Hot Mushroom Dip

Ingredients:
4 bacon strips, diced
8 oz fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tbsp AP flour
1/4 tsp salt
1/8 tsp pepper
8 oz cream cheese, cubed
1/2 cup sour cream
2 tsp Worcestershire sauce
1 tsp soy sauce

Directions:
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tbsp drippings. In the drippings, saute mushrooms onion and garlic until tender. Add the flour, salt and pepper. Cook and stir 1 minute or until thickened. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce. Cook and stir until cream cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

Crab Dip

Ingredients:
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tbsp lemon juice
chives
parsley
garlic salt
pepper
1/2 tsp Worcestershire sauce
6 oz can crabmeat, drained

Directions:
In blender, blend cream cheese, mayo, lemon juice, chives, parsley, garlic salt, pepper and Worcestershire sauce. Turn into a bowl, and mix in the crab by hand. Can garnish with sliced almonds, red pepper, paprika, or parsley.

Can also top with:
1/4 cup ketchup
1 tsp lemon juice
pepper

Serve with crackers. Also good warm.

Dried Beef Dip

Ingredients:
2 1/2 oz package dried beef, diced
8 oz cream cheese, softened
1/3 cup sour cream
1 tbsp horseradish

Directions:
Blend well, chill. Serve with rye bread or crackers.

Ham and Onion Spread

Ingredients:
1 tbsp oil
1/4 cup onion, chopped
1 1/3 cups ham, chopped
1/4 cup celery, chopped
1/4 cup mayo
3 tbsp sweet pickle relish
salt and pepper

Directions:
Saute onion in oil until tender. Place in blender. Process all ingredients until coarsely chopped. Use as a spread or serve on crackers.

Creamy Chicken Spread

Ingredients:
8 oz cream cheese, softened
2 stalks celery
paprika
parsley
garlic powder
chives
salt and pepper
1 1/2 cups cooked chopped chicken

Directions:
Process cream cheese, celery, and spices till smooth. Add chicken, mix to blend. Use as a spread or serve on crackers, or stuff cherry tomatoes or biscuits.

Note: can use 1 10 oz. can chicken/4 oz. cheese

Garlic Cheese Ball

Ingredients:
8 oz cream cheese, softened
1 head roasted garlic
1/2 tsp salt
pepper
1 tsp chives
1 tsp parsley

Directions:
Squeeze garlic onto cheese, add seasonings. Blend well and form into ball. Chill. Serve with crackers.

Basic Guacamole

Ingredients:
1 ripe avocado, peeled and mashed
fresh chopped cilantro
1 tsp lime juice
dash salt
dash onion powder
dash cayenne pepper

Directions:
Blend well. Can add chopped tomatoes or onion. Also good with a dash of hot sauce.

Laura Kosh Hastie's Mexican Dip

Ingredients:
cottage cheese
avocado, diced
tomato, seeded and diced
salt
pepper
cayenne pepper
chili powder
garlic

Directions:
Mix gently in a bowl. Devour rapidly with chips.

Spinach Mushroom Dip

Ingredients:
2 tbsp olive oil
8 oz fresh mushrooms, chopped
1/2 cup onion, diced
2 cups fresh spinach
salt to taste
lemon pepper to taste
1 tbsp mayonnaise
1 tsp lemon juice

Directions:
Heat oil in skillet, and add mushrooms, onion and spinach. Saute till soft, about 3 minutes. Then cover, and cook 3 more minutes. Drain. Place in blender and puree. Add remaining ingredients. Chill 2 hours.

Feta Stuffed Cherry Tomatoes

Ingredients:
1 pint cherry tomatoes
4 oz feta cheese, crumbled
1/2 cup green onion, finely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp oregano
salt
pepper

Directions:
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert on paper towels to drain. Combine cheese and onion, spoon into tomatoes. Combine remaining well and spoon over tomatoes. Cover and chill 30 minutes.

Ham Rollups

Ingredients:
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
large dill pickles, quartered
ham slices, thin
flour tortillas

Directions:
Blend cream cheese with chives, and spread on tortillas. Top with a ham slice and a pickle; roll up. Slice each roll into 1 inch sections, secure with toothpicks.

Cucumber Sandwiches

Ingredients:
1 8 oz. cream cheese, softened
salt, pepper, chives, parsley, paprika
1-2 cucumbers, sliced and drained
1 cocktail rye loaf
dill weed

Directions:
Mix cream cheese and seasonings. Spread on each slice of rye. Cover each bread with a cucumber slice, and sprinkle with dill weed.

Sticky Chicken Wings

Ingredients:
24 to 30 chicken wing parts (about 3 lbs.)
1/4 cup BBQ sauce
1/4 cup honey
1/4 cup soy sauce

Directions:
Place wings in greased 13x9 baking dish. Combine remaining, pour over wings. Bake uncovered at 350 for 1 hour or till juices run clear. Baste after 45 minutes.

Caryn's Reuben Dip

Ingredients:
1 cups corned beef, finely cut
1/2 14 oz. can sauerkraut, drained/chopped
1/2 cup 1000 island dressing
1 1/2 cups mozzarella or Swiss cheese shredded

Directions:
Mix, and place in small slow cooker. Heat 2 hours and serve with party rye bread or crackers.

Smoked Fish Spread

Ingredients:
1 8 oz. cream cheese, softened
1/2 tsp. garlic salt
1 tsp. parsley
1/2 tsp. chives
dash cayenne pepper
1/4 tsp. lemon pepper
1 1/2 cup flaked & boned smoked fish

Directions:
Blend by hand. Serve with crackers.

Creamy Mexican Dip

Ingredients:
canned chicken
cream cheese
salsa

Directions:
Mix well.

Mushroom Salad

Ingredients:
1 lb. fresh mushrooms, quartered
4 tbsp. lemon juice, divided
6 tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. chives
1 tsp. sugar

Directions:
Place mushrooms in saucepan with 2 tbsp. lemon juice and water to cover. Bring to boil, boil for 5 minutes. Drain well. Combine remaining ingredients and pour over mushrooms. Marinate at room temperature for 1 hour. Cover and refrigerate for 1 hour before serving. Sprinkle with additional parsley.

Spicy Hot Wings

Ingredients:
4 lbs chicken wing pieces (cut apart)
1/2 cup melted butter
1 tbsp Tobasco sauce
3/4 tsp garlic salt
dash paprika

Directions:
Place wings in 15x10x1 pan. Combine next 4 and pour over wings. Bake at 375 for 30 min. Turn wings and bake 30 - 35 minutes. Drain wings and serve with celery sticks and ranch dressing.

Warm Spinach Spread

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.

Salmon Ball

Ingredients:
15 oz can salmon, bones/skin off
chives
1 tbsp lemon juice
8 oz cream cheese
chopped pecans
chopped parsley

Directions:
Mix salmon with chives, lemon juice, salt & pepper. Fold in cream cheese. Cover and chill for several hours or day ahead. Form into ball, and roll in pecans and parsley. Serve with crackers. Can substitute tuna for salmon.

Optional: Can add 1 tsp. horseradish.