Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 24 servings, 2 Tbsp. dip each

2 cups Ranch Dressing
1 cup Sour Cream
1/2 cup Grated Parmesan Cheese
1 pkg. (3 oz.) Real Bacon Bits
2 green onions, sliced

MIX all ingredients in large bowl; cover.
REFRIGERATE several hours or until chilled.
SERVE with assorted cut-up vegetable dippers or chips.

Chicken Dip

2 (5 ounce) cans of shredded chicken
1 (8 ounce) package cream cheese
1/4 cup onions, chopped fine
1/2 lime, juice of

Mix all together. Refrigerate. Serve with crackers.

Kielbasa Dip

10 min prep
6-8 servings

8 ounces kielbasa (diced)
8 ounces cream cheese (softened)
1/3 cup sour cream
1/3 cup milk
1/4 cup grated parmesan cheese
1/2 cup chives (dried)
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce

Mix all ingredients together in a 2 qt bowl.
Microwave on high for 4 minutes, stirring after 2 minutes.
Place in refrigerator to chill.

Hot Pepper Veggie Dip

Preparation time: 15 min
Chilling time: 2 hrs
Yield: 2 1/2 cups

1 cup Sour Cream
1/4 cup milk
1 (8-ounce) package cream cheese, softened
4 ounces (1 cup) Monterey Jack Cheese, shredded
1/4 cup chopped ripe olives
1 (2-ounce) jar diced pimientos, drained
1 tablespoon sliced green onion
1/8 to 1/4 teaspoon hot pepper sauce
Fresh vegetables (red bell pepper strips, green bell pepper strips, pea pods, carrot sticks, etc.)

Combine sour cream, milk and cream cheese in small bowl. Beat at medium speed, scraping bowl often, until smooth.
Stir in all remaining ingredients except vegetables by hand. Cover; refrigerate at least 2 hours. Serve with vegetables.
TIP: Omit 1/4 cup milk for a thicker consistency.

Peanut Butter Fruit Dip

5 min prep
6 servings

1 cup vanilla yogurt
1/2 cup peanut butter
1/8 teaspoon cinnamon
1/2 cup Cool Whip

Mix yogurt, peanut butter, cinnamon, and fold in cool whip.
Serve with sliced apples, bananas, etc.

Spinach Cheddar Bread Bowl

Makes 4 cups dip.

1 (8-ounce) package (2 cups) Cheddar Cheese, shredded
1 1/2 cups Sour Cream
1/2 cup mayonnaise
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
1 (8-ounce) can water chestnuts, drained, chopped
1 tablespoon dried onion soup mix
1 (1-pound) round unsliced loaf rye or sourdough bread

Combine all ingredients except bread in large bowl; mix well.
Cut out center of bread, leaving sides and bottom about 1-inch thick. Fill bread bowl with dip; refrigerate until serving time (at least 30 minutes). Cut remaining bread into small pieces to serve with dip.
TIP: Spinach dip can be made a day ahead. Keep refrigerated.

Mushroom Caviar

Makes about 1 cup.

1 tablespoon olive oil
4 green onions, minced (green parts only)
1/2 pound portabello mushrooms, cut into 1 1/2-inch cubes
4 garlic cloves, chopped
1/2 teaspoon fresh thyme, chopped
2 teaspoons fresh lemon juice
4 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

In a large saucepan, heat a teaspoon of olive oil and saute the green onions for about 2 minutes. Set aside.
Add the remaining oil and saute the mushrooms, garlic, and thyme. Cook until tender.
Place the mushroom mixture and the green onions in a food processor and lightly chop, being careful not to puree the mixture.
Return mixture to the saucepan and add the lemon juice, vinegar. Saute over a medium heat until the liquid has evaporated. Season with salt and pepper. Cool to room temperature and refrigerate, covered, until ready to use.
Serve this in a small crock or dish as a spread for toast or zucchini rounds.

Swiss Cheese-Spinach Spread

Makes 3 Cups

1 (8-ounce) package cream cheese, softened
4 ounces (1 cup) deli Swiss Cheese, shredded
4 cups loosely packed fresh spinach leaves
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons olive OR vegetable oil
1/2 cup chopped pecans, toasted
2 1/2 ounces (1/2 cup) cooked ham, finely chopped
Crackers, crusty French bread OR breadsticks

Place cream cheese and Swiss cheese in food processor bowl fitted with metal blade. Cover; process until smooth (30 to 60 seconds). Set aside.
Place spinach, garlic, salt and red pepper in clean processor bowl fitted with metal blade. Cover; with processor running, slowly add oil until well mixed. Stir in pecans by hand. Set aside.
Line 1-quart bowl with plastic food wrap, extending wrap 3 to 4-inches over edge. Spread half cheese mixture in bottom of bowl; top with half of ham, the spinach mixture, remaining ham and remaining cheese mixture. Fold plastic food wrap over top to cover. Refrigerate until firm (4 hours or overnight).
At serving time, remove plastic food wrap from top of spread. Invert molded spread onto serving plate. Remove remaining plastic food wrap. Serve spread with crackers, crusty French bread or breadsticks.
TIP: Spray rubber scraper with no stick cooking spray to make it easier to spread cheese mixture.