Avocado Dip
Brandy and Cheese Spread
Beer and Cheese Spread
Artichoke Dip


Avocado Dip

2 large Ripe Avocado
3 Tbsp Lemon Juice
1 sm Can Chili Pepper
1/2 tsp Salt
1 Tbsp Minced Onion
Dash Louisiana Hot Sauce

Mash peeled avocados well or use blender. Add remaining
ingredients and blend well. Refrigerate 1 hour before serving.




Brandy and Cheese Spread

4 cups Shredded Cheddar Cheese
1/2 cup Butter
2 Tbsp Brandy
1 tsp Sugar
1/4 tsp Cayenne

Cream well cheese and butter in food processor or mixer. Add
brandy, sugar and cayenne. Process or beat till mixture is light and
fluffy. Pack in covered jar and chill for several days to allow brandy
to blend with cheese.

Makes 2-1/2 cups. Serve with bread or crackers.




Beer and Cheese Spread

3/4 lb Shredded Cheddar Cheese
3 oz Cream Cheese
2 Tbsp Butter
1/3 cup Beer
1 tsp Dry Mustard
1/4 cup Dried Parsley

Beat cheddar cheese, cream cheese and butter in food processor or
mixer until smooth. Gradually add beer and mustard. Refrigerate until
stiff enough to be rolled into a ball. (Approx 2 hours) roll into ball
and place in a bowl. Cover and refrigerate till just before serving.
Chop parsley very fine and roll cheese ball in parsley. Serve with
crackers or french bread.




Artichoke Dip

Vegetable
2 cans drained artichokes (1 can only artichoke bottoms)
1 cup mayonnaise
1 pkg good seasons italian salad mix
to taste garlic powder
to taste celery salt
to taste Louisiana hot sauce

Place all in food processor and process. Serve with crackers or
bread sticks. Serve hot!

Yield: 12 Servings



Our Recipe World
From: "Judy"
FROM ANN IN FLA



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