Dips For Appetizers

Sour Cream Fruit Dip
Ingredients:
1 8oz. cont. sour cream
1/4 cup apricot or peach preserves
1/8 tsp. ground cinnamon
Apple pear or peach slices

Stir together sour cream, preserves, cut up large peices of fruit, and cinnamon. Chill up to 24 hrs. Serve with fruit. Makes 8 servings.
Hot cheese Dip
Ingredients:
1/4 cup finely chopped green onion
1 clove minced garlic
1/2 tsp. dried crushed tarragon
1 tbsp. butter
1 tsp. cornstarch
3/4 cup beer or milk
2 cups shredded american cheese
1 3oz. pkg. cream cheese (cut up)
French bread cubes or tortilla chips

In a saucepan cook onion, garlic, and tarrogonin butter. Stir in cornstarch. Add beer or milk all at once. Cook and stir till thick and bubbly. Gradually add cheese, stirring till melted. Serve with bread or chips. Makes 16 servings.

Cheese and Pesto Spread

Ingredients:
2 med. very ripe avacados
1 4 1/2oz. pkg. brie cheese
1 cup fresh basil leaves
1/2 cup parsely sprigs
1/2 cup grated parmasean cheese
1/4 cup walnuts or almonds
2 cloves garlic, quartered
1/4 cup cooking oil
1/2 cup whipping cream

Soften cream cheese and brie.
For pesto, in a blender container combine basil and parsely, parmasean cheese, nuts, garlic, and 2 tbsp. oil. Cover, blend with on/off turns till a paste forms. Gradually add remaining oil, blending on low till smooth.
Beat cream cheese and brie together till nearly smooth. Beat whipping cream till soft peaks form. Add whip cream and cheese mix.
Line a 3 1/2 -4 cup mold with plastic wrap. Spread 1/4 of cheese mix into bowl, top with 1/3 of pesto. Repeat layers twice.
Top with cheese mix. Chill 6-24 hours.
To serve, unmold on plate. Remove plastic wrap. Garnish with basil. Serve with crackers. Makes 24 serings.

Guacamole

Ingredients:
2 med. very ripe avacados. (seeded, peeled and cut up)
1/2 of small onion, cut up.
1/4 cup diced green chili peppers, drained, or several dashes hot chili sauce.
1 tbsp. snipped cilantro or parsely
1 tbsp. lemon or lime juice
1 clove minced garlic
1/4 tsp. salt
1 med. tomato, peeled and seeded
Tortilla chips

In a blender container or food processor bowl combine avacados, onion, chili peppers, or hot pepper sauce, cilantro, lemon juice, garlic, and salt. Cover and blend till mix is smooth, scraping sides as needed. Stir in tomato, ir desired. Transfer to a serving bowl. Cover and chill up to 24 hours. Serve with chips. Makes 16 servings