Makes about 4 cups

1 pkg. (10 oz.) frozen spinach, thawed, chopped & squeezed dry
1 pkg. Knorr soup mix
1-1/2 cups sour cream
1 cup mayonnaise

Blend soup mix, sour cream and mayonnaise together. Stir in spinach, 1 can (8 oz.) water chestnuts, chopped and 3 green onions, chopped. Cover, chill 2 hours before serving.

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HOT BROCCOLI DIP - TERESA ORTIZ & SHELLY NORBY

1 lb. round rye bread loaf
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 Tbsp. margarine
1 lb. Velveeta
1 - 10 oz. pkg. frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed

Cut slice from top of bread loaf; remove center leaving 1 inch shell. Cut removed bread into bite size pieces. Sauté celery and onions in margarine until tender. Add process cheese spread; stir over low heat until process cheese is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with vegetable dippers and bread. 2 cups.

MICROWAVE VERSION:

Prepare bread as directed. Microwave celery, onions and margarine into a 1-1/2 quart bowl on high for 4 to 5 minutes or until vegetables are tender, stirring every 2 minutes. Add remaining ingredients. Microwave 3 to 5 minutes or until process cheese is melted , stirring every 2 minutes. Continue as directed.

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NACHOS - TERESA ORTIZ & SHELLY NORBY

1 can (10-3/4 oz.) cheddar cheese soup
1/2 cup salsa
1 bag (10 oz.) tortilla chips
Chopped tomato
Sliced green onions
Pitted ripe olives
Chopped green OR red sweet peppers

Combine soup and salsa in saucepan. Heat over low heat, stirring often. Serve over tortilla chips. Top with tomato, green onions and pepper. 6 servings.

CHILI DIP - SHELLY NORBY & TERESA ORTIZ

2 cans (4 oz. each) chopped green chilies, drained
1 pkg. ( 8 oz.) cream cheese, softened
1 cup Kraft Mayonnaise with lime juice
1/2 cup sour cream
1/4 tsp. salt
1/8 tsp. ground red pepper

Mix all ingredients until well blended. Refrigerate. Serve with chips or vegetable dippers. Makes 1-1/2 cups.

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CHEESE BALL - CELIA WEEKS MAYBEE

2 pkg. 8 oz. cream cheese
1 Kraft cheese spread
1 Old English cheese spread
1/4 Roka cheese spread
a few parsley flakes
a few chopped nuts
soy sauce - to taste

Combine ingredients. Roll into a ball and let it sit in fridge for about 2 - 3 hours.

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HOT SAUCE DIP - SANDY DAVIS (PAYNE)

1 - 6-1/2 oz. can jalapeno peppers, sliced
1 large can peeled tomatoes, chopped
1 large onion, chopped
4 - 5 large stalks celery, sliced
2 tsp. garlic salt

Let stand overnight. Serve with taco chips, Doritos or pork rinds.

CHEDDAR CHEESE SAUCE - SHELLY NORBY & TERESA ORTIZ

1 can (10-3/4 oz.) cheddar cheese soup
1/3 cup milk

Heat soup and milk in saucepan over low heat, stirring often. Serve over broccoli, cauliflower, carrots, baked potatoes, French fries or omelets . Makes 1-1/2 cups.

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SPICY TOMATO JUICE - CELIA WEEKS MAYBEE

Add a little bit of celery salt and sugar (not much) to tomato juice and stir.

SPICY BARBECUE SAUCE - BENITA SAATVEDT

1 - 8 oz. can low salt tomato sauce
1 Tbsp. dehydrated onion flakes
1 stalk celery, minced
1/2 green pepper, seeded and minced
1/4 tsp. garlic powder
1 Tbsp. Worcestershire sauce
1 tsp. salt-free vegetable seasoning
1 tsp. dry mustard
2 Tbsp. lemon juice
2 Tbsp. cider vinegar
2 Tbsp. unsweetened apple juice, frozen
1 tsp. liquid smoke (opt.)

Combine all ingredients in 1 quart saucepan and bring to a boil. Cover, reduce heat and simmer about 10 to 15 minutes. Stir occasionally. Taste and adjust seasonings.

Note: sauce may be refrigerated or frozen for future use.

(1 Tablespoon = 1 serving. 1 serving has 9 calories, no cholesterol and 10 mg. sodium.)

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DIET CHOCOLATE SAUCE - BENITA SAATVEDT

3/4 cup sugar
1/3 cup unsweetened cocoa
4 Tsp. cornstarch
2/3 cup evaporated skim milk
1 tsp. vanilla

Stir together sugar, cocoa and cornstarch. Mix in evaporated skim milk. Cook, stirring constantly, over medium heat until thick and bubbly. Cook and stir an additional 2 minutes. Remove from heat and add vanilla.

Can be reheated in microwave.

1 can golden mushroom soup
1 - 8 oz. Philadelphia cream cheese
1 can crab (drained)
1 cup chopped celery
2 Tbsp. green onion
1 cup mayonnaise
1 envelope Knox gelatin
3 Tbsp. cold water

Add water to gelatin and dissolve. Set aside. Heat soup to hot and add dissolved gelatin. Add cream cheese, then rest of ingredients and pour into mold. Best to let set overnight before serving. Best crackers to use for dipping are "Waverly Wavers".

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TACO ROLL UPS - JANIS WOODARDS

2 pkg. Taco seasonings
3 - 8 oz. cream cheese
1 can minced olives
2 small cans green chilies*

Mix together. Spread thinly on large taco shells . Refrigerate until set. Cut thinly.