2 cans tiny shrimp, rinsed & drained,   1/3 c picante sauce

1-3oz pkg cream cheese, softened,   2 T grated onion

1/2 c Thousand Island dressing,    1 t horseradish

1/4 c mayonnaise,   thinly sliced green onion tops

Chop shrimp and combine with remaining ingredients except onion tops. Mix well. Garnish with green onion and chill. Serve with crackers, chips, or veggies

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2/3 Cup Mayo

2/3 Cup Sour Cream

1 Tablespoon Dried Parsley Flakes

1 teaspoon (Heaping) Dill Weed

1 teaspoon (Heaping) Beau Monte Seasoning (Not Really Necessary)

Combine Ingredents and let stand over night in Refrigerator...Serve with Fresh Raw Veggies, or Chips.

(This Recipe Came from My Grandmother...My Favorite Dip....love it with Veggies)

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28 oz can of crushed peeled tomatos

8 oz of shredded velvetta (comes packaged)

8 oz of grated chedder cheese (comes packaged)

1 jar crushed hot peppers (Talerico Hoagie Spread)

Combine all ingredients. Heat in 350 degree oven for 30-45 minutes (bubbling)

Serve with nacho chips and plenty of cold drinks. This recipe is just like MistyDawn......hot, hits you hard and leaves a lasting impression!

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2 cans minced clams, 6 Tbsp margarine

2 cloves of garlic,  1 small onion

1/2 small green pepper,   1 tsp lemon juice

1/2 cup seasoned bread crumbs,    crushed red pepper

oregano,    Tabasco sauce

In a pot pour clams with juice. Bring to a boil then simmer for 15 minutes.

In a frying pan melt margarine.  Chop onion, garlic and green pepper, add to margarine along with a dash of crushed red pepper,  oregano and tabasco sauce.  Fry until onions are limp. Pour into pot with clams.  Add bread crumbs, let sit for 5 minutes. If loose add a little more bread crumbs.

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8 oz. cream cheese,  12 oz. cottage cheese, 16 oz. Pace Chuncky Salsa

8 oz shredded cheese (mexican or taco blends are available in most stores)

6 oz sliced black olives,  chopped lettuce

1 lrg tomato or 4 roma tomatoes chopped,  bananna or jalepeno' pepper rings

3 spring onions chopped (optional)

Cream together the cottage cheese and cream cheese and spread on an oblong serving platter or pizza pan.

pour the salsa over the cheese blend and distribute evenly.

add the chopped lettuce, tomato, olives, peppers, onions and cheese.

Serve with tortilla chips ( Fritos Scoops are good too)

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1 - 8oz package cream cheese

1 can Hormel Chili (no beans if I am gonna be there)

½ cup salsa.. any kind.. any temperature..

1 cup shredded jalepeno cheese, and a bag of corn chips ;)

(ok.. now the really tough part.. ya ready??)

Spread cream cheese in the bottom of an 8x8 microwave safe dish.  Spread chili over the cream cheese.

Spread salsa over the chile.  Sprinkle the shredded cheese over the salsa. (PHEW!!! Ya need a break yet??)

now.. just lightly cover this with a piece of waxed paper.. don't wanna have to spend time cleaning out yer microwave now do ya???

now.. on high.. nuke that baby 1 minute at a time til the shredded cheese shows signs of getting soft and melting..   Ya'll wore out?? Good! Gimme the stuff and the bag of chips! LOL  (All kidding aside.. it looks like hell.. but *YUMMY*!!

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   7 oz. jar marshmallow creme
   8 oz. cream cheese, softened 
   1 tsp. orange extract 
   Mix cream cheese & marshmallow creme together until smooth. Add orange extract.  Mix well & refrigerate overnight.  Serve with sliced fruit of choice. 
 If needed to make proper consistency, add a little milk.

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   1 cup cooked minute rice 
   1 cup chopped celery 
   1 cup chopped onion 
   10 oz. chopped broccoli, cooked & drained 
   1 can mushroom soup, undiluted
    16 oz. jar Cheese Whiz 
   1 TBS margarine 
   1/4 tsp. garlic powder 
   Sauté celery & onion  in margarine until tender. Add remaining ingredients while vegetables are still hot. Mix well.  Serve while warm, with chips of your choice.

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   1 can Chili (no beans) 
   1 can hot tamales 
   1 lb. Velveeta cheese corn chips 
   Melt Cheese in top of double boiler. Mash tamales, mix with chili & cheese. 
 Put mixture in Crock pot.  Cook on medium heat for 1 hour. Keep Warm. 
 Serve with corn chips.

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   2 lb. Velveeta cheese
    1 can Rotel tomatoes & green chilies 
   1/2 tsp. Garlic powder 
   Place all ingredients in top of a double boiler, over boiling water. 
 Cook until cheese is melted, stirring constantly.  Serve warm.

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   1 1/2 lb. ground chuck 
   1 Can Chili, no beans 
   1 Onion, finely chopped 
   1 tsp. Chili Powder 
   1/2 tsp. Garlic Powder 
   1 lb. Grated Cheese 
   Salt to taste 
   Mix all ingredients together. Heat & keep warm while serving. 
 Serve with favorite chips or crackers.

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   1 carton sour cream 
   1 can tuna, drained 
   1 pkg. Hidden Valley Italian dressing mix 
   1/4 tsp. Pepper 
   1/4 tsp. Tabasco 
   Combine all ingredients & mix well.  Chill before serving with favorite chips

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   3 cans deviled ham 
   3 tbs. minced onion 
   1/4 cup Miracle Whip 
   4 oz. cream cheese 
   2 tbs. chili sauce
   1 tsp. Garlic powder 
   salt & pepper to taste 
   Combine all ingredients & mix well.  Chill well before serving. 
 More Miracle Whip may added to desired consistency. 
 Serve with favorite chips.

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   1 lb. cheddar cheese, cubed
    6 oz. can small shrimp, drained & chopped 
   3 oz. cream cheese 
   1/2 stick margarine 
   1/2 tsp. Tabasco 
   4 oz. can green chilies, drained & chopped 
   Salt & Pepper to taste 
   1/2 tsp. Garlic powder 
   Combine cream cheese, cheese, & margarine in top of double boiler. 
 Bring water to a boil then reduce to low heat. Cook until cheese is melted, 
 stirring frequently.  Stir in shrimp, green chilies, Tabasco, garlic powder, 
 and salt & pepper to taste.

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   2 cans shrimp, drained &chopped fine 
   1/2 cup onion, minced 
   8 oz. sour cream 
   8 oz. cream cheese 
   1/2 cup celery, finely chopped 
   1/2 tsp. Tabasco Sauce 
   Salt & Pepper to taste 
   1/2 tsp. Worcestershire 
   Mix cream cheese & sour cream in blender.  Add remaining ingredients 
 and mix by hand until well mixed.  Chill before serving.

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   1 can condensed black bean soup 
   1 can condensed bean & bacon Soup 
   1 tbs. vinegar 1/2 tsp. Louisiana hot sauce 
   1 tsp. dry mustard 
   1/4 cup water 
   1/2 tsp. Chili powder 
   2 tsp. garlic powder 
   1/2 tsp. Red pepper
   8 oz. sour cream 
   Combine all ingredients (except sour cream) in a saucepan. Heat, stirring constantly.  Add sour cream & simmer 10 minutes more.  Serve hot with favorite chips. More garlic powder & hot sauce may be added if desired.

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   12 oz. frozen spinach 
   1 cup Miracle Whip 
   3 cups sour cream 
   1 box Knorr's leek soup mix 
   1 lb. carrots 
   Thaw spinach & chop. Mix Miracle Whip & sour cream in a medium bowl. 
 Add soup mix & spinach.  Mix well & chill before serving. 
 Scrape carrots & cut in strips.  Serve carrots with dip.

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   1/4 cup tomatoes, chopped fine 
   1/2 cup sour cream 
   1/2 cup Miracle Whip 
   1/2 cup grated cheese 
   1 Jalapeno pepper, no seeds
    1/2 tsp. Garlic powder 
   2 tbs. onion, chopped fine
    salt & pepper to taste 
   Combine all ingredients & mix well.  Chill before serving.

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   4 six oz. cans crab meat, drained 
    1 lb. garlic cheese 
   8 oz. cream cheese 
   1/2 cup margarine 
   1 small can mushrooms 
   1/2 can cream of mushroom soup 
   1 onion, minced Salt & pepper to taste 
   1/2 tsp. Worcestershire Sauce 
   1/2 tsp. Tabasco 
   Sauté onion in margarine. Pinch garlic cheese & cream cheese into pieces 
 and drop in pan with onion.  Stir over low heat until cheeses melt. 
 Add mushrooms, soup, & crabmeat & season to taste with Tabasco, 
 Worcestershire sauce, and salt & pepper

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   6 oz. roll garlic cheese
    1 pkg. frozen broccoli, thawed & chopped 
   1 chopped onion 
   1/2 cup margarine 
   1 can mushroom pieces 
   1 can cream of mushroom soup 
   Cook broccoli until very tender (overcook) & drain. Sauté onion in margarine. 
 Add broccoli & remaining ingredients to sautéed onion. 
 Stir until cheese is melted.  Serve warm, with favorite crackers or chips.

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   3 oz. cream cheese, softened 
   1/2 cup sour cream 
   1 pkg. Hidden Valley harvest onion dressing mix, dry
    2 chicken breast 
   1/2 cup finely chopped pecans
    1/2 tsp. garlic powder 
   1/2 tsp. salt 1/2 tsp. black pepper 
   1/2 cup Miracle Whip dressing
   Boil chicken breasts, bone & chop fine With mixer: Mix well softened cream cheese & sour cream.  Add dry dressing mix, salt, pepper, & garlic powder. 
 Add chopped chicken & pecans.  Let set in refrigerator for several hours.
  Add Miracle Whip to desired consistency

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   8 oz. cream cheese, softened
    1/4 cup milk 
   2 small cans clams, drained & finely chopped 
   1/2 cup mayonnaise 
   1 pkg. vegetable soup mix 
   1/2 tsp. lemon juice 
   1/2 tsp. Louisiana hot sauce 
   1/2 tsp. Garlic powder 
   1/2 tsp. Sugar 
   Allow cream cheese to soften to room temperature. Drain clams & chop very fine.  Combine all ingredients & mix well.  Refrigerate several hours before serving.

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   1 cup Miracle Whip 8 oz. sour cream 
   1/4 oz. pkg. Knorr Veggie soup mix 
   12 oz. jar medium Salsa, chunky 
   Combine all ingredients together & mix well.  Chill for at least 2 hours 
 before serving.  Makes about 3 cups.  Good served with tortilla chips.

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1/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese
1 tsp. vanilla extract
Blend together all ingredients well. Serve with sliced apples.

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MIX cool whip with INSTANT PUDDING ( as is) then chill for 
30 minutes and wooooola LOW FAT FRUITS dip and works great with the white chocolate pudding flavor with starwberries and watermelon yummy

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