10:30 AM 3/22/98
rfr

Creamy Taco Dip
Refreshing Dill Dip
Philly Hostess Dip



                     *  Exported from  MasterCook  *

                         Chantal'S Baked Crab Dip

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pkgs.         softened cream cheese -- (8-oz.)
   1      lb.           backfin crabmeat
   2      tsps.         minced onion
   2      tsps.         lemon juice
     1/2  tsp.          salt
     1/4  lb.           sharp Swiss cheese (or any aged cheese)
     1/2  cup            any grated cheese (mozzarella -- yellow, cheddar,
                        etc.)

Mash cream cheese with fork till creamy. Remove any shells from crabmeat (and
double-check). Combine cream cheese, onion, lemon juice, salt, and Swiss
cheese. Mix well. Add crabmeat. Place mixture in 1 1/2-qt. baking dish and
sprinkle grated cheese on top. Bake in oven at 350 degrees till cheese bubbles
(approximately 30 minutes).

Chantal


                     *  Exported from  MasterCook  *

                            Cheddar-Bacon Dip

Recipe By     : Jodie (RecipeLu List)
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
   8      ounces        sour cream
   5                    green onions -- thinly sliced
   4      medium        tomatoes -- chopped
   1      large         green pepper -- chopped
  16      ounces        taco sauce
   8      ounces        shredded cheddar cheese
   1      pound         sliced bacon -- cooked and crumbled
                        tortilla or taco chips

In a bowl,beat cream cheese and sour cream.
Spread in an ungreased 13 x 9 x 2 dish or on a 12 " plate.
Combine onions,tomatoes and green pepper;sprinkle over the cream cheese layer.
Pour taco sauce over the vegies.
Sprinkle with cheddar cheese.Refrigerate.
Just before serving,sprinkle with bacon.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
By RecipeLu <recipelu@geocities.com> on Dec 30, 1997.

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                     *  Exported from  MasterCook  *

                            Creamy Spinach Dip

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- cubed
   5      ounces        frozen chopped spinach
   2      tablespoons   pimento -- diced
   1      teaspoon      worcestershire sauce
     1/4  teaspoon      garlic salt
     1/4  cup           whipping ceram
   2      tablespoons   parmesan cheese -- grated
   2      teaspoons     onion -- finely chopped
     1/2  teaspoon      thyme

Combine cream cheese and cream in crock pot. Cover and heat until cheese is
melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes.
Serve with raw vegetables, crackers, or bread pieces.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 26,
1997.

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                     *  Exported from  MasterCook  *

                             Creamy Taco Dip

Recipe By     : Denise Smith, Luck, Wyoming
Serving Size  : 20   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        fat-free cream cheese -- softened
     1/2  cup           nonfat sour cream
     1/2  cup           taco sauce
   1      teaspoon      ground cumin
  15      ounces        fat-free refried beans
   1      cup           lettuce -- shredded
   1      cup           fat-free cheddar cheese -- shredded
   1      medium        tomato -- diced
     1/4  cup           ripe olives -- chopped
     1/4  cup           green chiles -- chopped
                        baked tortilla chips

In a mixing bowl, beat cream cheese and sour cream until smooth.  Stir in taco
sauce and cumin; set aside.  Spread the refried beans over the bottom of a
serving platter or 13" X 9" X 2" dish.  Spread cream cheese mixture over the
beans, leaving about 1" uncovered around the edges.  Top with layers of
lettuce, cheese tomato, olives and chilies.  Serve with tortilla chips.
Serving Size:  1/4 cup

Calories; 45, Total Fat: 1gm,  Calories from Fat:10%,  Saturated Fat: trace,
Cholesterol: 0, Sodium:  270mg, Carbohydrate: 5gm, Protein: 5gm

NOTES : You'll know this snack is a hit at your next gathering when you come
home with an empty pan.
By "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997.


                     *  Exported from  MasterCook  *

                           Refreshing Dill Dip

Recipe By     : Low-Fat Meals, Vol. VI, #3
Serving Size  : 24   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        fat-free cream cheese -- softened
     1/2  cup           nonfat ranch salad dressing
   2      tablespoons   skim milk
   1      medium        cucumber -- peeled
                        --seeded and chopped
   2      tablespoons   minced onion
   1 1/2  teaspoons     dillweed

With electric mixer on medium speed, beat cream cheese until smooth. Add ranch
dressing and milk, mixing until blended. Add cucumber, onion and Dillweed; mix
well. Refrigerate. Serve with assorted cut-up vegetables
Makes 24 servings. (3 cups) Preparation time: 10 minutes. Chilling time: 2
hours.

Per serving: About 18 cal, 2 g pro, 3 g car, 0 g fat, 0% cal from fat, 1 mg
chol, 101 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

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                     *  Exported from  MasterCook  *

                            Philly Hostess Dip

Recipe By     : Foodview
Serving Size  : 0    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tbsp          Milk
   5      oz            Philadelphia Cream Cheese
   1      tsp           Worcestershire Sauce
   1      tsp           Lemon Juice-can use concentrate
   1      tsp           Horseradish Mustard
     1/2  tsp           Paprika
     3/4  tsp           Garlic Salt

 Gradually add the milk to the cream cheese, blending until smooth, add the
rest of the ingredients and mix well until smooth and creamy.  Serve with any
kind of crackers or chips.  Finger lickin' good.
