Ranch Cheese Ball

My Addy loves anything Ranch and I think that she ate half a cheese ball herself! She just loves this on crackers as a snack. I didn't use exact measurements, just tried to get the right consistency, so here are the basic instructions.

Ranch Cheese Ball

1 Hidden Valley Ranch Dip seasoning packet

1/2 cup mayo

8 oz. cream cheese, softened

1 cup shredded Cheddar cheese

5 oz. sliced almonds or green onions

Stir together seasoning packet, mayo, cream cheese and cheddar cheese. Add a little bit more mayo or a couple tablespoons of milk if it is too thick but DO NOT water down. After you mix everything together, pat together into a ball form. Roll in almonds. Refrigerate 2 hours before serving. Serve with crackers, toasted bread, or tortilla chips.

Spinach Artichoke Dip

Cheesy, gooey, yummy! (It has veggies, do you get to count this as a vegetable dip?) Serve warm with tortilla chips, crackers, or bread cubes.

Spinach Artichoke Dip

3 (8 oz.) packages cream cheese, softened

3/4 cup mayo

3/4 cup grated Parmesan cheese

3 cloves of garlic, minced

1 TB basil

2 TB paprika

3 (14 oz.) cans artichoke hearts, drained and chopped

2 cups spinach (if using frozen, thaw and squeeze out extra moisture)

Put everything in a crock pot on low for one hour.

Pumpkin Pie Dip

November! Time for Pumpkin Pie- or just pumpkin anything! This is a super appetizer for fall get togethers. It is easily doubled and will be the life of the party! Happy Fall!

Pumpkin Pie Dip

8 oz. cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground ginger

Beat cream cheese and sugar until smooth. Beat in pumpkin and spices until smooth and well blended. Server with gingersnaps, sliced apples or pears, zucchini bread, or Nilla Wafers. Refrigerate leftovers.