8 oz cream cheese
1 1/2 t minced onion
8 oz crab meat
1 1/2 t Lowry's Seasoned Salt
1/3 c mayonnaise
1 t parsley
1 T mustard
dash garlic

Combine, chill, serve with crackers.

8 oz cream cheese, softened
1 T lemon juice
1 c mayonnaise
2 t snipped fresh dill or 1/2 t dried dill weed
2 medium cucumbers, peeled, seeded, chopped
2 T sliced green onion
1/2 t hot pepper sauce

Beat cream cheese until smooth.  Stir in remaining ingredients, until well mixed.  Cover and chill.

Curry Dip

1 c mayonnaise
1/2 t Worchestershire sauce
1 t lemon juice
1/2 t Tabasco sauce
1 t curry powder
1/4 c chili sauce
1/2 t granulated onion
salt and pepper to taste

Combine and chill.

Garlic Clam Dip

8  oz cream cheese
1/2 t salt
1/2 T garlic
1/4  cup clam broth
7 oz clams, drained and minced
2 t lemon juice
1 1/2 t Worchestershire sauce
dash ground pepper

Using garlic press, squeeze pulp and juice into softened cheese.   Cream with a spoon until smooth.  Gradually add the remaining ingredients, blending until smooth.  For thinner dip, add additional clam broth.  Serve with crackers, chips or veggies.

Guacamole

1 large avocado
1 T grated onion
1/2 t chilies
2 T lime juice
1/4 c tomato, cubed
1 t garlic, minced
1 T olive oil

Peel the avocado and discard the pit.  Cut the avocado into cubes. Cut through with knife or mash
with fork to get a course mixture.  Add the remaining ingredients and mix well

Hot Cheese Dip

1 1/2 lb Velveeta cheese
1 can Rotel tomatoes with green chilies, drained
1/2 lb sausage, browned, drained

Melt cheese.  Add sausage and Rotel.  Heat and serve with chips or bread rounds.

Orange Sour Cream Fruit Dip

6 oz can frozen orange juice
1 1/4 c milk
1 pkg. vanilla instant pudding
1/4 c sour cream
1 Medium fresh pineapple
assorted fresh fruits

Combine orange juice, milk, pudding mix.  Beat with electric mixer for 2 minutes.  Stir in sour cream and chill 2 hours.  Cut pineapple lengthwise.  Scoop out pulp and set shells aside.  Cut pineapple into bite size chunks and combine with other assorted fresh fruits.  Place fruit into one pineapple shell and pour dip into the other.  Place on tray and serve.

Shrimp Dip #1

1 small can shrimp
1 t worchestershire sauce
1 c grated cheese
dash garlic
1 c diced onion
1 c miracle whip

Combine all and place in serving dish.  Chill.

Shrimp Dip #2

2 lbs. boiled shrimp, coarsely ground
hot sauce, worchestershire sauce, mayonnaise, salt and pepper to taste
8 oz cream cheese, softened
juice of one lemon
10 green onions, minced

Soften cream cheese with lemon juice.  Add shrimp and green onions to cream cheese mixture.  Add enough mayonnaise to give a consistency for dipping potato chips or crackers.  Season with hot sauce, worchestershire, salt and pepper.  Much better if made 8 hours prior to serving time.  Add more seasonings if necessary.

Shrimp Louis Dip

1 c mayonnaise
1 T prepared horseradish
1 c sour cream
1/4 t salt
1/3 c finely chopped green pepper
1/8 t pepper
1/4 c chili sauce
2 c finely chopped cooked shrimp

Stir all ingredients until well mixed. Cover; chill.

Spinach Dip

1 pkg. frozen spinach, drained
1 c mayonnaise
8 oz sour cream
1/2 can American salad Crunchies
1/3 c minced onion
1 can water chestnuts, chopped

Mix together and chill.  Serve with bread rounds or crackers.

Vegetable Dip

1 c mayonnaise
1 t ginger
2 T green onion, chopped
1 t vinegar
2 T milk
4 t soy sauce

Mix all ingredients together, chill.

Veggie Dip

1 c mayonnaise
1/2 t worchestershire sauce
1 t lemon juice
1/2 t Tabasco
1 t curry powder
1/4 c chili sauce
1/2 t onion powder
salt and pepper to taste

Combine all ingredients.  Chill until served.

Cocktail Party Cheese Balls

1 lb sharp yellow cheese, grated
2 t worchestershire sauce
1/4 lb Roquefort or bleu cheese, crumbled
2 t onion, grated
1/2 lb soft cream cheese
1/2 c pecans, chopped
1/2 c parsley, chopped fine

Have cheese at room temperature.  Place in electric mixer and blend well.  Add remaining ingredients except nuts and parsley.  Chill thoroughly in refrigerator.  Form into balls.  Mix pecans and parsley on waxed paper.  Roll cheese balls in this mixture until completely covered.  Place on attractive tray surrounded by assorted crackers.  Serves 20 to 25 people.

Crunchy Ham Ball

1 8 oz pkg. cream cheese, softened
1 t minced onion
1/4 cup mayonnaise
1/4 t dry mustard
2 T chopped parsley
1/4 t hot pepper sauce
2 cups ground cooked ham, or 2 cans Armour Tender Chunk Ham w/ juices
1/2 cup chopped peanuts or pistachio's

Beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover and chill for several hours.  Form into ball, and roll in nuts to coat.  Serve with crackers.

Italian Cheese Ball

2 (8oz) pkg. cream cheese, soft
1/3 c creamy Italian dressing
1 small jar dried beef
3/4 c chopped nuts

Soften cheese in blender.  Chop beef and mix together with cheese and dressing.  Form into ball and roll in nuts.

Mushroom Pate

1 c chopped fresh mushrooms
8 oz softened cream cheese
2 t butter
3/4 t garlic salt

Sauté mushrooms in butter in skillet for 5-10 minutes or until mushrooms are tender and liquid evaporates.  Combine mushroom mixture, cream cheese, and garlic salt in food processor.  Process with steel blade until smooth.  Spoon into bowl. Cover and chill for 3 hours or longer.  Garnish with parsley.

Pilot Cheese Ball

1/4 c chopped green pepper
1 T worchestershire sauce
2 T chopped onion
1 8 1/2 oz crushed pineapple
2 (8 oz) pkg. cream cheese, soft
2 c chopped pecans
1 c shredded sharp cheddar (4 oz)
1 T seasoned salt
3/4 c blue cheese (4 oz) crumbled

Soften cheese and cream cheese.  Mix in rest of ingredients except 1 c pecans.  Cover and chill for 2 hours, or until firm.  Shape into ball and roll in remaining nuts.  Makes two nice sized balls.

Pineapple Cheese Ball

2 (8oz) pkg. cream cheese, soft
2 T finely chopped onions
1 small can crushed pineapple, drained
2 c chopped nuts
2 t seasoning salt

Combine all, except 1 c nuts.  Mix well and form into ball.  Roll ball in remaining nuts.  Chill.

Sandwich Spread

1 3oz. pkg. cream cheese
1 T catsup
3/4 c chopped nuts
3 hard boiled eggs, chopped
1/4 c chopped green pepper
3/4 T salt
1/8 c chopped onions
dash pepper
3 T chopped pimento

Combine and chill.