Pat’s Pantry: Dips and Snacks

By Pat Mills

I ran across a dip recipe that’s a good universal dish for lots of things. This mustard pretzel dip is a wonderful dip, but also it’s great on chicken, sandwiches and anything you can think of. With football season upon us, we need some snacks for our Sunday games. – Pat

Mustard pretzel dip

1 cup (8 oz) sour cream
1 cup mayonnaise
1 cup prepared mustard
½ cup sugar
¼ cup dried minced onion
1 envelope of ranch salad dressing mix
1 tablespoon prepared horseradish
Sourdough pretzel nuggets

In a bowl, combine the first seven ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers. Yields: 3-1/2 cups.


1 16-oz bottle of Catalina salad dressing
1 cup orange marmalade
2 tablespoons Worcestershire sauce
½ teaspoon of crushed red pepper
1 2-pound bag meatballs

Mix first four ingredients together. Place meatballs in slow cooker and add sauce mix, stirring to coat. Cook on low for 4-5 hours.

Loaded baked potato dip

1 16-oz carton sour cream
1 12-oz package of bacon, cooked and crumbled
1  8-oz package of sharp cheddar cheese
1/3 cup thinly sliced scallions or chives
Potato chips or pretzel chips

Combine first 4 ingredients in a medium bowl. Refrigerate for an hour. Serve with potato chips or pretzel chips.

Hot wing dip

2 cups shredded cooked chicken
1 (8 oz) package cream cheese, cubed
2 cups (8 oz) shredded cheddar cheese
1 cup ranch dressing
½ cup Louisiana-style hot sauce
Tortilla chips or celery sticks
Minced fresh parsley, optional

In a 3-qt slow cooker, combine chicken, cream cheese, cheddar, ranch salad dressing and hot sauce. Cover and cook on low for 1 hour or until cheese is melted. Serve with chips and /or celery. Sprinkle with parsley if desired. Yield: 4-1/2 cups.


• Dishes with cheese should be cooked slower to avoid curdling and stringiness.
• Another way to prevent mold from forming on cheese is to store the cheese in a sealed container with two lumps of sugar.

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