PINECONE CHEESE BALL

From Sally McGrath of Stony Creek

INGREDIENTS:

	16 oz. cream cheese, softened
	½ lb. shredded cheddar cheese
	6 T of port wine
	⅛ t cayenne pepper
	¼ cup finely chopped green onion
	2 cups whole almonds

DIRECTIONS: Combine the first four ingredients and beat until smooth. Stir in the green onion, then cover and refrigerate for one hour. Form the mixture into a large pinecone shape and place on its side on a serving plate. Beginning at the narrow end, press almonds in rows about ¼-inch deep into the cheese mixture, making sure the pointed ends extend upward at a slight angle. Continue in slightly overlapping rows until all the cheese is covered. Garnish with pine sprigs if desired, and serve with crackers. 

HOT SPINACH/ARTICHOKE DIP

From Debbie Pascus of King George

INGREDIENTS:

	14-oz. can artichoke hearts, drained and chopped
	1 cup Miracle Whip salad dressing
	1 cup grated Parmesan cheese
	4-oz. can chopped green chilies, drained (optional)
	1 garlic clove, minced
	10-oz. package chopped spinach, thawed and squeezed to drain

DIRECTIONS: Mix all ingredients and pour into a 9-inch pie pan or shallow ovenproof dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. You may sprinkle with chopped tomatoes and green onions; serve with tortilla chips, crackers or toasted pita bread. 

SHRIMP DIP

From Cecelia Perry of Brodnax

INGREDIENTS:

	8 oz. frozen tiny shrimp, thawed and chopped fine
	8 oz. cream cheese, softened
	1 t chopped onion
	¼ t each salt and pepper
	2 T mayonnaise
	1 t Worcestershire sauce
	½ t Old Bay seasoning

DIRECTIONS: Drain the shrimp well. Mix all ingredients, adding shrimp last. Chill and serve on crackers. 

BUFFALO CHICKEN DIP

From Trisha Johnson of Sutherland

INGREDIENTS:

	5 large chicken breasts, cooked and minced
	16 oz. (2 pkgs.) cream cheese, softened
	3 cups shredded cheddar cheese
	1 cup Frank’s bottled hot-wing sauce

DIRECTIONS: Mix all ingredients together. Bake at 350 degrees for 30 minutes; serve hot with crackers.

SALMON PATÉ

From Janet Hoffman of Madison

INGREDIENTS:

	7¾-oz. can of salmon, drained and flaked
	1 envelope Good Seasons Italian salad dressing mix
	8 oz. cream cheese, softened
	⅓ cup peeled, chopped cucumber

DIRECTIONS: Mix all ingredients and press into a 2-cup bowl lined with plastic wrap. Chill at least one hour, then unmold and serve with crackers or cucumber slices.

HOT CRAB DIP

From Michelle Pfeiffer of Powhatan

INGREDIENTS:

	16 oz. crab meat
	16 oz. cream cheese, softened
	1 cup sour cream
	4 T mayonnaise
	2 t Worcestershire sauce
	2⁄3 cup shredded cheddar cheese (save some for topping)

DIRECTIONS: Mix all ingredients well and place in a 2-quart ovenproof dish. Top with cheese and bake at 325 degrees for 30 minutes. Serve with Melba toast or Triscuit crackers. 

VEGGIE BITES

From Wendy Lankford of Red Oak

INGREDIENTS:

	2 8-oz. packages of refrigerated crescent rolls
	1 egg, beaten
	16 oz. cream cheese, softened
	1 cup mayonnaise
	1-oz. package of Hidden Valley Ranch dressing mix
	¾ cup shredded cheddar cheese
	½ cup each chopped broccoli, cauliflower, green pepper and tomato

DIRECTIONS: Unroll crescent rolls onto an ungreased 15‘’x10‘’ jellyroll pan, pinching edges together to seal. Brush dough with beaten egg and bake at 375 degrees for 11-13 minutes, setting aside to cool. Combine cream cheese, mayonnaise and dressing mix and spread over cooled crust. Sprinkle with cheese and vegetables and refrigerate for 2 hours before cutting into 1½‘’ squares.

SENSATIONAL MEATBALLS

From Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	22 oz. lean ground beef
	½ cup fat-free half-and-half
	½ cup oatmeal
	½ cup bread crumbs
	¼ cup minced onion
	¾ cup ketchup
	½ cup water
	3 T vinegar
	3 T sugar
	1 T Worcestershire sauce

DIRECTIONS: Mix first five ingredients and shape into 1-inch balls. Place in an 11‘’x7‘’ baking dish.    In a small bowl, whisk remaining ingredients and pour over meatballs. Bake at 350 degrees for 55-60 minutes. 

FAMOUS TACO DIP

From Linda Hart of Gore

INGREDIENTS:

	16-oz. jar salsa
	3 or 4 8-oz. pkgs. cream cheese, softened
	8 to 12 oz. shredded cheddar cheese
	chopped green onion
	1 bag tortilla chips

DIRECTIONS: Mix cream cheese and salsa until blended and spread in a disposable foil cake pan. Sprinkle with cheese and green onion to cover, then refrigerate until ready to serve. Serve with tortilla chips.