M.A. Andrews
Posted: Thursday, August 5, 2010 10:22 am

Well, dippity-do-da! Last week I got quite a response for the dip recipes. Because of that, I’m going to give you some more dips. You might be calling me “Dippity Dog!” Here I go with more recipes from Second Baptist Church in Rutherfordton’s “RECIPES AND MEMORIES” cookbook.  Ranch dressing has fast become the “dressing of the south” and you are all going to like this RANCH DRESSING DIP compliments of ROSE CONNER.

1 clove garlic
1/2 cup buttermilk
juice of 1 lemon
3/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon snipped fresh chives
Coarse (Kosher) salt
freshly ground pepper
Mash garlic and 2 pinches of salt to a paste using the flat side of a knife. Transfer to a medium bowl. Add buttermilk, lemon juice, sour cream, mayonnaise,  parsley, and chives. Whisk to combine. Season with pepper. Serve with thin celery and carrot sticks or red bell pepper. Yield 2 cups.
TIP: In addition to red and green bell pepper sticks, I also used, broccoli, zucchini strips, and grape or cherry tomatoes on a toothpick.
Everything seems to be going Mexican. Therefore, I must include this SEVEN LAYER TACO DIP from ROXANNE TERRY. If ever there was a teenage hit, this must be included. This dip is great for parties. Ole´!

1 can refried beans
1 can chopped green chilies
2 cups guacamole
(frozen or fresh)
1 cup diced tomatoes
1/2 cup fresh diced green onions
2 cups grated sharp cheddar cheese
sliced black olives (optional)
I also added sliced
jalapenos for a little kick!

Soften refried beans with a tiny bit of warm water to ease in spreading on platter. Layer the rest of the ingredients one upon another. Chill until ready to serve with tortilla chips. This is really a layered “pile up”.
TIP: I used a big platter and put the dip in the middle and then when I served it, I put tortilla chips all around the platter. I also tried making it by mixing the refried beans with sour cream. Not bad!

Being I’m making what I think are some really great kid dips, I might as well add the PIZZA DIP by CHARLENE JONES! This is a hot dip. I made pita triangles and baked them for a couple minutes. They were great with this dip.

1 jar pizza quick sauce (or plain spaghetti sauce)
1 package sliced
pepperoni
1- 8 oz. pkg. shredded mozzarella cheese
1- 8 oz. package cream cheese
1 8- oz. package
sour cream
1/2 teaspoon oregano
1/2 teaspoon garlic
powder
1/2 teaspoon onion
powder
Mix together cream cheese, sour cream, oregano, onion powder, and garlic powder. Spread in bottom of casserole dish. Top with pizza sauce and pepperoni. Sprinkle with mozzarella cheese. Bake at 325º for 25 minutes or until cheese bubbles. Serve hot.

There you have it! I believe I’ll make these for the church youth group. They’ll definitely like them. I hope you and your family and friends find these dips appealing. They are also good to take to work. The boss will appreciate the dips featured the last two week. Meanwhile, like I always say, get in the kitchen and show the love!