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INGREDIENTS

Combine
• 250 g cream cheese
• 300 ml light sour cream
• 250 g grated tasty cheese
• 3-5 slices baconor ham(diced)

DIRECTIONS

1. Slice the top off a cobb (round) loaf, gently pull out centre.
2. Cut these into finger size pieces.
3. Pour filling into bread shell, place on baking tray put on piece you sliced off on the top of loaf, place bread strips around the base.
4. Bake slowly (100-150º) til heated through& crispy for 1 hours.
5. Serve with bread fingers or crisp vegetables.
6. ENJOY!

INGREDIENTS

• 1 (8ounce)package light cream cheese
• 1 cup light sour cream
• 3/4 cup light mayonnaise
• 1 lb lean ground beef
• 1 envelopelow-sodium taco seasoning
• 1 (8ounce)can tomato sauce
• 1/2 cup medium salsa, to taste
• 1 dash Tabasco sauce
• 1-2 cup iceberg lettuce, chopped medium
• 1-2ripe tomato, diced medium
• 1/2 cup sliced black olives(approx)
• jalapenos , diced,to taste
• 2 cups shredded cheese, of your choice (I use sharp cheddar and jack)

DIRECTIONS

1. Mix first three ingredients well (I use my mix-master), spread in layer on a round serving plate and chill in fridge for at least 30 minutes.
2. Fry ground beef and drain, on low heat add taco seasoning, tomato sauce, salsa and Tabasco till well mixed then cool.
3. Spread cooled meat mixture over cream cheese mixture to cover.
4. Sprinkle the lettuce, tomato, black olives and jalapenos evenly over the meat layer, to cover.
5. Top it all off with the cheese and serve with tortila or nacho chips.
6. I usually make this at night for the next day.
7. Be prepared, it goes fast!

INGREDIENTS

• 8 ounces cream cheese
• 12 ounces sour cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1 (10ounce)cancrabmeat

DIRECTIONS

1. bring cream cheese to room temperature.
2. in mixing bowl beat cream cheese on med speed.
3. slowly add sour cream (if you add to fast it tends to turn out lumpy).
4. add rest of ingredients (more or less to taste).
5. chill for at least an hour.

INGREDIENTS

• 1 largevidalia onions , finely chopped (about 3 cups)
• 4 ounces monterey jack pepper cheese, shredded
• 8 ounces low-fat cheddar cheese, shredded
• 4 ounces light cream cheese
• 1/2 cup light mayonnaise
• 1/4 teaspoon dried thyme

DIRECTIONS

1. Heat oven to 375.
2. Place 2 cups onion in a bowl.
3. Place shredded cheeses, cream cheese, mayonnaise, thyme and remaning 1 cup onion in bowl of food processor.
4. Process until fairly smooth.
5. Mix with onion in bowl.
6. Spoon into shallow 6-cup baking dish.
7. Bake at 375 for 20 minutes.
8. Stir and bake 10 more minutes.
9. Cool slightly.
10. Serve with crackers or toast.

INGREDIENTS

Cajun Shrimp Kabobs
• 2 lbs raw shrimp
• 2 tablespoonscajun seasoning (store bought or homemade will work fine)
• 3 tablespoons olive oil
• 209 inch skewers

Caramelize Red onion Dip

• 2 whole peeled red onions, julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup sherry wine
• 1 cup mayonnaise
• 2 cups sour cream
• 1 dash worcestershire sauce
• 1 dash Tabasco sauce, to taste (I use 5 dashes)
• 1 lime, juice of
• salt and pepper , to taste

DIRECTIONS

1. Shrimp; Mix all ingredients and marinate over night.
2. You have two choices with the next step you can saute and skewer or skewer the raw shrimp and grill.
3. Till they turn pink, about 3 minutes per side.
4. Dip; Saute red onions at a medium heat for one hour stirring every 8 to 10 minutes to caramelize evenly.
5. After this process add the garlic and cook for one minute; add sherry wine and reduce until dry.
6. Transfer to a bowl and cool mixture down in refrigerator.
7. When cool add all ingredients to a food processor and puree.
8. Salt and pepper to taste.