Happy Dip and Chip Day!

I decided to have a little fun with this unusual holiday and invite writers to share their favorite dips and chips. I hope you enjoy these delights while you check out their sites or read a copy of their books;-+

Fruit Dip


1/2 cup sour cream

1/2 cup milk

1 pkg (3.4 oz.) instant vanilla pudding

1 can (8 oz.) crushed pineapple VERY well drained
1/3 cup coconut

Combine sour cream, milk and pudding. Blend until smooth. Add pineapple and coconut. Mix throughly. Refrigerate 30 minutes. Makes 2 1/2 cups. Use for dipping with strawberries, apples, kiwi and even carrot sticks.

Martha Cheves

http://marthaskitchenkorner.blogspot.com (A Book and A Dish)http://stirlaughrepeat.blogspot.com/

http://marthaatkitchenkorner.blogspot.com/

http://marthasrecipecabinet.blogspot.com/

http://stirlaughrepeatcookbook.blogspot.com/
 
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Party Dip



8 oz. Mozzarella cheese, shredded
8 oz. Sharp cheddar cheese, shredded
5 oz. green olives, sliced
1 green pepper, diced
1-4 oz. can sliced mushrooms
6 green onions, diced
1 cup black olives, sliced (1/2 for mix, 1/2 on top)
2 cups mayo of choice (I use Miracle Whip)
Pepperoni slices to taste


Mix above ingredients except Pepperoni and 1/2 of black olives. Spread in
oven safe dish. Top with Pepperoni and remaining black olives. heat for 6-10
min. until cheese is melted. Serve w/corn chips.

Betty Gordon


Murder in the Third Person
Deceptive Clarity
Short stories for all seasons, The Magic of Christmas.
Short stories in L&L Dreamspell anthologies
Valley of Obsessions Coming Soon
(http://www.bettygordon.com/)
 
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Dessert Dip


1/2 cut any tart fruit juice (key lime, lemon, tart orange, kiwi, etc.)
8 oz. sweetened, condensed milk (may be fat free or even substitute condensed unsweetened milk and sweeten with non-sugar sweetener)

For the healthy choice person, use silken tofu and sweeten with honey.
Tea biscuits, vanilla wafers, sugar free cookies, graham crackers, etc.
Use a wire whip to gently stir the milk into the juice until it thickens. If all ingredients are chilled, it will thicken faster. Cool in the refrigerator.

Center a pretty bowl of the dip, decorated with thin slices of the chosen fruit, in a pretty tray of bite size cookies or sweet crackers (such as graham crackers).


D.K. Christi
 http://www.dkchristi.com/
 http://www.redroom.com/

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Zippy Dip




11 1/4-oz can condensed chili beef soup
3 oz pkg cream cheese, softened
1/2 cup dairy sour cream
1 TBSP water
1 tsp prepared mustard
1 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp hot pepper sauce

In a medium saucepan, heat soup and cheese, stirring constantly until cheese melts. Add remaining ingredients; mix well. Heat thoroughly. Transfer dip to heat-proof serving bowl or small chafing dish. Serve warm with tortilla or corn chips. Yield: 2 cups dip


Jo A. Hiestand
The Taylor & Graham series
The McLaren Case Mysteries
http://www.mclarencases.com/
http://www.johiestand.com/
 
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PIZZA DIP

1 8 oz. Softened cream cheese
Small jar of Ragu pizza sauce
1/4 cup finely chopped onions
2 cups of cheddar cheese grated
1 small package of pepperoni (chopped in food processor)
Black olives (chopped or sliced)—sprinkling


Layer as indicated above with softened cream cheese on the bottom. Fits in x 8 casserole dish.
Bake in 350 degree oven about 20-25 minutes. Serve with Frito scoops.
Can make it day before take it out of refrigerator and bake before you go.

Linda Lovely

DEAR KILLER, Coming June, 2011
Publisher L&L Dreamspell
A mystery set in the South Carolina Lowcountry

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Roasted Corn with Black Beans and Mango


1 Tbsp veg oil
2 cloves garlic, minced
3 c. fresh corn kernels (about 6 ears)(in winter I use thawed frozen corn)
2 c. diced peeled mango (peaches or cantaloupe also work)
1 c. chopped red onion
1 c. chopped red pepper
1/3 c. lime juice
3 Tbsp chopped fresh cilantro or equivalent dried
salt to taste
1/2 tsp ground cumin
1 canned chipolte in adobo,chopped and drained (I usually replace this with a few red pepper flakes)
2 15z. cans black beans, rinsed and drained.

Heat the oil in a skillet. Add corn, garlic and onion. Cook and stir until corn is well browned, 8-10 min. Place in a large bowl. Add remaining ingredients and gently stir well. Serve with tortilla chips or over salad greens.

Nikki Andrews