Jalapeno Popper Dip

2 - 8 oz. packages cream cheese, room temp
1 cup mayonaisse
1 cup shredded Mexican blend cheese
1/2 cup shredded Parmesan cheese
1 - 4 oz. can chopped green chiles
1 - 4 oz. cand sliced jalapenos (double if you like heat)

1 cup panko bread crumbs
1/2 cup shredded Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth.  You do not need to drain either can of peppers.  Spread the dip into a greased 2 quart casserole.  In a bowl mix bread crumbs and the other 1/2 cup of the Parmesan cheese.  Pour melted butter over top of crumb mixture and mix well.  Sprinkle crumb mixture evenly over the dip and bake in a 375 degree oven for about 20 minutes.  You want the top to get browned and the dip to be heated through and bubble gently on the edges.  Do not over heat this dish or the mayo will seperate and you will have a grease puddle in your dip.  Serve with buttery crackers or sliced French baguette.  Serves 8-10

Recipe from allrecipes.com.  A crowd favorite!!

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 c. (8 oz.) ricotta cheese
1 c. shredded mozarella cheese
2 plum tomatoes, diced *
1 loaf Italian or French bread, sliced

Preheat oven to 350 degrees.  In shallow, 1-quart casserole, combine soup mix, sour cream, ricotta, 3/4 cup mozarella cheese and tomatoes.
Sprinkle remaining 1/4 cup mozarella cheese.
Bake uncovered 30 minutes or until heated through.  Serve with bread.

* The original recipe on the soup box calls for 1/4 cup chopped pepperoni, but I prefer the tomatoes.  I also like to get a fresh baguette from the bakery and have them slice it and serve it warm.

Guacamole

3 ripe Haas avacadoes, peeled and diced
1/2 of lemon or lime - squeezed
3 green onions, sliced
1 clove garlic, minced
1/4 cup salsa
1 tablespoon Worcestershire sauce
garlic salt and pepper to taste

Put avacadoes in a bowl, squeeze lemon or lime juice on them and mash with fork.  Add the rest of ingredients and mix to desired consistency. I have substitued diced red onion for the green onions and sometimes and chopped fresh cilantro and a chopped fresh jalapeno - depending on the crowd.  All is good!