2 c cream-style cottge cheese
1 green onion; cut 4 pieces
1/4 c green pepper; finely chopped
2 tb oil-pk tomatoes; chop fine
2 tb fresh basil; or
2 ts dried basil
2 ts lemon juice
1/8 ts cracked pepper

Combine all ingredients in blender; process until smooth, stopping
once to scrape sides. Serve with green, red and yellow pepper squares or other fresh veggies.

Yield 2 cups

8 oz pace picante sauce or
8 oz pace thick & chunky salsa
1 lb velveeta cheese food, cubed

In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes just until cheese is melted, stirring occasionally.

Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.

1 ea lipton onion recipe
1 ea sour cream
1/2 c grated cheese
1 c plain yogurt
2 ts pickle relish
1 ts worcestershire sauce

Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese
Skinny Dip with yogurt Zesty Dip with relish and worcestershire

3 8-oz pkg cream cheese
2 cn minced clams
1 cn drained clam juice
1 ts horseradish sauce
1/2 c chopped green onions
1 ts worcestershire
1 sauce

Heat thoroughly until cheese melts in crock pot or similar. Cook on low heat 3-4 hours. Serve hot.

Yield: 6 servings

1 cn black olives, drained
1 cn chopped or minced clams, drained
1 pt sour cream
1 salt
1 powdered garlic
1 cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few
more. As long as you leave at least half the can, you've got enough.

Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.

Quantities on the spices are left to you.

Yield: 6 servings

1 ea round loaf dark bread
5 ea green onions, chopped
6 ea garlic cloves, crushed
2 tb butter
8 oz cheese, cream
2 c cream, sour
12 oz cheese, cheddar, shredded
1 cn artichoke hearts

Bread should be unsliced. Preheat oven to 350. Cut a hole about 5" in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.)
Reserve crusty part to make top for loaf.
Scoop out most of soft inside portion and save for another purpose.

In skillet, saute green onions and garlic in butter until onions wilt.

Yield: 8 servings

1/2 c olive oil
1/4 lb butter (1 stick)
5 garlic cloves, chopped fine
6 anchovy fillets, chopped or mashed
1 ds pepper

Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The garlic dip is kept hot in the middle of the table.

1/2 c sour cream
1/4 lb cheese, roquefort
3 oz cream cheese
1/4 ts tabasco sauce
4 sl bacon cooked crisp
1 sm garlic cloves diced
1/4 ts celery seed, whole

Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers.

Yeilds 1-1/2 to 2 cups.

Yield: 6 sandwiches

2 md eggplants
2 tb tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tb chopped fresh parsley (opt)
1/2 ts salt
1 black pepper to taste

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole
until eggplant begins to deflate (about 40 minutes). Let cool and
scoop out insides and mash with a fork.

Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

1 lb bacon
2 tomatoes, ripe, diced
1 c sour cream
1 c mayonnaise

Fry the bacon very crisp and drain on paper towels. When cool,
crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well.

Just before serving, fold in tomatoes and stir gently until well distributed.