~Dip Recipes~

Artichoke Dip

1 cup parmesan cheese
8 ozs. artichoke hearts, drained and chopped
1 cup mayonnaise
1 tablespoon garlic powder

Combine equal amounts Parmesan cheese and mayonnaise.  Add garlic powder.
Add artichoke hearts and combine with cheese mixture.  May be served cold
or heated 10 to 20 minutes in 350F oven or until cheese is melted
(do not heat in microwave).  Serve with chips or as a spread on french bread.

Mock Guacamole

1 1/2 lbs. asparagus
1/2 cup picante sauce
1 tablespoon cornstarch
1 tablespoon garlic powder
2 teaspoons lemon juice
1/4 cup finely chopped green onion
salt and pepper, to taste

Place washed asparagus in steamer and cook until overdone. Combine asparagus
and picante sauce in a blender bowl and puree. Add cornstarch dissolved in water
to thicken. Place mixture in microwave and cook on medium power until thickened,
stirring every minute. Add garlic salt, salt and pepper to taste, lemon juice
and chopped green onion. Chill in refrigerator until ready to serve.  Serve with
crackers, chips or corn chips.

Spinach Dip

16 oz. sour cream
1 cup mayonnaise
8 ozs. water chestnuts, drained and diced
5 green onions, chopped (with tops)
10 ozs. frozen chopped spinach, thawed and drained well
1 pkg. dry vegetable soup mix

Mix everything together and refrigerate overnight.   Stir again before serving.
Serve with sturdy dip-ables   or crackers, as it will break chips.
NOTES:      *  Party dip with spinach and water chestnuts --   People like
this dip. It's a hit a parties. It is good  to dip vegetables into, or to
spread on crackers.

Salsa Dip

4 tomatoes, chopped and drained
1 can black olives (chopped)
1 tablespoon olive oil
1 tablespoon garlic salt
2 green onions (chopped)
1 small can green chilies (chopped)
1 tablespoon white vinegar

Mix; refrigerate at least 1 hour (better overnight).  Serve with tortilla chips.