This is something we used to make when I was a kid. It was probably the
first thing I made all by myself, since all I needed was a fork.

Yeah, it's sort of 50's and it's not low-cal as written, but it's good
munchie food for parties. And it's a pretty color, so that's a plus.

Cream cheese
Chili sauce - to taste. We always used Heinz.
Milk - to thin it out as much as you need
Horseradish (optional)

Mash the cream cheese to soften it, and add the chili sauce to your desired
tanginess and/or thickness. We always used it for stuffing celery, but it
would also make a good cracker spread. Or for mushroom caps or other
stuffable veggies.

If you want to use it as a dip, thin it with the milk to your desired
consistency. We used it for potato chips originally, but it's also good for
dipping veggies. You could certainly use buttermilk or sour cream instead,
but we just used plain old milk.

Obviously, you could go with low-cal cream cheese and skim milk to slim it
down.

The horseradish is entirely optional. We didn't use it when I was a kid, but
it started appearing as I got older. It adds a nice "zing."

If you make too much and don't want to eat it as-is, you can thin it out
even more and use it as a salad dressing.

--
Donna

On Tue 04 Apr 2006 10:10:24p, Thus Spake Zarathustra, or was it D.Currie?

This is something we used to make when I was a kid. It was probably the
first thing I made all by myself, since all I needed was a fork.

Yeah, it's sort of 50's and it's not low-cal as written, but it's good
munchie food for parties. And it's a pretty color, so that's a plus.

Cream cheese
Chili sauce - to taste. We always used Heinz.
Milk - to thin it out as much as you need
Horseradish (optional)

Mash the cream cheese to soften it, and add the chili sauce to your
desired tanginess and/or thickness. We always used it for stuffing
celery, but it would also make a good cracker spread. Or for mushroom
caps or other stuffable veggies.

If you want to use it as a dip, thin it with the milk to your desired
consistency. We used it for potato chips originally, but it's also good
for dipping veggies. You could certainly use buttermilk or sour cream
instead, but we just used plain old milk.

Obviously, you could go with low-cal cream cheese and skim milk to slim
it down.

The horseradish is entirely optional. We didn't use it when I was a kid,
but it started appearing as I got older. It adds a nice "zing."

If you make too much and don't want to eat it as-is, you can thin it out
even more and use it as a salad dressing.

Donna, that's really sime and sounds very tasty. I'm going to make the
fat-free version to eat with veggies on my WW diet. Thanks!

--
Wayne Boatwright @¿@¬
_____________________

CHIP DIP!! Just like you, this was one of the first things I ever made
by myself. Pretty much exactly the same stuff, but we usually used
ketchup instead of chili sauce (I'm not sure we even knew what chili
sauce was), added a couple of dashes of Worcestershire sauce, and
usually added some minced onions. This was almost always just for chips
when I was a kid, but you're right, it's great with veggies too. Also
on crackers. And rye bread. And straight from the bowl, to be honest.

Thanks for bringing back a fond memory.

Scooter

"Scooter" wrote in message
oups.com...
CHIP DIP!! Just like you, this was one of the first things I ever made
by myself. Pretty much exactly the same stuff, but we usually used
ketchup instead of chili sauce (I'm not sure we even knew what chili
sauce was), added a couple of dashes of Worcestershire sauce, and
usually added some minced onions. This was almost always just for chips
when I was a kid, but you're right, it's great with veggies too. Also
on crackers. And rye bread. And straight from the bowl, to be honest.

Thanks for bringing back a fond memory.

Scooter


I can remember kneeling on a kitchen chair to get up high enough to do the
mashing. It was way cool that I was the one who decided how much red stuff
went into the mix. Like I was really "cooking" something.

Geez, I wish I had some chips!

Donna

On 5 Apr 2006 18:54:48 -0700, "Scooter" wrote:

CHIP DIP!! Just like you, this was one of the first things I ever made
by myself. Pretty much exactly the same stuff, but we usually used
ketchup instead of chili sauce (I'm not sure we even knew what chili
sauce was), added a couple of dashes of Worcestershire sauce, and
usually added some minced onions. This was almost always just for chips
when I was a kid, but you're right, it's great with veggies too. Also
on crackers. And rye bread. And straight from the bowl, to be honest.

My family's chip dip recipe is almost exactly the same: cream cheese,
miracle whip, ketchup, worcestershire sauce, onions. Best eaten with
Lays chips, but I will use celery and carrots as alternate dip
delivery vehicles.

I have to make this every time one of my kids comes to visit.

Jo Anne