- 91. MOM'S POTATO CHIP DIP
- Mix above ingredients. If too thick, add small amount of milk.
Ingredients: 4 (cheese .. pulp .. temperature ...)
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- 92. TACO CHIP DIP
- Mix in a large bowl. Place in crock pot and heat until cheese is melted and mixture is hot.
Ingredients: 5 (beef .. cheese .. cream ...)
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- 93. VEGGIE OR POTATO CHIP DIP
- Mix together. Refrigerate for 6 hours.
Ingredients: 6 (cream .. flakes .. mayonnaise ...)
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- 94. CHIP BEEF DIP
- Mix all ingredients and serve on rye bread.
Ingredients: 7 (bread .. cream .. mayonnaise .. onion .. parsley ...)
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- 95. CHIP DIP
- Cook and stir, then add:
Ingredients: 6 (cheese .. eggs .. salt .. sugar .. vinegar ...)
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- 96. CHIPPED BEEF DIP
- Combine all ingredients. Age for 24 hours. Serve with rye or whole wheat crackers.
Ingredients: 8 (cheese .. cream .. juice .. sauce ...)
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- 97. CREAM CHEESE DIP FOR CHIPS
- Beat ingredients until smooth and soft as warm butter. Put in serving bowl and place in refrigerator.
Ingredients: 4 (salt ...)
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- 98. HOT CHIP DIP
- Cook and drain hamburger. Dice cheese and mix all ingredients. Cook for 2 hours on low heat in crock pot.
Ingredients: 5 (cheese .. chilies .. salsa ...)
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- 99. MUSHROOM CHIP DIP
- Blend with egg beater and refrigerate for at least eight hours to blend the flavors.
Ingredients: 3 (cheese .. onion .. soup)
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- 100. TACO CHIP DIP
- Chop vegetables, add remaining ingredients.
Ingredients: 8 (chilies .. oil .. olives .. onions .. tomatoes ...)
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