"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

KC Masterpiece Doc's Dip Recipe

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This recipe for KC Masterpiece Doc's Dip, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Smith Willbanks
Added: Monday, July 17, 2006


1/4 c. butter
1/2 c. chopped onions
2/3 c. quick-mixing flour (Wondra)
1 c. milk
1/2 tsp. chicken flavor base
2 T. sherry
1/8 tsp. ground white pepper
5 tsp. seasoned salt
1/4 c. picante sauce
12 oz. cream cheese, room temp
1 lb. finely diced tomatoes, drained
12 oz. frozen chopped spinach, thawed & drained

Melt butter in saucepan over medium heat. Add onions and saute, stirring frequently, until onions are tender.
In a separate bowl, blend quick-mixing flour and milk. Pour flour mixture into the saucepan and mix thoroughly.
In another bowl, dissolve chicken flavor base in sherry. Stir in white pepper, seasoned salt and picante sauce. Pour into the saucepan and mix well. Heat until mix is hot and bubbly.
Transfer mixture from pan to a blender. Add cream cheese, tomatoes and spinach. Blend until smooth. Chill, then reheat to serve.




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