First Cooking Lab

1 package cream cheese

1 cup sour cream

½ package of ranch seasoning

½ cup of fancy shredded cheddar cheese

Directions:

Blend cream cheese and sour cream first until smooth. Next add in ranch seasoning & mix.  Then blend in cheese.  Spread dip on tortilla shell, next lay a layer of ham, then roll it up and cut into pieces.  Tooth picks may be used if roll-ups are not staying rolled up.

1 (8 oz) pkg. cream Cheese

1 (7 0z) jar Kraft marshmallow crème

2 cups strawberry yogurt

Directions:

Combine softened cream cheese and marshmallow crème.  Mix until well blended.  Add yogurt.  Place the dip in the center bowl of the dish and surround it with fresh fruits.

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container nonfat sour cream

1 (1.25 ounce) package taco seasoning mix

¼ head iceberg lettuce - rinsed, dried, and shredded

1 cup shredded Cheddar cheese

3 medium whole tomatoes, chopped

1 green bell pepper, chopped

1 (2.25 ounce) can black olives, drained

Directions:

In a medium-sized mixing bowl, combine sour cream and taco seasoning.  Once mixed then add cream cheese and blend. Cream cheese will blend smoother if you take it out about 15 minutes before making dip.  Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with toppings of your choice: lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.