Mom's Pimento Dip

4 oz. pimentos, chopped
8 oz. cream cheese
1 small onion, chopped
18-20 green olives, chopped
3 egg yolks
3 T sugar
3 T milk
1 T vinegar
1 T mayonnaise

In a small pot combine egg yolks, sugar and milk.  Cook over medium heat until thick.  Stir in 1 T vinegar.

Combine egg yolk mixture with remaining ingredients; mix well with a mixer.  Chill at least 1 hour.

Great with veggies or crackers.

Savory Party Bread ~ Taste of Home

1 unsliced round loaf (1 lb.) sourdough bread
1 lb. Monterey Jack cheese, sliced
1/2 c. butter,melted
1/2 c. chopped green onions
3 tsp. poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350F for 15 min. Uncover, bake 10 minutes longer.

YIELD: 6-8 servings

Strawberry Yogurt Dip ~ Taste of Home

1 1/2 c. frozen whole strawberries, thawed
8 oz. strawberry yogurt
1 c. whipped topping
Assorted fruit and/or angel food cake cubes

In a bowl, mash berries. Add yogurt and mix well. Fold in whipped topping. Serve with fruit or cake.

YIELD: 2 3/4 cups

Avocado Taco Dip ~ Taste of Home

16 oz. refried beans
8 oz. sour cream
2/3 c. mayonnaise
1 envelope taco seasoning
4 oz. chopped green chilies, drained
4 medium ripe avocados, halved, pitted and peeled
1/4 tsp. salt and garlic powder
4 oz. shredded sharp cheddar cheese
1/2 c. thinly sliced green onions
1/2 c. chopped fresh tomato
2 1/4 oz. can sliced ripe olives
Tortilla chips

Spread beans in a pie plate.

In a bowl, combine sour ream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.

In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over chilies. Sprinkle with the cheese, onions, tomatoes and olives. Cover and refrigerate until serving. Serve with tortilla chips.

YIELD: 12 servings

Salsa Guacamole ~ Taste of Home

6 small ripe avocados, halved, pitted and peeled
1/4 c. lemon juice
1 c. salsa
2 green onions, finely chopped
1/4 tsp. seasoned salt
1/4 tsp.garlic powder

In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately.

YIELD: 4 cups
1/2 c. = 2 WW points

Tomato Spinach Spread ~ Taste of Home

8 oz. cream cheese, softened
1/3 c. milk
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 medium tomatoes, seeded and chopped
10 oz. frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped

PITA TRIANGLES
1 T butter, melted
1 T olive oil
6 whole pita breads
1 tsp. cumin
1 tsp. lemon-pepper seasoning

In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave safe 9" pie plate. Microwave, uncovered, on high for 5 min. or until heated through, stirring once.

Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into 8 wedges; place on an ungreased baking sheet. Combine cumin and lemon-pepper seasoning; sprinkle over both sides of wedges. Broil 4" from the heat for 2-3 min. on each side or until lightly browned. Serve with spread.

YIELD: 4 c. spread and 4 dozen pita triangles
1/2 c. spread with 6 pita triangles = 5 WW points

Pepper Poppers

8 oz. cream cheese, softened
4 oz. shredded sharp cheddar cheese
4 oz. shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 lb. fresh jalapenos, halved lengthwise and seeded
1/2 c. dry bread crumbs
Sour cream, onion dip or ranch salad dressing for dipping

In a mixing bowl, combinethe cheeses, bacon and seasonings; mix well. Spoon about 2 T into each pepper half. Roll in bread crumbs. Place in a 15x10" pan.

Bake, uncovered, at 300F for 20 minutes for spicy flavor, 30 min. for medium flavor and 40 min. for mild flavor. Serve with dip.

YIELD: about 2 dozen

Cheeseball (Chris M.)

1 crackerbarrel crock extra sharp cheese spread
12 oz. cream cheese
1-2T finely chopped onion
dash worchestershire sauce
Finely chopped nuts

Mix the cheeses, onions and WS sauce together. On wax paper or plastic wrap, shape into ball or log or whatever shape you want. Roll in nuts. Wrap with plastic wrap and chill over night.

Creamy Taco Dip

2 8-oz. packages cream cheese, softened
8 oz. sour cream
8 oz. taco sauce or salsa
2 tsp. ground cumin
15 oz. refried beans**
1 c. shredded lettuce
4 oz. shredded cheddar cheese
1 medium tomato, diced
1/4 c. chopped ripe olives
1/4 c. canned chopped green chilies
Tortilla chips, veggies, crackers

In a mixing bowl, beat cream cheese and sour cream until smooth. stir in taco sauce and cumin; set aside.

Spread the refried beans over the bottom of a pie plate. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips, veggies or crackers.

YIELD: 16-20 servings

**I omit the refried beans and put the cream cheese mixture in the bottom of the pie plate with toppings on it.

Guacamole

2 avocados
1/2 lime, juiced
2 garlic cloves, minced
1/4 of a red onion, finely chopped
Salt to taste
Cumin to taste

Cut the avocados in half and remove the pit. Scoop out the pulp into a small bowl. Squeeze lime. Add garlic and salt. Mash.

Cheeseball (from my girlfriend Chris)

1 Crackerbarrel crock extra sharp cheese spread1
2 oz. cream cheese
1-2T finely chopped onion
dash worchestershire sauce
Finely chopped nuts

Mix the cheeses, onions and WS sauce together. On wax paper or plastic wrap, shape into ball or log or whatever shape you want. Roll in nuts. Wrap with plastic wrap and chill over night.