Dried Beef Dip 2 cups sour cream 2 cups mayonnaise or salad dressing 2 teaspoons prepared horseradish 1/2 teaspoon dried dill weed 2 packages (2 1/2 ounces each) sliced dried beef, finely chopped Rye crackers, bagel chips or bite-size pieces fresh vegetables, if desired Stir together sour cream, mayonnaise, horseradish and dill weed in medium bowl. Stir in beef. Cover and refrigerate at least 1 hour but no longer than 48 hours. Serve dip with crackers or vegetables. Shrimp Dip: Substitute 2 cans (4 ounces each) tiny shrimp, rinsed and drained, for the beef. Note: In the ‘70s, this dip could be found at almost every get-together around! Sometimes it was served warm or hot. If you prefer to serve it warm, decrease the sour cream and mayonnaise to 1 cup each and stir in two 8-ounce packages of softened cream cheese (it won’t be as likely to separate when heated). Makes about 4 cups dip ____________________________________________________________ Garden Vegetable Dip 3 cups Yoplait Original 99% Fat Free plain low-fat yogurt 3 tablespoons chopped green bell pepper 3 tablespoons chopped green onions 3 tablespoons chopped radish 1/4 teaspoon celery salt Bite-size pieces vegetables, breadsticks or tortilla chips Mix all ingredients except vegetables in small bowl, using spoon. Refrigerate at least 1 hour until chilled. Serve with vegetables. Makes 3 cups ____________________________________________________________ Velveeta Salsa Dip 1 pound Velveeta Pasteurized Process Cheese Spread, cubed 1 jar (8 ounces) salsa 2 tablespoons chopped cilantro Top of stove: In saucepan, stir Velveeta and salsa over low heat until Velveeta is melted. Stir in cilantro. Serve hot with tortilla chips or broiled green, red or yellow bell pepper wedges, if desired. Micorwave: Microwave Velveeta and salsa in 1 1/2 quart microwave safe bowl on HIGH 5 minutes or until Velveeta is melted, stirring after 3 minutes. Stir in cilantro. Serve as directed. Makes 3 cups ____________________________________________________________