Ingredients:
1 8oz pkg cream cheese, softened
1 8oz carton sour cream
2 tbsp finely chopped green onion
2 tbsp snipped fresh dill or 2 tsp dried dill
1/2 tsp salt
Milk (optional)
Assorted vegetable dippers, crackers, or chips
Directions:
In a medium mixing bowl, beat cream cheese, sour cream, green onion, dill, and salt, with an electric mixer on low speed, until fluffy. Cover and chill for 1 to 24 hrs. If the dip thickens after chilling, stir in 1 to 2 tablespoons of milk. Serve with vegetable dippers, crackers, or cips.
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* For a creamy Blue Cheese Dip: omit dill and salt. Stir in 1/2 cup crumbled blue cheese and 1/3 cup chopped walnus, into cream cheese mixture.
Ingredients:
1 8oz carton light or regular sour cream
1/4 cup apricot or peach preserves
1/8 tsp ground cinnamon, cardamom, pumpkin pie spice, or apple pie spice
Apple, Pear, and/or Peach Slices
Directions:
In a small bowl, sir together sour cream, preserves, and desired spice. Cover and chill for 1 to 24 hours. Serve with fruit slices.
Ingredients:
3/4 cup apple juice or orange juice
1/2 to 1/3 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
1 12oz pkg (3 cups) cranberries
1/2 cup golden raisin (optional)
1/2 cup chopped pecans
Directions:
In medium saucepan, combine apple juice, sugar, cinnamon, nutmeg, cloves. Cook and stir over medium heat until sugar is dissolved. Add the cranberries and raisins. Bring to boiling; reduce heat. Cook and stir for 3 to 4 minutes or until cranberries pop. Remove from heat. Stir in pecans. Cover and chill for at least 2 hours, before serving. Cover and chill leftovers for up to 2 days.