8 oz Philadelphi cream cheese
2 tbsp French dressing
1/2 cup ketchup
1/2 tsp salt
2 tbsp cream or milk
2 tbsp mayonnaise
1 tbsp grated onion
dash of garlic salt

Beat all of these ingredients together until creamy.  Serve this dip with a variety of raw vegetables.

1 tbsp lemon juice
1 tbsp water
1/2 cup sour cream
2 or 3 green onions chopped
1/2 tsp garlic salt
1 8oz pkg cream cheese
1-2 tbsp blue cheese
1 6oz tin crab meat

Blend all the ingredients together in a blender except for crab meat.  Add the crab meat and mix at a low speed.  Serve as dip for raw vegetables – carrots, celery, green pepper, mushrooms, cauliflower etc.  This dip may be frozen.  Lobster can also be substitued for crab.

1 6.5 or 7 oz can of tuna
1.5 teaspoon onion salt
1 teaspoon worchestershire sauce
1 tbsp horseradish
1 cup of sour cream
2 teaspoon chopped parsley

Drain tuna and flake.  Combine all the ingredients together.  Cove and chill in refridgerator.  Garnish with parsley and surround with potato chips, crackers aor vegetables.  This makes aobut 1.5 cups.