Appetizers & Dips Fresh Vegetable Dip Makes 1½ Cups ½ cup mayonnaise 1 bottle Heinz Chili Sauce 1 teaspoon celery seed 1 teaspoon onion juice Tabasco sauce, to taste
Mix all ingredients. Adjust seasonings to taste. Refrigerate. Serve with fresh raw vegetables. Susan Elliott
Greek Layer Dip Makes 2 Cups 6-ounce carton plain yogurt ½ cup unpeeled cucumber, finely chopped 1 tablespoon red onion, finely chopped 1 teaspoon fresh mint, snipped 10-ounce container plain hummus ½ cup tomato, seeded, chopped ½ cup feta cheese, crumbled 2 large white or wheat pita rounds
Stir together yogurt, ¼ cup cucumber, onion, and mint in a small bowl. Spread hummus in bottom of a 9-inch pie tin or 10-inch quiche dish. Spread yogurt mixture over hummus. Sprinkle with tomato, ¼ cup cucumber, and feta cheese. Split pita round into 8 wedges. (If you prefer crisp dippers, spread the pita wedges on a baking sheet and bake at 350 degrees for 10 minutes.) Serve pita wedges with the dip. Another option: Use two-inch lengths of celery stalks as dippers. Phyllis Hiers
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