Submitted by Happy13
| 1 c. mayonnaise | 2 tbsp curry powder | |
| 1 tbsp grated onion | 2 tbsp sugar | |
| 1 tsp Worcestershire sauce | 1 tsp freshly ground black pepper | |
| 1-2 tbsp vinegar (balsamic, apple cider, or rice) |
Mix together until smooth & sugar is dissolved. Refrigerate at least 2 hours. Serve with a raw veggie platter.
Submitted by Cokechic
| 3 blocks Philadelphia cream cheese | 8 oz Pace thick & chunky salsa (mild, medium, or hot will be fine) |
Let cream cheese soften at room temperature or microwave briefly until soft. Put in mixing bowl & add entire 8 oz. jar of salsa. Blend with hand mixer until cream cheese is smooth & pink. Refrigerate for an hour or so, letting all the flavors meld together. Serve with tortilla chips or Fritos.
Chef’s Note:
The salsa must be Pace brand… nothing else will taste quite right.
Submitted by Cokechic
| 1½ pkgs cream cheese | 1/3 c. Worcestershire sauce | |
| Cocktail Sauce | ½ c. white onions, finely chopped | |
| ½ c. bell pepper, finely chopped | ½ c. black olives, finely chopped | |
| 1 small can of tiny cocktail shrimp | 1 (8 oz.) package Colby-Jack cheese, shredded |
1. Build this just like a pizza. Start with a shallow, round pizza pan or rectangular shallow pan of equal size. Microwave cream cheese for about 30 seconds or left soften at room temperature. Blend cream cheese with Worcestershire sauce until smooth & a light tan color. Spread over bottom of pan like you could dough for a pizza crust.
2. Add cocktail sauce as you would pizza sauce. Not too thick, but covering the cream cheese.
3. Next, sprinkle onions, bell peppers, olives, & shrimp covering the cream cheese evenly with each. Then top with shredded cheese. This part needs to be thick so you can’t really see the other ingredients below. Serve with Fritos.
