Onion Dip

ONION DIP

1 pack onion soup mix
16 oz sour cream

Mix well. Make at least a few hours hours before to allow flavors to meld.

Prairie Fire Dip

PRAIRIE FIRE DIP

16 oz refried beans
1/2 c. shredded provolone
1 Tbsp. finely chopped or grated onion
1 garlic clove, minced
2 tsp. chili powder

Combine all ingredients. Cook over low heat until heated through and cheese is melted. Yield: about 1 3/4 c.

Caramel Fruit Dip

CARAMEL FRUIT DIP

8 oz cream cheese, softened
1/2 c. caramel ice cream topping
1/4 c. honey
1/4 tsp. cinnamon

Beat cream cheese until smooth. Beat in caramel, honey, and cinnamon. Yield: about 2 cups

Chocolate Cream Fruit Dip

CHOCOLATE CREAM FRUIT DIP

8 oz cream cheese, softened
1/4 c. chocolate syrup (I use Hershey's Special Dark)
7 oz marshmallow creme

Beat cream cheese and syrup in small mixing bowl. Fold in marshmallow creme. Yield: 2 cups

Yummy dippers - apples, strawberries, animal crackers, cookies

Deviled Eggs

DEVILED EGGS

We like them very basic! Here's how I do them:

Boil and peel eggs.

Halve eggs lengthwise, removing yolks to a bowl.

Sprinkle halved whites sparingly with salt.

Mash yolks. Mix with mayo and salt to taste.

Fill whites with yolk mixture. Refrigerate until serving time.

*I put the yolk mixture in a ziploc bag and snip off a corner. Squeeze the filling out of the bag into the whites. Much easier and quicker than using a spoon!

*This is the best way to store your eggs after they're made!

Roasted Red Bell Pepper Dip

ROASTED RED BELL PEPPER DIP

1 container (8 oz) sour cream
1 jar (about 7 oz) roasted red bell peppers, drained
4 oz cream cheese, softened
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano

Place all ingredients in food processor or blender. Process until
peppers are finely chopped and mixture is well blended. Pour into
serving bowl and cover. Refrigerate at least 1 hour. Yield: 16
servings, 2 tbsp. each

Serve with chips, veggies, melba toast, etc.