ALOHA FRUIT DIP

1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow cream
1 teaspoon Watkins Ginger
2 teaspoons Watkins Rum Extract
1/8 teaspoon Watkins Orange Extract (optional)
Dash Watkins Nutmeg

Combine all ingredients and beat until smooth. Place in serving bowl and sprinkle a small amount of nutmeg on top for garnish. Serve with assorted pieces of fresh fruit placed on cocktail picks.

BROCCOLI DIP

1 package (10 ounces) frozen chopped broccoli, thawed
1 cup sour cream
1 cup mayonnaise
1/4 cup chopped green onion
3 tablespoons Watkins Garlic & Dill Snack & Dip Seasoning
1 tablespoon Watkins Parsley
1 jar (2 ounces) sliced pimento, drained
Round loaf of bread, unsliced

Squeeze excess moisture from broccoli. Finely chop if desired. In medium bowl, combine all ingredients; mix well. Refrigerate at least 2 hours. Hollow out center of bread. Spoon dip mixture into center. Garnish with pimento strips or radish roses. Serve with cubes of bread.

CHEESE BALL 1

Mix any Snack and Dip Seasoning, according to the directions on the bottle with 8 ounces of cream cheese. Roll in chopped pecans, walnuts, or other nuts of your choice or roll in Omelet & Soufflé Seasoning.

OR

CHEESE BALL 2

1 package (8 ounces) cream cheese, softened
2 tablespoons Watkins Original Barbecue Sauce Concentrate
1 teaspoon Watkins Onion Flakes
1/2 teaspoon Watkins Garlic Granules
Watkins Parsley

Combine cream cheese, Barbecue Sauce Concentrate, Onion Flakes and Garlic Granules; mix well and shape into ball. Sprinkle with Parsley. Serve with crackers.

CHESAPEAKE APPETIZER SPREAD

1 (8-ounce) package Cream Cheese
1/4 cup Sour Cream
3 tablespoons Mayonnaise
1-1/2 tablespoons Watkins Crab Snack & Dip Mix
1 tablespoon Watkins Onion Flakes
1/4 teaspoon Watkins Garlic Powder Granules
Dash Watkins Cayenne (Red) Pepper
6 ounces Crab Meat - if canned, rinse and drain; if frozen, thaw (or imitation, works very well)

1/2 Cup Shredded Cheddar Cheese
Watkins Paprika

In medium bowl, combine first 7 ingredients; mix well. Add crab meat. Place mixture in shallow serving dish, such as a decorative pie plate, and bake at 350 degrees for 10 minutes. Take out of oven and sprinkle with cheese and Paprika. Return to oven and bake until bubbly (about 15 minutes). Let stand 5 minutes. Serve hot with assorted crackers or toast points. Makes 10 servings.

CLAM PUFFS

1 (8-ounce) package cream cheese
1 (7-ounce) can minced clams
Few drops of Worcestershire sauce
2 drops freshly squeezed lemon juice
1 teaspoon Watkins Onion Granules *
1/2 teaspoon Watkins Garlic Granules *
1/4 teaspoon salt
Watkins Paprika
Bread rounds

Drain liquid from clams and reserve. Mix clams and softened cream cheese. Add Worcestershire sauce, lemon juice, Watkins Onion Salt and Watkins Garlic Salt. Add clam juice as needed to make good spreading consistency. Put on bread rounds and sprinkle with Watkins Paprika. Broil approximately 2-1/2 minutes until lightly browned. Yield: Approximately 25 appetizers.

CREAM CHEESE DIP

1 (8-ounce) package cream cheese
3 tablespoons milk
1 tablespoon sugar
1 teaspoon Watkins Garlic & Chives Seasoning

Mix all ingredients together until smooth. Serve with crackers. Yield: 1 cup.

EASY APPETIZER QUICHES

1 can (8 ounces) refrigerated butter flake dinner rolls
1 cup reduced-fat cheddar cheese
1 can (2.25 ounces) deviled ham
2 eggs
2 to 3 tablespoons Watkins Jalapeno Snack & Dip Mix
2 teaspoons Watkins Onion Flakes
2 teaspoons Watkins Parsley

Separate dinner rolls into 12 pieces. Divide each piece into 3 sections; press into mini 1-3/4-inch tart or muffin cups, stretching dough slightly to form shell. Combine remaining ingredients; mix well. Divide mixture evenly among sells; bake at 375 degrees for 15 minutes or until golden brown. Serve hot or let cool and freeze. Reheat on baking sheet in 350 degree oven for 15 minutes.

FRENCH ONION DIP
Summer is the perfect time for our most famous dip; also try the exciting variations!

2 tablespoons Watkins Onion Soup Mix *
2 cups reduced-calorie sour cream

Mix ingredients together and refrigerate for 2 or more hours. Serve with chips, crackers or vegetables. Makes 2 cups.

Variations:

ONION DILL DIP:

To the French Onion Dip add:

1 tablespoon Watkins Parsley
1 teaspoon Watkins Dill
1/4 teaspoon Watkins Garlic Granules
Dash Watkins Cayenne Pepper

ONION HERB DIP:

To the French Onion Dip add:

1-1/2 teaspoons Watkins Garlic & Chives Seasoning
1/2 teaspoon Watkins Minced Green Onion
1/2 teaspoon Watkins Oregano
1/2 teaspoon Watkins Basil

FRUIT KABOBS WITH PINA COLADA DIP
Start to prepare the dip the day before serving

2 cups nonfat vanilla yogurt
1 teaspoon Watkins Coconut Extract
1/2 teaspoon Watkins Rum Extract
1/2 teaspoon Watkins Pineapple Extract
1/2 teaspoon Watkins Ginger
Assorted fresh or canned fruit

Place a colander in a 2-quart/liter measure and line with cheesecloth; allow cheesecloth to extend over edges of colander. Stir yogurt and spoon into colander; cover loosely with plastic wrap. Refrigerate at least 12 hours to allow excess liquid to drain. Spoon yogurt into a bowl; discard liquid. Add extracts and ginger; mix well. Alternate different fruits on wooden or plastic cocktail picks. Serve fruit kabobs with dip. Makes 8 servings.

INFERNO CHEESE DIP

2 tablespoons butter or margarine
1/4 cup all-purpose flour
1/2 cup Watkins Cheese Soup Base
1 tablespoon Watkins Onion Flakes
2 cups milk
1/4 cup Watkins Inferno Hot Pepper Sauce
1 can (4 ounces) diced green chilies

Melt butter in medium saucepan. Mix in flour, Cheese Soup Base, and Onion Flakes; slowly add milk. Place over medium heat until mixture begins to thicken. Remove from heat and stir in Inferno Sauce and green chilies. Serve hot or cold with taco chips, nachos, or crackers.

MONTEREY DIP

1 (8-ounce) package cream cheese, cubed
8 ounces shredded Monterey cheese
4 tablespoons milk
5 drops Tabasco
1/2 teaspoon Watkins Dry Mustard *
Pinch Watkins Garlic Granules *
Dash of salt

Heat all ingredients in a fondue pot until well mixed and hot. Serve with chunks of French bread or tortilla chips for dipping. If mixture thickens, add more milk. Yield: 2 cups.

SALMON CUCUMBER APPETIZERS

1 (7-3/4-ounce) can salmon, drained, bones and skin removed, and flaked
1 (3-ounce) package cream cheese, softened
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Watkins Dill weed
2 small cucumbers
Canned pimento

Blend together salmon, cream cheese, lemon juice, salt, dill weed, and dash of pepper. Slice cucumbers 1/4-inch thick. Place about 1 teaspoon salmon mixture on each cucumber slice. Garnish with small pieces of pimento. Cover; chill till ready to serve. Makes about 48.

SHRIMP QUICHES

1 (8-ounce) package refrigerated butterflake dinner rolls
4 ounces small cooked shrimp
1 egg
1/2 cup whipping cream or light cream
2 teaspoons Watkins Minced Green Onion
1 teaspoon Watkins All Purpose Seasoning
1/2 cup shredded Swiss Cheese

Separate rolls into twelve equal pieces. Cut each in half and press into bottom and sides of greased muffin cups. Divide shrimp evenly among pastry shells. Beat together egg, Watkins Minced Green Onion and All Purpose Seasoning until well blended. Put about two teaspoons of mixture in each pastry shell. Sprinkle Swiss cheese over tops. Bake uncovered in 375 degree oven for 20 minutes or until centers are set. Serve warm. Yield: Twenty-four quiches.

SIX ONION CHEESE BALL
This festive appetizer uses two of our Gift Line products

1 package (8 ounces) cream cheese, softened
1-1/2 tablespoons Watkins Six Onion Soup **
Watkins Tomato & Basil or Sesame & Garlic Snack & Dip Seasoning **

Mix Soup Base into softened cream cheese. (If a larger cheese ball is desired, simply multiply the recipe using the same ratio of Soup Base to cream cheese.) Form into a round ball. Pour some Snack & Dip Seasoning onto a plate or clean countertop and roll ball in seasoning to cover it. Serve with crackers.

Note: Chilling cheese ball in refrigerator will make it easier to handle when rolling it in seasoning.

SNACKS - QUICK RECIPES:

Make bread dip with Watkins Garlic & Parsley Grapeseed Oil and Watkins Black Pepper in a shallow dish. Serve with small pieces of good Italian or French bread; bagel pieces can also be used.

Serve buttered, toasted French bread sprinkled with Watkins Garlic & Chives Seasoning.

Serve Watkins Inferno Sauce or JR's Salsa with nacho chips.

Serve cucumber slices sprinkled with Watkins Lemon Pepper.

Spread flour tortillas with a mixture of 3 ounces softened cream cheese and 1 tablespoon Watkins Salsa & Sour cream Dip Seasoning. Roll up; wrap in plastic wrap; refrigerate. Cut each into 12 to14 pieces. Serve with Watkins Inferno Hot Pepper Sauce.

Mix 1/4 cup Watkins Mustard of your choice, 1 cup Watkins Tropical salsa with 1-1/2 pounds cocktail wieners or meatballs. Heat through.

Garlic Bread: Slice open pita bread, brush with butter (or Watkins Grapeseed Oil) and sprinkle with Watkins Garlic & Chives Seasoning, top with Swiss cheese and cut in squares. Place on aluminum foil and broil until cheese starts to bubble. Serve hot.

Prepare Watkins Bagel Spread and serve with bite-size pieces of plain bagels.

Put Watkins Soup Base of your choice in a zip lock bag along with Ritz bits. Shake well to cover all pieces.

Serve Watkins Mustards with pretzel sticks.

Mix Watkins Barbecue Sauce Concentrates with catsup and serve with cut-up hot dogs or meatballs.

TROPICAL CRAB DIP

2 tablespoons Watkins Crab Snack and Dip Seasoning
1 package (8 ounces) cream cheese, softened
1 can (6.5 ounces) crab meat, drained
1/4 cup sour cream
1 tablespoon Watkins Horseradish Mustard
1/4 teaspoon Watkins Lemon Extract
Watkins Tropical Salsa, chilled
3 scallions, finely diced

Combine first six ingredients; mix well. Place in a shallow glass serving dish (a glass pie plate works well); chill 1 hour. Pour Tropical Salsa on the top and garnish with the chopped scallions. Serve with assorted crackers or cocktail bread.

VEGETABLE SPINACH DIP

1 package frozen chopped spinach, thawed and squeezed dry
1-1/2 cups sour cream
1 cup mayonnaise
1/4 cup Watkins Garden Vegetable Dip Mix *
2 teaspoons Watkins Parsley
1 teaspoon Watkins Garlic Granules *
1/3 cup coarsely-chopped radish
1/4 cup chopped green onion

In medium bowl, stir together all ingredients. Cover and refrigerate two hours. Serve with crackers, rye bread rounds or cut fresh vegetables, or serve in a hollowed-out bread bowl with toasted bread cubes for dipping. Makes 3 cups.

WHITE BEAN DIP WITH PITA CRISPS

2 tablespoons fresh lemon juice
1 tablespoon Watkins Garlic & Parsley Grapeseed Oil
1 teaspoon Watkins Basil
1/2 teaspoon Watkins Garlic Granules, or to taste
1/4 teaspoon Watkins Lemon Pepper
1/4 teaspoon freshly ground Watkins Sea Salt, more or less to taste
2 cans (15 ounces each) cannelloni beans or great northern beans, drained and rinsed

Combine all ingredients in food processor, process until smooth. Spoon into bowl; cover and chill for several hour or overnight to blend flavors. Serve with Pita Crisps (recipe follows)

PITA CRISPS

5 large pita bread rounds, split in half horizontally
Watkins Cooking Spray
1 teaspoon Watkins Italian Seasoning

Preheat oven to 350 degrees. Cut each pita half into 6 wedges. Place in single layers on two baking sheets. Spray wedges with cooking spray; sprinkle with Italian Seasoning. Bake 8 minutes or until lightly toasted. Cool.

WATKINS STYLE BUFFALO CHICKEN WINGS

12 chicken wings (about 2 pounds)
2 teaspoons Watkins Grill Seasoning
2 tablespoons butter or margarine
1/4 cup Watkins Inferno Hot Pepper Sauce
2 tablespoons Watkins Horseradish Mustard
Watkins Pepper Ranch Dip prepared according to package directions
Celery sticks

Cut tips of chicken wings, halve wings at joint. Sprinkle chicken with Watkins Grill Seasoning. Broil 20 to 30 minutes or until chicken is golden brown. Melt butter in large saucepan. Add Watkins Inferno Sauce and Watkins Horseradish Mustard; heat through. Toss hot chicken wings with sauce. Serve immediately with Watkins Pepper ranch Dip and celery sticks.