Garlic  Cucumber  Dip






1 large cucumber

  3/4 cup plain yogurt

3/4 cup sour cream

3 tablespoons olive oil

4 1/2 teaspoons minced fresh dill

4 1/2 teaspoons red wine vinegar

3 garlic cloves, minced

1/4 teaspoon salt

Additional minced fresh dill

Pita bread wedges





Peel cucumber; cut in half lengthwise and scoop out seeds.

Grate cucumber.

Squeeze between paper towels several times to remove excess moisture.


Place cucumber in a small bowl.

 Stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt.


Refrigerate until chilled.


Sprinkle with additional dill.


Serve with pita wedges.



Serves 2 cups






Cream  Cheese  Clam  Dip






1 package (8 ounces) cream cheese, cubed

1 can (6 1/2 ounces) chopped clams, drained

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

Crackers and assorted fresh vegetables






In a blender or food processor, combine the first six ingredients.

Cover and process until smooth.


Serve with crackers and vegetables.



Serves 1 1/4 cups






Chili  Cheese  Dip






1 pound process cheese (Velveeta), cubed

1 can (15 ounces) chili con carne without beans

1 can (4 ounces) chopped green chilies

Tortilla chips






Combine cheese, chili and chilies in a saucepan or fondue pot.


Heat over medium-low, stirring frequently, until the cheese melts.


Serve warm with tortilla chips.



Serves 12







 Salem's Den  Salem 2004 and Beyond