***Kris of Skandia*** Faron's Top Dip

"Fishing" Dip
1 bag of pretzle sticks
1 box of Goldfish
1 small jar of peanut butter

Put a dallop of peanut butter on your plate for "bait".
Put a small handful of pretzles on your plate for "fishing poles".
Put a small handful of Goldfish on your plate.

GO FISHING!

Dip the pretzle pole in the peanut butter bait to "catch" a Goldfish!

Kids LOVE this!!!

***Tim of Dimondale*** Rob's Top Dip

Italian Spinach Dip
1 packet hidden valley ranch dips mix
1 pkg (10 ounces) chopped spinach, thawed and well-drained
1 can (8 oz) water chestnuts, rinsed and choppped
1/4 cup minced green onion
Prepare dip mix according to the pkg directions and stir in copped spinach,along with the water chestnuts and green onion. Serve with assorted veg or crackers, or tortilla chips etc.

***Bill of Dimondale*** Brian's Top Dip

Easy Cheesy Buffalo Chicken Dip
1 pkg.(8 oz.) cream cheese cubed
1- 1/2 cups finely chopped cooked chicken
2 stalks celery, finely chopped
1/2 blue chees dressing
1/2 cup hot pepper sauce for buffalo wings

Combine ingredients in a medium mirowave bowl.
Mirowave on high for 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min. Serve with torilla chips,crackers or veg.

***Mindy of Lapeer*** Jenn's Top Dip

1 jar (16 oz) sauerkraut, rinsed and drained
1 pkg. (8 oz) cream cheese, cubed
2 c. shredded (or cubed) Swiss cheese
3 oz. deli corned beef, chopped
3 T. Thousand Island dressing
snack rye bread or rye crackers

In a 1.5-quart slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until the cheeses are melted; stir to blend. Serve warm on rye bread or crackers. Recipe can be doubled.

Tip: Don't skimp on the corned beef. Even if you don't get it from a deli, don't get the "chipped and pressed" corn beef. Get deli quality corned beef. You won't regret it1

Score Big With Your Favorite Dip

Superbowl is right around the corner and we need your help to find the best dips out there.
Submit your favorite dip recipe and we'll try it out in our Smile FM test kitchen :-)
Each of our favorite dips, Jenn, Brian, Faron, Elly and Rob will pick their favorite and the winning dips and we'll announce the winners on Friday. Each winner will get a Smile FM CD prize pack! We'll post all the delicious recipes just in time for the weekend!

Cindy of Davison

Cindy's Mexican Dip

Ingredients:
- 1 Can of refried beans (I use fat-free)
- Lettuce, chopped
- 1 Green pepper, diced
- 1 Tomato, diced
- 16 oz Sour Cream (I use fat-free)
- Jalopenos (if desired)
- 1 pkt Jodi Bee Mexican Chili Con Queso Dip (may substitute a similar item or use none; I find it adds a bit of a kick to my Mexican dip)
- 1 pkt Shredded Mexican or taco cheese

Directions:
1. Warm can of refried beans in 2-3 inches water in a pan
2. Mix dip packet with sour cream
3. In a 13x9 inch cake pan, layer:
- refried beans
- sour cream (with or without dip mix)
- lettuce
- shredded cheese
- diced tomato
- diced green pepper
- jalopeno

You may add or subtract vegetables/items to suit your taste.

Use dip with tortilla chips. I prefer Tostitos Scoops.

Enjoy!

Melinda 2 of Imlay City

“Healthified” Spinach Dip with Artichokes

Prep Time:15 min
Start to Finish:45 min
makes:10 servings (1/4 cup each)

4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired
1. Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
2. Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
3. In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
4. Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 120 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 280mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 1g); Protein 5g Percent Daily Value*: Vitamin A 30%; Vitamin C 6%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.