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How Dip Is Your Love

SALMON CHEESE SPREAD

Ingredients:

1 (213 grams) can pink salmon, drained and flaked
1/2 cup MAGNOLIA CREAM CHEESE SPREAD
1/2 cup grated MAGNOLIA CHEEZEE
1/4 kg pickle relish
pepper to taste
assorted crackers or toasts

Procedure:

  1. In a bowl, combine salmon, cream cheese, cheddar cheese and pickle relish. Mix until smooth. Season with pepper to taste. Serve together with crackers or toasts.
Makes 3 to 4 servings.  

GARLIC CHEESE DIP

Ingredients:

1/2 cup MAGNOLIA FRESH MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
4 cloves garlic, pounded into paste
2 tbsp lemon juice
2 cups grated MAGNOLIA QUESO DE BOLA
pinch cayenne pepper

Procedure:

  1. Combine all ingredients in a saucepan. Cook over low heat while stirring continuously until smooth.
  2. Transfer to a fondue container or plain deep dish bowl. Serve with crackers and toasted bread.

Makes 3 to 4 servings.  

3-CHEESE PATE

Ingredients:

1/2 pack (of 225 g) MAGNOLIA CREAM CHEESE, softened
60 grams (1/2 cup) MAGNOLIA CHEDDAR CHEESE, grated
100 grams (1 cup) MAGNOLIA QUESO DE BOLA, grated
1/2 tsp garlic powder
1/2 tsp white pepper
1 bundle (10 g) parsley, chopped (2 tbsp)
1 stalk (5 g) green onion, chopped (1 tbsp)
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

  1. Beat cream cheese until soft and smooth. Add all grated cheese, garlic powder and pepper. Mix until smooth. Stir in green onions and parsley. Transfer to ramekins or containers. Set aside.
  2. Melt butter in a small saucepan. Continue to cook butter over low heat until slightly brown but not burnt. Strain butter. Pour over top of the pate to ‘seal’ the spread. Chill until ready to use.

Makes 1-1/2 cups of spread.

CHICKEN AND SPINACH DIP

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
5 cloves garlic, crushed
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 cup MAGNOLIA FULL CREAM MILK
1 pack (160 g) MAGNOLIA QUICKMELT CHEESE, grated
1 can (150 g) PUREFOODS CHICKEN IN BROTH, drained
1 cup (30 g) spinach leaves, rinsed well then chopped

Procedure:

1. In a medium sauce pan, melt butter over medium heat.
2. Sauté garlic for a minute and add flour. Mix until butter and flour are fully combined.
3. Add milk and simmer for 1-2 minutes until slightly thick.
4. Add cheese and stir until melted.
5. Add chicken and spinach and simmer for 2 more minutes. Serve with crackers or bread.

Makes 17 servings.
(Yield: about 2-1/3 cups/2 tbsp per serving)

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