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Teresa Hatchell 2005

The past two weeks have been whirlwind weeks. We had a "gender reveal" party for my niece McKenna on Folly Beach. Then, we had Easter lunch at the Mizzell pond house. That evening, we went to my cousin Laurie's house for an encore of food and fellowship. The very next evening Aunt Frances Metts and I took our turn serving dinner to the Upper Dorchester County Chapter of the American Business Women's Association. Then, on Thursday, the Dorchester County Library and the Dorchester County Career & Technology Center treated our Tri-County Regional Chamber members and guests to a chicken bog supper. Those events were followed by a 2 p.m. Sunday Baptism Service for a very special 11-year-old girl. The family then invited everyone to the church's social hall for a time of food and fellowship.

Just in case you have a multi-event week or weeks coming up, I am sharing an array of dips with you that we almost always have at our family-friends gatherings. If you have a favorite dip or snack recipe you would like to share, please email me or write to me. Always remember that you can substitute quality low-fat or fat-free sour cream, cream cheese, mayonnaise or other such ingredients. Too, you may double or triple these recipes if you have a huge crowd over.

Shrimp dip

1 cup cleaned shrimp, cooked

1/4 cup Miracle Whip

1/2 teaspoon Worcestershire

2 tablespoons cream

Salt and pepper to taste

Puree shrimp in blender. Pour into a medium bowl and add Miracle Whip, Worcestershire sauce and cream. Whip until creamy. Add salt and pepper and stir, repeating until the dip reaches a taste that suits you. Serve with a tray of your favorite crackers.

Crab dip

8 ounces cooked, minced crab

2 three-ounce packages cream cheese, softened

2 drops Tabasco sauce

1/4 teaspoon salt

Dash of pepper

1 teaspoon minced onion

1 teaspoon lemon juice

In a medium bowl, mash cream cheese with a fork and stir until it is smooth. Stir in the crab meat. Beat with electric mixer on medium speed until smooth. Add Tabasco sauce, salt and pepper, onion and lemon juice. Mix well. Refrigerate until chilled and serve with Captain’s wafers.

Hot artichoke dip

2 six-ounce jars marinated artichoke hearts, chopped

10-ounces frozen chopped spinach, thawed and drained thoroughly (optional ingredient)

1 garlic clove, pressed

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1/2 cup sour cream

1/2 cup mayonnaise

3/4 cup grated Parmesan cheese

Preheat your oven to 375 degrees. Drain and coarsely chop artichoke hearts with a food chopper. Mix artichoke hearts and remaining ingredients in a bowl. Spoon the mixture into a baking bowl. Bake 20 to 25 minutes or until heated through. Spread on cocktail bread slices, chips or fresh vegetables.

Spinach dip with bacon

1-1/2 cup sour cream

1 cup mayonnaise or salad dressing

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 cup diced red-skinned apple

1 ounce package dry vegetable soup mix

1 cup Hormel Premium Real Crumbled Bacon In a medium bowl, combine sour cream, mayonnaise or salad dressing, spinach, apple, soup mix crumbled bacon. Chill for several hours. Serve with assorted vegetables or toasted bread slices. This recipe serves 16.

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