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Wanting to make a couple great dips for New Year’s Eve or for any social occasion then try my faves. They’ll be a sure hit with friends and family.

Crabby artichoke Dip

This is a light dip packed full of crab and flavor, and a bit of heat.

1 18 ounce can of 'Chicken of the Sea' crab meat (minus 1/4 cup)
1 12 ounce jar of artichoke hearts, cut in 1/2 inch pieces
1 large Granny Smith apple peeled, coarsely chopped in small pieces
3 large green onions, sliced to 1/2 cup (minus 1 tbsp)
1 container (1 cup) Kraft light cream cheese
1/2 cup Kraft light Miracle Whip
1/2 cup sour cream
1 cup grated Drumloch (Scottish white cheddar)
1/2 tsp of lemon zest
1/2 tsp of paprika
1/2 tsp of cayenne
1/4 tsp fresh ground pepper
1/4 tsp fresh ground sea salt

Mix together cream cheese, Miracle Whip, sour cream, grated cheese, green onion, spices, and lemon zest. Fold in crab, artichoke, and apple. Garnish with remainder of crab and green onion. Bake at 400
degrees for 15 minutes or until dip begins to brown on top. Serve with crackers or nachos. Makes 4 and a half to 5 cups.
Note: This dip makes a tasty stuffing for mushrooms.

Cheesy Swiss Dip

I found this recipe about 20 years back in one of those small Kraft booklets you find as freebies in the groceries store. Canadian Living also has a similar recipe.

This is my adaption:

1 package of Kraft light cream cheese
1/2 cup light Miracle Whip
1 cup grated Gruyere
1 cup grated Emmental
1/4 cup chopped green onion
3 medium cloves minced garlic
1/4 tsp cayenne
2 tsps Worcestershire sauce
2 tbsps sliced almonds
Garnish with almond pieces and dried parsley 

Mix ingredients together; sprinkle with almond pieces and parsley and bake at 400 degrees for 15 to 20 minutes.
Note: I give my almonds a quick crunch in the hand for texture. Also - I like using 2 different Swiss cheeses - Gruyere adds a sharper flavor and Emmental adds a creamy texture.
Serve with your favorite crackers and enjoy.