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Volume II
January 27, 2006

by Amy Hunt

dipYou know… if you think about it you could match up a dip with any kind of occasion. Dips are a perfect accompaniment to a meal or as an appetizer. If you want sophistication go for Red Salmon Pate, or if you’re just feeding a bunch of hungry heathens go for the Slow Cooker Reuben Dip. Everybody is a fan of a good dip.

It is possible to cut back on some of the calories that can accompany crackers/chips and dip. Slice up whole-wheat pitas with your pizza cutter. On a cookie sheet, warm them in the oven or give them a good toasting by using the broil option. There is no need to add any extra fat. These “pita chips” are fantastic with artichoke dips and even cheese balls. And don’t forget- you can dip veggies into just about anything. It is always nice to have a variety of “dippers” to accompany your dip.

Slow Cooker Reuben Dip

1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

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Red Salmon Pate

1 (7 ounce) can salmon, drained, flaked and bones removed
1 (8 ounce) package cream cheese, softened
1 teaspoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons grated onion
1 tablespoon chopped fresh parsley
1/2 cup chopped pecans (optional)

In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.

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* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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