Asparagus Dip

Ingredients:
1 package onion & chive dip mix
8 oz. cream cheese
4 oz. mayonnaise
4 oz. sour cream
15 oz. can asparagus tips, drained
2 T. chopped parsley
1 t. curry powder
2 t. lemon juice
1/4 t. white pepper

Beat sour cream, cream cheese and mayonnaise until smooth. Chop asparagus, add to cream mixture with remaining ingredients. Refrigerate at least one hour before serving.

Artichoke Dip

Ingredients:
1 Package Artichoke Dip Mix
8 oz. Sour Cream
8 oz. Cream Cheese Brick Softened
1 jar or can of artichokes chopped fairly small (any variety, I like the ones in water but some prefer the ones in oil)

Mix all together and refrigerate overnight. Serve with crackers or bagal chips.

Green Chili Dip

Ingredients:
1 package Green Chile dip mix
8 oz. sour cream
8 oz. mayonnaise
1 (4 oz.) can diced green chiles, drained
1 (4 1/4 oz.) can chopped ripe olives, drained
1/2 c. finely shredded cheddar cheese

Combine dip mix with sour cream and mayonnaise. Stir in chiles, olives and cheese. Mix well. Serve with corn chips, vegetables or crackers.

Hot Artichoke Dip

Ingredients:
2 cans artichoke hearts, drained & chopped (14 oz. total)
1 c. mayonnaise
1 c. grated Parmesan cheese (fresh is best)
1 package Artichoke dip mix
1/4 c. dried bread crumbs

Combine first four ingredients and spoon into a lightly greased 1 quart casserole dish. Top with bread crumbs. Bake at 325 degrees for 15 to 25 minutes. Serve hot with crackers or bread

Italian Parmesan Bread

Ingredients:
1 package Italian Parmesan dip mix
1 loaf French bread
1/4 pound butter (1 stick)
1 T. olive oil

Blend butter, oil & seasonings together and let sit for 15 minutes. Slice French bread in half. Spread both sides with mixture. Wrap in foil. Place in 350 degree oven for 15 minutes. Serve immediately.

7 Layer Fiesta Bean Dip

Ingredients:
1 (16 oz.) can refried beans
1 package Fiesta Dip mix
1 (6 oz.) carton avocado dip or guacamole dip
1 (8 oz.) carton sour cream
1 (4 1/2 oz.) can chopped ripe olives
2 lg. tomatoes, diced
1 bunch green onions, chopped
2 c. shredded Monterey Jack cheese

Combine beans and season mix. Spread bean mixture on bottom. Layer remaining ingredients. Serve with large corn chips.

Spicy Bean Dip

Ingredients:
1 lg. can Frito bean dip
8 oz. cream cheese
8 oz. sour cream
1 package Zesty Canjun dip mix
1/2 c. chopped green onion
8 oz. grated cheddar cheese

Mix all ingredients. Place in 2-quart casserole and cover with grated cheese. Bake 15-20 minutes at 350 degrees.

Spinach Dip

Ingredients:
1 Package Spinach Dip Mix
1 Package frozen Spinach, thawed and drained
8 oz. Sour Cream
8 oz. Cream Cheese Brick Softened
1 small can water chestnuts finely chopped
1 bunch green onions finely chopped

Mix all together and refrigerate overnight. Serve with crackers or bagal chips.