SAUSAGE DIP

MISTY CURTIS

Sausage-brown/drained
3 lg onions
3 lg tomatoes
Green pepper

Cook together:
16 oz cream
8  oz cream cheese
1 can green chilies

FRUIT DIP FOR APPLES

SHAUNA NORTON

8-ounces of plain cream cheese
1/2 cup powdered sugar
1/2 cup brown sugar
1-tablespoon vanilla extract
1/2 cup SKOR toffee bits (these can be found in the baking aisle-toffee only, NOT the ones coated in chocolate)
Green apples, such as Granny Smith (about 4 large, cut and sliced)
Fruit Fresh** (helps the apples from turning brown) or squeeze lemon over the apples
Mix cream cheese, sugars, and vanilla together.  Right before serving add the toffee bits.  Serve in a bowl surrounded by the cut green apples or your favorite fruit.  Happy dipping!

GUACAMOLE

MISTY CURTIS

6 T finely chopped white onion
2 Serrano chilies, seeded and finely chopped
1 clove garlic, minced
6 ripe avocados, halved, pitted and peeled
1 large, ripe tomato, finely chopped
¼ cup lightly packed fresh cilantro leaves, finely chopped
1 T fresh lime juice
Sea salt (season to taste)

Mash the avocados and garlic. Stir in remaining ingredients and season to taste with sea salt. Let stand for a few minutes before serving.

SPINACH BALLS

MISTY CURTIS

2 cups frozen chopped spinach-cooked and drained
2 cups Pepperidge farm herb dressing
2 lg. onions (chopped)
6 eggs-beaten
½ cup grated Parmesan cheese
¾ cup melted butter
1 tsp. garlic salt
1 tsp pepper

Chill then make into balls. Bake at 350* for 25-30 min (until brown).  You can make into balls and freeze on cookie tray then bake.