Southwestern, BBQ, and Chili Cookbooks

Chip and Dip Lovers Cookbook Author:  Susan K. Bollin ISBN:  978-0-914846-93-2 Pub Date:  10/1/1993 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher More than 75,000 sold! Easy, festive dip recipes. Dips with a Southwestern spin as well as appetizing flavors using fruits, vegetables, meats, poultry and seafood. Salsa and dessert dips. By Susan K. Bollin.
SAMPLE RECIPE Butterfield Stage Line Chili
English Shrimp Dip 4 oz. (1/2 block) CREAM CHEESE, softened 1 jar (5 oz.) OLD ENGLISH CHEDDAR CHEESE SPREAD 1 tsp. GARLIC SALT 1 can (41/2 oz.) COCKTAIL SHRIMP, drained and washed CREAM, enough to make a dipping consistency, about 2 Tbsp. In a medium bowl, blend cream cheese and cheddar cheese together. Add remaining ingredients and stir well. Add cream as needed. Makes about 1 1/2 cups. Tequila Shrimp Dip 2 pkgs. (3 oz. each) CREAM CHEESE WITH CHIVES 1 lg. or 2 med. AVOCADOS, mashed 1 tsp. LEMON JUICE 2 Tbsp. TEQUILA 6 lg. SHRIMP, cooked and diced In a medium bowl, beat cream cheese and avocados together until creamy. Stir in lemon juice and tequila. Fold in shrimp. Makes about 1 1/2 cups.

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