Artichoke Dip

Artichoke Dip
1 (8 oz.) package cream cheese, softened
1 ( 14 oz.) can artichoke hearts, chopped
½ c. mayonnaise
½ c. grated Parmesan cheese
3 tablespoons sliced or slivered almonds

Preheat oven to 350 degrees. Grease a small casserole dish (3 cup capacity) or 8″ pie plate. Combine cream cheese, artichoke hearts, mayonnaise and Parmesan cheese. Spread in prepared baking dish. Bake 20 minutes or until browned and bubbly. Sprinkle top with almonds and continue baking additional 5 minutes. Serve warm with crackers or raw vegetables. Makes 2 cups.

Creamy Fruit Dip
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon juice
1 cup whipping cream
¼ cup sugar

Mix cream cheese, powdered sugar and lemon juice until creamy. In mixer bowl, whip cream until thick. Add sugar and continue to whip until stiff peaks form. Fold whipped cream into cream cheese mixture. Refrigerate until ready to serve. Serve with fresh fruit.

Ranch Dill Dip
½ cup mayonnaise
½ cup sour cream
½ teaspoon dill weed
1 ½ tablespoons dry ranch dressing mix

Combine all ingredients and chill. Serve with fresh veggies. Makes 1 cup

Celia Jolley – Author “The I Do Cookbook for the Bride & Groom”

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