Artichoke-Spinach Dip

1# chopped frozen spinach

1 14oz. an small artichoke hearts

¾c grated parmesan cheese

¾c mayonnaise

1-1½c shredded sharp cheddar cheese

¼c regular or ½c minced elephant garlic

fresh ground pepper

½-1t seasoned salt

*finely crushed Jalapeno Cheetos

Thaw and drain the spinach. Combine in large bowl with finely chopped artichoke hearts and remaining ingredients. Mix well. Bake 40 minutes at 350° or until a little browned and bubbly. Serve with assorted crackers. Photo taken before baking. *Jalapeno Cheetos covering the top before baking are optional. . .Lin

Honey Mustard Dressing

½c mayonnaise

¼c brown mustard

1T maple syrup or honey

Combine and use as a dipping sauce for fish or chicken as well as a salad dressing or fruit and vegetable dip. . .Lin

Peppercorn-Dill Ranch Dressing

3/4c± Kraft Cracked Pepper Mayo

3/4c± light sour cream

2T water

1/4t seasoned salt (with no MSG)

1t  bright green (fresh) dried dill

Mix all together.  Serve over salads and as a dip with raw vegetables.  This comes very close to Kraft Peppercorn Ranch salad dressing - my all time favorite bottled dressing.  .  .Lin