CRAB DIP

Jean Holmes, Vancouver, B.C.

1 4-0oz. package cream cheese, 6 table-
spoons mayonnaise, 2 tablespoons ket-
chup, 1 teaspoon chopped onion, 1 tea-
spoon chopped parsley, 1 can crabmeat,
salt and pepper.

Cream cheese and mayonnaise, add
seasonings and fold in flaked crabmeat.
Pile lightly in a bowl and surround
with potato chips or small crackers.
This may be stored in the fridge for
several days.

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ROQUEFORT DIP
1 4-0z. package of spreading roquefort
cheese, 1 teaspoon minced chives, dash
of paprika, 2 tablespoons light cream.
Blend all ingredients well. Serve with
chips or crackers.

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PEANUT BUTTER DIP

1 cup chunk-style peanut butter,
% cup mayonnaise, 2 tablespoons chili

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sauce, 4% cup chopped mustard pickles.
Combine all ingredients and blend
thoroughly.

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TANGY BEEF SPREAD

1 3-0z. package cream cheese, 144 cup
mayonnaise, 1 cup flaked corned beef,
2 tablespoons chopped pimiento, 4% cup
finely chopped dill pickle.

Blend cheese with mayonnaise; add
remaining ingredients and blend well.
This is nice with pretzel sticks.

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EGG AND OLIVE DIP

3 hard cooked eggs (chopped), % cup
sliced green olives, % cup sour cream,
2 tablespoons mayonnaise, 2 tablespoons
ketchup, 2 tablespoons chopped green
pepper, 1 tablespoon prepared horse-
radish, 1 teaspoon dry mustard, 1 tea-
spoon grated onion, salt and pepper.

Combine all ingredients thoroughly.