6 oz pkg corned beef, cut up into small chunks
6 oz shredded swiss cheese
small jar of sauerkraut, drained & rinsed
smallest jar of hellmann’s mayonnaise
1 tsp dry mustard
1 loaf of small cocktail rye bread

mix all ingredients (except bread) together & bake in a shallow baking dish at 350° for approximately 45 minutes. serve with the bread.

1 1/2 lbs ground beef
1 (16 oz) can refried beans
4 cups shredded cheddar jack cheese blend
1 cup guacamole
1 cup salsa
1 (6 oz) can chopped black olives
1 cup chopped tomatoes
1 cup chopped green onions
2 cups plain yogurt

in a large skillet, brown the ground beef. set aside to drain and cool to room temperature.

spread the beans in the bottom of a large glass serving bowl.sprinkle 2 cups of shredded cheese on top of beans. sprinkle beef on top of cheese. spread yogurt very slowly on top of beef. spread guacamole on top of yogurt. pour salsa over guacamole and spread evenly. sprinkle remaining shredded cheese. sprinkle black olives, tomatoes and green onions on top.

you can serve this dish immediately or refrigerate it overnight and serve cold.

12 servings

2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4″ rings (about 4 cups)
2 lg shallots, sliced into 1/8″ rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4″ pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups

1 (8 oz) pkg cream cheese, softened
2 cups (16 oz) sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbs chili powder
1/2 tsp crushed red pepper flakes
1 1/2 cups picante sauce
1 cup (4 oz) shredded mozzarella cheese
fresh veggies and corn OR tortilla chips

in a small mixing bowl, beat cream cheese & sour cream until smooth. beat in the onion, garlic, chili powder & pepper flakes. stir in picante sauce & mozzarella cheese. cover & refrigerate for at least 4 hours. serve with veggies & chips.

makes about 5 cups

fresh parmesan cheese
1 pkg cream cheese
2 cloves garlic, chopped
1 jar marinated artichokes, drained
1/2 cup mayonnaise
paprika for color

blend all the ingredients in a bowl. let set overnight if you can. warm in the oven & serve with crackers.

1 cup mayonnaise
1/2 cup sour cream
1 tbs snipped chives
1 tbs snipped parsley
1 1/2 tsp lemon juice
1 1/2 tsp snipped marjoram
1 1/2 tsp snipped oregano
1/2 tsp crushed rosemary
1/2 tsp curry powder

in a small bowl, combine all the ingredients. cover & chill. serve as a dip for veggies.

2/3 cup mayonnaise
2/3 cup sour cream
1 tsp seasoned salt
1/2 tsp worcestershire sauce
1 tbs parsley flakes
1 tbs onion flakes
1 tsp dill seed
1 tbs chives
dash of salt
few drops of tobasco salt

mix togther all the ingredients. refrigerate for 8 hours.