Fruit Dip

Chandra Norris

• 16 oz tub of sour cream
• 1 packet of instant vanilla pudding
• 1 cup pineapple juice

Combine all ingredients, and beat with a whisk or blend until fluffy. Use as dip for your favorite fruit cut bite-size.

Strawberry Dip

Kansas Smith

• 8 oz block of cream cheese, room temp
• 8 oz tub of sour cream
• 1 small tub of Cool Whip
• 1 packet of strawberry Kool Aid
• 1/2 box of powdered sugar

Mix all ingredients and serve with fruit

Holiday Relish

Helen Rodgers

• 2 apples; washed, cored, and finely chopped
• 1 lb whole raw cranberries, washed and finely chopped
• 1 can crushed pineapple, with juice
• 1 cup chopped pecans
• 2 1/2 cups sugar
• 2 oranges

Juice the oranges, discarding seeds and keeping juice and some pulp. Combine with other ingredients, cover, and chill overnight. Makes about 2 quarts.

Fresh Corn Salsa

Willie James Boyd

• 1 tbsp butter or cooking oil
• 1 cup fresh corn (2 or 3 ears, off the cob)
• 1/2 green bell pepper, chopped small
• 1/2 red bell pepper, chopped small
• 1 tbsp garlic, or about 1 clove pressed
• 5 green onion stalks, sliced
• 1 tomato, seeded and diced
• 1 tbsp fresh cilantro, chopped
• 2 tsp lime juice
• salt and pepper to taste

Saute together butter, corn, peppers, and garlic in a large skillet or wok, over low heat, for about 15 minutes. Remove from heat and add green onions, tomato, cilantro, lime, salt, and pepper. Move into a serving bowl, and garnish with extra green onions or cilantro, if wished.

Cheese Ring

Chandra Norris

• 1 lb cheddar cheese, shredded
• 1 medium onion, grated
• 2 tbsp chopped green onion
• 4 oz (about 1/4 cup) mayo
• Strawberry preserves

Mix thoroughly the cheese, onions, and mayo. Form into a ring on a serving platter, and dump strawberry preserves in the center. Serve with crackers.

Baked Artichoke Dip

Regina Clements

• Can of artichoke hearts, chopped and drained
• 1 cup mayo
• 1 cup grated Parmesan (from a block, not a can)

Mix all ingredients thoroughly together, and bake for about 20 minutes at 350 F. Serve hot with crackers or pita chips.

Horsey Shrimp Dip

Regina Clements

• 3/4 cup boiled, cleaned, peeled, and chopped shrimp
• 3 tbsp creamy horseradish sauce
• 4 tbsp mayonnaise

Mix mayo and horseradish, adjusting volumes until desired level of spicy. Add shrimp, and serve with crackers.

Crab Dip

Mary Crosby

• 6 ish oz crab meat, canned or fresh
• 1/4 cup lemon juice
• 8 oz block of cream cheese, room temp
• 1/4 cup cream
• 1/4 cup mayonnaise
• tablespoon of garlic (jarred, or one crushed clove)
• 1 tsp minced onion
• chives for color
• salt to taste
• 6-8 drops of Worcestershire, or to taste
• 2-3 drops of Tabasco, or to taste

Marinate crab in lemon juice for an hour, and drain. Combine cream cheese and cream in stand mixer bowl; mix until smooth.  Beat in mayo. Add garlic, onions, chives, and salt; blend well. Fold crab into mix. Drip Worcestershire and Tabasco, and mix one final time. Serve hot or cold.

Crab Dip, Simplified

Michelle and Craig Dover

• 1 1/2 cups mayonnaise
• 1 1/2 cups crab meat
• 1/2 cup shredded cheddar cheese
• 1 tsp horseradish
• 1 tsp Worcestershire sauce
• 1 tsp French salad dressing

Mix all ingredients together well. Chill for an hour or two; serve on crackers or with potato chips.

Clam Dip

Evelyn Goudelock

• 1 stick butter
• 1 can minced clams; reserve half the juice and drain the other half
• 8 oz cream cheese

Melt all ingredients together; in the microwave is fine. Chill, and serve cold, recommended with Triscuits.