Pepperoni Dip:

by Charlotte Linde

1 cup mayo, 1/2 cup sour cream, 1 package of pepperoni, pumpernickel bread cubes 

 Blend first 3 ingredients together in a blender and scoop into bowl.  Refridgerate for 30 minutes to blend flavors.  Serve with pumpernickel bread...or crackers.  This dip is so simple, but all of the flavor you get from the pepperoni is mouth watering... you will be surprised with this one!

Fruit Dip: 

by Jennifer Hill ~Fellow MK Publisher ~ Freemont

1 jar of marshmallow fluff (7 oz), 1 8 oz pkg cream cheese, Your favorite fruit

Allow the cream cheese to soften and then use a mixer to mix the fluff and cream cheese together. If you want color, add a tsp of jam or a squirt of food coloring. Serve with cut fruit (strawberries are my favorite). And read the ingredients on the fluff - I was shocked!! Two tablespoons is only 40 calories and 8 g of sugar!  If you want you can use fat free cream cheese and then it's not too bad at all to enjoy as a treat! And the kids love it!

Buffalo Chicken Dip:

by Kindle Rising~ Fellow MK publisher~ East Tucson AZ 

3-4 Chicken Breasts, 1 8 oz. Cream Cheese , 1 1/2 cup cheddar cheese, 1 cup Franks Hot Sauce, 1 bottle of CHUNKY Blue Cheese Dressing

Note: I usually use lowfat cheddar cheese and lowfat cream cheese to try and make it a little less fattening! ;)

- Boil the chicken in water until it is able to shred easily. Usually about 40 minutes.

- Mix all the other ingredients with the chicken on the stove on low to medium heat until it is all melted together.

- Transfer all ingredients to an oven safe dish, and when ready to serve the dip heat it up @ 350 degrees in oven for about 20-30 minutes.  I think it is especially delicious when served with celery sticks and tortilla chips. Enjoy! xo

Spinach Dip:

by Lindsey Carlton~Fellow MK Publisher~ Toledo

2 8oz packages cream cheese softened, , 3/4 cup half and half, . 1 tbs onion, finely chopped, 1 clove garlic, minced

1/2 cup grated parm cheese, , 1 10oz bag frozen, cut spinach thawed and well drained, , 1 13oz can quartered artichoke hearts, rinsed, drained, and chopped, 2/3 cup Monterey Jack Cheese shredded

Mix cream cheese, half and half in bowl until well blended. Add the remaining ingredients except cheese and stir well. Pour the mix into the crock pot. I have tried it a few different ways and like it extra cheesy so as it cooks I use more Jack and add a little at a time. Cook High 1 1/2 to 2 hrs. Top with cheese. Serve with chips, carrots, celery, whatever you like!

Chili Dip:

by Melissa Alcorn~Fellow MK Publisher~Bloom-Normal IL

The kids like to help me make chili dip.  So easy.

One can of chili (with or without meat- your preference),  One pack of cream cheese. One package of shredded mexican cheese.

Have them pour the chili over the cream cheese.  Sprinkle the cheese over the top of the chili.

Bake at 375 until the cheese is melted and serve with Tostitos chips.  Enjoy!

Lauren's California Guacamole:

by Lauren Albrecht~Fellow MK Publisher~ Pasadena CA

1/3 cup roughly chopped cilantro ,3 ripe avocados, peeled, and pitted, 4 green onions, sliced or 1/2 red onion diced, 3-5 medium cloves garlic minced, Juice from one lime, 1/2 tablespoon of Lawry's Seasoning Salt, I Serrano chile minced or red pepper flakes (optional)

Put avocados in mixing bowl and with a potato masher or fork, mash them up. I like my guacamole to be a little bit lumpy.   Add remaining ingredients and mix until the guacamole is to a desired consistency. Add Serrano chile or red pepper flakes for a spicy version (not for kids).

Transfer to a serving bowl, put the remaining avocado pit in the bowl.  This helps the guacamole not turn brown too quickly. Serve cold or at room temperature immediately.

If guacamole turns brown, stir it up and it should return to bright green. Key is finding tasty avocados, which are in season right now.

Enjoy!

Have your