Dip Dilemma

DEAR SOS: A year ago I purchased Classic Spinach Dip at Knott’s Berry Farm. It was delicious, but now I am unable to find it because Knott’s no longer carries it. My problem is that I raved about it and promised six friends I would get them a jar! It would be nice if you knew anything about this product.

--DOROTHY M. JUNG

Costa Mesa

DEAR DOROTHY: Guess what? Knott’s Berry Farm graciously came to your rescue.

KNOTT’S BERRY FARM SPINACH AND ARTICHOKE DIP

1/2 pound cream cheese

1/4 cup heavy whipping cream

1/2 cup mayonnaise

1/4 teaspoon garlic powder

1/2 teaspoon onion salt

1/2 cup shredded mozzarella cheese

6 ounces spinach, chopped

1/2 pound cooked or canned artichoke hearts, quartered

Tortilla chips

Heat cream cheese, whipping cream, mayonnaise, garlic powder and onion salt in saucepan over low heat, stirring until smooth. Fold in mozzarella, spinach and artichoke hearts and cook over low heat until spinach is wilted, about 5 minutes.

Serve hot with tortilla chips.

3 cups. Each 1-tablespoon serving without tortilla chips:

38 calories; 48 mg sodium; 6 mg cholesterol; 4 grams fat; 1 gram carbohydrates; 1 gram protein; 0.03 gram fiber.

Chipped Ahoy

DEAR SOS: I have a request for a recipe called, coincidentally, “S.O.S.” It was served at most U.S. Army, Navy and Air Force officers’ and enlisted men’s clubs all over the world. It was a staple and one of my husband’s (and millions of others’) favorite breakfasts.

I can’t quite duplicate it and would appreciate your help.

--VIRGINIA S. HAMBRO

Camarillo

DEAR VIRGINIA: Oh, yes. “S.O.S.” was famous, sometimes infamous, when the name took on meanings other than “Save our Ship.” We’ve printed various versions of the dish, but here’s the one most handily available. The basic ingredients are chipped dried beef, cream sauce and toast. Canned cream sauce works as well as canned potato soup and is far more in keeping with the basic philosophy of the dish because of its simplicity and convenience. You can doctor it up with lemon juice, Worcestershire sauce, grated onion, garlic or herbs according to your taste.

S.O.S. (Chipped Beef on Toast)

A half-pound of ground beef may be substituted for the dried chipped beef. In that case, skip the first step in the method. Browning will also take a bit longer.

2 ounces dried beef

1 tablespoon butter

1 (10 3/4-ounce) can cream of potato soup or cream sauce

2/3 cup milk, about

Buttered toast

Pour hot water over dried beef, then drain.

Melt butter in saucepan over medium heat. Add meat and brown lightly, 1 to 2 minutes. Stir in soup and enough milk to keep texture slightly thick but runny. Heat to serving temperature. Serve over buttered toast.

3 to 4 servings. Each of 4 servings without toast:

159 calories; 1,757 mg sodium; 24 mg cholesterol; 7 grams fat; 16 grams carbohydrates; 8 grams protein; 0.30 gram fiber.

* Plates from Williams-Sonoma stores.