Warm Crab Dip

3 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise
1/4 cup white wine
2 (6 ounce) cans crab meat, drained
1 teaspoon prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce





 
                                     In a double boiler, melt cream cheese with mayonnaise. 

                                                            Stir in white wine. 

   Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. 

                                   Heat until entire mixture in warm, stirring occasionally. 

   Thin the mixture with more white wine if you would like your dip's consistency to be thinner.

Raspberry Mint Marshmallow Creme Dip

4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) 99% Fat Free lemon yogurt
½ cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple

In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.

Serve dip with strawberries, kiwifruit and pineapple.

Buffalo Chicken Dip

1 8 oz pkg cream cheese, softened
2 12 1/2 oz cans chunk chicken in water, drained
1/2 cup hot sauce or buffalo wing sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
1/2 cup blue cheese salad dressing
Assorted fresh vegetables, chips and crackers

1. Stir cream cheese in a 9-inch deep dish pie plate until smooth. Stir in remaining ingredients (except vegetables, chips and crackers)

2. Bake at 350 F for 20 minutes or until hot and bubbling. Stir. Serve with vegetables, chips and crackers.

Prep Time: 5 minutes
Bake Time: 20 minutes
Makes: About 4 cups