Dips and Sauces

BBQ Sauce:

1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup, 1/2 soup can water, 1/2 cup packed brown sugar, 1
tsp. mustard, 1/3 cup chopped onion, optional.

Combine all ingredients. Cover and refrigerate until needed. Good for basting chicken, ribs and
hamburgers.


Cheesecake Ball:

8 ounces softened cream cheese, 1/2 cup softened butter, 3/4 cup powdered sugar, 1/2 tsp. vanilla, 1 cup
grahm cracker crumbs finely chopped.

Mix together cream cheese and butter until smooth. Stir in powdered sugar and vanilla. Cover and let set in
refrigerator for several hours. Remove and shape into a ball. Cover plastic wrap. Chill in refrigerator for 1
hour or overnight. Roll in Graham crackers or nuts. Serve with graham crackers, vanilla wafers,
gingersnaps.


Cheesy Cheese Dip:

1 lb. mild sausage, 8 oz. Velveeta cheese, cut up into small chunks, 1 can Campbell's® Condensed Cheddar
Cheese Soup, 1 can Campbell's® Condensed Cream of Mushroom Soup.

Brown sausage, drain. In large saucepan combine sausage, Velveeta, cheese soup and cream of mushroom
soup. Cook over medium heat, stirring until cheese is completely melted. Serve with tortilla chips while
warm.

Cheesy Chili Appetizer:

1 (8 ounce) package cream cheese, 1 (10 1/2 ounce) can chili, 1 cup shredded cheddar cheese, 2 Tbs.
chopped cilantro (optional).

Spread cream cheese onto bottom of microwaveable pie plate. Top with chili and cheddar cheese.
Microwave on high for 1 to 1 1/2 minutes or until chili is heated thru and cheddar is melted. Sprinkle with
cilantro. Serve with frito scoops or assorted crackers.


Creamy Caramel Peanut Butter Dip:

25 unwrapped caramels, 1/4 cup milk or light cream, 2 Tbs. peanut butter, 1/2 cup dry roasted peanuts
coarsly chopped, 3 apples cored and sliced.

In a microwaveable bowl, place the caramels, milk and peanut butter. Microwave on high for 2 1/2 to 3
minutes or until the caramels are melted, stirring after every minute. Serve warm as a dip along with apple
slices and chopped peanuts.


Christmas Eve Cheese Ball:

12 ounces softened cream cheese, 1/3 cup parmesan cheese, 1/4 cup mayo, 1/2 tsp. oregano, 1/8 tsp. garlic
powder, chopped nuts to roll in.

Mix all ingrediants except the nuts, till well incorporated. Form into a ball and roll in chopped nuts (we
always used walnuts). Cover and store in fridge till used (should make this a couple of hours in advance to
give the flavor time to develop).


Hot Pepper Cheese Ball:

1 (8 ounce) package cream cheese, 1 cup shredded cheddar cheese, 1 cup shredded extra sharp cheddar
cheese, 1 cup shredded monterey jack pepper cheese, 1/4 tsp. onion powder, 1/4 tsp. garlic powder, 2 Tbs.
mayo, 1 Tbs. worcestshire sauce, 1 cup chopped pecans.

In a large bowl, stir together all 4 cheeses, onion powder, garlic powder, mayonnaise and worcestershire
sauce. Cover and refrigerate mixture for at least 1 hour. Shape mixture into ball. Roll ball in chopped
pecans.


Marshmallow Fruit Dip:

8 ounces cream cheese, 8 ounces marshmallow creme, 1/2 tsp. vanilla (optional).
Soften cream cheese to about room temperature.

Mix cream cheese with marshmallow fluff in a medium mixing bowl with a spoon (don't try this in a blender,
doesn't work well). Stir in vanilla. Put dip in small serving bowl on large plate with cut up fruit arranged
around it and serve!


Pizza Cracker Spread Dip:

8 oz cream cheese (plain or herb and garlic), 1/2 cup sour cream, 1 small can pizza sauce, 1/2-1 cup of
shredded Kraft three cheese blend, 1/2 cup each green pepper, red pepper, green onion, tomatoes.

Mix cream cheese and sour cream together until soft and put it on a serving plate. Add pizza sauce and
cheese. Top off with the vegetables. Keep chilled until ready to use. Serve with extra vegetables and
crackers.


Special Spicy Cheese Dip:

1 pound ground beef, 8 ounces sour cream, 2 (15 ounce) chili hot beans, 1 (10 ounce) can rotel, 1 pound
velvetta cheese.

Brown ground beef. Drain(I add Taco Bell Seasoning to mine after draining grease off)
Mix rotel, chili beans and beef in large pot. Cut cheese into small chunks into mixture. Let cheese melt.
Remove from heat and stir in sour cream. You could probably use sausage instead of the beef if you like.


Taco Dip:

1 c. sour cream, 1 (8 oz.) pkg. Philadelphia cream cheese, Lettuce, shredded, Tomatoes, chopped, Green
pepper, chopped, Onions, minced, 1 pkg. Hidden Valley Ranch dressing mix, Black olives, chopped,
Cheddar cheese, grated, 1/2 bottle taco sauce.

Mix sour cream, cream cheese, lettuce, tomatoes and green pepper and spread on round serving pan. Top
with round serving pan. Top with remaining ingredients, layering in this order: Onions, Hidden Valley Ranch
dressing mix, black olives, Cheddar cheese, taco sauce. Serve with taco chips or plain corn chips.


Veggie Dip:

1 Tbs. parsley flakes, 1 cup mayo, 1 cup sour cream, 1 Tbs. dried onion flakes, 1/2 tsp. garlic powder, 1 tsp.
salt, 1/2 tsp. pepper, 1 Tbs. mustard.

Mix all of the ingredients together. Chill several hours or overnight.


White Chocolate Fruit Dip:

1 (3 1/2 ounce) package white chocolate flavor instant pudding and pie filling mix, 2 1/4 cups milk, 1/4 tsp.
cocoa.

Beat the milk into the pudding mix. Spoon into a pretty serving dish. Garnish by sprinkling with cocoa
powder. Arrange the fruit around