Spinach Artichoke Dip

Spinach Artichoke Dip by Bill Freund (KU Med.)

3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder

Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!

Guacamole

Guacamole by Merlene Betteridge

2 Avocados
1 Tomato, chopped
1 TBS onion, chopped
1 tsp. Lemon juice
Salt & Pepper
1/8 tsp. Garlic powder
½ cup sour cream

Mash Avocados with fork and combine with rest of ingredients. Cover and chill, serve as a dip for corn chips.

Spinach Artichoke Dip

Spinach Artichoke Dip

3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder

Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!

Creamy Fruit Dip

Creamy Fruit Dip Rachel Betteridge

8 oz. cream cheese
Marshmallow crème (2 oz – whole jar)
½ cup whipping cream (or sour cream or combo)
1 tsp pineapple or orange juice
½ TBS sugar

Let cream cheese soften at room temperature. Mix cream cheese and marshmallow crème together. Gradually add juice. Add sugar to sweeten and taste. Add whipping cream. Whip together until smooth. Serve with fruit (bananas, oranges, berries, apples, strawberries, peaches, etc.)