Submitted by Cheryl Kellogg 

The perfect quick-and-easy dip to serve at a party or while watching your favorite sport on television. This warm and spicy dip wil be a hit with everyone.

• 2 cans (12.5 oz) chunk chicken (drain and shred with fork)
• 2 - 8 oz pkgs. cream cheese
• 1 C. Ranch dressing
• 3/4 C. Franks Red Hot Sauce
• 1 1/2 C. Shredded Cheddar Cheese

After cream cheese is at room temperature, blend all ingredients together. Either bake at 350 for 30 minutes and serve, or transfer to slow cooker and heat until hot and bubbly. Serve with Frito “Scoops”.

This wonderfully savory-and-sweet cracker topper is just the thing to serve to hungry folks at Thanksgiving while the turkey is in the oven and while they’re watching football. They’ll love it… but be careful that folks don’t eat so much that they spoil their appetites!

• 2 C. shredded sharp cheddar
• 1 3oz. package of cream cheese
• ½ C. sour cream
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 C. finely chopped apple
• ½ C. finely shredded carrot
• ½ C. chopped and toasted walnuts
• 2 finely chopped green onions
• 2 Tbsp. finely chopped dried cranberries
• A variety of crackers, or party rye bread slices 

Let the cheddar and cream cheese warm at room temperature for 30 minutes. In a large mixing bowl, using an electric mixer, beat together the cheddar and cream cheese for 30 seconds. Add the sour cream, lemon juice, and Worcestershire sauce and beat on medium speed until nearly smooth (scraping the sides of the bowl). Fold in the apples, carrots, walnuts, onions and cranberries. Refrigerate for at least 4 hours (24 hours is better). Stir before serving on crackers or on rye bread slices.

Submitted by Gail Junion-Metz
 

If you’re tired of tasting the same old chip and veggie dip at a get-together, give this one a try. It’s a teeny bit sweet, a teeny bit spicy, and a teeny bit savory all at once. It’s great with potato chips, any raw veggie, and it’s also super with apple slices. Be adventurous, give it a try! 

• ½ C. sour cream
• ½ C. mayonnaise
• 1 tsp. cider vinegar
• 1 tsp. grated onion
• 1 tsp. curry powder
• 1 tsp. garlic salt
• 1 Tbsp. sugar

Mix together in a bowl. Cover and refrigerate overnight. Mix again right before serving.