Pumpernickel Spinach Dip

1 1/2 cups sour cream
1 cup mayonnaise
1 packet of vegetable soup mix (Knorr's)
1 bunch of green onions (chopped, greens too!)
1 can of chopped water chestnuts (optional)
1 pkg frozen chopped spinach, drained and squeezed dry
1 large pumpernickel bread


In a bowl, blend sour cream, mayo, the soup mix, green onions water chestnuts and spinach.

Remove top and insides of the pumpernickel loaf, creating a bread bowl. Cut and reserve removed bread for dipping.

Spoon the spinach mixture into the pumpernickel bread bowl, and serve! This refrigerates for about a week, but to store remove dip from bread and place into a container.

Garlic Cucumber Dip

4 ounces cream cheese, softened
4 ounces sour cream
1/2 large cucumber, peeled and diced (or grated, or you can put this in the food processor)
1 clove garlic, minced
1/4 small onion, diced
salt and pepper to taste


In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.

White Chocolate Party Mix

This is a great recipe to get rid of the excess white chocolate from Christmas! And to make a super fast mix buy a ready made bag of chex mix and put melted white chocolate over the salty goodness!

1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated chocolate pieces


In the top of a double boiler over simmering water, slowly melt the white chocolate.

In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates.

Slowly pour the chocolate over the cereal mixture and stir to evenly coat.

Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

Sun-Dried Tomato Hummus

1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayonnaise
1 tablespoon sun-dried tomato pesto sauce mix
1 teaspoon lemon juice


In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Store in the refrigerator.

Seven Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese


In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter, or container. A trifle dish works very well for get togethers and parties!

Spread the sour cream over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Feta Cheese Ball

2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled
4 tablespoons olive oil
5 green onions, finely chopped
3 cloves garlic, minced
4 teaspoons dried dill weed
2 teaspoons dried oregano
1 teaspoon cracked black pepper
In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.

Curry Party Snack Mix

You need any 12 cups of snacks for this mix which could be: cereals, crackers, pretzels, nuts, popcorn and crunchy cheetos.

3/4 c butter, melted
1 Tbs Worcestershire sauce
1 tsp onion salt
1 tsp garlic powder
1 tsp curry powder

Heat oven to 250° F.

In a large roasting pan, gently stir together all 12 cups of snack choices.

In a small bowl stir together the seasoning ingredients, and mix well.

Pour butter mixture over snack choices, and gently stir. Bake uncovered for one hour, stirring every 15 minutes. Let cool and store in an air tight container.