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3 Dip Recipes: Hot Artichoke and Spinach, Guacamole, Hot Crab



Hot Artichoke and Spinach Dip

Ingredients:
1 pkg. cream cheese
1 can 14 oz. artichoke hearts, drained, coarsely chopped
1/2 cup spinach, frozen chopped, or steamed
1/4 cup organic mayonnaise
1/4 cup parmesan cheese
1/4 cup romano cheese
1 clove garlic, finely minced
1/2 tsp. fresh basil (1 tbsp. dry basil)
1/4 cup mozzarella cheese, grated
1/4 tsp. garlic salt
salt and pepper to taste

Instructions:
1. Allow cream cheese to come to room temperature.
2. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt.
3. Mix well. Add the artichoke hearts and spinach. Drain them well. Mix until blended.
4. Store in a container until you are ready to use.
5. Spray pie pan with Pam, pour in dip, and top with cheese.
6. Bake at 350 degrees for 25 minutes or until the top is browned.
7. Serve with with cucumber slices, pork rinds or celery slices.




Guacamole Dip or Salad Dressing

Ingredients: 
3 ripe avocados
3 tbsp. lemon juice
1 small onion very fine chopped
1 tsp. garlic powder
2 tbsp. mayonnaise
Salt and pepper to taste
Dash of Tabasco sauce
Dash of Worcestershire sauce
Very finely chopped jalapenos peppers to taste
1 chopped ripe tomato

Instructions:
1. Place peeled and cut avocados in a medium bowl and on low speed blend with mixer.
2. Add remaining ingredients, adding jalapenos to suit your taste and blend until mixture is thoroughly blended together but not soupy.
3. Chill and serve on lettuce as salad or with chips as dip.
4. Place avocado pits in mixture while being stored in refrigerator to keep mixture from turning dark.





Hot Crab Dip

Ingredients:
8 ounces cream cheese, softened
1 tbsp. cream
1 pound lump crab meat - canned or fresh mixed with the canned
2 tbsp. finely chopped onions
1 tsp. horseradish
1/8 tsp. black pepper
1/2 cup toasted almonds

Instructions:
1.    Preheat oven to 375.
2.    Combine the cream cheese and milk; add the crabmeat, onion, horseradish and pepper.
3.    Blend well and spoon into an ovenproof dish.
4.    Sprinkle with toasted almonds.
5.    Bake at 375: for 15 minutes.
6.    Serve hot with vegetable sticks or pork rinds as dippers.
7.    Makes 8-12 serving.






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