SPINACH DIP

1 (10 ounce) package, defrosted frozen chopped spinach

1 (8-ounce) can sliced water chestnuts, drained

2 cloves garlic

1 cup plain yogurt

2 bunches green onions, cut in 1-inch pieces 1 cup sour cream

2 teaspoons salt

1 teaspoon dried tarragon leaves 1/2 teaspoon dry mustard

1/2 teaspoon pepper

Place all of the ingredients into the Food Processor with the Chopping Blade. Chop on Speed 2 until blended. Remove from the Bowl, cover and refrigerate for 2 hours to enhance flavor.

Yield: 4 cups

CRAB DIP

1 (8 ounce) container lump crab meat

1 medium cucumber peeled, cut in half and seeded, cut in 1-inch pieces 11 ounces cream cheese, softened

1/3 cup mayonnaise

2 teaspoons chili sauce

2 teaspoons Worcestershire sauce 1/8 teaspoon sugar

3/4 teaspoon Old Bay seasoning Salt and pepper to taste

Add all ingredients to the Food Processor with the Chopping Blade. Pulse until ingredients are chopped and mixed. Remove from the Bowl, cover and refrigerate for 2 hours to enhance flavor.

Yield: 4 cups

PIMENTO CHEESE SPREAD

1 (16 ounces) block Cheddar cheese

1 (4 ounce) jar pimentos, drained

2 cups salad dressing

Use the Coarse Shredding Blade to shred the cheese then remove from the bowl. Place the Chopping Blade into the Bowl and add the pimentos, salad dressing and cheese. Process the mixture on Speed 1 until blend- ed. Remove from the Bowl, cover and refrigerate for 2 hours.

Yield: 4 cups

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