Blend all ingredients together in a blender at high speed for about 45 seconds until smooth. Serve with fired tortillas, raw vegetables or assorted crackers. It makes 1 2/3 cups of dip.

2 large cucumbers, peeled, seeded and diced
Salt
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar

Instructions:

Wash, peel, and remove seeds from cucumbers.  Dice cucumbers and set in a fine mesh sieve over the top of a bowl.  Salt and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic, jalepeno and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator between one and four hours prior to serving.  When ready to serve, remove from refrigerator and stir well.

Ingredients:

1/2 cup honey
1 teaspoon sea salt
1/4 cup apple cider vinegar
3 Tablespoons prepared mustard
3 Tablespoons onions, chopped
1/2 cup water
1 1/2 cups sesame oil (not toasted)

Instructions

Place honey, salt, vinegar, mustard, onions, and water in blender and blend.  Add sesame oil in slowly while mixing.

2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1 loaf Hawaiian Bread, split in half and center taken out

Instructions:

Over medium high heat, melt butter.  Once melted add onion and garlic.  Cook 2 to 3 minutes until onion is starting to tender.  Add flour and cook 1 minute stirring continuously.  Pour half and half into saucepan and cook 2 minutes stirring continuously.  Mixture should boil and thicken.  Remove pan from stove.  Fold in spinach, water chestnuts, cheese and dry soup mix.  Place mixture in a casserole dish.  Cover the top with Parmesan cheese. Preheat over to 425 degrees. Bake 10 to 15 minutes or until cheese has completely melted.  Spoon dip into carved out bread that has been cut to look like a football.  Serve middle pieces of bread for dipping.

Ingredients

Four cans of chickpeas
The juice of two lemons
One bunch of parsley
7-10 cloves of garlic
Sesame tahini
Garlic flavored oil (or olive oil)
One large onion
One red pepper
One green pepper
One large carrot
Sea salt
Spices

Instructions

1) Drain and rinse the chickpeas, setting aside.

2) Peel the garlic (chopping it up a little bit) before placing in a food processor.

3) Chop some of the stems off of the parsley before adding to the food processor.

4) Add the lemon juice and blend.

5) Add about ½ of the chickpeas, 2 to 3 tablespoons of tahini, and 2 tablespoons of oil. Blend.

6) Add the remaining chickpeas and blend, using more oil if needed. At this time, the mixture should become creamy, but still appear fairly thick.

7) Season the hummus (to taste) using spices of your choice, such as salt, pepper, cumin, basil, onion powder, garlic powder, coriander, paprika, oregano, cayenne pepper, and thyme.

1 (10 oz.) package of frozen chopped spinach
6 slices of crumbled crisp bacon
1 (8 oz.) package of cream cheese
1/2 cup of mayonnaise
2 tablespoons of minced onions
1/3 cup of Parmesan cheese
2 tablespoons of lemon juice
1 tablespoon of dill weed (optional)

Directions

1. Thaw the spinach in the microwave, squeezing out the water.
2. Mix all of the ingredients together.
3. Place dip within a hollowed (unsliced) loaf of bread (preferably rye or pumpernickel) and serve with chunks of bread on the side. Assorted crackers will also do.

8 ounces of softened cream cheese
8 ounces of salsa (preferably with cilantro)
1 cup of shredded cheddar cheese

Directions

1. Mix all of the ingredients together.
2. Refrigerate for 60 minutes.

The Salsa-N-Cream Cheese Dip is best served with chips or vegetables.

8 ounces of softened cream cheese
½ cup of milk
16 ounces of sour cream
1 package of taco seasoning
2 cups of grated cheddar cheese

Directions

1. Mix the cream cheese with the milk until smooth.
2. Add the sour cream, taco seasoning and cheddar cheese.

The Cream Cheese Taco Dip works well with corn and tortilla chips.

1 large bunch of green onions, chopped
1/8-cup fresh milk
16-ounce package of cream cheese, softened
1 teaspoon chicken bouillon crystals or 1 cube
1 teaspoon beef bouillon crystals or 1 cube
¾ teaspoon garlic powder
Salt and pepper to taste
Dash Worcestershire sauce

Directions:

Puree onions and milk in a blender until smooth. Place cream cheese in a mixing bowl and soften further with a hand mixer; slowly pour onion mix into the bowl and blend until smooth. Add other ingredients and mix well. Refrigerate for several hours, taste, add additional spices if necessary and remix. Serve with raw vegetables and/or crackers.