This is a recipe that I got out of a cookbook years ago, but have changed it up to a version I like much better.  It can be served with a host of dip devices such as baked wonton wrappers, crackers or pita chips.  It is super easy to put together and just needs a few minutes in the microwave to cook.

Crab Rangoon Dip

Ingredients

• 2 – 8oz boxes cream cheese, softened
• 8 oz swiss cheese, grated
• 3oz crab meat, chopped up
• 3-4 cloves of garlic, minced
• sweet and sour sauce (I used a 10oz jar)

Instructions

1. Unwrap/soften cream cheese and put in a bowl.  Add swiss cheese, crab meat and garlic and mix well.
2. Spread mixture into a microwave safe dish, I use my Mini Baker from Pampered Chef
3. Spread sweet and sour sauce over the top and microwave uncovered for 4-6 minutes.
4. Serve and enjoy!

Voila!  Time to start dippin!

I had some of this magic at a bachelorette party earlier this year and have been craving it ever since.  In my perusals of the internet, I found several versions of it, all slightly different.  I decided I would just take from several of them what I thought would be good and go for it.  Turns out I was right!

Ingredients:

• 1 cup of sour cream
• 2 – 8oz packages cream cheese
• 1 – 2.5 oz pkg Sliced Dried Beef
• 1 – 16 oz jar of dill pickles
• 1 Tbsp pickle juice
• 1 tsp garlic salt
• 1/2 tsp onion powder

Instructions:

1. soften cream cheese in a mixing bowl
2. add sour cream
3. dice up dried beef and pickles
4. add spices and pickle juice
5. mix well and let sit in refrigerator, giving it a couple hours before serving, if possible, so the flavors have a chance to meld
6. serve with chips or crackers and ENJOY!

Dicing of the dried beef

My slap and chop is great for getting the pickles the right size!

Voila!  Pickle Dip!