Nachos and Cheese Dip
2 (10 oz.) cans cheddar cheese soup
1 (10 oz.) can nacho cheese soup
1⁄2 can water
1 cup Velveeta cheese
1 lb. ground beef, browned and drained
Nacho flavored tortilla chips

In saucepan, combine soups, water and cheese. Stir over medium heat until cheese is melted. Add beef. Serve with chips. Yields 6 to 8 cups. Maudie Burden, Centerview, Mo.
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Hot Ham and Cheese Spread
1 (8 oz.) tub cream cheese spread
1 cup shredded cheddar cheese
3 slices smoked ham, finely chopped
Assorted crackers

Mix cream cheese, cheddar cheese and ham until well blended. Spoon into oven proof crock or bowl. Bake at 350º for 20 to 25 minutes or until puffed and lightly browned. Serve warm as a spread with crackers. Yields 2 cups. Marlo Bockting, Morrison, Mo.
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Reuben Spread
1 cup shredded Swiss cheese
1 cup shredded American cheese
8 oz. deli corned beef, chopped
1 cup mayonnaise
1 (16 oz.) can sauerkraut drained, chopped
Bagel chips and party rye bread

Combine cheeses with corned beef, mayonnaise and sauerkraut in large bowl. Mix well. Spoon into 8 x 12 baking dish. Bake at 350º for 30 minutes. Serve with bagel chips and party rye bread. Yields 6 cups. June Dicke, Marceline, Mo.
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Favorite Cheese Ball
1 (12 oz.) pkg. cream cheese, softened
1 (12 oz.) container French onion dip
1⁄2 cup green pepper, finely chopped
2 tbls. dry onion flakes
1 tsp. garlic powder
1 pkg. dried beef, finely chopped

Blend all ingredients well in a large bowl. Refrigerate until firm. Mold into ball and serve. Yields 4 cups. Margaret Cordell, Maryville, Mo.
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Mozzarella Dip
2 cups mayonnaise
1⁄2 cup sugar (or to taste)
Garlic to taste
Parsley flakes (for color)
1 (8 oz.) tub sour cream
2 tsp. onion flakes
2 cups Mozzarella cheese

Mix all ingredients well, adding cheese last. Better if made a day ahead. Yields 6 cups. Sheryl Riley, Unionville, Mo.
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Fruit Dip
2 (3 oz.) pkgs. cream cheese, softened
1 (7 oz.) jar marshmallow cream

Combine ingredients and beat until smooth. Serve as a dip for all fresh fruits. Yields 11⁄2 cups. Dortha Strack, Cape Girardeau, Mo.
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Peanut Butter Apple Dip
1 (8 oz.) pkg. cream cheese, softened
1 cup peanut butter
1 cup brown sugar, packed
1⁄4 cup milk
4 apples, cut into wedges

Combine softened cream cheese, peanut butter, brown sugar and milk; mix well. Serve with apples. Store in refrigerator. Yields 22⁄3 cups. Miriam Miller, Madison, Mo.
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Anytime Cheese Ball
1 (8 oz.) pkg. cream cheese, softened
1⁄2 cup crushed pineapple, drained
2 tbls. red bell pepper
1 tbls. green or red bell pepper
1 tbls. seasoned salt
1 cup chopped nuts

Shape into ball and roll in chopped nuts; serve with crackers on side. Yields 4 cups. Marilyn Edwards, Poplar Bluff, Mo.
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Bacon Ranch Dip
2 cups ranch reduced fat dressing
1 cup reduced fat light sour cream
1⁄2 cup reduced fat parmesan style grated topping
1⁄4 cup sliced green onions
1 pkg. (2.8 oz.) real bacon recipe pieces

Mix all ingredients in medium bowl; cover. Refrigerate several hours or until chilled. Serve with assorted cut-up vegetable dippers or chips. Betty Smiley, Columbia, Mo.
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Vegetable Dip
1 cup sour cream
1 cup real mayonnaise
1⁄4 cup onion flakes
1⁄4 cup parsley flakes
2 tsp. Lawry’s season salt

Mix all together and serve with your favorite vegetables. Yields 4 cups. Sheryl Riley, Unionville, Mo.
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Sweet Fruit Dip
4 oz. cream cheese, softened
1 cup whole berry cranberry sauce
1 cup whipped topping

Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour or until ready to serve. Serve with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping. Sue Williams, Columbia, Mo.
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Hot Artichoke Dip
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can artichoke hearts, drained and chopped
1⁄2 cup mayonnaise
1 tsp. dried basil leaves
1 clove garlic, minced
1⁄2 cup tomato, chopped

Mix cream cheese and all remaining ingredients (except tomato)
with electric mixer on medium speed until well blended. Spoon into 9-inch pie plate. Bake at 350° for 25 minutes. Sprinkle with chopped tomato. Serve with assorted raw vegetables or baked pita bread wedges. Yields 31⁄2 cups. Sherry Noble, Kennett, Mo.
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