Ingredients

2 cups mayonnaise
1/2 pound crumbled bleu cheese
1 tablespoon cooking sherry
1/8 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
Half and Half

Directions -

In a bowl, mix mayonnaise, blue cheese, sherry, pepper, and garlic powder. Gradually add half and half until it reaches the thickness you want.

Spring Dressing

Ingredients

1 cup mayonaisse
1/2 cucumber -cubed
1 teaspoon lemon or lime juice
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Directions -

Toss all in a blender and blend till smooth. Serve chilled.

Honey Mustard

Ingredients

1 cup vegetable oil
2 cups honey
1/2 cup lemon juice
1/4 cup dijon mustard

Directions -

Combine the vegetable oil, honey, lemon juice and mustard. Blend with a wisk till smooth.

Crab and Artichoke Dip

Ingredients

3 artichoke hearts cooked and cut in fourths
2 packages cream cheese softened
4 ounces crab meat
1/4 cup onions
1 clove garlic
1 teaspoon lemon juice


Place artichoke hearts, crab, onions, garlic, and lemon juice in a food processor until chopped fairly small. Add cream cheese and blend until smooth.Let chill for at least an hour.

Fruit Dip

Ingredients

1 tub whipped topping
1 small jar marachino cherries chopped fine
1 cup mini marshmallows
1/2 cup chopped nuts (any kind will work)
1/2 packet of Cherry gelatine mix

Directions -

Mix together gelatine and whipped topping set aside and chill. After it thickens add marshmallows and nuts. Let chill for an hour and serve with fresh fruit.

Fruit Dip 2

1 jar marshmellow cream
1 8 oz pkg. cream cheese
1 small container cool whip
1 small pkg. jello

Mix with mixer and chill.
Thank you Laura Kaye for this delicious recipe!

Spinach and Artichoke Dip

Ingredients -

4 cloves of garlic
1 package spinach
1 can artichoke hearts, chopped
1 jar alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 package cream cheese softened

Directions -

Preheat oven to 350 degrees Roast the garlic till soft. In a baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in a preheated oven for 30 minutes, or until cheeses are melted and bubbly. Serve warm with your choice of toasted breads. I found that baguettes sliced thin and baked for 3 minutes covered with olive oil and salt and pepper do very nicely.

Guacamole

Ingredients -

4 avocados peeled and pitted
1 Lime, juiced
1/4 Chopped spanish onion
1 Tomato finely chopped
Salt and pepper to taste

Directions -

Take the avocados and toss them in a food processor with the lime juice. Add salt and pepper to taste. Mix till smooth, stir in onion and tomato. Toss in the fridge for an hour, serve chilled.

Good Old Fashioned Salsa

Ingredients

2 chile peppers roasted
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 can diced tomatoes with green chile peppers
1 can whole peeled tomatoes

Directions -

Place chile peppers, garlic, onion, white sugar, salt, ground cumin, diced tomatoes and green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to obtain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.