Guacamole
Betty Crocker's New Cookbook* (Macmillan)
2 jalapeno chilies or 2 tbsp canned, chopped green chilies
2 large ripe avocados, mashed
2 medium tomatoes, finely chopped (1-1/2 cups)
1 medium onion, chopped (1/2 cups)
1 clove garlic, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons lime or lemon juice
1/2 Tablespoon salt
dash of pepper
Remove stems, seed and membranes from chilies; chop chilies. Mix chilies and remaining ingredients in glass or plastic bowl.
Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips.
Makes about 2-3/4 cups dip

Refried Bean Dip
14 Ounce can refried beans
1/4 cup sour cream
Mix together in a blender or food processor until smooth. Add salt and pepper to taste.
Speedy Queso 1/2 lb Kraft Velveeta Process Cheese, cubed
10oz Can Rotel Tomatoes and Green Chilis
1 tablespoon milk
Combine ingredients together in a microwavable bowl and microwave on high until melted. Stir every 2 minutes. Top of Stove Directions: Combine in saucepan and heat on low heat, stirring occasionally, until melted. Serve hot with tortilla chips or assorted cut-up vegetables. Makes about 1-1/2 cups.

Veggie Chili con Queso
28 oz Crushed tomatoes -- canned 15 oz Pinto beans -- canned
30 oz Red kidney beans -- canned
15 oz Garbonzo beans -- canned
6 oz Tomato paste 4 oz Green chilies -- canned
diced 2 md Onions -- chopped
2 md Zucchini -- sliced
2 tb Chili powder -- less if wanted
1 t Cumin
3/4 ts Garlic powder
1/2 ts Sugar
1 1/2 c Monterey Jack cheese -- shredded
In a Dutch oven combine tomatoes, UNdrained kidney beans, drained garbonzo and pinto beans, tomato paste, UNdrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, salt to taste, if desired. Heat to boiling;reduce heat. Simmer, covered, 30 minutes. Remove from heat. Add cheese; stir till melted. Serve with sour cream and garnish with cilantro, if desired. Source: Prize winning recipes from 1982

Layered Taco Dip
1 frozen avocado dip
1/2 c. sour cream
1/4 c. mayonnaise
2 Tbsp. taco seasoning mix
1 c. taco sauce (mild or hot depending on taste)
1/2 c. chopped onion
1 tomato, chopped
1 can chopped black olives
1 can chopped green chilies, drained
1 can refried beans
4 oz. Cheddar cheese, grated
2 c. shredded iceberg lettuce

1. Start with the refried beans, spread on a plate or flat serving dish.
2. Mix sour cream, mayonnaise and green chilies and 2 tablespoons taco seasoning; spread on top of beans.
3. Add taco sauce on sour cream mixture.
4. Top with grated cheese, chopped tomatoes, chopped onion, and all but 2 tablespoons black olives (reserved for top).
5. Add shredded lettuce, dollop thawed avocado dip with dollop of sour cream on top and sprinkle reserved black olives. Serve with taco chips.

Garden Dip
1-1/2 cups plain yogurt or sour cream
1/2 Cup peanuts, finely chopped
1/4 Cup fresh parsley, minced
1/4 cup cucumber, peeled, seeded and finely chopped
2 tbsp. green onion, chopped
1/4 tsp. dill weed
1/8 tsp. ground white pepper
Thoroughly combine all ingredients. Chill 3 hours.
Makes 2 cups.

Hot Crab Dip
7 ounce can crab meat
8 ounce package cream cheese
1/4 cup onion, chopped fine
1/2 teaspoon hot horseradish
1 clove garlic, crushed or 3/4 teaspoon garlic powder
1 tablespoon cream or milk
salt to taste
Drain crab meat and blend with cream cheese. Add the remaining ingredients. Put in oven proof serving dish and top with buttered cracker crumbs.
Bake in 200F oven for 30 minutes. Increase oven temperature to 350F until bubbly and crumbs are browned. Serve with assorted crackers or fresh vegetables.
Make Ahead Tip: Prepare the dip and place in oven proof serving dish. Cover with buttered crumbs, cover and refrigerate. Continue recipe as above allowing an extra 5 or 10 minutes at 200F.

Buffalo Chicken Wings
Betty Crocker's New Cookbook (Macmillan)

12 chicken wings
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1 tablespoon margarine or butter, melted
1 tablespoon white vinegar
2 to 3 teaspoons red pepper sauce
1/4 teaspoons salt
Prepare Blue Cheese Dressing
Heat oven to 425F. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
Melt 2 tablespoons margarine or butter in rectangular pan, 13 x 9 x 2 inches, in oven. Coat chicken with flour; shake off extra flour. Place chicken in pan. Bake uncovered 20 minutes; turn. Bake uncovered 20 to 25 minutes longer or until light golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut; drain on paper towels.
Mix 1 tablespoon margarine or butter, the vinegar, pepper sauce and salt in large bowl until well blended. Add chicken; toss until evenly coated with pepper sauce mixture. Serve with Blue Cheese Dressing and celery sticks.
Makes 2 dozen appetizers
Make Ahead Tip: Cook chicken ahead of time and reheat when ready to serve. Prepare pepper sauce and toss with reheated wings. Serve.

Blue Cheese Dressing
Betty Crocker's New Cookbook (Macmillan)
3/4 cup crumbled blue cheese
1 3 ounce package cream cheese, softened
1/2 cup mayonnaise or salad dressing
1/3 cup half-and-half
Reserve 1/3 cup of the blue cheese. Beat remaining blue cheese and the cream cheese in small bowl with electric mixer on low speed until blended.
Add mayonnaise and half-and-half. Beat on medium speed until creamy. Stir in reserved blue cheese. Cover and refrigerate at least 3 hours to blend flavors. Cover and refrigerate any remaining dressing.
Makes 1-2/3 cups

Party Cheese Ball
Best Recipes by Ceil Dyer* (Galahad Books)
2 8-ounce packages Philadelphia Brand cream cheese
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
dash of cayenne
dash of salt
finely chopped pecans
Combine softened cream cheese and cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well. Chill. Shape into ball; roll in nuts. Serve with crackers.
Make Ahead Tip: Can be kept up to one week in the refrigerator or frozen for up to 4 weeks.

Cheesy Potato Skins
Betty Crocker's New Cookbook (Macmillan)
4 large potatoes, baked and cooled (about 2 pounds)
2 tablespoons margarine or butter, melted
1 cup shredded Colby-Monteray Jack cheese (4 ounces)
1/2 cup sour cream
1/2 cup sliced green onion
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use.
Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with margarine or butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and green onions.
Makes 8 servings
Make Ahead Tip: Prepare potatoes, grate cheese and slice onions and store covered in refrigerator until ready to broil.