This recipe was clipped from a newspaper that was published sometime in the 1950’s. Recipe is typed below along with a scanned copy.

This makes a pretty appetizer for your entertaining especially around the holidays.

Pink And Green Appetizer.

1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon grated onion
2 drops tabasco sauce
Salt to taste
2 ripe avocados, chilled
1 cup cooked, cleaned shrimp or 1 5-ounce can

Combine chili sauce, lemon juice, horseradish, Worcestershire, onion, Tabasco and salt; chill. Cut avocados in half lengthwise. Remove the seed. Use melon-ball cutter or measuring teaspoon to make balls; sprinkle with salt. Arrange avocado balls and shrimp on platter; set out cocktail picks for spearing them. Makes 6 servings.

This recipe was clipped from a sheet of heavier stock paper, a promo piece of some kind? Date unknown. Recipe is typed below along with a scanned copy.

DIET DIP

1 cup cream-style cottage cheese
1 tablespoon lemon juice
Dash of salt
1 teaspoon fresh dill
Carrot slices

Put cottage cheese, lemon juice and salt in blender. Cover and blend at low speed about 4 minutes or until smooth. Pour into serving dish. Sprinkle with dill and top with carrot slices. Serve with celery and carrot sticks, other raw vegetables, or potato chips. Makes about one cup.

This recipe was clipped from a newspaper published in 1991. Recipe is typed below along with a scanned copy.

TOASTED ALMOND PARTY SPREAD

1 8-oz. package cream cheese, softened
1 1/2 cups (6 oz.) shredded Swiss cheese
1/3 cup Miracle Whip salad dressing
2 tbsp. chopped green onion
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/3 cup toasted sliced almonds

Combine all ingredients and mix well. Spread in a 9-inch pie plate. Bake at 350 degrees for 15 minutes, stirring after eight minutes.

Garnish with additional toasted almonds if desired. Serve with crackers or toasted bread cut-outs.

This promo recipe for Velveeta cheese was clipped from a magazine that was published in 1993. Recipe is typed below along with a scanned copy.

VELVEETA Salsa Dip
Process Cheese Spread

Prep time: 5 minutes
Microwave cooking time: 5 minutes

1 pound VELVEETA Pasteurized Process Cheese Spread, cubed
1 jar (8 ounces) PACE Picante Sauce or Salsa
2 tablespoons chopped cilantro (optional)

1. Microwave VELVEETA Process Cheese Spread and PACE Picante Sauce in 1 1/2-quart microwavable bowl on HIGH 5 minutes or until VELVEETA Process Cheese Spread is melted, stirring after 3 minutes. Stir in cilantro.
2. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups.

CONVENTIONAL: Cooking time: 5 minutes

1. Stir VELVEETA Process Cheese Spread and PACE Picante Sauce in saucepan on low heat until VELVEETA Process Cheese Spread is melted. Stir in cilantro.
2. Serve as directed.

This recipe was clipped from a Philadelphia cream cheese box, date unknown. Recipe is typed below along with a scanned copy.

HACIENDA DIP

2 8-oz. pkgs. PHILADELPHIA BRAND Cream Cheese, softened
1/2 cup salsa
Dash of onion salt
Corn chips or vegetable dippers

• Mix cream cheese, salsa and salt until well blended. Spread cheese mixture in microwavable pie plate or bowl.
• Microwave on HIGH 3 to 4 minutes or until thoroughly heated, stirring every 2 minutes. 2 cups.

Prep time: 5 minutes
Cooking time: 4 minutes.

This recipe was clipped from a promo slip for Dole Crushed Pineapple, date unknown. Recipe is typed below along with a scanned copy.

JUGGED CHEDDAR SPREAD

1 can (20 oz.) Dole Crushed Pineapple in Juice
1 package (8 oz.) cream cheese, softened
2 cups shredded Cheddar cheese
1/3 cup ruby port wine
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
2 tablespoons chopped parsley

Drain pineapple well, pressing out juice with back of spoon. Beat cream cheese with Cheddar cheese and wine until smooth. Beat in garlic powder and mustard. Fold in parsley and pineapple. Chill well before serving.* Makes 3 cups spread.

*Can be prepared a day in advance, covered and chilled overnight if desired.

This recipe was clipped from a magazine and is a promo piece for Light n’ Lively Sour Cream. Date unknown. Recipe is typed below along with a scanned copy.

Cucumber Dill Dip

1 container (16 oz.) LIGHT N’ LIVELY Light Sour Cream or LIGHT N’ LIVELY FREE Sour Cream Alternative
1 Envelope GOOD SEASONS Ranch Salad Dressing Mix
1 Medium cucumber, peeled, seeded and chopped
2 Tablespoons finely chopped onion
1 Teaspoon dill weed

Mix all ingredients until well blended. Refrigerate.

Serve with vegetable dippers in red or green bell pepper or serving bowl.

Makes 2 1/2 cups.

This promo recipe for Hunt’s Diced Tomatoes was clipped from a magazine (1993). Recipe is typed below along with a scanned copy.

FIESTA CHEESE DIP

Makes 4 to 6 servings

1 (10-oz.) can Hunt’s Diced Tomatoes and Green Chilies, undrained
1 lb. pasteurized process cheese spread, cubed
Tortilla chips, fresh vegetables, crackers

Microwave Instructions: In microwave-safe bowl, combine Hunt’s Diced Tomatoes and Green Chilies and cheese. Stir, cover and microwave for 8 to 10 minutes on MEDIUM until melted; stir twice during cooking (avoid contact with steam). Mix well. Serve warm.

Stove Top Instructions: In double boiler, combine Hunt’s Diced Tomatoes and Green Chilies and cheese; mix together. Heat until cheese is completely melted and dip is heated thoroughly. Mix well. Serve warm.

For a new twist, add (4-oz.) can of sliced black olives (drained) and 1/4 cup sliced green onions to melted cheese dip. Mix well and serve.