Dips -Non - Recipes - Page 4

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Mix together and serve with sliced or sectioned fruit.

In medium bowl stir together ... blended. Fold in whipped topping. Chill thoroughly. Serve as a dip with fruit, pound cake or rice cakes (miniature).

33. FRUIT DIP

Combine, cover, and refrigerate until chilled. Serve with an assortment of fruit and crackers.

34. CLAM DIP (Low-fat)

Mix cheese and mayonnaise until smooth. Add clams and juice. Season to taste. Bake at 350 degrees until hot.

35. HOT ARTICHOKE DIP

Mix all ingredients together. Bake in Pyrex dish for 20 minutes at 350 degrees. Serve with crackers or Melba Toast.

36. VEGGIE DIP

Blend in mixer. Chill at least 1 hour. Can be made a couple of days in advance.

37. TACO DIP

Beat cream cheese until smooth. Stir in yogurt and taco seasoning. Chill 1 hour (or more). Before serving: Spread yogurt mixture in serving ...

38. DUBLIN DIP

Mix all ingredients; cover and refrigerate at least 1 hour. About 1 cup dip.

39. FRUIT YOGURT DIP

1. Combine all ingredients. 2. Mix thoroughly with a wire whip. 3. Cover and chill. Total calories per recipe 150.

40. DILL DIP (LOWER FAT)

Mix all ingredients. Cover and chill. Best if prepared 24 hours in advance. Use as dip for fresh vegetables.

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