Creamy Cucumber Spread

Creamy Cucumber Spread1 (8oz) cream cheese, softened
1/2 cup mayonnaise
1 tsp seasoned salt
1 cup seeded, chopped cucumbers
With mixer, beat cream cheese until creamy and add mayonnaise, seasoned salt and cucumber. Spread on crackers. (Captain's Wafers are the best!!!)

Pea Salad

Pea Salad1 or 2 cans of peas drained (your choice, depending how well you like peas)
6 boiled eggs chopped
1 bunch green onion chopped
1 jar bacon bits or to taste (I have found the imitation is best)
1 Reg. size bag of shredded cheddar cheese
Mix 1 to 1 1/2 cup real mayo
1 pkg. Hidden Valley Dry Mix
1/2 C. sour cream
Place first 5 ingrediants in lg. bowl then add mayo mix. Blend well. Refrigerate and add salt and pepper to taste.

SHRIMP BALL

SHRIMP BALL8 oz cream cheese
1 tsp. horseradish
2 tbs. lemon juice
2 tbs. sliced green onion
2 cans shrimp
Mix all of the ingredients together, I use a mixer, and shape into a ball on plastic wrap, some times I just put it in a small crock. This is better if it sits a while in the fridge, so it can be made ahead. The horseradish, green onion and lemon juice can be added to taste.

Enchilada Dip

Enchilada Dip1lb browned hamburger
1lb Velveeta, cubed
1 can enchilada sauce
1 can refried beans
Combine in crockpot and stir occasionally until cheese is melted. Serve with tortill chips.

Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Crystals)
1 cup Ranch salad dressing
2 cups diced cooked chicken
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing and chicken. Place mixture in 8x8 baking dish. Bake for 30 minutes in the preheated oven. Serve with chips, crackers, or celery sticks.

Artichoke Dip

Artichoke Dip14 oz can or jar of artichoke hearts, chopped fine
1 cup parmesan cheese
1 cup mayonnaise
red pepper & garlic powder to taste
Combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375 for 15=20 minutes. Serve with Triscuits or Wheat Thins.

Arkansas Caviar

Arkansas Caviar2 cans Jalapeno Black-eyed Peas
1 med purple onion, diced fine
1 bunch green onions, diced, fine
2 tomatoes, diced fine
1 bell pepper, diced fine
1 (8oz) bottle Italian Dressing
Mix all ingredients. Best to let set 3-4 hours. Serve chilled or warm with tortilla chips.

Roasted Red Pepper Dip

Roasted Red Pepper Dip2 (8oz) blocks cream cheese, softened
1 jar roasted red peppers, chopped fine
2 tbs mayonnaise
8 oz sour cream
Mix all. Serve with chips or crackers

Italian Pasta Salad

Italian Pasta Salad1 lb Tri-Color Spiral Pasta, cooked, rinsed and drained
1 stalk of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
2-3 carrots, chopped fine
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, chopped fine
1 small can of chopped ripe olives
1 pkg of cherry tomatoes, cut into 1/4ths
1 cucumber, chopped fine
1 16oz can garbanzo beans, drained well or 2-3 chicken breast, grilled and chopped into small bite size pieces (optional for protein)
1/2 cup Parmesan cheese
1 16oz bottle Wishbone Robusto Italian Dressing
Cook pasta according to directions on package. Rinse and drain pasta well. Add all other ingredients and mix well. Serve immediately or refrigerate over night to let flavors combine.

BLT Dip

BLT Dip1 lb bacon, cooked and crumbled
1 cup sour cream
1 cup mayonnaise
1 medium tomato diced fine
salt & pepper to taste
Mix all ingredients and serve in a bowl lined with lettuce leaves. Serve with chips, crackers or veggies.

Cracker Salad

Cracker Salad1 sleeve saltine crackers
3 green onions, chopped
1 can Rotel tomatoes
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Crush crackers and mix all ingredients together. Serve immediately.