Some of these I got from here! My favourites are the coconut one and of course the chocolate (minus Kahlua - I add a drop or two of chocolate essence instead). Caramel Dip for Apples: 250-g cream cheese, softened 3/4 cup brown sugar, packed 1 cup dry roasted peanuts Combine all ingredients and mix well. Caramel Fruit Dip: 1 cup sour cream 1 tablespoon brown sugar 1 tablespoon Kahlua (optional) Combine all ingredients Add more brown sugar if the Kahlua is omitted. Chocolate Fruit Dip 250g vanilla yoghurt 1/3 cup brown sugar, packed 1 tablespoon cocoa 1/2 teaspoon vanilla pinch ground cinnamon Combine all ingredients except fruit in small bowl; stir with whisk until smooth. Cover and refrigerate until well chilled. Cinnamon Fruit Dip: 1 cup sour cream 2 tablespoons brown sugar 1 teaspoon cinnamon Combine all ingredients, mix well. Cover refrigerate 2 hours to blend flavours. Citrus Fruit Dip: 1 egg, beaten 1/2 cup sugar 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 2 tablespoons lemon juice 600ml cream, whipped Cook and stir over low heat 5 minutes until very thick. Cool well. Fold cooled ingredients into whipped cream. Coconut Dip: 2/3 cup sour cream 1/3 cup coconut cream 1/3 cup firmly packed brown sugar Mix together. Use as a dip for fruits such as orange sections, fresh pineapple spears, fresh figs, apricots or banana slices. Cream Cheese Fruit Dip: 250g cream cheese, softened 3 tablespoons sugar 1 cup sour cream 1 teaspoon vanilla Combine all ingredients and beat until smooth and creamy. Variations: Stir in 1 cup pureed raspberries or other berries. Or, add grated rind of 1 lemon, 1 tablespoon lemon juice, and 1 extra tablespoon sugar. Honey Almond Dip: 2/3 cup vanilla yoghurt 3 tablespoons toasted slivered almonds, finely chopped 2 1/2 tablespoons honey Whisk all ingredients until smooth. Honey Fruit Dip: 250g cream cheese, softened 1 teaspoon lemon or lime juice 3-4 tablespoons honey Beat cream cheese with juice. Sweeten to taste with honey. Chill. Lemon Cream Fruit Dip: 2 eggs 1 cup sugar 1/3 cup lemon juice 1 tablespoon cornflour 1/2 cup water 1 teaspoon vanilla 1 cup cream, whipped Beat together the eggs, 1/2 cup sugar and lemon juice. In a saucepan, combine remaining 1/2 cup sugar and cornflour. Stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla, cool. Fold in whipped cream. Lemon Poppyseed Dip: 2/3 cup sour cream 4 teaspoons honey 1 tablespoon lemon juice 1 tablespoon poppyseeds 1 teaspoon finely grated lemon peel Combine all ingredients and whisk until smooth. Rum Sour Cream Dip: 2 cups sour cream 2/3 cup brown sugar 2 tablespoons dark rum 1 tablespoon Grand Marnier Combine ingredients, blending thoroughly. Serve chilled. Strawberry Cream Dip: 1/2 cup sour cream 1/4 cup strawberry preserves Combine sour cream and preserves. Whisk until smooth.

Shirley, glad you enjoyed it. Which one of these two recipes did you try? Spinach con Queso From the Jalapeno Cafe This is Chili con Queso with a difference. For more heat, subsitute Pepper Jack for the Monterey Jack Cheese. The secret to making Chili con Quesco is to keep the heat low when melting the cheese. The first time I ever made the dish, I had my heat too high and I had a stringy mess. 1 10 oz. bunch fresh spinach or 1 10 ounce package plain frozen spinach, cooked and finely chopped with all the liquid pressed out 1 tablespoon oil 3 tablespoons finely minced onion 1 tablespoon flour 1 4 oz. can chopped green chilies, drained 1/2 cup whipping cream 3 oz package cream cheese, room temperature, cubed 8 ounces (2 cups)Monterey Jack or Pepper Jack cheese, grated. Tortilla chips for dipping In a heavy medium saucepan, heat oil over medium heat. Add onion and cook, stirring until limp and clear, 3 to 4 minutes. Add flour and cook, stirring, 1 minute. Add spinach and green chilies. Cook and stir until well mixed, about 1 minute. Add cream and cook until mixture begins to boil, about 1 minute. REDUCE HEAT to low and gradually add cream cheese, stirring until cheese is melted, 1 to 2 minutes. Gradually add the Monterey Jack cheese, stirring until melted. Do not allow mixture to boil or cheese will separate. Serve at once with tortilla chips for dipping. Server 4 to 6 Note: To keep mixture warm or to reheat, place onver a pan of hot, but not boiling water. -------------------------------------------------------------------------------- RE: RECIPE: Looking for Spinach con` Queso Recipe clip this post email this post what is this? see most clipped and recent clippings Posted by roselin32 (My Page) on Tue, May 30, 06 at 11:48 Or this one: Spinach Con Queso 4 ounces half and half 4 ounces water or chicken stock 4 ounces grated parmesan cheese 1 pound Velveeta cheese 1 10 ounce pkg. frozen chopped spinach, thawed, and water squeezed out cayenne to taste 8 ounces sour cream juice of 1 lemon Mix all ingredients in stock pot and melt together over low to medium heat, stirring constantly until smooth. Serve with tortilla chips.

HUMMUS (about 3 cups) 2 cups cooked or canned chick-peas, drained 2/3 cup tahini (sesame paste) 3/4 cup fresh lemon juice 2 garlic cloves, peeled Salt & pepper to taste 1/4 cup finely chopped green onions Parsley leaves (Italian) Place the chickpeas, tahini, lemon juice, garlic, salt & pepper in a food processor & blend until smooth. Stir in the green onions. Pile into a small bowl & garnish with the parsley leaves. Serve with pita bread or rice crackers. You can add minced red bell pepper to this also.~~ GREEK FETA DIP (about 3 cups) 1 lb feta, crumbled 6 TBL olive oil, divided 1 red bell pepper, roasted, peeled & chopped 2 hot peppers, seeded & chopped 1 TBL chopped fresh oregano (Greek, if you can get it) 3 pickled pepperoncini, seeded 7 chopped Pepper to taste 3 TBL fresh lemon juice Crackers or toasted pita triangles In the work bowl of a food processor with the steel blade, combine chese & 2 TBL olive oil. Mix until smooth. Add bell pepper, hot peppers, oregano, pepperoncini & pepper. Process until well combined. Add remaining 4 TBL olive oil & lemon juice. Continue procesing until creamy. Serve w/crackers or pita triangles.~~Fare to Remember WEST INDIES SALAD (serves 4) 1 medium onion, finely chopped 1 lb fresh lump crabmeat (I used frozen, drained) Salt & pepper to taste 4 oz vegetable oil 3 oz cider vinegar 4 oz ice water Spread 1/2 the onion over the bottom of a large bowl. Cover with separated crab lumps & then remaining onion. Season with salt & pepper. Pour oil, vinegar & ice water over all. Cover & marinate in the refrigerator for 2-12 hours. Toss lightly before serving. Serve on ripe tomato slices or with crackers as an appetizer~~ CUCUMBER DIP 8 oz pkg cream cheese, softened 2 TBL mayonnaise 1/2 cup grated cucumber Dash EACH of salt, pepper, Worcestershire sauce & garlic powder In a bowl, mix together all ingredients. Mix well. Place in sealed container & refrigerate. Serve with crackers or chips.~~Kitchen Miracles

DRY CREAM SOUP MIX Categories: mixes, mix, soup, cream, dry, ww Yield: 9 Servings 2 c Powdered nonfat milk 3/4 c Cornstarch 4 pk Chicken broth mix 2 tb Dried onion flakes 1 ts Basil 1 ts Thyme 1/2 ts Pepper Combine and store in an airtight container. Use 1/3 cup of mix to 1 1/4 cup of water. For extra thick, use only 1 cup of water. 1/3 CUP = 1/2 MILK AND 30 CALORIES. Servings are a guess. Could combine this with cheese for a topping for vegetables or baked potatoes. Also could use mix with tuna over toast. ------- VEGETABLE BROTH MIX (VEGETARIAN) Categories: mixes, vegetarian, mix, broth, vegetable Yield: 1 Servings 1 tb Onion powder 1 tb Celery salt 1 tb Dried parsley 1 1/2 ts Garlic powder 1 1/2 ts Salt 1/2 ts Ground savory 1/2 ts Dried marjoram 1/2 ts Dried thyme 1/4 ts Pepper 1/4 ts Turmeric 1/4 ts Ground sage Combine all ingredients and mix well. Mix again before using. Dried vegetable flakes can also be added for a flavor bonus. -------- WORLD'S BEST BEAN SOUP MIX Categories: mixes, mix, soup, bean, best, worlds Yield: 40 Servings 1 lb Navy beans 1 lb Great northern beans 1 lb Pinto beans 1 lb Red beans 1 lb Dried soybeans 1 lb Yellow split peas 1 lb Green split peas 1 lb Black eyed peas 1 lb Dried lentils 1 lb Dried limas -- Large 1 lb Dried baby limas 1 lb Barley, pearled Combine all the ingredients in a large pan or bowl. Measure out 2-cup gift packages and store in airtight containers. ---------- INSTANT DRIED ONION SOUP Categories: mixes, soup, onion, dried, instant Yield: 1 Servings 3/4 c Instant Onion Flakes 1/3 c Beef broth instant granules 4 ts Onion powder 1/4 ts Celery seed 1/4 ts Sugar Mix all and store in a tightly-covered glass jar. 5 T = 1.25 oz or 1 package of soup. Leave out the sugar if you prefer ------------ CREAM SOUP MIX Categories: mixes, mix, soup, cream Yield: 1 Servings 2 c Instant nonfat dry milk -- Powder 3/4 c Cornstarch 1/4 c Low-sodium chicken bouillon Granules 1 ts Onion powder 1/2 ts Dried thyme 1/2 ts Dried basil 1/4 ts Pepper Combine all ingredients; mix well. Store in an airtight container. Yield: 3 cups dry mix. 1/3 cup: 149 cal; 1 gr fat; 6% fat. CONDENSED CREAM SOUP SUBSTITUTE-Blend 1/3 cup mix and 1-1/4 c water in a 1-qt saucepanor micro- safe dish until smooth. Bring to boil or micro for 2-1/2 to 3 minutes. Stir occasionally; cool. Use as a substitute for one 10-3/4 oz can condensed cream of chicken, celery or mushroom soup. ---------- DRIED TOMATO SOUP Categories: soups, soup, tomato, dried Yield: 6 Servings 2 tb Olive oil 4 Garlic cloves, large 2 sm Onions, sliced ...