Monday, December 20, 2010

Dips for the Holidays!

I would like to thank Shelly Hill for sharing these recipes. Her wonderful blogs are listed below where you can read all kinds of articles and also get more yummy recipes! If it has to do with cooking, Shelly is your girl. She is awesome!

Creamy Horseradish Dip

1 (8 ounce) pkg. cream cheese, softened
1/2 cup low-fat mayonnaise
1/3 cup horseradish sauce
1/4 cup chopped green onion
4 Tablespoons finely chopped bacon

Combine cream cheese, mayonnaise & horseradish in a small bowl until well blended. Stir in the chopped green onion and bacon.

Artichoke Chili Dip

1 (8 1/2 ounce) can artichokes, chopped
1 (4 ounce) can diced green chiles
1 (4 1/2 ounce) can chopped black olives
1 cup low-fat mayonnaise
1 cup Parmesan cheese, grated

In a medium sized bowl, mix together all of the above ingredients except for the grated Parmesan Cheese. Place mixture into a baking dish and sprinkle the grated cheese on top. Bake in a preheated 350 degree oven for 15-20 minutes or until done. This tip is best served warm.

Spinach Chestnut Dip

1 pkg. frozen spinach, drained and chopped
1 can slivered water chestnuts, drained
2 green onions, finely chopped
1 pkg. Knorr vegetable soup mix
1 cup sour cream
1 cup low-fat mayonnaise

In a large bowl, combine all of the above ingredients together in the order that they are given. Refrigerate for 2-3 hours before serving.

Article Source:

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, canning and baking a variety of foods for her family. You can visit Shelly's online site at for free recipes, cooking tips and menu ideas.

1 comment:

  1. Thanks for sharing my dip article with your readers.