Mix
2 (10.5) Oz. cans Bean Dip
1 Large Bunch Green Onions - Chopped (1 Cup)
3 Medium Tomatoes - Chopped
2 (3.5) Oz. cans Pitted Ripe Olives - Chopped
1 (8 Oz.) Pkg. Sharp Cheddar Cheese
1 Large Pkg. Taco/Tortilla/other favorite Chips

Combine Sour Cream, Mayonnaise, and Taco seasoning mix in a bowl. To assemble, spread bean dip on a large shallow serving dish or platter. Top with Sour Cream mixture. Sprinkle with Chopped Onions, Tomatoes, and Olives.Cover with Cheese. Serve chilled or room temperature - Round with Chips - Serves 20/30.

Hot Crab Dip (from Grandma Barbara)........................Lisa W., Gatesville, N.C..

8 oz cream cheese
1 tsp Evaporated Milk
2 tsp Worcestershire Sauce
1/2 tsp Old Bay Seasoning
1 tsp Lemon juice
8 oz Crab meat
2 tbs grated onion
2 tsp Horseradish Sauce
Mix all ingredients and Bake 15-20 minutes at 350'
Fruit Dip .......................................................................Lisa W., Gatesville, N.C.
.
8 oz cream cheese
8 oz tub Cool Whip
2 tbsp Strawberry Preserves or Jelly
Mix all ingredients together and serve with any fruits. Can color with Food coloring to look pretty!
Spinach Dip ..................................................................Rosa Lee B., Roxobel, N.C..
1 10 oz. pkg frozen chopped spinach
Cooked and drained (press with paper towels)
1 can chopped water chestnuts
16 oz. sour cream
1 pkg. knorr vegetable soup

Mix all ingredients until well blended; chill overnight.
Serve with chips or raw vegetables.