West Indian Bean Dip

6 bacon slices
1 1/2 cups finely chopped onion (about 1 medium)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
2 (19 ounce) cans white beans such as cannellini, rinsed and drained
1 cup freshly grated Monterey Jack (about 4 ounce)
1/2 cup sour cream or plain yogurt
1 tablespoon fresh lemon or lime juice, or to taste
Cayenne, to taste
Tortilla chips or assorted crudites

In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tablespoons fat. In reserved fat cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden. Add chili powder and cumin and cook, stirring, 1 minute. Add beans and cook, stirring, 5 minutes.

In a food processor, puree bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl. Crumble bacon and stir into dip with salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

Serve dip with tortilla chips or crudites. Makes 4 cups.

Asiago Cheese Dip

4 tablespoons sun-dried tomatoes, reconstituted in hot water
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
1/4 cup green onions (cleaned, rinsed and sliced into 1/4-inch pieces)
1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces)

Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes, and they must be added last, or dip will discolor. Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.

Roasted Red Pepper Dip

1 c. sour cream
1 c. mayo
1 jar (7.5 oz.) roasted red peppers, drained, chopped
1 can (4 oz.) chopped green chilies, drained
1 T. lemon juice
1/2 t. garlic powder

Mix all. Refrigerate. Serve with assorted veggies.

Baked Reuben Dip

1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. shredded Swiss cheese (6 oz.)
1/2 c. Thousand Island dressing
4 oz. deli sliced corned beef, chopped
1/2 c. sauerkraut, drained
Cocktail rye slices

Mix cream cheese, 1 c. Swiss cheese, dressing and corned beef. Spread in a pie plate. Top with sauerkraut and remaining Swiss cheese. Bake at 400 for 15 min. Serve with cocktail rye bread.

Baked Crab Dip

2 (8 oz.) pkgs. cream cheese
2 (6 oz.) cans crab meat, drained, flaked
1/2 c. shredded parmesan cheese
1/4 c. chopped green onions
2 T. white wine
2 t. prepared horseradish
1/4 t. hot pepper sauce

Mix all ingredients. Spoon into a 9-inch pie plate. Bake at 350 for 25-30 minutes or until lightly browned. Serve with crackers.

Baked Artichoke Dip

1 (8 oz.) pkg cream cheese
1 14 oz. can artichoke hearts, drained, chopped
1/2 c. mayo
1/2 c. parmesan cheese, grated
2 T. finely chopped fresh basil or 1 t. dried
1 clove garlic; minced
1/2 c. chopped tomato

Mix cream cheese and all ingredients except tomato until well blended. Spoon into 9-inch pie plate and bake at 350 for 25 minutes. Sprinkle with tomato. Serve with assorted cut-up vegetables or toasted bread slices.

Serrano-Pepita Dip

1/2 ounce serrano chilies, stemmed
1/2 teaspoon jalapeno juice
1/2 ounce chopped green onions
1/2 ounce chopped cilantro
1/2 ounce chopped avocado
1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce water
1/2 ounce white wine vinegar
1/2 ounce salad oil
1/2 teaspoon pureed garlic
1 1/2 ounces (3 tablespoons) lime juice

NOTE: 1/2 ounce equals about 1 tablespoon.

Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.

Red Pepper Dip

4 dried roasted Japanese chilies
6 ounces, about 3/4 cup, canned roasted red peppers
1 clove fresh garlic, peeled
1 teaspoon salad oil
1/2 cup mayonnaise
Salt, to taste
Black pepper, to taste
1 tablespoon barbecue sauce
6 to 8 drops Worcestershire sauce

Place ingredients in blender cup and blend to a smooth puree.

Chocolate Chip Cheesecake Dip

1/2 c Raisins
1 tbs Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 tsp Vanilla Extract
1/4 c Dark Brown Sugar
1 tsp Cinnamon; Ground
1/2 c Mini Chocolate Chips
Cinnamon; Ground

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the plumped raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip.

SUGGESTED DIPPERS:
Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes.

Cowboy Caviar

1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can ripe olives, chopped and drained
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces cream cheese, softened
2 large eggs, hard cooked, peeled and chopped
1 green onion with top, sliced

Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.