Artichoke Dip

2 lb loaf dark pumpernickel
2 tbsp butter
16 oz sour cream
Small onion
2 garlic cloves - crushed
8 oz cream cheese
12 oz cheddar cheese - grated
1 - 14 oz can artichoke hearts (water packed) - drained and cut into quarters

Cut hole in bread (top) - scoop out center - save top cut off. In 2 Tbsp butter sauté garlic & onions. Cut cream cheese into small chunks. Mix together, cream cheese, onion & garlic, sour cream & cheddar cheese, Fold in artichoke hearts. Put all into hollowed out bread. Place Top on and wrap in double thickness of heavy-duty aluminum foil bake in 350 oven for 1-1/2 hrs. Serve with cut up bread or bagel chips.

Cheese Ball

2 6 oz. packages cream cheese
1 6 oz. can pineapple, crushed
2 cups pecans, chopped
1/4 cup bell pepper, chopped fine (optional)
2 tablespoons onion, cut fine
1 tablespoon seasoning salt

Drain pineapple well. Cream cream cheese and add other ingredients. Place in refrigerator until cold enough to shape into a ball. Save enough pecans to roll ball in pecans. 8 Servings

Cheese Dollars

2 cups all purpose flour
2 cups Rice Krispies
2 sticks butter
2 cups sharp cheddar cheese, grated
dash Tabasco

Cream butter, gradually adding flour & cereal. Add grated cheese and tabasco. Roll into balls and flatten. Bake on an ungreased cookie sheet 375 for 10 minutes.

Summer Fruit Dip

1 container Cool Whip -- small
1/2 package Jello egg custard mix
1 tablespoon rum extract

Combine ingredients and refrigerate several hours.   Serve as dip for fresh fruit.

Honey Fruit Dip

1 8 oz pkg cream cheese
1 teaspoon lemon or lime juice
4 tablespoons honey -- or to taste

Whip cream cheese with juice. Sweeten to taste with honey.   Chill.

Bacon N Cheese Dip

1 oz. pkg Hidden Valley Original Ranch Dip Mix
16 oz. container sour cream
8 strips of bacon fried and crumbled
1 cup shredded Cheddar Cheese

Mix together and chill for1 hour before serving   Especially good with cold veggies.

Beef and Cheese Log

1 T. mayonnaise or salad dressing
3 oz. cream cheese -- softened
4 oz. sharp cheddar cheese finely shredded
3 oz. pressed beef finely chopped
1/2 cup pecans, finely chopped

Mix salad dressing or mayo with softened cream cheese.   Add cheddar cheese & beef.   Mix well.   Shape in 10" log.   Roll in pecans.  Wrap in waxed paper.   Chill.   Serve sliced with assorted crisp crackers.

Yogurt And Cinnamon Fruit Dip

1 cup vanilla yogurt
2 tablespoons brown sugar
1 teaspoon cinnamon

In small bowl, combine all ingredients; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.  Serve with fresh fruit.

Summer Fruit Dip

1 container Cool Whip -- small
1/2 package Jello egg custard mix
1 tablespoon rum extract

Combine ingredients and refrigerate several hours. Serve as dip for fresh fruit.

Sour Cream Dip For Fresh Fruit

2 cups sour cream
1/2 cup+2Tblsp brown sugar
2 tablespoons dark rum
4 teaspoons Grand Marnier

Combine ingredients, blending thoroughly.  Serve chilled with cut-up fresh fruit on toothpicks or in individual dessert dishes topped with 2 tablespoons sauce on each.

Tasty Fruit Dip

1 8 oz pkg cream cheese -- softened
1 7 oz jar Kraft marshmallow cream

Mix ingredients together until smooth and creamy. Chill and serve with fresh fruit.    Vary this by adding your favorite extract, juice concentrate, or liqueur to taste.

Creamy Caramel Dip

1 package (8 oz) cream cheese -- softened
3/4 cup packed brown sugar
1 cup (8 oz) sour cream
2 teaspoons vanilla extract 
2 teaspoons lemon juice
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
assorted fresh fruit

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition. Cover and chill for at least 1 hour. Serve as a dip for fruit.  Yields  3 1/2 cups.

Honey Fruit Dip

1 8 oz pkg cream cheese
1 teaspoon lemon or lime juice
4 tablespoons honey -- or to taste

Whip cream cheese with juice. Sweeten to taste with honey. Chill.

Amaretto Fruit Dip

16 ounces Cool Whip -- thawed in refrigerator
3 3/8 ounces Lemon Jello Instant Pudding/Pie Filling
8 ounces sour cream
1/4 cup amaretto

Gently whisk together sour cream and amaretto in a medium sized bowl. Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip. Cover and refrigerate several hours or overnight to combine flavors. Serve with sliced fresh fruit.

Appetizer Meatballs

1 can (20 oz.) pineapple chunks
3 Tbls. sugar
5 Tbls. Teriyaki sauce (divided)
1 Tbls. vinegar
1 Tbls. ketchup
1 Lb. lean ground beef
2 Tbls. instant minced onion
2 Tbls. cornstarch
1/4 cup water

Drain pineapple; reserve syrup. Combine syrup, brown sugar,3 tablespoons teriyaki sauce, vinegar and ketchup; set aside.Mix ground beef with remaining 2 tablespoons teriyaki sauceand onion; shape into 20 meatballs. Brown meatballs in a large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through. Makes 6 to 8 appetizer servings.

Appetizer Pizza Roll

1 jar pizza sauce
3 packages crescent rolls
1 tablespoon dried onions, minced
1/4 teaspoon dried garlic, minced
1/2 teaspoon Italian seasoning, crushed
2 cups Mozzarella, Romano and Parmesan cheese

In a small bowl mix pizza sauce, onions, garlic and Italian seasoning.  Let set for 10 minutes or until the onions and garlic have absorbed moisture. Separate the crescent dough into pieces. Spread 1 tablespoon of the pizza sauce down the entire length of each piece of dough. Sprinkle with cheese. Roll up from the large end to the small end. Place on an ungreased cookie sheet. Bake in a 375F oven for 15 minutes.

Cheese/Beer Biscuit  Wrapped Cocktail Weiners

1 package cocktail weiners
2 cups biscuit mix
1/2 cup shredded cheddar cheese
2/3 cup beer

Combine buscuit mix with cheese and beer.  (Dough will be sticky)  Turn out on floured surface and knead 2-3 minutes. Roll into square 1/2 inch thick. Cut into squares. Wrap dough around uncooked cocktail weiners. Bake 400 for about 10 minutes.    Serve with Mustard Sauce (recipe follows).

Mustard Sauce

2 tablespoons sugar
1 tablespoon dry mustard
2 tablespoons cornstarch
1/2 tablespoons garlic powder
12 ounces beer
1 tablespoon vinegar

Combine first four ingredients in saucepan. Stir in beer and vinegar. Cook over medium heat, stirring constantly, until thick and bubbly.

Cheesy Bacon Bites

1 package of cream cheese softened
1 jar of bacon bits **not bacos**(they are in the salad dressing aisle) pepper to     taste
1/4 cup of diced onion
two 8-count packages of crescent rolls

Mix everything except the cresent rolls together. Unroll the crescent rolls lengthwise, they will be a long rectangle. spread the cream cheese mixture, it will be thin. then roll the dough starting at the long edge, like a jelly roll. Slice them into about 1/4 inch pieces bake at 350 degrees for about 15 minutes or until brown.

Cheesy Chili Dip

1 pound velveeta
1 (15-oz.) can chili, any variety

In a 2-quart microwave-safe bowl, heat cheese spread and chili on HIGH for 5 minutes or until cheese is melted, stirring after 3 minutes.  Serve hot with tortilla chips or French bread or deep fried tortilla  shells.

Snack Mix

6 cups Crispix cereal
1 can (10 oz.) mixed nuts
1 package (10 oz.) pretzel sticks
3/4 cup butter or margarine
3/4 cup packed brown sugar

In a large bowl, combine the creeal, nuts and pretzels. In a small saucepan over low heat, melt butter. Add brown sugar; cook and stir until dissolved. Pour over cereal mixture; stir to coat. Place a third on a greased 15-in.x 10-in.x1-in. baking pan. Bake at 325 degrees for 8 minutes; stir and bake for 6 minutes more. Spread on waxed paper to cool. Repeat with remaining mixture. Yield: about 14
cups.

Crabmeat Dip

2 cans crabmeat (5-6 oz.)
1 minced green onion
2 pkgs. (8 oz) cream cheese
1 tsp. Worcestershire
Black pepper and paprika to taste

Drain crabmeat. Mix all ingredients. Bake at 350 for 35 minutes.  Serve with Wheat Thins.

Cream Cheese Ball

16 oz. cream cheese, softened
1 tsp. finely diced onion
1/2 tsp. dried parsley flakes (optional)
1 cup finely chopped ham
1/2 cup mayonaise (fat free is okay)
1/2 tsp. dry mustard
1-1/2 cups finely chopped walnuts

Combine all ingredients (except walnuts) and mix well.   Refrigerate at least six hours so mixture can harden.  Mold mixture into a ball and roll in the finely chopped nuts.  Serve with melba toast, Ritz crackers, etc.