This corn & pecan dip has gotten raves on the Food Forum.

Corn & Pecan Dip

2 8-oz. pkg cream cheese, softened
¼ c. lime juice
1 Tbsp ground cumin
1 Tbsp ground red chiles (I used 2 tsp cayenne and it was plenty hot)
½ tsp salt
dash black pepper
¼ c vegetable oil
1 16-oz. can whole-kernel corn, drained
1 c. chopped pecans
1 small onion, diced (I like more)

In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed.
Stir in corn, pecans, and onion.
Serve with tortilla chips

Or how about the classic spinach & artichoke dip? This recipe is from Southern Living.

FLORENTINE ARTICHOKE DIP

1 (10-ounce) pkg frozen chopped spinach, thawed
2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped
3 garlic cloves, finely minced
1/2 c. mayonnaise
12 oz cream cheese, softened
2 Tbsp fresh lemon juice
1 c. freshly shredded Parmesan cheese
1 1/2 c. French breadcrumbs, (homemade...see note)
2 Tbsp butter, melted

DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.
SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture.
BAKE uncovered at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks
NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups

These toasts are excellent.

Robust Onion Cheese Toast
1 cup mayonnaise
1 8-zs pkg cream cheese, softened
4 oz blue cheese, crumbled
2 Tbsp chopped parsley
2 Tbsp minced onion
½ teaspoon minced garlic
½ teaspoon hot pepper sauce
½ teaspoon white pepper
1 loaf sliced cocktail rye bread

Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance.
Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.
To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 Â 15 minutes until toasts are puffy and slightly brown.

From Taste of Home

Bacon Cheddar Dip
Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

Give this recipe a try if you're looking for a deliciously different dip to serve with crackers, potato chips or vegetables. Ranch salad dressing adds a little zest.

SERVINGS: 10

CATEGORY: Appetizer

METHOD:

TIME: Prep: 5 min. + chilling

Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables
Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables. Yield: 2-1/2 cups.

Cheeese Stuffed Jalapenos

Ingredients:
25 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups (12 ounces) finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled
Directions:
Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon.
Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm. Yield: About 4 dozen.

Wow! These are great! Saving to my recipes files as I type! Thanx! Anymore?

This is one of my favorites:

PARTY BREAD

INGREDIENTS

* 1 (1 pound) loaf round sourdough bread, unsliced
* 1 pound Monterey Jack cheese, sliced
* 1/2 cup butter, melted
* 1/2 cup chopped green onions
* 2 teaspoons poppy seeds

DIRECTIONS

1. Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees F for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted.

Made these for my ladies luncheon Monday and they were a big hit.
I halved the recipe, baked in a square pyrex dish.
Used an Italian sauce for the dipping.
And it cooked in less time than shown. I tested with a toothpick and let it cool before cutting.
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Pesto Appetizer Squares
4 cups Original Bisquick mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce




1. Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches.
2. Stir together all ingredients except marinara sauce. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. (I cut into smaller squares) Serve warm with marinara sauce for dipping.

{{!gwi}}

I heated them the next day, by wrapping in aluminum foil at 200 while I dressed.

I'd bring a couple of bowls of those frozen meatballs ( warmed up of course) and several dips stick toothpick in each. That's what I'd like to pick up and eat