Are you ready for some Football? More importantly, football food!

Since it is football season now (and more importantly, almost hockey season!) I thought I would share some dips that I found in an old church cookbook from the Warren, PA area dated 1978. Not the oldest recipes ever, but they are sure to be a hit at your next football chow down.

Cream Cheese Dip

2 8oz. packages cream cheese, softened (use light cream cheese… no one will notice!)

2 pkgs. Cracker Barrell mild cheddar cheese, shredded

4 small jars chopped pimentos

2 bunches green onions, chopped

1 small jar mayonnaise

Mix all ingredients together until well blended.  Store in an air-tight container.  Keep refrigerated.

Dill Dip for Vegetables

2 Tbsp. dill weed

2 Tbsp. minced or flaked onion

2 Tbsp. parsley flakes

2 tsp. seasoned salt

1 cup Miracle Whip or mayonnaise

1 cup sour cream

Mix very well and chill at least six hours.  Best if made the night before.


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