Be grateful they extended you an invitation. Next time, enjoy the
people who are there.

Speaking of dips...

---------- Recipe via Meal-Master (tm) v8.02

Title: Feta dip (Ostmaestaren AB, Sweden)
Categories: Cheese, Dip
Yield: 4 servings

200 g Feta
6 tb Milk
2 tb Parsley
1 ts Lemon juice
1/2 ts Oregano
Black pepper - ground
1 Garlic clove -pressed

Mash the feta and the milk. Add parsley, lemon juice, garlic, oregano
and black pepper and mix it. Place in the refrigerator for 30 minutes.
Serve with a variety of vegetables sticks.


Hot Spinach Artichoke Dip

2 (4oz) jars marinated artichoke hearts, drained, rinse and chop
1 (10 oz) pkg frozen spinach, drained well with water pressed out
1/2 cup mayonnaise
1/2 cup sour cream
1 cup Parmesan cheese (or 1/2 c Parmesan and 1/2 cup mozzarella)
pinch of garlic powder

Mix together and bake at 325 for 30 minutes. Serve warm on pita bread
points or crackers. You can also stuff mixture into mushroom caps,
top with Parmesan and bake until mushrooms are tender, serve warm.


Reuben Dip

1 3-ounce package cream cheese
1/4 cup sour cream
4 ounces sliced corned beef (finely chopped)
1/2 cup grated Swiss cheese
1/4 cup chopped and drained sauerkraut
2 to 3 tablespoons milk
Rye crackers for dipping

Heat cream cheese, sour cream, corned beef, Swiss cheese and
sauerkraut in small sauce pan over low heat until hot, thin with milk
if necessary. Serve with rye crackers.