Hot Dips

HOT CHEESE DIP

Ingredients:
1 CUP MAYO
1 CUP OLD CHEDDAR CHEESE, GRATED
1 ONION, FINELY CHOPPED
1 TBSP BUTTER

Method:
PREHEAT OVEN TO 350°F.

SAUTE CHOPPED ONION IN BUTTER UNTIL TRANSLUCENT. ADD REMAINING INGREDIENTS AND MIX WELL.

BAKE IN A SMALL BAKING DISH FOR 20 MINUTES.

SERVE WARM WITH YOUR FAVOURITE CRACKERS.



HOT BROCCOLI DIP

SERVE IN HOLLOWED OUT BREAD ROUND

1 BUNCH BROCCOLI
OR 1 PKG (10 OZ) FROZEN CHOPPED BROCCOLI
½ CUP BUTTER, MELTED
1 ONION, CHOPPED
6 OZ BOURSIN OR HERB & GARLIC RONDELE CHEESE
¾ LB FRESH MUSHROOMS, CHOPPED
1 CAN MUSHROOM SOUP


IF USING FRESH BROCCOLI, COOK UNTIL CRISP TENDER, DRAIN AND CHOP.

IF USING FROZEN BROCCOLI, COOK BRIEFLY AND DRAIN. COMBINE ALL INGREDIENTS OVER LOW HEAT AND COOK UNTIL CHEESE IS MELTED.

SERVE HOT OR WARM WITH FRENCH OR PUMPERNICKEL BREAD, OR MELBA TOASTS.

VARIATION: THIS MIXTURE IS AN EXCELLENT FILLING FOR COCKTAIL TARTLETTES OR QUICHE.

MAKES ABOUT 3 CUPS.