Ruth's Crab Dip

Krista & Erik Schimmelbusch

8 oz. cream cheese

1 tsp. horseradish

1 tsp. lemon juice

2 Tbsp. chopped onion

1 Tbsp. milk

¼ lb. fresh crab meat

¼ tsp. salt

Dash Worcestershire sauce

Dash pepper

Combine cream cheese and milk.  Add other ingredients.  Bake 20 minutes at 375° and sprinkle with ½ c. slivered almonds.  Serves 4 to 6.

Vegetable Curry Dip

April Lowe

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1-cup light mayonnaise                       3 teaspoons tarragon vinegar

1-teaspoon curry powder                    1 teaspoon grated onion

1 teaspoon crushed garlic                    1 teaspoon prepared horseradish

In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion, and horseradish.  Mix together, cover and chill overnight.  Serve with raw vegetables.  Makes 1 cup.  (8 servings)

Nutrition Facts: Calories – 66, Protein – 0 g, Carbohydrate – 5 g, Fat – 5.4 g, Saturated Fat – 1 g, Cholesterol – 7 mg, Fiber – <1 g, Sodium – 32 mg

Delicious Tomato Salsa

Krista Schimmelbusch

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1 large can S&W chopped tomato

½ sweet white onion, coarsely chopped

½ bunch cilantro

½ - 1 jalapeno pepper

2 cloves garlic, or to taste

¼ tsp. cumin

1-2 tsp. salt

Juice of one lemon

Put all ingredients in blender or food processor and pulse until blended.

*This recipe was given to Krista by her friend Jennifer Smith.  It is delicious and always gets many compliments.  It has also turned into Andy and April's favorite salsa since getting the recipe from Krista!

Clam Dip

Cleo Turley

1 lg. pkg. cream cheese

2 Tbsp. mayonnaise

1 Tbsp. lemon juice

¼ tsp. Worcestershire sauce

A little grated onion

Garlic salt

salt & pepper

½ can clam juice

1 can of minced clams

Mix and chill.

*”This recipe was one of our favorites when we lived in Queen Creek.  We fixed it for Family Night and New Year’s Eve.” – Tauna Lowe

Aunt Peggy's Cowboy Caviar

April Lowe

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3 fresh tomatoes, chopped

1 can white corn, drained

1 can black beans, drained

1 bunch of cilantro, chopped

1 bunch of green onion to taste

1 Italian dressing mix made as directed on package

* can add avocados and/or lime juice if desired

Mix ingredients together.  Chill and serve with baked chips or over a Southwestern dish.  

Lemon Yogurt Fruit Dip

Krista Schimmelbush

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Ingredients:

8 oz. light or fat free lemon yogurt

Zest of 1 lemon

1 small container fat free Cool Whip

Mix yogurt and lemon zest.  Gently fold in Cool Whip.  Serve chilled with fresh fruit.  Grapes and strawberries are especially good in this dip!