7-Layer Mexican Dip
(Mary T)

1st layer - 1 (16oz) can refried beans
2nd layer - 4 avocados, mashed (add lemon juice, garlic salt to taste)
3rd layer - 1/2 (chopped) onion
4th layer - 2 or 3 tomatoes, chopped
5th layer - 16oz sour cream, 1/2 cup mayonnaise mixed with pkg taco seasoning
6th layer - can chopped (ripe) olives
7th layer - shredded cheese

Bean Dip
(Judy N.)

1 lb hamburger, browned and drained
1 large can Taco Bell refried beans
1 large can chopped Rotel

Mix together. Put in crockpot or dish. Add shredded cheese to top and melt. (Sour cream and green onions are optional)

Cheese and Olive Spread

1 8 oz pkg finely shredded mild cheddar cheese
1 8 oz pkg cream cheese, softened
1/2 cup Real Mayonnaise
1/4 cup chopped stuffed green olives
1/4 cup chopped green onion
2 T lemon juice Mix well and refirgerate.

Clam Dip

1 T Mayonnaise
1/4 t onion salt
6 oz. drained crabmeat (can also used packaged claim)
8 oz. pkg. cream cheese
2 T chili sauce

Mix well and refrigerate.

Chili Clam Dip

1 can Campbell's New England Clam Chowder
1/4 cup chili sauce
2 T finely chopped onion
1 pkg. (8 oz.) cream cheese, softened

With electric mixer, gradually blend soup, chili sauce and onion into cream cheese until just smooth (over beating makes dip thin). Chill. Makes about 2 1/2 cups.

Deviled Avocado Dip

1 - 3 oz. pkg. cream cheese, softened
1 T minced onion
1 t lemon
14 oz. can deviled ham
1/4 cup chopped celery
1 - 2 oz. jar pimentos, sliced and drained
1 ripe avacado, finely mashed

Combine ingrediants. Blend thoroughly and chill.

Dip for Cauliflower

1 - 8 oz. pkg. cream cheese, room temperature
about 1 cup mayonnaise
1/2 cup sugar
2 T grated fresh onion
salt and pepper

Cream mayonnaise and cream cheese. Add sugar, salt, pepper and onion. Make day before.

Fruit Dip

1 cup sour cream
1 cup brown sugar
1/2 t vanilla

Mix together.

Pink Devil Dip

1 can family size Deviled Ham
1 - 8 oz pkg cream cheese
1/3 cup catsup
1 t grated onion

Mix and chill.

Ro-Tel Dip

1 lb. Velveeta Cheese
1 can Ro-Tel
hamberger or sausage, optional

Heat cheese and Ro-Tel until cheese is melted. Add cooked hamburger if desired.

South Georgia Caviar
(Food Network - Paula Deen)

2 (15 oz.) cans black-eyed peas, drained
1 (15 oz.) can whole kernel corn, drained
1 (10 oz.) can diced tomatoes and green chilies (Rotel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8 oz.) bottle Italian dressing
1 (4 oz.) jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.

Spinach Dip

1 - 10 oz. box chopped frozen spinach (thaw, drain and squeeze as dry as you can)
1 can water chestnuts, chopped
1 cup chopped onion
1 cup sour cream
1 cup Hellman's Manonnaise
1 box Knorr Vegetable Soup

Mix and chill.

Chefs' Spinach Artichoke Dip

2 1/2 T olive oil
3/4 cup minced white onion
2 T minced garlic
12 oz. frozen spinach, chopped
6 to 8 oz. canned artichokes, drained and chopped
1 cup finely grated Monterey Jack cheese
1 cup heavy cream
1/4 cup sour cream
1/2 cup grated Reggiano Parmesan cheese
salt to taste
white or black pepper, ground, to taste

Saute onion and garlic in olive oil until tender. Add cream and sour cream; simmer to reduce for 3 minutes. Add Monterey Jack and Parmesan to cream mixture and simmer for 1 minute while stirring to melt. Add artichokes and spinach to cream mixture and simmer for 2 additional minutes to heat through. Season to taste with salt and pepper and serve warm.

Houston's Spinach-Artichoke Dip

2 pkgs frozen chopped spinach
1 1/2 cans artichokes, chopped and strained
1 chopped onion
1 stick butter
1/2 t cayenne pepper
salt and pepper to taste
Onion and garlic powder, optional
8 oz. cream cheese, softened
8 oz. shredded Monterey Jack cheese
4 oz. shredded Swiss cheese
4 oz. shredded mozzarella cheese
4 to 6 oz. heavy whipping cream or sour cream
4 oz. shredded Parmesan cheese

Cook spinach according to pkg. direction, drain and set aside. Saute chopped onion in stick of butter until tender. With a mixer, beat cream on medium speed and gradually blend in cream cheese until mixture is creamy. Mix in all the above ingredients except the Parmesan cheese. Season to taste. Chill in refrigerator for at least 2 hours (the longer the better). Top with Parmesan cheese and heat in microwave oven for 5 minutes until dip is hot and cheese is melted. Or put in 350 degree oven until bubbly. Serve with tortilla chips.

Easy Taco Dip

1 1/2 cups Miracle Whip
1 1/2 cups sour cream
1 pkg. taco seasoning

Mix well and refrigerate.

Taco Joe's Dip
(Dianne T)

1 can red beans, drained and rinsed
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 14.5 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 4 oz. can green chilies
1/2 cup chopped onion

Put all ingrediants in slow cooker and cook on law 5 to 7 hours. Serve warm.

Velveeta Salsa Dip

1 lb Velveeta Cheese
1 cup Taco Bell Home Originals Salsa

Microwave on high 5 minutes or until melted, stirring after 3 minutes.

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