Apple Pie Party Dip

1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon

Ingredients for chips:
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
2. Brush the tortillas with butter, then cut them into wedges.
3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.

Onion Dip

1 (16 oz) container of sour cream
1 pkg onion soup mix
1/2 tsp Worcestershire sauce, if desired

Stir together and serve with potato chips.

Clam Dip

2 cans minced clams
1 (8 oz) package cream cheese
1 tsp onion flakes (or to taste)
1 tsp Worcestershire sauce

Drain clams, reserving juice. Mix enough clam juice into cream cheese to make it the consistency of dip. Add clams, onions flakes and Worcestershire sauce and stir well. Refrigerate overnight. Serve with crackers or potato chips.

Bacon Sausage Roll-ups

1 c. brown sugar
1 lb. bacon
16 sausage links

Cut bacon in halves. Cut sausage in halves. Wrap bacon around each sausage link and fasten with a toothpick. Place roll-ups in greased 9x13 inch pan. Sprinkle with brown sugar. Cover and refrigerate 8 hours, or overnight. Bake at 350 degrees for 30 to 45 minutes.

Tomato Bruschetta

• 6 roma (plum) tomatoes, chopped
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit overnight.
2. Preheat the oven on broiler setting.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Jalapeno Pepper Appetizers

20 jalapeno peppers
8 ounces cream cheese, softened
1 package hidden valley ranch dressing mix
20 bacon strips, halved

DIRECTIONS

1. Cut peppers in half lengthwise; remove seeds, stems and center membrane.
   
2. Mix ranch dressing powder into cream cheese
3. Stuff each half with 1-2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
4. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 375 degrees F for 15-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Guacamole

2 avocados - peeled, pitted and diced
1/2 tsp garlic powder
2 teaspoons salt
1 large tomato, diced
1/2 onion, diced
2 tablespoons fresh lime juice

DIRECTIONS

1. In a medium bowl, mash the avocados and stir in salt and garlic powder. Mix in the tomato, onion, and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.
2. Can also add 2 jalapeno peppers, chopped and 1/2 tablespoon chopped fresh cilantro for extra flavor.
   

Seven Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 bunch chopped green onions
8-12 oz guacamole
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, and green onions over the salsa, smooth guacamole over the green onions, and top with Cheddar cheese. Garnish with black olives.
4. For extra spice, add finely chopped green chilis to the refried bean mixture
5. Serve with corn chips
   

Hot Artichoke and Spinach Dip

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese (can also use fresh)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
4. Serve with bread, crackers, or tortilla chips.
5. For added flavor, top with pepperoni slices before baking.