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 (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 (8 ounces) carton cottage cheese
1/4 teaspoon garlic
1/4 cup mayonnaise
5 teaspoons milk

Mix all ingredients.

Add to taste: cayenne pepper and lemon juice.

Before serving, add several slices crisply fried and crumbled bacon.

2 cups broccoli, chopped
1 garlic clove
1/4 pound mushrooms, chopped
1/4 cup yogurt, low fat plain
1 tablespoon vegetable oil
1/2 onion, chopped
3/4 cup cottage cheese, low fat
1 pinch salt
1 pinch pepper

Cook broccoli just until tender-crisp, about 3 minutes.

Drain and put under cold water.

In nonstick skillet, heat oil over medium heat.

Add garlic, onion, and mushrooms. Cook until onion is tender. Set aside.

In blender, combine cottage cheese and yogurt.

Season with salt and pepper to taste.

Process just until mixed.

Cover and refrigerate.

Makes 2 1/2 cups.

1/2 cup mayonnaise
1/2 cup sour cream
Green onions to taste
3/4 pound mock crab, flaked
Dill to taste

Take mock crab and flake it into small pieces, place in a bowl.

Cut up green onions to add to mixture.

Shake an ample amount of dill into mixture.

Add mayonnaise and sour cream.

Chill thoroughly. Best if chilled overnight.

Stir just prior to serving.

Serve with crackers.

Yield: 12 servings

1 package spinach chopped, cooked and drained
1 cup water chestnuts, drained and chopped
1 package Knorr vegetable soup mix
1 cup mayonnaise
8 ounces sour cream

Mix all.

Refrigerate 2 days.

Serve with crackers.

Yield: 4 servings