Veggie Dip Battle

Now that the warmer weather is here, many cakers will be coming out of hibernation, trading in their cowl neck sweaters for wedges and tube tops – and those are just the men. We’ll also start entertaining, which means airing out the basement, washing the toilet tank fur and polishing the Tupperware.

It also means putting on a spread. And while cakers, in general, aren’t vegetable enthusiasts, we’ll tolerate a veggie tray every now and then provided those veggies come with a side of saturated fat.

I couldn’t decide which of these veggie dips to make, since they both looked pretty good. Marlene’s called for Cheez Whiz and the Winnipeg Ceramic Club recipe called for that caker elixir, Catalina salad dressing. So I made both, slipped on the wedges and invited a friend over to taste-test both.

It was a tough call, but overall, the Winnipeg Ceramic Club’s recipe packed more punch in the flavour department. It was the right mix of tang and sweetness. Having said that, I fell in love with the colour of Marlene’s dip and decided to paint my walls with it. Now I’m starting to worry about the smell when the first heat wave hits.

Marlene’s Vegetable Dip (first photo)

½ cup Cheez Whiz

1 cup mayonnaise

sprinkle garlic powder

Cream well, serve with sliced vegetables.

Source: Our Favorite Recipes Cookbook, ICU/CCU The General Hospital Health Sciences Centre, St. John’s, Newfoundland

Veggie Dip (second photo)

8 ounces cream cheese

½ cup ketchup

¼ cup Catalina dressing

1 tablespoon chopped onion

Mix together until smooth and creamy.

Source: Our Favourite Recipes Cookbook, C.F.B. Winnipeg Ceramic Club