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.