Big Batch Cheese Dip/Spread -- Quad-Cities Online Recipe Book
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Big Batch Cheese Dip/Spread

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Ingredients

2 packages (8 ounces each) cream cheese
1 container (16 ounces) sharp Cheddar cheese spread (Merkt's, Kaukauna)
1 container (16 ounces) sour cream
1 tablespoon dill weed
3 tablespoons dried minced onions

Instructions

Bring cream cheese and Cheddar cheese spread to room temperature. Blend all ingredients at once with a mixer. Refrigerate overnight for best results. Stir once before serving.

Serve with a vegetable relish tray or crackers. This product is too stiff to serve with chips.

Note: "Low-fat and fat-free sour cream and cream cheese substitutions do not compromise the flavor or quality."

Neva Hamilton
East Moline




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  Today is Monday, Sept. 1, the 244th day of 2014. There are 121 days left in the year.

1864 -- 150 years ago: We are informed by J.H. Hull that the reason the street sprinkler was not at work yesterday settling the dust on the streets, was because one of his horses was injured.
1889 -- 125 years ago: Bonnie McGregor, a fleet-footed stallion owned by S.W. Wheelock of this community, covered himself with glory at Lexington, Ky, when he ran a mile in 2:13 1/2. The horse's value was estimated as at least $50,000.
1914 -- 100 years ago: Troops are pouring into Paris to prepare for defense of the city. The German army is reported to be only 60 miles from the capital of France.
1939 -- 75 years ago: The German army has invaded Poland in undeclared warfare. Poland has appealed to Great Britain and France for aid.
1964 -- 50 years ago: Publication of a plant newspaper, the Farmall Works News, has been launched at the Rock Island IHC factory and replaces a managerial newsletter.
1989 -- 25 years ago: Officials predict Monday's Rock Island Labor Parade will be the biggest and best ever. Last minute work continues on floats and costumes for the parade, which steps off a 9:30 a.m.




(More History)