Snappy Cocktail Dip
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 2¾ cups of dip. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 package cream cheese, softened, (8 oz / 226 g)
- Seafood Option
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons onion, finely diced
- Seasoning Option
- Dipper Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed golden mushroom soup
Seafood - Use 1 Item
- 1 can salmon, drained, flaked, (7½ oz / 212 g)
- 1 can clams, minced, drained, (6½ oz / 184 g)
- 1 can crab meat, drained, picked over, flaked, (7 oz / 170 g)
- 1 can tuna, drained, flaked, (7 oz / 170 g)
Seasoning - Use 1 Item
- ¼ teaspoon hot pepper sauce
- 2 teaspoons prepared spicy brown mustard
- 1 tablespoon lemon juice
- 2 teaspoons prepared horseradish
Dipper - Use 1 Item
- assorted raw vegetables
- potato chips
- melba toast
- assorted crackers
Instructions
- Add the Soup Option and cream cheese to a mixing bowl. Use an electric mixer on low speed and beat until just blended.
- Stir in the Seafood Option, parsley, onion, and Seasoning Option, mix well. Cover and place in the fridge for at least 4 hours.
- Serve with a Dipper Option, enjoy.
Notes
Low cost.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
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