1960S Dips - Recipes - Page 6

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Results 51 - 60 of 8,530 for 1960s dips

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51. CHICKEN DIP

Preheat oven to 375°F. Combine chicken with all ingredients except blue cheese. Transfer to a buttered 2-quart baking dish and sprinkle ...

52. BEER DIP

Heat beer but do not ... the consistency by adding more or less of the beer and use this as either a spread or a dip. Makes about 12 servings.

53. EASY DIPPED COOKIES WITH VARIATIONS

Preheat oven to 375°F. In ... inch balls and dip each one into cold water, ... (almond, Macadamia, pistachios, walnuts, pecans, peanuts, etc).

54. SPICY ARTICHOKE DIP

Preheat oven to 350°F. Combine all ingredients and spread evenly in a decorative baking/serving dish. Bake for 20-30 minutes.

55. BUFFALO CHICKEN DIP

Preheat oven to 350°F. Combine all ingredients, except green onions and crackers, in medium bowl and mix until blended. Spoon into shallow ...

56. HOT BACON BEAN DIP

Mash beans. Fry bacon until crisp; remove and drain. Stir beans into drippings in skillet. Cook over low heat, stirring until all liquid ...

57. HOT CHICKEN DIP

Combine all ingredients in a ... heat, stirring often; until blended and heated thoroughly. Serve dip hot with chips. Yield: About 3 1/2 cups.

58. TUSCAN WHITE BEAN DIP

A creamy and flavorful dip that is easy to make! ... that calls for cooked cannellini beans, such as soups, stews, salads, or even hummus. Enjoy!

59. BLUE CHEESE NUT SPREAD

Note: For best flavor, toast nuts in a few drops of melted butter and lightly sprinkle with salt (if you can find popcorn salt this is a ...

60. EASY GUACAMOLE DIP

Combine cream cheese, avocados, sour cream, garlic powder, and lemon juice in a blender or food processor. Pour mixture into a straight ...

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