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.
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.