Pina Colada Fruit Dip
1 pkg. (8 oz.) cream cheese
1 jar (7 oz.) marshmallow cream
1 can (8 oz.) crushed pineapples
1/2 cup flaked coconut
Assorted fresh fruit or pound cake
In a small bowl, beat cream cheese and marshmallow cream until fluffy. Fold in pineapple and coconut. Cover and chill until served.
Serve with fruit or pound cake.
Lola Kinney
Brocton
Taco Dip
First Layer:
1 3 oz. pkg. cream cheese
1 16 oz. container sour cream
1/2 packet taco seasoning mix
Second Layer:
1/2 cup mild taco sauce
1 cup shredded lettuce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
1 cup shredded taco cheese
1 cup shredded cheddar cheese
1 cup shredded monteray jack cheese
Mix first layer ingredients together and spread into large shallow container.
Mix second layer ingredients together and spread onto first layer. Sprinkle three cheeses over top of second layer.
Chill in refrigerator.
Serve with tortilla chips.
Susan Bettker
Gowanda
Ranch Snack Mix
1 pkg. (12 oz.) miniature pretzels
2 pkgs. (6 oz. each) Bugles
1 can (10 oz.) salted cashews
1 pkg. (6 oz.) bite-sized cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil
In a large bowl, combine pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well-coated.
Store in airtight container.
Yields 6 quarts.
Alice Covert
Gowanda
Katie's Bean Dip
This is a real crowd-pleaser. Double if all you have is a 9" x 13" pan. Make this so it's done very close to the time you are departing for the party. Set it on a towel or in a cardboard box for transport!
1 bag tortilla chips
1 block cream cheese
1 can Hormel beef chili with beans (or make it vegetarian buy buying a can of chili without beans).
Preheat oven to 350 degrees.
Use a 8"x8" or 9"x9" pan. Soften the cream cheese in the microwave on the defrost setting so it is spreadable - remember to take it out of its foil wrapper!
Spread the cream cheese evenly on the bottom of your pan.
Top with chili. Spread evenly.
Bake, uncovered, for about 20-26 minutes until hot.
Hilary Diodato
Clarence
Artichoke Spread
Serve this warm with crackers at your next party. My mom describes this as tasting like the toppings of a pizza.
1/2 pound mushrooms, chopped
1 clove garlic, chopped and cooked in a little butter until tender (or use garlic powder)
12 oz. mozzarella cheese, shredded
1 cup mayonnaise
2 large canned artichokes, chopped
Italian bread crumbs
Parmesan cheese, grated
Fold together mushrooms, garlic, mozzarella cheese, mayonnaise, and artichokes. Put in 9 x 13 inch greased pan. Top with Italian bread crumbs and parmesan cheese.
Bake at 350 degrees for 30 minutes.
Brenda Butler
Dunkirk
Spicy "Hot" Crackers
Best if made the day before the party.
1 box Triscuits
16 oz. bag small twist pretzels
1 box Ritz crackers
1 box Keebler Club crackers
2 dry packets of Hidden Valley ranch dip mix
1.75 oz. jar of crushed red pepper (use less if you prefer)
1 cup oil
1 large bowl with a lid
Mix all crackers together in a large bowl. Add dry ranch mix and red pepper flakes. Put lid on bowl and gently shake.
Remove lid and drizzle mixture with oil.
Place lid on and gently shake.
Shake occasionally.
Caroline Mulson
Ripley
