Ericka's Artichoke Dip

Ingredients

2 (8 oz) Cream Cheese*
2 (8 oz) Shredded Parmesan
8 oz Sour Cream*
8 oz Mayo*
2 cans (16 oz) Artichoke-drained
Season Salt
Garlic Powder

Recipe instructions

1. Softened cream cheese and mix with sour cream and mayo. Mix well.
2. Add parmesan, artichoke and spices. Mix well.
3. Place in pan and bake at 350o for 30 minutes or until dip bubbles in that pan.

*For a healthier alternative, I use low-fat or reduced fat sour cream, mayo and cream cheese.

French Onion Cheese Fondue by Laura

Makes 3 cups

1 Can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 carton ( 8 oz) french onion dip
2 cups (8 oz) shredded sharp cheddar cheese
white wine to taste

In a large saucepan, combine soup and dip. Mix well, then add white wine. Add cheese slowly. Cook and stir over medium low heat until cheese is melted; keep warm. Serve with french bread cubes, fresh veggies, or apple slices.

Beer Cheese Dip by Laura

8 oz cream cheese, softened ( i have also seen recipes that use sour cream)
1-1.5 cups shredded sharp cheddar, add to taste
1 package of hidden valley ranch seasoning
1/2-3/4 can of beer, add to taste

Mix all ingredients together, best if chilled 1-2 hours before serving. Serve with crackers, fresh veggies, or honey wheat pretzels.

Spicy Cajun Dip by Heather

Ingredients:
1/2 cup sun dried tomatoes, without oil, dry packed
8 oz light cream cheese, softened
1/2 cup plain fat free yogurt
1/4 cup chili sauce
4 T diced bell peppers
4 T diced scallions
1 medium garlic clove, minced
1/2 t celery seed
1/8 t Cayenne pepper
1.5 T diced jalapenos


Instructions:
Place tomatoes in a small bowl and cover with 1 cup boiling water. Allow to stand at room temp for 10 minutes; drain and chop tomatoes

Meanwhile, in another bowl combine cream cheese, yogurt, and chili sauce; mix well. Add tomatoes and remaining ingredients, mix well and refrigerate until ready to serve.

Serve with garlic pita chips or veggies.

Cucumber Dip

1 c. unpeeled grated cucumbers
2 (8 oz.) pkgs. cream cheese
2 tbsp. grated onion
1 tbsp. Worcestershire sauce
3 tbsp. mayonnaise, salt, pepper, and Accent
2 tbsp. lemon juice

Drain all water from cucumbers, make sure no moisture is
left. Mix well all ingredients in blender. Serve cold with
corn chips or potato chips.

Andre's Guacamole

For small groups:

4-5 ripe avocados
1 tomato chopped
1/2 red onion chopped
1-2 cloves garlic minced
1 tbs cilantro chopped
(roughly) 1 tbs lime juice
Season salt to taste

Add all together and mash to desired consistency

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For large groups:

9-10 ripe avocados
2 tomato chopped
1 red onion chopped
2-3 clove garlic minced
2 tbs cilantro chopped
(roughly) 2 tbs lime juice
Season salt to taste

Add all together and mash to desired consistency

Mama Andre's Veggie Dip

(Double me for large groups!)

1 tsp. beaumonde or Bell Aroma (It’s a spice)
1 tsp. Parsley Ground
1 tsp. Dill Weed
1 tsp. Accent
1 tsp. Garlic Salt
1 tsp. Green onion flakes or chives
2 drops Tabasco sauce
2/3 cup sour cream
2/3 cup mayonnaise

Add them all together and you get dip!

Beef Bread Dip by Chrissy Kowalske

Double: 8 oz sour cream 2 cups 8 oz mayo 2 cups 2 teaspoons dill weed 1 T + 1 t 3 tablespoons parsley ¼ c + 2T 2 pkg Carl Buddings chipped beef 4 pkgs 2 tablespoons minced onion ¼ cup 2 teaspoons Beau Monde Seasoning Salt 1 T + 1 t 1 round loaf of bread 2 loafs

Combine ingredients.

Scoop out bread insides & lay around bread on a platter. Put the dip inside bread when ready to serve. Best for a party if the recipe is doubled.

Andrea's Fruit Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions:

In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.

Erin's Asian Dip

Topping:
3/4 c. chicken, chopped
1/2 c. shredded carrots
1/4 c. chopped peanuts
3 Tbsp chopped green onions
1 Tbsp parsley
2 Tbsp soy sauce
2 minced garlic cloves
2 tsp sesame oil

base:
8 oz cream cheese
1 Tbsp soy sauce

Sauce:
1 Tbsp cornstarch
1 c water
1/4 c ketchup
1 tsp vinegar
1 Tbsp worcestershire
1/4 c packed brown sugar
dash of tabasco sauce

Directions:
Topping: Combine all ingredients. Mix & refrigerate for several hours.

Base: Combine softened cheese and soy sauce. Beat until smooth. Spread in 12" platter. Spoon topping over base.

Sauce: Combing sugar and cornstarch in saucepan. Over low heat, gradually stir in water and other ingredients. Increase to medium heat and stir until mixture thickens. Cool to room temperature and then drizzle over base and topping.

ENJOY w/ blue corn tortilla chips!