Creamy Italian Vegetable dip

1 cup Miracle Whip dressing
1 cup Breakstone’s of Knudsen sour cream
1 envelope Zesty Italian salad dressing and recipe mix
1/4 cup each: finely chopped green and red peppers

Mix all ingredients until well blended
Stir in the peppers and cover

Refrigerate several hours or until chilled
Serve with crackers or fresh vegetables.

Creamy Hot Artichoke Dip

1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann’s Mayonnaise
1 cup grated parmesan cheese
1 clove garlic, finely chopped
Combine all ingredients
Bake uncovered at 350 degrees for 25 minutes or until
heated through.

Red Pepper Pesto Dip

1 tub (8 oz.) light cream cheese spread
1 large red pepper, chopped (about 1-1/4 cups)
1/2 cup Athenos crumbled reduced fat feta cheese
2 Tbsp. basil pesto sauce
Baked snack crackers

Preheat oven to 350 degrees
Mix all ingredients except crackers until well blended
Spread in 9-inch pie plate or 2-cup ovenproof serving dish
Bake 15 minutes or until hot and bubbly
Let stand 5 minutes
Serve with crackers

Guacamole

2 ripe avocados, chopped
2 Tbsp. red onion, chopped
1 Tsp. of lemon juice
1 small tomato, chopped
Dash of salt and pepper
Mix and serve with chips immediately.

Recipes courtesy of Kathryn and Allison Cegla

Taco Dip

1 qt. sour cream
1 envelope of taco seasoning
1/2 head of lettuce
2 small tomatoes
Handful of grated cheese

Mix together the sour cream and taco seasoning
Spread across large platter
Dice tomatoes and lettuce
Sprinkle tomatoes, lettuce and cheese over top.

Recipe courtesy of Marie Pellegrino