Cheese Balls submitted by Cortney
1 brick cream cheese
Package of favorite shredded cheese (I use cheddar)
Some worchestershire (sp?!) sauce...

Bring cream cheese to room temperature... add shredded cheese and a few drops of W sauce... mix well -- roll into ball and refrigerate. You can roll it into one of your favorite nuts if you like, but I do just plain cheese.

Cheese Balls - Hidden Valley Ranch submitted by mkcheri
(I make it as a dip)

1 env. HVR mix - made double strength (use 1/2 the milk and mayo called for) 1 8 oz. brick or container of cream cheese - softened 1 8 oz. pkg of shredded cheddar, room temp Just mix it all up - form into a ball and chill thoroughly - roll in sliced almonds if you desire. We just leave it in a bowl - doesn't last long enough to spend time making it into a ball - LOL! I usually double or triple it. Goes really well with Triscuits and other crackers.

Cocktail Sausages submitted by Cortney
Get a package of little smokies (regular hotdogs (chopped into bite size pieces) will also work)
1 large jarge of grape jelly some ketchup... (as much as you'd like)

In pot, mix grape jelly and ketchup ... this will make a sweet sauce -- then add little smokies and cook until boiling... cool down to simmer... May be used for meatballs, too. (Msdaizy says - I make the cocktail hotdogs also but I use a jar of grape jelly and a bottle of chili sauce (instead of ketchup). My kids LOVE these.)

Dr. Pepper Beef Dip submitted by Becksgirl
2 small jars dried beef, rinsed and finely chopped
8 oz. cream cheese, softened
1 1/2 C. finely shredded Cheddar cheese
1/2 C. Dr. Pepper
3 tsp. lemon juice
1/2 tsp. minced garlic
1/8 tsp. crushed dried red pepper
Chopped pecans for garnish, optional

In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients, except pecans. Refrigerate several hours or overnight. Garnish with pecans, if desired. Serve with assorted crackers

Mike's Guacamole submitted by KKM
Gonna try and remember Mikes recipe.
He used like a TON of avacodos...big group :)
I have made it at home so lets down size.
4 avacodos
2 ripe tomatoes
onion-as much as you like, or use onion powder if you do not like *onion* in stuff, but do not mind the taste
The juice from one lemon (or lime), or you can used bottled lemon juice-about 1/2 tablespoon

Thats it for Mikes recipe. Myself I add some garlic salt, or at the very least regular table salt to taste I like them with Lime tortilla chips :)

Olive dip submitted by litmama
1/2 teaspoons garlic powder
1 can (not the tiny cans) whole pitted black olives drained - you wont use the whole can
2- 8 ounce things of cream cheese
1 tablespoon minced onion

Soften cream cheese. Mince the olives. Stir all of the ingredients together. Chill for several hours or overnight. Serve with crackers. I use the sociable ones but any will do.

Pico de Gallo submitted by KKM
Pico de Gallo - Fresh Tomato and Jalapeno Salsa
4 large ripe tomatoes, finely chopped*
4 tablespoons chopped fresh cilantro
1 medium white or red onion, finely chopped**
1 1/2 teaspoons packed brown sugar
2 green onions, finely chopped
2 teaspoons green jalapeņo sauce
4 to 6 cloves garlic, finely minced
1/2 teaspoon salt, or to taste
4 to 6 pickled jalapeno peppers, chopped
Freshly ground pepper to taste
Juice of 1 small lime (about 2 tablespoons)

Combine all ingredients in glass (or non-reactive) bowl. Cover and refrigerate until ready to use. Will keep for up to a week in the refrigerator. Makes about 6 cups salsa. " To "ripen" tomatoes and improve their taste, do not refrigerate when you first bring them home from the grocery store. Place the tomatoes, stem side-side down in a basket on your counter. Allow a few days to continue ripening. When they have ripened to your taste, then refrigerate. This really does improve the flavor and it's a must when vine-ripened are not available! " * When using raw onions in a recipe or as a condiment, always soak the onion in ice water after you have chopped or sliced it. Drain just before using/serving. This takes the unpleasantness out of the onion, leaving it sweet tasting and crisp. Even the pickiest eater will like raw onions prepared this way.

Reuben Dip submitted by mkcheri
1 jar saurkraut - VERY well drained - use a small or large jar depending how much you like saurkraut is what she said - LOL
8 oz. soft cream cheese
2 cups shredded swiss cheese
2 pkgs. Buddig Corned Beef (chopped)

Melt swiss and cream cheese over low heat (or in a small crock pot). Add saurkraut (be sure VERY VERY well drained or the dip is soupy) and corned beef. Serve warm with small squares of rye bread or crackers. This doubles very easily, and reheats very well too. Easy to make ahead and reheat to serve.

Seasoned Sour Cream Dip submitted by Cortney
1 container sour cream
Onion salt
Garlic salt

Sprinkle equal portions of onion and garlic salt and stir. Then adjust for your tastes. (may need more of one or both salts) This makes a GREAT light tasting dip for potato chips too.

7 Layer Taco Dip submitted by MzCat
1 Can Jalapeno bean dip
2 Ripe avocados -- mashed with 8 Ounces Sour cream with taco seasoning
1 Cup shredded jack and cheddar cheese
3 Tomatoes -- chopped fine
1 Bunch Green Onions
1 Can Chopped black olives

Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

Vegetable Dip submitted by litmama
1 cup miracle whip
1 cup sour cream
1/2 teaspoon lawreys season salt
3 tablespoons dill weed
1 tablespoon minced onion

Mix all the ingredients and let chill several hours or over night. Serve with cut up veggies. I always double this recipe when I make it.