Pistachios and Goat Cheese Green Leaf Salad

1/4 cup of favorite dried fruit, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
2 cups green leaf lettuce, chopped
1/4 cup pistachios, shelled
2 oz goat cheese, crumbled
Salt and pepper to taste

Combine all ingredients in a large salad bowl and add salt and pepper to taste. Mix gently and serve.

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Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees.  Using a 9X 13″ baking pan, spread cream cheese on the bottom.  Create one layer with chili followed by shredded cheese to cover the top.  Place pan in oven and bake for 15 minutes or until cheese has melted.  Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

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Shrimp-and-Cheese Appetizer

1/4 pound unpeeled, medium-size shrimp, cooked
3/4 to 1 cup salsa
2 teaspoons chopped fresh cilantro
1 (8-ounce) package cream cheese, softened
1 green onion, chopped
Tortilla chips

Peel shrimp, and devein, if desired; chop shrimp.

Stir together salsa and cilantro; spoon mixture over cream cheese. Top with shrimp, and sprinkle with green onion. Serve with tortilla chips.

Prep: 15 min.

Note: You may purchase cooked, peeled shrimp from the seafood department of your supermarket.

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Cheddar Cheese Ball

1- 8oz pkg. cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon lemon juice concentrate
1- 8oz pkg. shredded Cheddar cheese
1/4 cup finely chopped onion

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, and onion. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving. Serve with crackers, bagel chips, etc.

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Cheese and Chive Fondue

6 teaspoons unsalted butter
1 onion, very finely chopped
2 teaspoons all-purpose flour
2/3 cup sour cream
2 cups grated Gruyère
2 cups grated Cheddar
2 Tablespoons chopped, fresh chives
freshly ground black pepper

Serve with: small cooked sausages, cooked fingerling potatoes, use your imagination.

1. Melt the butter over low heat in a saucepan or fondue pot. Add onion and cook slowly until softened – about 5 minutes.

2. Stir in the flour; then stir in the sour cream and cook for about 2 minut

3. Add the cheeses and cook, stirring, until the mixture is smooth.

4. Add the chives and season with the pepper.

5. Pour the fondue into a fondue pot and place over the lit burner.

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