PUMPKIN DIP

DELICIOUS!!!

1 can (15 oz) Libby's pumpkin
1 8oz cream cheese
2 cups confectioners sugar
1 tsp. cinnamon
1 tsp. pumpkin spice

Mix all ingredients. Serve on graham crackers or ginger snaps.

BRAIN DIP

1 whole cauliflower
Your favorite spinach or dill dip
Radishes
Assorted raw vegetables
Crackers for dipping

Cut florets from the top of the cauliflower until you have a
cauliflower "bowl." Remove greens from bottom.
Cut stems from radishes, leave the root and remove skin.
Using wooden picks and food coloring, draw an eyeball on the flat part
of the radish (where the top was). The root will look like the optic
nerve.
Fill cauliflower with dip, garnish with radish "eyes," and serve with
veggies and crackers.

ANTI- VAMPIRE GARLIC DIP

1/2 cup milk
1 cup cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt

Blend all ingredients in blender until smooth.
Makes 1 1/2 cups dip.

COUNT DRACULA'S ROASTED CARROT DIP

2 pounds peeled carrots, cut into chunks
4 cloves garlic
1 tablespoon cumin seeds
3 tablespoons olive oil, divided
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon line or lemon juice

Roast carrots, garlic, cumin seeds, 2 tablespoons olive oil and salt
for 35 minutes, then allow to cool.
Place carrots in food processor until almost smooth. Then add extra
oil, tahini and lime juice. Blend briefly. Adjust seasoning.
Serve as a dip with crackers, breadsticks or pita chips.