Vegetable Dip

1 c. sour cream
1 c. mayonnaise
2 tsp. dill weed
2 tsp. chives
1 tsp. celery salt
1/2 tsp. onion powder
1/2 tsp. sugar

Mix well and refrigerate at least 1 hour before serving.

Cookie Dough Dip

1 8-oz package cream cheese

1/2 c. butter

1 c. powdered sugar

2 Tbs. brown sugar

1 1/2 tsp. vanilla

1 c. mini chocolate chips

1 c. toffee bits

1.  Soften cream cheese and butter and cream together.

2.  Add all remaining ingredients and mix until well combined.

3.  Serve with apples, bananas, graham crackers, etc!

French Onion Soup

4 Tbs. butter
5 medium onions, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
1/4 tsp. poultry seasoning
1 bay leaf
1/2 c. apple juice
6 c. beef broth
thick slices of a crusty bread, toasted OR
crutons
2 1/2 c. shredded Gruyere or Swiss cheese

1.  Melt the butter in a pot over medium heat.
2.  Add the sliced onions and stir to combine.
3.  Add the salt, pepper, thyme, and poultry seasoning.  Stir to combine.
4.  Cook the onions, stirring frequently, 20-30 minutes, until tender and caramelized.
5.  Add the bay leaf and apple juice and deglaze the pan.
6.  Add the beef broth, increase heat, and bring to a boil.
7.  Turn off the heat.
8.  Preheat broiler to high.
9.  Ladle the soup into deep soup bowls and arrange on a cookie sheet.
10. Top with bread or croutons, then cheese.
11. Place the bowls under hot broiler until cheese melts and bubbles, this only takes a minute.

Serve immediately.

Adapted from Rachael Ray

Nali Chili Dip

Dump in the crock pot:

1 bottle Cheez-Whiz
1 block cream cheese
1 can kidney beans
1-2 cans Nali chili

Stir after it warms a bit to mix in the cream cheese.

Serve with chips.