Oct 012007
 
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The recipe It’s a nice change from the standard Ranch veggie dip. It’s good with all veggies, but I especially like it with cucumbers! In case you aren’t familiar with it, the minced onion can be bought in a jar in the spice section of your grocery store. It’s dried, and doesn’t give a strong onion flavor.

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Recipes

1

2

3

4

5

6

Servings

32

64

96

128

160

192

Makes

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Ingredients
Cream cheese

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Cooking oil

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Light corn syrup

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Celery seed

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Dry mustard

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Minced onion

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Lemon juice

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Paprika

1 dash

2 dashed

3 dashes

4 dashes

5 dashes

6 dashes

Assembly Directions:
Beat cream cheese until smooth. Add the oil, corn syrup, sugar and mix. Add the celery seed, dry mustard, minced onion, lemon juice and paprika, mixing well.

Freezing Directions:
Put dip in a rigid container. Seal, label and freeze.

Serving Directions:
Thaw container in refrigerator at least overnight. Stir to make sure it’s thawed completely and stir-able. Serve chilled with the desired vegetable for dipping.

Nutritional Info:
Nutritional analysis based on 32 servings.
Per Serving: 78 Calories; 7g Fat (74.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 45mg Sodium.
Exchanges: 1-1/2 Fat

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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