Chunky  Blue  Cheese  Drip






1 package (8 ounces) cream cheese, softened

  1/3 cup sour cream

1/2 teaspoon white pepper

1/4 to 1/2 teaspoon salt

1 cup (4 ounces) crumbled blue cheese

1/3 cup minced chives

Apple and pear slices and/or toasted pecan halves





In a small bowl, beat the cream cheese, sour cream, pepper and salt until blended.

Fold in the blue cheese and chives.


Serve with apple and pear slices and/or pecans.



Serves 1 3/4 cups






Creamy  Crab  with  Artichoke  Dip






2 large artichokes

2/3 cup mayonnaise

2 tablespoons prepared mustard

2 tablespoons chopped green onion

2 teaspoons Worcestershire sauce

dash hot pepper sauce

3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed






Place artichokes upside down in a steamer basket.

Place the basket in a saucepan over 1 inch of water.

Bring to a boil; cover and steam for 25 to 35 minutes or until or until leaves

near the center pull out easily.


Remove artichokes from the basket.

Invert artichokes to drain for 10 minutes.


Refrigerate until chilled.


In a small bowl, combine the mayonnaise, mustard, onion, Worcestershire sauce

and hot pepper sauce.

Stir in crab.


Cover and chill for several hours.


Just before serving, transfer crab dip to a serving bowl.


Remove leaves from artichokes to use as dippers.



Serves 2 cups






Ranch  Jalapeno  Dip






1 envelope original ranch salad dressing mix

2 pickled jalapeno peppers, seeded

1 jalapeno pepper, seeded

2 tablespoons minced fresh cilantro

Tortilla chips






In a blender or food processor, prepare the ranch salad dressing according

to package directions.

Add peppers and cilantro.

Cover and process for 2 to 3 minutes or until combined.


Cover and refrigerate for at least 1 hour.


Serve with tortilla chips.



Serves 2 1/2 cups







 Salem's Den  Salem 2004 and Beyond