INGREDIENTS

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
CREAMY SALSA DIP-Combine 1/2 c bottled buttermilk dressing or bottled ranch
dressing with 1/2 c Chi Chi's bottled mild salsa in blender. Blend on high
spped about 5 to 10 seconds just until smooth. Refrigerate, tightly
covered, to use in 2 weeks. EXTRA HOT AND SPICY ONION  BLOSSOM DIP-Combine
1/2 c Catalina dressing 1/4 c bottled Chi Chi's extra  hot salsa in
blender. Blend on high speed about 10 seconds just until  smooth.
Refrigerate to use within 2 weeks. CHUNKY ONION BLOSSOM DIP-Stir together
with a fork 1/2 c bottled mild  salsa, 1/3 c 1000 Island dressing, 2 tb
sweet pickle relish (with some of  the relish juice) and a dash of Tabasco.
Refrigerate to use in 2 weeks. BLUE CHEESE DIP-cOMBINE 1/4 c crumbled blue
cheese, 1 8oz bottle ranch  dressing or buttermilk dressing and 1/2 ts
garlic salt (or 1/4 ts garlic  powder). Stir in 2 tb mayo (lite or
regular). Refrigerate to use within 2  weeks. Source: Ask Your Neighbor

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