This recipe was clipped from packaging, possibly a bag of chips (it included 5 different dip recipes, one which recommended serving with Albertson’s Potato Chips). Date unknown. Recipe is typed below along with a scanned copy.

ROQUEFORT AND COTTAGE CHEESE DIP

2 (1 1/4 oz.) portions Roquefort cheese
1 (8 oz.) container creamed cottage cheese
1/2 teaspoon onion juice
6 tablespoons sour cream (approximately)

Crumble Roquefort cheese and add to cottage cheese, mixing well. Stir in onion juice. Add enough sour cream to give good dipping consistency. Serve with potato chips, crackers or crisp raw vegetables.

This recipe was clipped from packaging, possibly a bag of chips (it included 5 different dip recipes, one which recommended serving with Albertson’s Potato Chips). Date unknown. Recipe is typed below along with a scanned copy.

MINCED CLAM DIP

1 Garlic Button
2-3 oz. pkgs. Cream Cheese
1 tsp. lemon juice
1 tsp. Worcestershire Sauce
1/2 tsp. salt
Dash Pepper
1/2 cup Minced Clams–Drained
2 tablespoons Clam Nectar

Rub mixing bowl with garlic button. Blend Cream Cheese, lemon juice. Worcestershire Sauce, Salt, Pepper, and Clams and Clam Nectar.

This recipe was clipped from packaging, possibly a bag of chips (it included 5 different dip recipes, one which recommended serving with Albertson’s Potato Chips). Date unknown. Recipe is typed below along with a scanned copy.

ALMOND BACON CHEESE SPREAD

1/4 cup roasted unblanched almonds
2 strips bacon, cooked crisp
1 cup grated American cheese
1 tablespoon chopped green onion
1/2 cup mayonnaise
1/4 teaspoon salt

Chop almonds until fine. Crumble crisp bacon. Combine all ingredients. Mix lightly. Place in a serving bowl.

This recipe was written on a white lined index card and found in a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy.

Chili Con Queso Dip

1/2 lb. pasteurized cheese
1/4 can Ro-Tel tomatoes and green chilies
Evaporated milk as needed to make the dip creamy.

Dice cheese into large chunks and melt over low heat or in double boiler. Add tomatoes and evaporated milk. Serve with celery sticks, green pepper strips, or bread cubes if used in a fondue dish.

This recipe was typed on a sheet of paper and found in a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy.

HOT CHIP BEEF DIP

2-8oz pkgs cream cheese
1/4 cup minced onion
1 Tbsp. prepared horseradish
1-3oz pkg dried beef, shredded
3 Tbsp. Sour cream
chopped nuts (optional)

Melt cream cheese over hot water in a double boiler.

Add onion, horseradish, dried beef, nuts. Stir in sour cream (amount may be altered to achieve a dipping consistency).

Serve dip in a chafing dish with snack crackers and potato chips. Makes 2 1/2 cups.

This recipe was clipped from a package of Lipton’s Onion-Mushroom Soup mix, date unknown. Recipe is typed below along with a scanned copy. The dip recipe included on this clipping is archived here: Lipton’s Onion Soup Dip Recipes.

HEARTY HUNGARIAN GOULASH

1 tablespoon oil
1 1/2 pounds beef cubes
1 envelope Lipton Onion-Mushroom or Onion Recipe Soup Mix
1 1/2 tablespoons paprika
1 can (16 oz.) stewed tomatoes
2 tablespoons all-purpose flour
Salt to taste
1 cup water
1/2-16 ounce package broad egg noodles

In Dutch oven or large saucepan, heat oil and brown beef. Add Lipton Onion-Mushroom Recipe Soup Mix and paprika blended with tomatoes. Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.

Meanwhile, cook noodles according to package directions. To serve, arrange goulash over noodles.

Makes about 6 servings.

MICROWAVE DIRECTIONS

Omit oil. In 3-quart casserole, combine Lipton Onion-Mushroom Recipe Soup Mix and paprika blended with tomatoes. Heat covered at HIGH (Full Power) 5 minutes or until boiling. Add beef and heat covered at DEFROST (30% Full Power), stirring occasionally, 30 minutes or until beef is tender. Stir in flour and salt blended with water. Heat, stirring occasionally, 7 minutes or until sauce is thickened. Let stand covered 5 minutes.

This recipe was clipped from a package of Lipton’s Onion Soup mix, date unknown. Recipe is typed below along with a scanned copy. The dip recipe included on this clipping is archived here: Lipton’s Onion Soup Dip Recipes.

SOUPERIOR MEAT LOAF

1 envelope Lipton Onion or Beef Flavor Mushroom Recipe Soup Mix
2 pounds ground beef
1 1/2 cups soft bread crumbs
2 eggs
3/4 cup water
1/3 cup catsup
Preheat oven to 350°.

In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done. Makes about 8 servings.

MICROWAVE DIRECTIONS

Prepare ground beef mixture as above. In 2-quart oblong baking dish, shape into loaf. Heat at HIGH (Full Power), turning dish occasionally, 25 minutes or until done; drain. Let stand covered 5 minutes.

Here are two recipes clipped from boxes of Lipton soup mixes, one using Lipton Onion-Mushroom Soup and the other Using Lipton Onion Soup mix. Recipes are typed below along with scanned copies of the recipes.

LIPTON ONION-MUSHROOM DIP

In small bowl, blend 1 envelope Lipton Onion-Mushroom Recipe Soup Mix with 1 pint (16 oz.) sour cream; chill. Makes about 2 cups. For a creamier dip, add more sour cream.

THE FAMOUS CALIFORNIA DIP RECIPE

In small bowl, blend 1 envelope Lipton Onion Recipe Soup Mix with 1 pint (16 oz.) sour cream; chill. Makes about 2 cups. For a creamier dip, add more sour cream.

Be creative…try adding, crumbled bleu cheese or chopped cooked seafood for a delicious variation. Tastes terrific!