Westminster Whimsy
More Recipes from our Whimsical Kitchen
Dilly Chicken Salad
Finely chop 3 c. of cooked chicken. Add 1 stalk of chopped celery, 1/4 c. chopped onions and 1 package of Dill Dip. Mix with 1/4 c. of mayonnaise or enough to achieve your desired consistency. Serve chilled.
Garlic Buttered Noodles
Half fill a 6 qt. saucepot with water and t tbsp. of olive oil. Place covered over high heat. When the water is at a full boil toss in one pound of egg-noodles (or noodles of your choice). When the noodles are tender drain them and place in a large bowl. While hot mix in 4 tbsp. of butter or margarine and one package of Garlic Dip. Mix until completely blended and serve. This recipe may also be tries with other varieties of dip.
Pumpernickel Dip Platter
Cut out the center of a round loaf of Pumpernickel or Rye bread. Place hollowed out loaf on a plate and cut removed bread into cubes and place around the hollow loaf. Whip 1 package of Spinach Mushroom Dip with 2 c. of sour cream and 1 c. of cream cheese. Fill loaf with Spinach Mushroom Dip. Chill and Serve.
Breads
Add 1 tbsp. of your favorite dip mix to your favorite 1 1/2 pound bread machine recipe.
Cold Pasta Salad
Half fill a 6 qt. saucepot with water and t tbsp. of olive oil. Place covered over high heat. When the water is at a full boil toss in one pound of tortellini or your favorite pasta. When the noodles are tender drain them and place in a large bowl. Mix cooked pasta with one package of Sundried Tomato or Bacon Dip, 1.c or mayonnaise, and tbsp. of parmesan cheese. Mix until completely blended. Chill for 1 hour. Serve as a side dish or over a bed or lettuce. This recipe may also be tried with some of our other varieties of dip.
Spicy Chicken Fingers
Preheat oven to 350oF. Cover the bottom of a 9 x 9 inch pan with 2 tbsp. of olive oil. Place 1 packet of Onion Garlic Dip and 1/2 cup of bread crumbs in a wide mixing bowl. Rinse 1 pound of chicken strips. Coat chicken strips in bread crumb mixture and place in the pan. Bake at 350oF for approximately 25 minutes or until chicken is white in the middle. This recipe may also be tried with some of our other varieties of dip.
Stuffed Peppers
Preheat oven to 425oF. Cover the bottom of a 9 x 9 inch pan with 2 tbsp. of olive oil. Hollow out 4 green peppers. Mix 1 c. hot boiled rice, 1/2 c. chicken or vegetable broth, 1 package Veggie Dip, and 1/2 c. grated cheese. Fill peppers with mix and bake at 425oF for approximately 10 minutes.
Lemon Chicken
Preheat oven to 350oF. Rub 2 tsp. of olive oil or water on 4 medium boneless chicken breasts. Press in 1 tbsp. of Lemon Herb Dip into each breast. Place in a non-stick pan. Bake for approximately 30 minutes (or until the chicken in white in the center) at 350oF. This recipe may also be used for fish filets.
