1 cup shredded Swiss cheese
1/2 cup mayonnaise
1 3-oz. pkg. cream cheese, softened
1/4 cup Grey Poupon mustard
1 envelope Good Seasons Italian salad dressing mix
1 tablespoon lemon juice
1 6 oz. pkg. frozen crab meat, thawed and drained
Assorted bite size breads

Combine Swiss cheese, mayonnaise, cream cheese, mustard, salad dressing mix and lemon juice; mix well. Fold crab meat into cheese mixture. Spread generously on bread squares. Place baking sheet with bread squares into preheated broiler until lightly browned. Serve immediately. Makes about 36 canaps.

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.