Fresh Garden Dips

Fresh Herb Dip
1/2 cup sour cream or plain yogurt
1/2 cup mayonnaise
1/2 teaspoon salt (more or less to taste)
1/2 cup spinach leaves, not chopped
1/2 cup parsley, not chopped
1/4 cup basil leaves, not chopped
2 small green onions (partially cut)

Place all ingredients in food processor and blend until greens are chopped.
Sun-Dried Tomato Dip
10 sun dried tomatoes, not oil packed
1/2 cup loosely packed parsley, not chopped
1 small bunch fresh chives
2 teaspoons lemon juice
1/2 teaspoon salt and pepper
1 clove garlic, minced
2 cups sour cream

Place tomatoes in small saucepan, barely cover with water, bring to a boil, simmer until tender. Drain any excess water. Combine all ingredients in food processor.
Asiago Tomato Dip
10 sun dried tomatoes (not packed in oil)
1 package (8 oz.) cream cheese, softened
1 cup grated Asiago cheese
4 ounces fresh mushrooms, cleaned
2 cups sour cream
1 bunch green onions
1 clove garlic, optional
salt to taste

Follow tomato instructions above. Combine all ingredients in food processor, blend until smooth.

Lime Fruit Dip
2 packages (8 oz) cream cheese, softened
1/2 cup sugar
2/3 cup frozen limeade, thawed
1 small lime (more or less to taste)
1 cup whipping cream

Beat together cream cheese and sugar until smooth, beat in limeade, grated lime peel, and juice from half the lime (more may be added later to taste). Whip cream and fold into cream cheese mix.
Peachy Dip
1 cup canned peaches, well drained
1 package (8 oz) cream cheese, softened
1 jar (7 oz.) marshmallow cream

Combine peaches and cream cheese, blend until smooth, fold-in marshmallow cream.

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