Dippity-Do!

I was so excited to share a new chili recipe but considering that the temps here are in the 80s (?!) still, I'm giving you a couple of awesome new dip recipes!  I'm warning you now... I got a new cookbook with TONS of simple recipes in it.  Be prepared to see your waistline expand significantly.  Just sayin...

This first one was named 2-Minute Philly Dip.  Boring.  I'm gonna call it

Olive You, Too! 

Ingredients

1 bar (8 oz.) cream cheese

¼ c. French dressing

1 small can (2.25 oz.) sliced black olives

Mix until well blended.

Serve with crackers!

---

Cucumber Herb Dip

Ingredients

1 bar (8 oz.) cream cheese, softened

1 c. finely shredded cucumber, drained well
I just shredded onto a paper towel and let it soak up the juices.

½ c. shredded Swiss cheese

½ tsp. dill weed

½ tsp. lemon juice

¼ tsp. minced fresh garlic (one small clove)

¼ tsp. salt

Mix all ingredients until well blended.

Refrigerate at least one hour before serving.

Serve with crackers or fresh veggies.

Both are super scrumptious!  My fav of the two is the cucumber one :o)

In case you are wondering about the try it is served on, I got it through Pampered Chef.  It is called the Cool & Serve Square Tray and it has changed my life!  You put the green ice packs into the freezer and then place them under the trays to keep your dips cold for 4-6 hours... even outside!  Genius, I tell ya!  If that isn't enough to make you want to buy one or ten, the flip side of the inserts hold deviled eggs!  I'm going to host a Pampered party in November so wait until then... but THEN, buy it!  Summer cookouts will never be the same!

Have a great weekend!  I'm linking this grub up to a bunch of awesome parties next week!