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Fish and Seafood
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- Amish Dip
8 oz cream cheese ½ cup mayonnaise 1 cup tuna ½ cup pitted olives 2 tablespoons lemon juice Black pepper - Anchovy Olive Dip
1 cup dairy sour cream ½ cup finely chopped stuffed green olives 1½ tablespoons anchovy paste ½ teaspoon grated - Bagna Cauda
( Garlic Dip )
½ cup olive oil ¼ lb butter (1 stick) 5 garlic cloves, chopped fine 6 anchovy fillets, chopped or mashed Pinch of - Clam And Olive Dip
1 can black olives, drained 1 can chopped or minced clams, drained 1 pint sour cream Salt Powdered garlic Cayenne pepper Quantities on the spices are left to - Clam Dip
3 x 8-oz packs cream cheese 2 cans minced clams 1 can drained clam juice 1 teaspoon horseradish sauce ½ cup chopped green onions 1 teaspoon Worcestershire - Crab And Clam Dip
Makes 2 cups dip 8 oz package cream cheese 5 tablespoons soft butter or margarine 5 tablespoons French dressing 8 oz can minced clams, drained 6 oz frozen crabmeat, thawed and drained 1 drop - Crab Dip
1 lb crabmeat ½ cup mayonnaise or salad dressing Garlic salt, to taste 2 tablespoons onion, grated 2 teaspoons prepared mustard 2 teaspoons powdered sugar ⅔ cup white - Crab Dip - Light
Yield: 3 cups ½ cup low-fat sour cream 2 tablespoons reduced-calorie mayonnaise 1 tablespoon skimmed milk 1 tablespoon prepared horseradish ½ teaspoon dry mustard ½ teaspoon Worcestershire - Salmon Bowl
2 rounds French bread loaves 3 cans salmon, boneless/skinless 24 ounces cream cheese, softened ½ cup sour cream 3 scallions, chopped 1 teaspoon Worcestershire sauce 1 teaspoon salt Lemon - Spicy Crab Dip With Egg
½ cup chilli sauce ½ cup mayonnaise Minced garlic, to taste ½ teaspoon dry mustard 1 teaspoon Worcestershire sauce ½ teaspoon tobacco sauce ½ teaspoon salt 1 hard boiled egg, chopped 1 cup
