1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until smooth. 3. Add other ingredients. 4. Spread mixture into 9×13 glass dish and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with tortilla chips

Combine in blender all ingredients except nuts. Switching blender off and on, blend mixture until smooth. At serving time, stir in nuts. Serve with crisp relishes, assorted crackers or chips.

Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey

Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads.

*You may use fat free, reduced calorie or regular mayo. Stir all ingredients until well mixed. Cover; chill 2 hrs. Serve with tortilla chips. Makes 3 cups.

Put cheese and peppers through a food chopper. Place cheese mixture in a bowl and add other ingredients. Whip until creamy. Makes approx 1 quart. Can be frozen.

mint sprigs for garnish Combine all ingredients in a blender or food processor and puree for approximately 1 minute. Pour the pureed mixture into a glass dessert dish or parfait glasses and chill in the refrigerator for at least an hour. Garnish with mint sprigs and serve cold.

Mix ingredients and refrigerate 1/2 hour before serving. ,

Bring large pot of water to boil. Add tomatoes and blanch 20 seconds. Drain. Peel, seed and chop. Heat oil in heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano; saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Refrigerate […]

Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread.