Toffee Dip (like for Apples)

Artichoke Dip

Ingredients

8oz cream cheese

1 cup grated parmesan cheese

1 can chopped artichokes, drained

1/2 cup mayonnaise

1 tsp lemon juice

smidge minced garlic

1 shake dried dill

Blend all ingredients together with an electric mixer.  Bake at 350 degrees for about 30 minutes or until the top is brown and bubbly.

This recipe is great with sliced baguette bread or Fritos chips.

Hummus

I finally made this after many years of having it on my to do list! Add more/less cumin and lemon to suit your taste. You can also either omit the tahini (ground sesame seeds) if you don't have it or don't like it, or can try using peanut butter in its place. I also plan on trying it with roasted garlic, roasted red peppers or kalamata olives.

Ingredients:

One 15 oz can chickpeas (garbanzo beans), rinsed OR 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup tahini
2 garlic cloves, minced
2 Tbs olive oil
1/2 tsp salt
1/2 tsp cumin
2-3 TBS water (or liquid from cooked chickpeas)
dash of paprika for serving

Directions:

In food processor, combine tahini and lemon juice. Process for 1 minutes. Scrape sides. Process another 30 seconds. Add garlic, olive oil, salt and cumin. Process 30 seconds. Scrape sides. Process another 30 seconds. Add half chickpeas and process 1 minute. Add rest of chickpeas and process 1-2 minutes. Add water until consistency suits your fancy! Put into bowl and sprinkle with paprika.

Dill Weed Dip

1/2 pint sour cream
2 TBSP mayo
2 tsp grated onion
1 1/2 tsp seasoned salt
1 tsp Worcestershire sauce
1 1/2 tsp dill weed

Mix above ingredients together and refrigerate for an hour before serving.

Apple Dip

1 8oz pack cream cheese
1 1/4 cup powdered sugar
1/2 tsp vanilla

Mix all together. Spread into caserrole dish. Pour caramel on top and then sprinkle with crushed heath bar.

Spinach and Artichoke Dip

1 16 oz container of sour cream
10-12 oz of mayo (add the sour cream to a bow and then fill the container about ¾ full of
mayo and add that. Saves making measuring cups dirty!)
1 package of frozen spinach (thawed and drained)
1 14 oz can/jar of artichoke hearts drained
1 clove of garlic
1 cup of grated parmesan cheese

Finely chop artichoke hearts, spinach and garlic. Mix together all of the ingredients.
Serve cold.

Artichoke dip

1 cup artichoke hearts, drained and chopped

1 cup fresh grated parmesan cheese

1 cup mayonaise

1 can green chilis

Mix together and bake at 300 degrees for 30 minutes.  Serve as a dip for tortilla chips.  Yum!

Life Fruit Dip

Ingredients

• 2 eggs, beaten
• 1/3 cup sugar
• 2 TBSP cornstarch
• 1 (6 oz) can undiluted limeade or lemonade frozen concentrate
• 2-3 drops green food coloring
• 1 cup whipped cream or 1 cup non-dairy whipped topping, thawed

In top of double boiler, combine beaten eggs, sugar, cornstarch and limeade. Cook and stir about 15 minutes until thickened. Remove from heat and stir in food coloring. Cool. Fold in whipped cream. Serve with fresh fruit. This dip may be frozen or kept in refrigerator 1-2 weeks.