Broccoli/Cheese Dip

• 2 sticks of butter
• 1 (16 oz.) block of Mexican Velveeta
• 2 (10 oz.) boxes of frozen chopped broccoli
• 1 small package of slivered almonds
• 1 can of sliced mushrooms
• 2 cans of Cream of Mushroom Soup

Put all together in crock pot, set on low, let melt.

Serve with Fritos scoops

Fresh Fruit Dip
 
1 stick of butter
1 cup of light brown sugar (packed tightly)
1  8 oz sour cream
3 teaspoons vanilla flavoring
 
  Melt the butter in a saucepan over medium heat, then stir in the cup
of brown sugar.  Put aside and cool completely. Then stir in the sour
cream and the vanilla flavoring.  Serve at room temperature with fresh fruit.

Sausage and Cheese Dip

2  8 oz. packages of cream cheese (softened at room temperature)

1 can Rotel tomatoes (suggested-use mild)

1 lb sausage (suggested- use Jimmy Dean - regular)

Brown the sausage in a skillet until crumbly.  Drain several times on

paper towels.  Combine the cream cheese and the can of Rotel Tomatoes

(do NOT drain) then stir in the sausage. Put in a glass bowl and heat in oven

(350 degrees) for about 30 minutes. Cover to keep edges from burning.

Serve with Frito scoops.