Roasted  Pepper  Dip






4 ounces cream cheese

  1/2 cup sour cream

1/2 cup chopped roasted sweet red peppers

1/2 cup grated Parmesan cheese

1/3 cup shredded pepper Jack cheese

1/4 cup finely chopped onion

  1/8 teaspoon garlic powder

  1/8 teaspoon pepper

Assorted crackers





In a small bowl, beat cream cheese and sour cream until smooth.

Stir in the peppers, cheeses, onion, garlic powder and pepper.


Refrigerate for at least one hour.


Serve with crackers.


Serves 2 cups






Refreshing  Fruit  Dip






1 package (16 ounces) frozen unsweetened sliced peaches, thawed

1 package (10 ounces) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

1/4 teaspoon almond extract

Assorted fresh fruit






In a food processor, combine the first four ingredients.

Cover and process until smooth.


Serve with fruit.



Serves 2 1/2 cups






Creamy  Onion  Dip






1 large sweet onion, finely chopped

1 garlic clove, minced

1 tablespoon olive oil

1/4 cup sliced green onions

3/4 teaspoon salt

1/2 teaspoon pepper

1/8 to 1/4 teaspoon cayenne pepper

3/4 cup sour cream

3/4 cup mayonnaise

1/2 cup whipped cream cheese

Additional sliced green onions

Breadsticks and sweet red and yellow pepper strips






In a skillet, saute onion and garlic in oil for 1 minute.

Reduce heat to medium-low.

Cover and cook for 8 minutes or until onion begins to turn golden brown.

Add the green onions, salt, pepper and cayenne.

Cook and stir for 2 minutes.

Remove from the heat.


Cool to room temperature, about 15 minutes.


In a small bowl, combine the sour cream, mayonnaise and cream cheese until smooth.

Stir in onion mixture.


Garnish with additional green onions.


Cover and refrigerate for at least 1 hour.


Serve with breadsticks and peppers.



Serves 2 cups







 Salem's Den  Salem 2004 and Beyond