Spinach Artichoke Dip
Tangy Vegetable Dip
Spicy Artichoke Dip
Mexican Dip
Creamy Artichoke Dip


Spinach Artichoke Dip

8 oz cream cheese
1 cup light sour cream
10 oz frozen spinach, thawed, and squeezed dry
2 tsp lemon juice
9 oz frozen, thawed artichoke hearts, drained and chopped
1/2 tsp each, salt and pepper

Beat cream cheese and sour cream till smooth. Stir in spinach and
artichokes. Add lemon juice, salt, pepper, and bake for 30 minutes at 350
degrees. Serve with warm French or Italian bread, warm pitas, crackers, or
melba rounds. Tried and true, its wonderful.




Tangy Vegetable Dip

1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 envelope Italian salad dressing mix
1 Tbsp dried minced onions
1 Tbsp dried parsley falkes
1 Tbsp lemon juice
1 tsp. Worcestershire sauce
Assorted raw Vegetables

In a small bowl. mix together the first 8 ingredients until well
blended. Cover and refrigerate for at least 2 hours. Serve with
Veggies.





Spicy Artichoke Dip

Here's something that falls within the "entertaining" theme. I have close
to 200 cookbooks, many of them from Junior Leagues around the
country.

"Women of Great Taste"
Junior League of Wichita, Kansas

Spicy Artichoke Dip

1 can (14oz) artichoke hearts, drained
1 cup freshly grated Parmesan cheese
C sour cream
C mayonnaise
8 oz cream cheese
2 cloves garlic, minced
2 jalapeno peppers, seeded and diced
tsp salt

Preheat oven to 325 degrees. Puree all ingredients in food processor until
smooth. Spread mixture in a shallow 9 inch baking dish. Bake uncovered
until lightly browned on top - 30 to 45 minutes. Serve with crackers or
tortilla chips.



Mexican Dip

Here's a very easy dip that people just rave about that will take
advantage of your can of chili.

1 8 oz bar cream cheese
1 can chili (no bean is best but if it has beans, that will be fine)
2 cups shredded pepper cheese (or use colby or cheddar if you don't
want the heat)
1 4 oz can chopped green chilies
shredded lettuce and chopped tomatoes (optional)

Spread cream cheese in bottom of 9"pie pan. Spread chili on top of
that. Sprinkle with cheese and green chilies. Bake at 325 for 40
minutes. Top with lettuce and tomato if desired. Serve with tortilla
chips.

Jenn in Middle Missouri



Creamy Artichoke Dip

2 cans med-lrg artichoke hearts or qtrs. - drained and diced/bite size
2 cup mayonnaise
1 lrg can diced green chilies (OR 1 sm can jalapenos - for you spice
lovers)
1 cup fresh grated parmesan cheese

Preheat oven 350 F. Combine 3/4 cup parm. cheese with the rest of the
ingredients in medium casserole dish. Sprinkle remaining 1/4 cup parm.
on top. Bake at 350 for 20-25 min. or until heated through and top is
golden. Serve with Fritos, melba rounds, butter crackers, Triscuits,


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