three cheese ball

8 oz. cream cheese
4 oz. cheddar cheese
4 oz. shredded blue cheese
1 tablespoon minced onion
1 tablespoon Worcestershire sauce
1/2 cup chopped walnuts

Leave cheese at room temperature for approximately two hours. Place all ingredients except nuts in mixing bowl. Whip with mixer until all ingredients are thoroughly combined. Shape into a ball and roll in chopped nuts. Wrap in waxed paper and refrigerate until completely chilled.

tex mex dip

8 oz. sour cream
1/2 cup mayonnaise
1 pkg. taco seasoning mix
1 can refried beans with green chilies
1 pkg. frozen Mexican style guacamole, thawed (or homemade)
1 cup chopped green onions
3 medium tomatoes, chopped
1 6-oz. can pitted, chopped ripe olives
8 oz. sharp cheese, shredded.

Combine sour cream, mayonnaise and half the taco seasoning mix (check taste and add more seasoning if desired). Spread refried beans on large platter with a lip. Top with guacamole. Spread with sour cream mixture. Sprinkle with onions, tomatoes and black olives. Cover with cheese. Serve as a dip with taco chips.

summer garden herb salsa

1 large zucchini, diced
1 medium yellow squash, diced
1 cup corn kernels, fresh or frozen and defrosted
1 cucumber
2 large tomatoes, seeded and diced
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tablespoons chopped fresh thyme
2 tablespoons white white vinegar
1 tablespoons Dijon mustard
1 tsp Worcestershire sauce
1 tsp sugar
Salt and pepper to taste

Bring a large saucepan of salted water to boil. Add the diced zucchini and yellow squash and cook for 2 minutes. Place the corn kernels in a colander and pour the cooked zucchini and squash over it to drain. Rinse the vegetables with cold running water and drain well.

Peel the cucumber and cut in half lengthwise. Using a teaspoon, scrape the seeds out of the center of each. Discard the seeds and dice the cucumber into 1/4 inch cubes.

In large bowl, combine the cucumber, tomatoes, basil, parsley, and thyme, Add the drained cooked vegetables.
In a small bowl, whisk together the vinegar, mustard, Worcestershire sauce, and sugar. Pour over the vegetables and toss to combine well. Season with salt and pepper to taste; cover and chill for at least 1 hour. Serve within one day of preparing. Great compliment to anything cooked on the grill. Try grilling thick slices of bread rubbed with a touch of virgin olive oil and topping them with the salsa.

spinach dip

1 10-ounce package frozen chopped spinach, thawed and drained
1-1/2 cups sour cream
1 cup mayonnaise
1 pkg. (14 oz.) Knorr vegetable soup and recipe mix
1 can water chestnuts, drained and chopped
3 green onions, chopped

Stir all ingredients until well mixed. Cover; chill. Makes 3 cups. Scoop and hollow and round loaf of bread to use as a bowl. Use the bread to dip. Yum!

shrimp louis dip

1 cup mayonnaise
1 cup sour cream
1/3 cup finely chopped green pepper
1/4 cup chili sauce
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups finely chopped cooked shrimp
Stir all ingredients until well mixed. Cover, chill. makes 3 cups.

shrimp dip

1 8-oz. pkg. cream cheese
1 tablespoon chopped ripe olives
2 tablespoons chopped green onions
2 tablespoons mayonnaise
2 small cans tiny shrimp
Salt and pepper
2 tablespoon A-1 sauce

Mix together the night before. Use a fork to mash the shrimp. Serve with chips or crackers.

seafood spread

1 package (8 oz.) Louis Kemps Fat Free Crab Delights Flakes
2 pkgs. (8 ozs. each) cream cheese, softened
2 tablespoons finely chopped onion
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
4-5 drops hot pepper sauce
1/4 cup chopped walnuts

Beat cream cheese 1 to 2 minutes with electric mixer until creamy. Blend in remaining ingredients, except walnuts and paprika. Spread mixture in 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake, uncovered, at 375 for 20 minutes, or until golden brown. Makes approximately 3 cups.

ro tel cheese dip

1 10 oz. can Ro-Tel tomatoes and green chilies
1 pound pasteurized process cheese spread (Velveeta)

Cut cheese into cubes; place cheese and Ro-tel tomatoes in covered casserole dish and microwave on medium power for 10-12 minutes until cheese is melted. Serve warm as a dip with tortilla chips, corn chips.