Artichoke Dip

I found this recipe at Abounding Treasures. Hope you enjoy it!

1 - 10 oz can artichoke hearts, drained and diced
½ cup Hellman's mayonnaise
¼ cup Parmesan cheese
Dash of Worcestershire sauce
Dash of garlic powder

DIRECTIONS
1 Combine and put into small greased casserole dish.[I didn't grease it]
2 Bake at 350 degrees for 25 minutes until bubbly.
3 Serve with thinly sliced baguette or rye bread.
Makes a great dip for either thinly sliced baguette or rye breador your favourite crackers!

Cream Cheese Salsa Dip

2 packages Cream Cheese
1 Large Jar Pace Picante Sauce, Medium Style
1 Large Bag Tortilla Chips

Let cream cheese come to room temperature. Mix cream cheese and picante sauce with a wire whisk until blended. It may be a little chunky. Cool and serve with tortilla chips.

Cream Cheese Dip

1 (8 ounce) package cream cheese - softened
3 teaspoons minced onion
3/8 teaspoon garlic juice
6 Tablespoons milk
1 1/2 teaspoons salt
3 dashes pepper
3 dashes paprika

Mix together, chill and serve with potato chips.

Jalapeno Pepper Dip

2 (8-oz) pkg reduced fat cream cheese, softened
1 cup reduced fat sour cream
1/2 to 3/4 cup chopped jalapeno peppers, drained
1/2 to 3/4 cup jalapeno green pepper salsa
1 (4-oz) jar diced pimento, drained
1 teaspoon minced garlic
2 cup shredded sharp cheddar cheese

In a large bowl combine cream cheese, sour cream, jalapeno peppers, salsa, pimento and garlic. Taste mixture and add enough extra jalapeno peppers and/or salsa to achieve degree of heat preferred. Stir in shredded cheese and mix completely. Serve with chips or vegetables.

Yield: about 3 cups

Hot Reuben Dip

2 (6 to 7-oz) pkgs. chopped corned beef
1 (8-oz) pkg. grated Swiss cheese
1 (14-oz) can sauerkraut, drained
1 cup Thousand Island dressing

Mix all ingredients in a 2 quart casserole. Bake in a 350 degree oven for 30 to 35 minutes. After 15 minutes, stir ingredients and continue baking.

Serve with rye crackers, Frito Scoops or toasted Rye bread.

Yield: 8 to 10 servings

Cajun Bacon and Artichoke Dip

Contributed by Aunt Janice

Cajun Bacon and Artichoke Dip

1 lb Cajun bacon, cooked and chopped
1 can (14-oz) artichoke hearts, drained and finely chopped
1/2 cup thinly sliced green onions
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Crackers or pita crisps

In a mixing bowl, combine first six ingredients, reserving 1.3 cup bacon for garnish. Stir well; season to taste with salt and pepper. Prepare and serve one of two ways (hot or cold) : Preheat oven to 350 F. Transfer ingredients to a lightly greased 2-quart casserole and bake uncovered 25 minutes, or until lightly browned. Serve with crackers or pita crisps. Makes about 3 cups: 24 servings.

Japanese Shrimp Sauce

This is great over rice, vegetables, or to dip your meat. YUM!

INGREDIENTS
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder
DIRECTIONS
In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

Mom's Chip Dip

This dip is just too easy. By combining the two ingredients below, you get a CREAMY, flavorable onion dip that's not too hard on the palate and it goes a long way. This never lasts at my parties.

1 large container of Dean's French Onion Dip (or your favorite brand)
1 large container of sour cream

Mix together thoroughly. Chill for 1 to 2 hours before serving.

Bread Bowls, Clam Chowder, and Spinach Dip

This recipe and picture was intended for a Super Bowl party, but I do these bread bowls at Christmas with spinach dip. I'll give the recipe for the spinach dip also at the bottom of this post. But, no matter what you decide to put in your bread bowl, it always looks pretty on the table. Not to mention less clean up! And if you don't have time to make the bread yourself or if you don't have a bread machine, you can pick up a round bread from your local bakery.

1/2 cup water (70 to 80 degrees)

1 cup warm milk ( same temps)

2 tablespoons butter, softened

2 tablespoons sugar

1-1/2 teaspoons salt

4 cups all purpose flour

2 packages (1/4 ounce each) active dry yeast

1 egg white, beaten

Vegetable Chowder:

1 large onion, chopped

3 celery ribs, chopped

6 tablespoons butter

3-1/2 cups frozen mixed vegetables, thawed

6 tablespoons all-purpose flour

4-1/2 cups milk

4 bacon strips, cooked and crumbled

2 teaspoons chicken bouillon granules

3/4 teaspoon seasoned salt

1/2 teaspoon pepper

DIRECTIONS:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 miutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 for 20-25 minutes or until golden brown. Cool on wire racks.

To make bowl, cut the top fourth off of the bread; carefully hollow out bottom of each, leaving a 1/4 inch shell (discard removed bread or save for another use). For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Sitr in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon is dissolved. Serve in bread bowls. Yields:6-8 servings.

SPINACH DIP

1 cup mayonaise

1 cup sour cream

1 pkg Mrs. Knorr vegetable soup mix (I like this brand best, but Lipton or your favorite vegetable soup mix will work too!)

1 pkg spinach (frozen) cooked and drained well.

Mix mayonnaise, soup mix, and sour cream. Stir in spinach. Chill 2 to 3 hours. Pour in bread bowl just before serving. Use crackers, vegetables, or hollowed bread pieces for dippers.