“Creamy Salsa Dip”

1/2 cup bottled buttermilk dressing or ranch dressing
1/2 cup mild salsa mix

Combine in blender container; blend 5-10 seconds until smooth. Refrigerate, tightly covered, to use in 2 weeks.

“Mayonnaise Dip”

2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 tsp. cayenne pepper

Combine all ingredients. Slowly warm over low heat, stirring with a whisk. Creates enough sauce for 6 onions.

“Extra Hot & Spicy Dip”

1/2 cup Catalina dressing
1/4 cup hot salsa

Combine in blender container; blend 5-10 seconds until smooth. Refrigerate, tightly covered, to use in 2 weeks.

“Blue Cheese Dip”

1/4 cup crumbled blue cheese
8 oz. bottle ranch or buttermilk dressing
1/2 tsp. garlic powder
2 tbsp. mayonnaise

Stir all ingredients with a fork. Refrigerate, tightly covered, to use in 2 weeks.

“Chunky Dip”

1/2 cup mild salsa
1/3 cup Thousand Island dressing
2 tbsp. sweet pickle relish with juice
Dash Tabasco sauce

Stir all ingredients with a fork. Refrigerate, tightly covered, to use in 2 weeks.

“Outback Style Dip”

1/2 cup mayonnaise
2 tsp. catsup
2 tsp. horseradish (cream-style)
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. dried oregano
Dash ground black pepper
Dash cayenne pepper

Combine all ingredients in a small bowl. Keep tightly covered in refrigerator to use in 2 weeks.