Dips

ROQUEFORT COTTAGE CHEESE DIP

2 1/2 ounces Roquefort cheese; 1 8 ounce package creamed cottage cheese; 1/2 teaspoon onion juice; 6 tablespoons sour cream.

Crumble Roquefort cheese and add to cottage cheese, mixing well. Stir in onion juice. Add enough sour cream to give good dipping consistency. Serve with potato chops, dip crackers, or crisp raw vegetables.

CHEESE AND CLAM DIP

1 clove garlic, cut in half; 1 8 ounch package cream cheese; 2 teaspoons lemon juice; 1 1/2 teaspoons Worcestershire sauce; 1/2 teaspoon salt; Dash of freshly ground pepper; 1  7 ounce minced clams, drained; 4 tablespoons clam broth.

Rub a small mixing bowl with cut clove of garlic. Place remaining ingredients in a bowl. Blend well. For a thinner dip, add more clam broth.

SPICY DIP FOR SEAFOOD

1 cup mayonnaise; 1 tablespoon anchovy paste; 1/2 teaspoon dry mustard; 1/2 teaspoon Tabasco sauce; 1/4 teaspoon garlic salt; 2 tablespoons tarragon vinegar; 3 hard-boiled eggs, finely chopped; 3 tablespoons finely chopped stuffed olives; 3 tablespoons finely chopped gherkins; 1 tablespoon chopped parsley; 1 teaspoon finely chopped onion.

Combine ingredients in order given and mix well. Serve with chunks of lobster meat, shrimp or other seafood on picks.

PINK DIP FOR SHRIMP

1 cup mayonnaise; 1/4 cup chili sauce; 1/4 cup ketchup; 2 tablespoons horseradish; 2 tablespoons vinegar or lemon juice, few grains of cayenne pepper or a dash of  Tabasco.

Combine ingredients and chill thoroughly.

SARDINE AND CHEESE DIP

2  3 1/4 ounce cans sardines; 2  3 ounce packages cream cheese; 1 clove garlic, finely minced; 3 tablespoons minced onion; 1/4 teaspoon salt; 2 tablespoons Worcestershire sauce; 1 tablespoon lemon juice; strips of pimiento.

Mash drained sardines with cheese and blend with other seasonings. Chill several hours before serving to blend the flavors.  Serve garnished with pimiento strips. Use as a dip for crackers, potato or corn chips.

AVOCADO-CHEESE DIP

1 cup mashed avocado pulp; 1  8 ounce pkg cream cheese; 3 tablespoons lemon juice; dash of Worcestershire sauce; 1/3 cup finely chopped green onion; 1 teaspoon salt; Crackers.

Gradually add the avocado to the cream cheese, blending until smooth. Add the lemon juice, Worcestershire sauce, onions and salt and mix until thoroughly blended. Place in a bowl on a tray or round plate and surround with crackers.

SOUR CREAM-CAVIAR DIP

1  3 ounce package cream cheese; Dash of Tabasco sauce; 1 1/2 cups sour cream; 1/2 teaspoon grated onion; 1/4 cup red salmon caviar or whitefish roe.

Soften cream cheese with fork. Add Tabasco, sour cream and onion. Mix well. Put in the serving dish. Sprinkle caviar or roe over the top. Serve as a dip for potato chips, crackers or Melba toast.

ANCHOVY-CELERY COCKTAIL DIP

1  8 ounce package cream cheese; dash of paprika; 1/2 teaspoon whole celery seed; 2 teaspoons minced onion; 1 tablespoon lemon juice; 2 teaspoons anchovy paste; 2 tablespoons cream.

Cream the cheese until smooth. Add the remaining ingredients and blend until fluffy.  Serve with potato chips or crackers.

WINE AND CHEESE DIP

2 cups shredded cheddar cheese; 2 tablespoons butter; 1/3 cup port or sherry.

Combine cheese, butter and wine; beat with a spoon until well blended. Pack in small container and chill well. Serve as a dip for crackers or Melba toast.  Makes about 1 cup.

GUACAMOLE

1 large clove garlic, crushed; 1 small onion, grated; 1 teaspoon salt; 1/4 teaspoon pepper; 1 avocado; 1 tomato, skinned; 1 teaspoon olive oil.

Combine garlic, onion, salt and pepper. Cut avocado in half and remove the pit. Scoop out the pulp and mash. Add to first mixture along with mashed tomato and oil. Serve in the scooped out avocado skin with salty-crisp crackers.

ZESTY EGG DIP

4 hard-boiled eggs, minced; 3 slices crisp bacon, crumbled; 1 teaspoon minced onion; 1 teaspoon Worcestershire sauce; 1 teaspoon horseradish; Enough mayonnaise for nice consistency.

Mix ingredients thoroughly; heap into bowl and chill before serving.

VEGETABLE-COTTAGE CHEESE DIP

2 cups cottage cheese; 1/4 cup heavy cream; 1/2 cup grated raw carrot; 1/2 cup finely cut green onions; 1/4 cup chopped green pepper; 6 radishes, sliced very thin.

Mix ingredients thoroughly; heap into a bowl and chill before serving.