Ontario’s Summer Vegetables

Source
This is an Ontario Ministry of Food and Agriculture brochure from 1980 or 1981. It has tips on storing vegetables, and three dip recipes, two salad recipes and a dressing recipe.

Creamy Blue Cheese Dip

Ingredients
4 oz. (115 g) blue cheese
1 c sour cream
1 c mayonnaise
1 tsp finely chopped onion
1/4 c minced fresh parsley
2 cloves garlic, minced
1/2 tsp Worcestershire sauce

Method
Mash the blue cheese and mix together all the ingredients. Cover and chill.

Comments
I would increase the onion and maybe the Worcestershire sauce. The mayonnaise can be reduced or eliminated, or (partially) substituted by plain unsweetened yogurt.

Bacon and Egg Dip

Ingredients
1 8-oz (225 g) pkg cream cheese, softened 
1/4 c milk
1/4 tsp salt
1/8 tsp pepper
4 slices bacon fried crisp, crumbled
2 hard cooked eggs, chopped
6 green onions, finely chopped
1/2 green pepper, finely chopped
2 Tbsp finely chopped dill pickle

Method
Beat together the cheese, milk, salt and pepper. Stir in the remaining ingredients. Cover and chill.

Herb Cheese Dip

Ingredients
1 c cream-style cottage cheese
2 Tbsp mayonnaise
2 green onions, finely chopped
1 clove garlic, minced
1 Tbsp hot dog relish
1 Tbsp Worcestershire sauce
1 tsp paprika
1 tsp prepared mustard
1 hard-cooked egg, chopped

Method
Combine, cover and chill.

Comments
I would suggest mashing the cottage cheese through a sieve or at least with a fork, otherwise the dip is likely not going to be attractive.
Strangely named dish. You’d expect something called “herb cheese dip” to contain some herbs.
The relish is an odd touch.

Super Salad
I will just summarize, since a basic garden salad doesn’t really need a recipe:
Iceberg and romaine lettuce, cabbage, cauliflower, grated carrot, thinly sliced cucumber, sliced celery, thinly sliced radishes, chopped green onion, tomatoes cut in wedges.

Herbed Dressing

Ingredients
1/2 c vegetable oil
2 green onions, chopped
1 Tbsp Parmesan cheese
1/2 c vinegar
3 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
3/4 tsp dry mustard
1/2 tsp pepper
1/2 tsp basil leaves
1/2 tsp oregano leaves


Method
Combine in blender until smooth and creamy. Store in refrigerator.


Warm Spinach Salad

Ingredients
5 oz (140 g) spinach, washed, torn into bite-sized pieces
1 c thinly sliced mushrooms
6 slices side bacon, cooked until crisp
Parmesan cheese to garnish


Dressing
1/4 c cider vinegar
2 Tbsp water
1 tsp lemon juice
1 Tbsp sugar


Method
Combine dressing ingredients in saucepan. Simmer 3 to 5 minutes until sugar dissolved. Pour over salad ingredients while still warm. Toss lightly and sprinkle with cheese.