Anne's Vegetable Dip

1 c homemade mayonnaise
1 c sour cream
1 lg garlic clove - peeled and -finely chopped
1 tb finely chopped green onion
1 tb dijon mustard
1 chopped fresh parsley

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile. To serve, garnish with chopped parsley.

Yield: 2 cups

Clam & Olive Dip

* 1 cn black olives, drained
* 1 cn chopped or minced clams, drained
* 1 pt sour cream
* 1 salt
* 1 powdered garlic
* 1 cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.

Quantities on the spices are left to you.

Yield: 6 servings

Bagna Cauda (Garlic Dip)

* 1/2 c olive oil
* 1/4 lb butter (1 stick)
* 5 garlic cloves, chopped fine
* 6 anchovy fillets, chopped or mashed
* 1 ds pepper

Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The Bagna Cauda is kept hot in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mixture.

Yield: 8 servings

Amish Dip

To prepare this amish dip we need the following ingredients:

* 8 oz cream cheese
* 1/2 c mayonnaise
* 1 c tuna
* 1/2 c pitted olives
* 2 tb lemon juice
* 1 black pepper

mix cheese and mayonnaise well and add other ingredients, use as dip or sandwich filling.

Yield: 6 servings