Avocado  Dip






2 medium ripe avocados, peeled and pitted

  1 package (8 ounces) cream cheese

1/3 cup plain yogurt

1/3 cup picante sauce

1 tablespoon lime juice

1/2 teaspoon salt

  1/4 teaspoon garlic powder

Tortilla chips





In a small bowl, mash avocados and cream cheese until smooth.

Stir in the yogurt, picante sauce, lime juice, salt and garlic powder.

Serve with chips.


Refrigerate leftovers.


Serves 2 1/2 cups






Baked  Crab  Dip






1 package (8 ounces) cream cheese, softened

2 cups (16 ounces) sour cream

2 cans (6 ounces each) crab meat, drained, flaked and cartilage removed

2 cups (8 ounces) shredded cheddar cheese

4 green onions, thinly sliced

2 round loaves (1 pound each) unsliced sour dough or Italian bread

Additional sliced green onions (optional)

Assorted crackers






Preheat oven to 350 degrees.


In a bowl, beat cream cheese until smooth.

Add sour cream; mix well.

Fold in crab, cheese and onions.


Cut the top third off each loaf of bread.

Carefully hollow out bottoms, leaving 1 inch shells.

Cube removed bread and tops; set aside.


Spoon crab mixture into bread bowls.

Place on baking sheets.

Place reserved bread cubes in a single layer around bread bowls.


Bake, uncovered, for 45 to 50 minutes or until the dip is heated through.


Garnish with green onions if desired.


Serve with toasted bread cubes and crackers.



Serves 5 cups




The bread can be filled earlier and refrigerated until 1 1/2 hours before serving.

Remove from the refrigerator 30 minutes before baking.






Bacon  Ranch  Dip






1/2 cup mayonnaise

1/2 cup ranch salad dressing

1/2 cup sour cream

1/2 cup shredded Parmesan cheese

1/4 cup crumbled cooked bacon

Assorted fresh vegetables






In a bowl, combine the first five ingredients; mix well.


Cover and refrigerate for at least 1 hour before serving.


Serve with vegetables.



Serves 1 1/2 cups







 Salem's Den  Salem 2004 and Beyond