It’s lake season, time for a good dip

Lake season is here.

It’s time to pack the cooler and head for the cabin – or out on the water in the boat. Or, both.

Here’s a longtime family-favorite recipe from Sherri Robinson of Spokane just for such late-spring and summer occasions. It’s based on a dip her aunt used to make.

Robinson writes, “My aunt Dorothy ‘Marie’ Olson would make this snack when people would get hungry at the lake cabin and dinner would take an hour or more to be ready.”

Robinson reduces the fat in this recipe, but cautions against using non-fat cheese and cream cheese. Each “doesn’t melt as well” as the full fat or reduced fat varieties.

Aunt Marie’s Lake Dip

From Sherri Robinson of Spokane

1 package of reduced-fat cream cheese  

1 can of chili without beans

1 cup of medium salsa (mild is OK, too)

1/4 cup shredded medium cheddar cheese

Place cream cheese on a microwave-safe platter. Top with chili, then salsa. Microwave on high until cream cheese softens, 1 to 2 minutes. 

Top with cheddar cheese and return to microwave for about 20 seconds. Serve with your favorite chips.  

Have a favorite recipe to share? Send them to Spokesman-Review Food Editor Adriana Janovich at adrianaj@spokemsan.com or P.O. Box 2160, Spokane, WA 99210.