1 package (8 ounces)
cream cheese, softened
1/3 cup sour cream
1/2 teaspoon white
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.
1 3/4 cups
Creamy Crab with Artichoke
2 large artichokes
2/3 cup mayonnaise
2 tablespoons prepared
2 tablespoons chopped
• 2 teaspoons Worcestershire sauce
dash hot pepper sauce
3 cans (6 ounces each)
drained, flaked and cartilage removed
Place artichokes upside down in a steamer
Place the basket in a saucepan over 1 inch of
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
Remove leaves from artichokes to use as dippers.
Ranch Jalapeno Dip
1 envelope original
ranch salad dressing mix
1 jalapeno pepper,
2 tablespoons minced
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
Cover and refrigerate for at least 1 hour.
Serve with tortilla chips.
Serves 2 1/2