Brad's Three favorite Dips

1. Hummus Dip (This is a middle eastern favorite)

1 16 oz can of chickpeas or garbanzo beans, drained (save liquid)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1, 1/2 tablespoons tahini (found in the middle eastern food section)
2 cloves garlic, crushed or minced very fine (garlic powder might work)
1/2 teaspoon salt
2 tablespoons olive oil

Variations:
Sometimes I will add Cumin or fresh chopped parsley or cilantro.

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend on low until thoroughly mixed and smooth.
Serve with fresh, warm or toasted pita bread, fresh veggies or crackers.
It is also great as a spread for sandwiches. AND its healthy.



2. Reuben Style Dip (Even Vera likes this one and Brad makes a batch to take to everyone of his U of U tailgating get togethers)

1, 8 oz. pkg. cream cheese

1/2 cup sour cream

1,4.5 oz. pkg./bottle of dried corned beef, diced well (found in the canned tuna section)

1/2 cup sauerkraut drained

1 cup grated swiss cheese

1/4 tea. Worcestershire sauce

1/4 cup milk

Preparation:
Heat all ingredients in saucepan until well blended and warm.
Serve warm.
Serve with crackers or rye sticks.

3. Clam Dip
1, 8 oz. pkg. cream cheese
1, 4.5 oz. can minced clams and juice added alternately
1 - 2 Tab. lemon juice (to taste)
salt (to taste)
onion salt (to taste)
cayenne pepper (just a dash)

Variations:
A dash of Worcestershire sauce. A dash of tabasco sauce. Minced parsley. Small amount of finely chopped onions.

Preparation:
Beat cream cheese well until smooth and creamy. Stir in remaining ingredients.
Serve with chips, crackers or fresh veggies.