CHEESE BALL

2 (8 oz.) pkg cream cheese - 1 tbsp. dried parsley

1/4 tsp. cream style mustard - 3 tsp. Bon Appetit

3 stalks green onions (greens only)

1 C. chopped walnuts.

Mix ingredients well and then roll in chopped walnuts. Makes 2 cheese balls. Chill and serve with assorted crackers. May be frozen.

Carol Kemple

DILLY DIP

1 C. sour cream - 1 tbsp. parsley flakes

1 C. mayonnaise - 2 tbsp. dill weed

1 tbsp. grated onion - 1 tsp. seasoning salt

Mix together and refrigerate several hours or overnight. Use for any raw vegetables or chips.

Carol Kemple

Chicken Salad Sandwiches

2 Cups Green or Red Grapes
3 Cans of Chicken or 3 Cups of Shredded Chicken
3/4 Cup of Mayonaise
1/2 tsp. Ginger
1/2 tsp. Salt
1 Cup Chopped Celery
1/3 Cup Sliced Green Onion
1/2 Cup Slivered Almonds

Mix all ingredients together and serve on Croissant Rolls.

Cheesy Spinach and Artichoke Dip

What You Need

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

3/4 cup KRAFT Grated Parmesan Cheese

3/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1/2 tsp.  garlic powder

Make It

HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.