CREAMY DILL VEGGIE DIP -

4 ounces reduced fat cream cheese

1/2 package dry ranch salad dressing mix (2tbls.)

2 tablespoons fat-free or skim milk

1-1/2 teaspoons dried dill weed or 1 tablespoon FRESH CHOPPED DILL

4 cups raw veggies for serving

8 breadsticks for dipping

Place the cream cheese, dressing mix, milk and dill weed in blender; blend until smooth. Serve dip with veggies and breadsticks.  Store any leftover dip, tightly seeled, in refridgerator.

CREAM CHEESE FRUIT DIP -

8 oz cream cheese, softened

1/4 cup pineapple juice

1/4 cup light corn syrup

1/4 cup honey

4-5 tsp. sugar

Blend all ingredients thoroughly.  Place dip in 1/2 shell of pineapple that has been scooped out or any serving bowl.  Surround with fresh fruit and enjoy.

3 quarts of Strawberry Vinegar

1 quart strawberries, wahsed, hulled, and lightly crushed

3 quarts distilled white wine Vinegar or Rice Vinegar

1/4  cup granulated sugar

Place berries in large container.  Heat vinegar to boiling, then pour over the fruit.  Add the sugar, cover and store in a cool place out of direct sunlight.  After the mixture has infused for at least 2 weeks, filter through cheesecloth of a very fine strainer in to clean jars or bottles.  Store in a cool, dark place to retain the color.  Excellent when added to some olive oil and used as a dressing over a spinach salad. 

 1 quart Fruit Vinegar

1 cup red raspberries or other fruit

1 quart red wine vinegar

Place clean fruit in a sterilized jar.  Warm the vinegar in a non-reactive pan, then pour it over the fruit.  Seal the jar.  Let stand for 1month, then strain out the fruit and bottle the resulting vinegar in sterlized jars. 

 20 ounces Blueberry Vinegar

1 1/2 cups white wine vinegar

1/2 cup canned blueberries

1/4 cup blueberry syrup from the can.

Pour in to bottle with airtight seal.  Seal and store in a cool, dark roon temperature at least 1 week.  A serving suggestion is to add some extra virgin olive oil and pour over a pear salad with gorgonzola cheese, walnuts and mixed greens.