1 pound crabmeat
8 oz. sour cream
8 oz. cream cheese
Pepper to taste
Horseradish to taste
1 teaspoon lemon juice
Worcestershire sauce to taste
Mix all ingredients together and bake in quiche dish at 350 F for 30 minutes, or until hot and bubbly. From my sister, Terri.

1 14 oz. can artichoke hearts, drained, chopped
1 cup Miracle Whip salad dressing
1 cup (4 oz.) Kraft grated Parmesan cheese
1 garlic clove, minced

Heat oven to 350 F. Mix all ingredients; spoon into 9-inch pie plate. Bake 20-25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomato, if desired. Serve with chips or crackers. Makes 2 cups.

Variation: Spinach Artichoke Dip: Stir in 1 package (10 oz.) Birds Eye chopped spinach, thawed and well drained. Bake as directed.

1/4 cup shredded cheddar cheese
1 3-oz. pkg. cream cheese, softened
1/4 cup margarine, softened
4 slices boiled ham (1/8″ slices)
Ritz crackers

In a small bowl combine cheddar cheese, cream cheese and margarine until well blended. Spread 1/4 of the mixture on one ham slice; repeat with remaining cheese and ham slices. Roll up from short sides; chill for several hours or wrap and freeze, if desired. To serve, slice rolls into 1/2 ” thick slices. Arrange slices on top of Ritz crackers. If frozen, let stand at room temperature for 20 minutes before serving.

1/2 fresh tomato, chopped
2 teaspoon lime or lemon juice
2 green onions, chopped
2 avocados, peeled and halved
1/4 teaspoon garlic salt
1/2 teaspoon salt
2 tablespoons chopped green chiles, or more to suit taste

Put all ingredients into a blender or food processor in the order listed. Blend on low speed until a rough texture is acquired and the ingredients are mixed. Sprinkle top with additional lemon juice, if desired, to prevent darkening. From Favorite Mexican Foods cookbook by Jane Butel.

2 1 pound eggplants, peeled and cut into 1/2 inch slices
1/2 teaspoon salt
1/2 cup coarsely chopped fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
Vegetable cooking spray
1/4 teaspoon ground red pepper
1 22-inch French baguette, cut into 1/2 inch slices
4 Roma tomatoes, each cut into 10 slices
1/3 cup freshly grated Parmesan cheese

Sprinkle eggplant with salt and let stand 30 minutes. Combine basil, garlic and olive oil; set aside. Rinse eggplant slices and pat dry. Coat food rack with vegetable cooking spray; place rack on grill over medium coals. Place eggplant slices on rack in single layer. Cook without grill lid 8-10 minutes on each side. Place half of eggplant slices in an airtight container and sprinkle with basil mixture; top with remaining eggplant slices. Cover eggplant mixture and refrigerate in an airtight container 8 hours. Position knife blade in food processor bowl; add eggplant mixture and red pepper. Process until smooth, stopping once to scrape down sides. Spread about 1-1/2 teaspoons eggplant mixture on each of 40 baguette slices and top each with a tomato slice. Sprinkle evenly with freshly grated Parmesan cheese. Broil 6 inches from heat for 2-3 minutes or until cheese melts. Serve immediately. Makes 40 appetizers. Per serving: 41 calories (17 percent from fat). From August, 1995 Southern Living magazine.

2 10 ounce packages frozen chopped spinach, thawed and drained
2 large eggs
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup crumbled feta cheese
3/4 cup thinly sliced green onions
1-1/2 tablespoons dried or 1/2 cup chopped fresh dillweed
1/2 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 16 ounce package frozen phyllo pastry, thawed
Vegetable cooking spray

Combine first 9 ingredients in a large bowl; set aside. Unfold phyllo and cover with a slightly damp towel to prevent pastry from drying out. Place 1 sheet of phyllo on a flat surface covered with wax paper; coat with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Cut crosswise into 6 2-1/2 inch wide strips. Place 1 tablespoon spinach mixture at base of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together. Place triangles, seam side down, on ungreased baking sheets; coat triangles lightly with cooking spray. Repeat procedure. Bake pastries at 350 for 12-14 minutes, or until golden. Serve immediately. Yield: 5-1/2 dozen. Note: Unbaked appetizers may be frozen up to 2 weeks. Freeze on baking sheets until hard; then freeze in airtight containers. Bake, unthawed, as directed. From March, 1996 Southern Living magazine.

1 Pkg. Pepperidge Farm Puff Pastry
3/4 pound feta cheese, crumbled
2 large eggs
1/4 cup chopped fresh parsley.

Thaw puff pastry for 20 minutes. In bowl, mix cheese, eggs and parsley until well blended. Unfold 1 puff pastry sheet and on a lightly floured surface roll to a 9″ x 12″ rectangle. Cut into 3″ squares. Put 1 tablespoon cheese filling in the center of each square, moisten edges with water and fold pastry in half forming a triangle. Press edges together firmly with tines of a fork to seal. Chill. Repeat with remaining puff pastry sheet and cheese mixture. Place triangles on an ungreased cookie sheet and bake in a preheated 425 oven for 8-10 minutes or until puffed and golden brown. Serve warm or at room temperature. Makes 24 triangle hors d'oeuvres.
Note: Unbaked triangles may be wrapped tightly in plastic wrap and frozen until ready to bake. No need to thaw, just follow baking instructions above. From Pepperidge Farm.

1 8-oz. carton sour cream
1/2 4-oz. can Old El Paso chopped green chili
1 teaspoon dry onion soup mix

Mix above ingredients together for a delightful fiesta dip. Let set overnight before serving for a tangy flavor.

1/2 cup mayonnaise
2 cups sour cream
1 pkg. Knorr French onion soup and recipe mix

Stir all ingredients until well mixed. Cover, chill. Makes 2-1/2 cups.

1 package (1.1 oz.) Hidden Valley Ranch Fiesta Ranch Dip Mix
1 pint (16 oz.) sour cream
1 can (4 oz.) diced green chiles, drained
1 can (4-1/4 oz.) chopped ripe olives, drained
1/2 cup finely shredded cheddar cheese

Combine dip mix with sour cream. Stir in chiles, olives and cheese. Serve with chips, vegetables or crackers. Makes 3 cups.