ANCHOVY:

1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 (2 oz.) tube anchovy paste
3 tbsp. mayonnaise
1 tbsp. horseradish
1 tbsp. Worcestershire sauce
1 tbsp. onion, finely chopped

Thoroughly mix all ingredients, adding milk to make it dipable.

ROQUEFORT:

2 (3 oz.) pkgs. cream cheese
1/3 lb. Roquefort cheese
1/4 c. white wine
1 tbsp. mayonnaise
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
Dash garlic salt

Use blender to mix cheese; add seasonings and blend well. Chill at least 4 hours. Serve at room temperature.

FRUIT:

3 oz. cream cheese, softened
1/2 c. drained crushed pineapple
1 tbsp. cream
1/4 c. maraschino chopped cherries

Beat cheese until fluffy. Add remaining ingredients. Chill before serving.