Great for parties or anytime!

1 TBS Worcestershire sauce
1 TBS Soy sauce
1/2 cup Mayo
8 oz Cream Cheese (softened)
1 can chicken breast (drained)
Optional: Chopped onions

1. Whisk together mayo, Worcestershire sauce, and soy sauce.
2. Mix in softened cream cheese.
3. Open and drain chicken.
4. Flake into cream cheese mixture and mix well.
5. Chill.
6. Serve with Fritos Scoops.

Servings: 10 | Prep Time: 10 minutes

1 package frozen chopped broccoli
3 stalks celery, chopped
1 small onion, chopped
1 small can mushroom pieces
Butter or margarine
1 roll garlic cheese
3/4 can condensed mushroom soup

Cook the broccoli; drain.

Saute celery, onion, and mushrooms in butter.

Meanwhile, melt cheese in double boiler.

Mix ingredients.

Serve in chafing dish.

May be frozen and reheated.

If too thick, add more soup.

1 pint mayonnaise
1 pint sour cream
1 tablespoon dried parsley or 3 tablespoons fresh parsley
3 tablespoons grated onion
3 tablespoons dill weed
1 tablespoon seasoned salt

Blend all ingredients together and chill before serving.

May be made several days ahead of time.

Yields 4 1/2 cups.

Serve with raw vegetables.

1 can shrimp
1 cup mayonnaise
1 bag grated Cheddar cheese
1 minced onion
Drop of Worcestershire sauce
1/2 cup sour cream

Mix together and serve.

1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon chopped parsley
1 hard-boiled egg, chopped
1/4 teaspoon salt
1 teaspoon dried dill weed
dash of pepper and garlic
2 tablespoons chopped onion
2 teaspoons dried or fresh chives

Mix all ingredients well in blender.

Chill.

Serve with crisp vegetables.

2 cups cottage cheese
2 beef bouillon cubes
2 teaspoons onion flakes
2 teaspoons lemon juice
Garlic (optional)
Worcestershire sauce (optional)

Put all the above in blender and blend to look like a sour cream dip.

Let set in refrigerator 2 to 3 hours before serving.

Use for raw vegetables (cauliflower, broccoli, carrot sticks, and mushrooms), chips, or crackers

1 large package cream cheese
1/4 cup milk
1 can shrimp, flaked
1/4 onion, cut fine
Dash of Worcestershire sauce

Cream the cream cheese in mixing bowl with fork.

Add milk until real creamy.

Add chopped onion, flaked shrimp, and Worcestershire sauce.

Makes about 1 pint.

My friend Joanne brought this dip to a Bible study one night. It was a very big success!

1 8-ounce package cream cheese
1/2 pound cooked shrimp (fresh is best)
1 teaspoon lemon juice
1 tablespoon grated onion
2 heaping tablespoons mayonnaise

Stir together.

Refrigerate.

Make at least 3 hours ahead.

Serve with crackers. I like to use Wheatsworth stone ground wheat crackers.

Enjoy!