Make dips ahead of time

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By Susan Lowery

Here are a couple of hot and hearty dips, great for a party.

They can be made up ahead of time and kept warm in a crock-pot or chafing dish.

The Pizza Dip is an old recipe. I remember my mom serving it with breadsticks back in the early 60s.

The Reuben Dip is terrific on rye crackers or toasted party rye bread.


Pizza Dip

1 lb. lean ground beef

1 medium onion, chopped

3 c. tomato sauce, pizza sauce or meatless spaghetti sauce

1T cornstarch

1 1/2 t. fennel seeds

1 1/2 t. oregano

1/4 t. garlic powder

1 1/2 c. shredded cheddar or American cheese

1 1/2 c. shredded mozzarella cheese

Breadsticks or French bread for dipping

Brown ground beef and onion together, drain. Mix together in bowl the sauce, cornstarch, fennel seeds, oregano and garlic powder, mix well. Add to meat and cook, stirring constantly until mixture is thickened. Reduce heat and add cheeses. Cook till cheeses are melted, stirring occasionally. Keep warm for dipping. Makes about 6 cups.

Reuben Dip

4 oz. corned beef, finely chopped

1/2 c. shredded Swiss cheese

1 (3 oz.) pkg. cream cheese, softened

1/4 c. sour cream

1/4 c. chopped sauerkraut, well drained

3 T. milk

Rye cracker or breadsticks for dipping

In saucepan, combine corned beef, Swiss cheese, cream cheese, sour cream and sauerkraut. Cook over low heat, stirring occasionally till cheese melts. Thin with milk to dipping consistency. Serve warm. Makes 2 cups.