Heath Bar Fruit Dip

• ½ cup brown sugar
• ½ cup white sugar
• 1 bar (8 ounces) cream cheese
• 1 tsp vanilla
• ½ package Heath bar toffee

Mix together and serve with fruit; great with apples and fantastic all by itself!

Fruit Dip

• 1 eight ounce package of cream cheese, softened
• 1 cup sour cream
• ½ cup marshmallow creme
• 3 Tbsp sugar
• 1 tsp vanilla

Mix all of the above ingredients together and chill.

Avocado Ranch Dipping Sauce

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

1. Smash avocado.
2. Combine all ingredients and mix well.
3. Keep refrigerated.

Bob's Bean Dip

From James Crane's friend, Bob Crandall

2 cans, large refried beans
1 onion, chopped
2 slices bacon, cut in small pieces (optional)
1/3 pound grated cheese
½ cup Homemade Chili Sauce (optional)
2 tsp chopped jalepeno pepper (canned or bottled)
1 tsp jalepeno juice (from above)
1 tsp sweet basil
½ tsp oregano
½ tsp chili powder (or more...to taste)
¼ tsp cumin powder (or less...to taste)

1. Brown bacon and saute chopped onion in bacon grease until onion is clarified.
2. Add remaining ingredients, except cheese and heat on medium low heat until mixture is hot.
3. Add cheese and stir occasionally to make sure it does not burn on bottom of pan. (I like to put the bean dip into a crock pot to simmer and serve it, or a double boiler sauce pan can be used.)
4. Serve warm with tortilla chips. Refrigerate left-overs.



HALLOWEEN BEAN-DIP PICTORAMA

Make recipe for bean-dip as shown above. Pour into a 12 x 18 cookie pan or two 9 x 18 cookie pans. Allow to cool before placing other foods on top, or refrigerate until cooled.

SKY Mix a few drops of blue food coloring into one cup of sour cream. Spread evenly over about ½ of cookie sheet(s) in a landscape position. I like to make it looked marbled, to look like clouds.

MOON Mix a few drops of orange food coloring into 1/4 cup of sour cream.
Spread evenly in a full moon shape.

BATS Cut small or medium black olives into rings. Use the full end to form the bat’s body. Cut the rings in half and form the bat wings by placing two of the half slices on each side of the full end, with the arch up, to simulate flying wings.
Sprinkle some black food coloring powder in the sky to simulate smaller bats flying in the sky. (Optional)

GRASS Chop up some green onions and sprinkle over bottom of sheet, to make it look like grass on the brown bean dip. Remove inside of a tomato...seeds and pulp. Sprinkle diced tomatoes lightly over the green onions, to look like autumn leaves on the grass.

PUMPKINS Cut a medium carrot in small slices. Make two notches at top of each slice to make it look like a pumpkin stem standing up. Place in bunches to look like a pumpkin patch on the grass. (I have used sugar pumpkins...but they will melt when placed onto sour cream.

GRAVES Shape head stones using fresh mushrooms, Place a curved piece on top of a small rectangular piece to simulate the base.

FENCE Place straight pretzels next to each other in a vertical position to make a fence.

CATS Make the cats using black olives. Slice and use two round ends to form the body. Cut pieces to form the ears and tail. Place two or more cats on the fence. Use a very small amount of sour cream to paste the cats on the fence.

WITCH I have formed a witch using olive pieces and formed a broom stick using pieces of pretzels and/or tooth picks.

GHOSTS Mix small amount of black food coloring powder in 2 or 3 tablespoons of sour cream to give a gray color. Use small bits of black olives on ghost faces for the eyes, nose, and mouth.

Place tooth picks upright in several places and cover with plastic wrap. Keep refrigerated.

Serve with tortilla chips for scooping up the dip and condiments.

Tex-Mex Dip

2 ripe avocados

1 ½ T lemon juice
1/8 t garlic powder
3 oz cream cheese, softened
¼ c sour cream
1 t milk
½ head iceburg lettuce
1 bunch green onions, chopped with tops
4 T hot taco sauce
4 oz cheddar cheese, grated
2 tomatoes, chopped
1 (3 ½ oz) can pitted ripe olives, drained and sliced taco chips for dipping

1. Peel, pit and mash avocados with lemon juice and garlic powder.
2. Combine cream cheese, sour cream and milk in mixer or food processor.
3. Add avocado mixture and blend again.
4. Spread avocado dip on large serving platter.
5. On top of avocado mixture, layer the remaining ingredients in the order listed.
6. Serve cold or at room temperature.
7. Surround dip with taco chips for scooping up dip.

Crab/Cheese Dip

12-16 oz imitation crab meat

1/4 lemon

8 oz cream cheese

1 t Mrs. Dash

6 green onions, chopped

1 c mozzarella cheese, grated

1 c sour cream

pepper to taste

1 c cheddar cheese, grated

Sprinkle imitation crab meat with lemon juice.

Toss and set aside.

Mix ingredients from top, reserving cheddar cheese to sprinkle on top.

Bake 300°-325°F for 30 minutes.

Serve on small breads, crackers, or tortilla chips.

Spinach Vegetable Dip

1 c mayonnaise

1 small container sour cream

1 can water chestnuts, chopped

1 box chopped spinach, thawed and drained

1 box Knorr vegetable soup mix

Mix together and let sit in fridge overnight, or for several hours for flavors to blend.

Serve with wheat crackers, veggies, etc.

Hot Artichoke Dip

2 large cans artichoke hearts (not pickled or marinated!)

2 c mayonnaise

2 c parmesan cheese, shredded

2 cloves garlic, mashed

Coarsely chop the artichoke hearts.

Add other ingredients and stir.

Pour into a small, greased baking dish.

Bake at 350°F for 45 minutes or until top is golden brown.

Serve with thin slices of bread rounds or hearty crackers.

Chili Dip

2 15 oz cans chili

1 8 oz bar of cream cheese

cheddar cheese

Soften cream cheese.

Mix thoroughly with chili and heat through.

Top with cheddar cheese.

Serve with chips, carrots, etc.

Cheese fondue for a crowd

2 cans cheddar cheese soup
8 oz blocks cream cheese
8 oz swiss cheese, shredded
12 - 14 oz cheddar cheese
6 - 8 dashes nutmeg
3 shakes garlic powder
3 shakes of onion powder or to taste
chicken broth as needed to thin - about 1/3 cup to start with and a little more it gets too thick

cook over low heat till all is melted and stirred together. transfer to fondue pot if you have one.

For dippers: grape tomatoes, celery, broccoli and cauliflower (cooked in the microwave 2-4 minutes to remove a bit of the crunchiness), two kinds of artisan bread ( rosemary and plain french), granny smith apples, beef little smokies, Italian meatballs.

Feeds 14 - 22

Served at Maria's farewell party!

Cheese Spread

1 8 oz cream cheese plus 1/2 of another 8 oz cream cheese, softened
1 jar Old English cheese Spread
1/2 jar Roka Blue cheese Spread
1 green onion, finely diced, including the green part
1 t. Worchestershire sauce
1 t. Accent

Soften the cream cheese, add other ingredients and mix well. Store in the fridge and serve with crackers or celery. Can add pecans. Spreads well on crackers since it is really soft.

submitted by Janice Robinson

Easy Never Forgotten Guacamole

Prep Time:
10 Minutes
Ready In:
40 Minutes
Servings:
16

INGREDIENTS:
3 avocados - peeled, pitted and diced
1 tablespoon sour cream
2 (3 ounce) packages cream cheese, softened
2 tablespoons salsa
1 pinch salt
1 dash ground black pepper
1 dash garlic salt
1 dash onion powder

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DIRECTIONS:
In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

submitted by Maria Jones

Breann's Magical Fruit Dip

1 cup pineapple juice
1 Tbsp Lemon juice
½ cup sugar

Mix until dissolved.

1 large or 2 small pkgs of instant jello pudding mix (lemon, or flavor compatible with pineapple juice).

Add slowly until well mixed.

Fold in 16 oz. tub of Cool Whip (thawed).

Chill.

submitted by Breann Pearson