Ingredients:

• 1 (8 oz.) pkg. Neufchatel cheese
• 1 (8 oz.) block nonfat cream cheese
• 1 (6 oz.) can lump crab meat (undrained)
• ½ cup salsa

Preparation:

Place cheeses in microwafe-safe bowl and cover with waxed paper. Microwave bowl on medium (50%) power 2-3 minutes or until softend, stirring with a wire wisk until smooth. Drain crab meat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid crab meat and salsa  to cheese; stir well. Serve warm at room temperature with baked tortilla chips, raw vegetables or breadsticks. Yield: 2½ cups.

Ingredients:

• 2 cups mayonaise
• ¼ cup chili sauce
• 2 tbsp. white vinegar
• 1½ tsp. curry powder
• 1½ tsp. garlic powder (optional)
• 1 tsp. paprika
• ½ tsp. salt
• ¼ tsp. pepper

Preparation:

Mix all ingredients well. Refriegerate 3 hours or more before serving. Goes well with fresh vegetables or chips.

Ingredients:

• 1 lb. imitation crab (thawed)
• 1 lb. cream cheese (16 oz.)
• 8 oz. picante sauce
• 1 stalk celery (chopped)
• ¼ cup onion (chopped)
• Salt and pepper to taste

Preparation:

Thaw crabmeat, then with electric mixer, blend all ingredients together. Refrigerate and serve with crackers.

Ingredients:

• 2 (8 oz.) pkgs. crab or imitation crab
• 1 (8oz.) can mushrooms
• 1 pks. shredded cheddar cheese
• Butter pats

Preparation:

Shred crab and layer bottom of dish. Spread layer of mushrooms, apply butter pats. Repeat layers and spread cheese on top. Bake at 350ºF/175ºC for 30 minutes. Serve with crackers.

Ingredients:

• 1 (8 oz.) cream cheese
• 1 can cream of coconut
• 16 oz Cool Wip

Preparation:

Soften cream cheese. Mix with cream of coconut. Fold in Cool Whip. Make a day ahead and refrigerate. Serve with fresh fruit.

Ingredients:

• 1 pkg. (8 oz.) cream cheese (softened)
• 2 tbsp. milk
• 1 tsp. vanilla extract
• 2 tbsp. brown sugar
• 1 tsp. ground cinnamon
• ¼tsp. ground nutmeg

Preparation:

Combine all ingredients and beat until smooth. Serve with apple slices. Store in airtight container in refrigerator. Yield: approximately 1 cup dip.

Ingredients:

• 1 lg. can artichoke (chopped)
• 1 (4 oz.) can green chilies (diced)
• 1 cup mayonaise
• 1 cup grated Parmesan cheese
• ½ tsp. garlic salt (optional)
• ¼ tsp. garlic powder (optional)

Preparation:

Mix ingredients and spread in square pan. Bake at 350ºF/175ºC for about 20 minutes. Serve with crackers (Triscuits are a favorite).

Ingredients:

• 2 tbsp. milk
• 16 oz. softened cream cheese
• 2 cans flaked crabmeat (6½ oz. each)
• ¼ cup instant chopped onion
• 1 tsp. horseradish
• 1 tsp. salt
• White pepper to taste

Preparation:

Preheat oven to 375ºF/185ºC. In a small bowl combine milk and  cream cheese. Blend in remaining ingredients. Mound in a baking dish. Bake for 15 minutes and serve hot with crackers.

Ingredients:

• 2 cups Bisquick backing mix
• ⅔ cup milk
• ½ cup shredded cheddar
• ¼ cup melted margarine
• ¼ tsp. garlic powder

Preparation:

Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop by spoonful onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.

Ingredients:

• 1 lb. hot pork sausage
• ½ lb. groud beef
• 1 lb. Velveeta cheese
• 1 tsp. oregano
• ½ tsp. garlic salt
• ½ tsp. red pepper flakes
• 2 loaves party (sm.) rye bread

Preparation:

Brown meats separately; drain. Add meats and Velveeta. Stir until melted together. Add spices; must be well blended. Spread spoonfuls of the mixture on rye slices. Put slices in the freezer on a cookie sheet for ½ hour. Take them out, wrap them in foil and store in freezer until ready to eat. Bake for 10 minutes at 500ºF/250ºC.