Dippidy-doo-da

We’re checking out some tasty dips that sure to fire up your holiday festivities…

1. Fresh Spinach Dip
Spinach Dip:
1 cup Sour Cream (low fat)
1 cup Mayonaise (low fat)
1 packet French Onion Soup Mix
1 packet Vegetable Soup Mix
1 can water chestnuts (sliced)
10 oz box frozen chopped spinach

Directions
1. Combine the spinach, sour cream, mayo, onion soup mix, vegetable soup mix, and water chestnuts together in a bowl, mix until smooth. Transfer to a hallowed out round loaf of bread. Makes 16 servings (1 cup).

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2. Guacamole With A Kick
Makes 1-1/3 cups (about 9 2-tablespoon servings)
Start to Finish: 15 minutes

Ingredients
1 ripe avocado, peeled and pit removed
1/2 cup seeded and chopped tomato
2 tablespoons chopped green onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons seeded and minced jalapeno chile
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper sauce
Tortilla chips

Directions
1. Mash avocado with a fork in medium bowl. Stir in tomato, green onion, cilantro, lime juice, jalapeno, salt, and pepper sauce. Serve immediately with tortilla chips. Makes 1-1/3 cups (about 9 2-tablespoon servings).

3. Swiss Fondue
Ingredients
1/2 garlic clove
1 2/3 cups dry white wine
1 pound Gruyère, grated coarse
2 teaspoons cornstarch
1/4 cup kirsch plus additional for thinning the fondue if necessary
freshly grated nutmeg to taste
2 loaves of crusty French bread, cut into 1-inch cubes
Preparation
Rub the inside of a heavy saucepan with the garlic, add the wine, and heat it over moderately low heat until the cheese is melted and the mixture hot. Add the Gruyère by the handfuls, stirring, until the cheese is melted and the mixture is blended well, and keep the mixture just below the simmering point. In a small bowl stir together well the cornstarch and 1/4 cup of the kirsch, add the mixture to the Gruyère mixture with the nutmeg and pepper to taste, and heat the fondue, stirring constantly, until it just begins to bubble, but do not let it boil. Transfer the fondue to a heated fondue pot and keep it hot over a low flame. If the fondue becomes too thick, add some of the additional kirsch. Spear the bread cubes with long-handled forks and dip them into the fondue.