These three dips have been mainstays of our family for years. And believe me, whenever I bring any of them to a party I don't have to concern myself with what I'll be bringing home. They are real crowd pleasers. The first was given to Moo by my father's old army buddy; the other two are Moo's. So enjoy.
Johnny Mack Bell’s Salmon Dip
1 lb. can of red sockeye salmon, do not drain. Add ¼ c. lemon juice; ½ lb. butter, softened; 1 c. sour cream; salt & pepper to taste. Refrigerate. Once in serving bowl, sprinkle top with lots of dill weed (fresh if available, dried okay). When this dip gets too warm it softens to the point of turning soupy so keep it cool. It usually doesn't last long enough for this to be too much of a problem, but you could consider placing the dip bowl inside a larger bowl of chopped ice.
Chopped Spinach Dip
1 package (10 oz) frozen, chopped spinach
1 c. mayonnaise or Miracle Whip
1 c. sour cream
½ c. chopped green onions (mostly the onion part)
Fresh lemon juice, salt and pepper to taste
½ t. dill weed
Moo’s Guacamole
2 large ripe avocados
2 T lime juice
1 6 oz. package of Italian salad dressing mix
½ c. fat free sour cream
¼ t. liquid hot pepper seasoning (Asian)
1/2 cup cilantro, finely chopped
Peel, pit and mash avocados. Mix in lime juice and dry dressing. Blend well and add hot pepper seasoning. Cover and chill at least 2 hours.
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