PEANUT BUTTER FRUIT DIP

2 cups skim milk
1/2 cup light sour cream
1 (3.4 oz) package vanilla instant pudding mix
1 cup peanut butter
1/3 cup sugar
Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with sliced apples, bananas, strawberries or whatever fruit you choose!

Fruit Dip

1 pkg. softened cream cheese
3/4 c. brown sugar
1 c. sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 c. cold milk
1 small package vanilla pudding


Beat the cream cheese and brown sugar together. Then add remaining ingredients. Chill for one hour.

FRUIT DIP

1 package cream cheese (all I had was yucky fat-free and it even worked great!)
3/4 cup powdered sugar
1 tsp vanilla
1 carton cool whip, thawed

Beat cream cheese, powdered sugar and vanilla until smooth. Fold in cool whip and chill at least 2 hours before serving. Serve with sliced fruit.

FAT FREE FRUIT DIP

1 package of instant Vanilla pudding mix

1/2 carton of the small tub of fat free cream cheese

4 oz of fat free cool whip

Prepare pudding mix according to box directions decreasing the skim milk by 1/2 cup. Add cream cheese and cool whip. Serve with your favorite fruits!

Black Bean and Corn Dip

2 c. frozen sweet corn (or one can corn, drained)
1/2 c. canned black beans, rinsed thoroughly
1 c. salsa
1 bunch green onions, diced
1/2 avocado, sliced
juice of half a lime
1/4 c. cilantro, chopped

Combine all ingredients and toss well. Let sit for an hour before serving to meld flavors. Serve with chips or with Tostitos Scoops chips.

Caramel Sauce

From How Does She Do It

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter.
Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.
Pour into a jar and store in refrigerator. It will thicken when cold.
YUMMY!

Grandma's Honey Butter

from Sister's Cafe

2 cups honey (Grandma says older is better, but come to think of it I've never asked her why!)
2 sticks butter (softened, not melted)
1 t. vanilla
1 t. cinnamon

Combine ingredients until completely mixed and serve!

Black Bean and Pineapple Salsa

From the Friend-- (Church Magazine)

1 (15 oz) can of black beans, drained and rinsed
2 (8 oz) can of crushed pineapple, drained
1 (15 oz) can of corn, drained
1 (14.5 oz)can of diced tomatoes (I used a can of diced tomatoes that also had cilantro and lime in them)
1/4 cup chopped fresh cilantro
1/3 cup Italian dressing
Mix all ingredients together. (I recommend giving it at least 1 hour in the fridge before serving) Serve with tortilla chips.

Caramel Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 Tbsp. vanilla

Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won't be pretty, but it will sure taste good!)

You'll also need:

Assorted fruit (I just buy a fruit tray at some place like Costco and a carton of strawberries if they're on sale; you could also cut up some Granny Smith apples)

Bamboo skewers (if you want to kebab your fruit)
Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit