Calico Crossings Veggie Dip Recipes

Steps:

• 1. In a 2-quart sauce pan, combine splenda, corn syrup, salt, and water. Cook to a hard ball stage (260'F), stirring only until the splenda is dissolved. 2. Beat egg whites until stiff peaks form. Gradually pour sugar syrup over egg whites. Beat at high speed with an electric mixer. Add vanilla and beat candy until it holds its shape, about 4-5 minutes. 3. Quickly drop from a teaspoon onto waxed paper. Allow to dry.

Steps:

• In a large bowl, beat together the cheese, chilies, olives, onions, tomatoes and parsley until blended. , Prepare salad dressing mix according to package directions; pour over cheese mixture and mix well. Serve immediately with tortilla chips.

Steps:

• 1. Combine coconut, Splenda, flour and salt in mixing bowl. Stir in egg whites and almond extract mix well. 2. Drop from teaspoon onto lightly greased baking sheets. 3. Bake at 325° F for 20 to 25 minutes, or until edges of cookies are golden brown. Watch closely, they burn easily. Remove from baking sheets immediately. Once cooled store in an airtight container.

Steps:

• 1. In a small mixer bowl with the mixer at low speed, beat cream cheese, mayonnaise and heavy cream for 2 minutes or until smooth, stopping mixer to scrape sides of bowl a few times.2. Add Cheddar cheese and beat for 1 minute.3. Add bacon bits, Worcestershire sauce and parsley flakes. Beat until well mixed. Place dip in a pretty bowl. Cover with plastic wrap and place in the refrigerator for at least 45 minutes before serving.4. Uncover dip and serve with vegetables.

Steps:

• In a small mixer bowl with the mixer at low speed, beat cream cheese, mayonnaise and milk for 2 minutes or until smooth, stopping mixer to scrape sides of bowl a few times.Add Cheddar cheese and beat for 1 minute.Add bacon bits, Worcestershire sauce and parsley flakes. Beat until well mixed. Place dip in a pretty bowl. Cover with plastic wrap and place in the refrigerator for at least 45 minutes before serving.Uncover dip and serve with vegetables.