Asparagus Rollups... by Watchlady

1 bunch of Asparagus
24 oz loaf of white bread (not homemade bread)(remove crusts)
8 oz cream cheese
1/4 lb. bacon (fried & chopped up) or you can use the bacon bits

Cook asparagus just until tender--not mushy. Cut into smaller pieces. Mix 8 oz of cream cheese and the bacon. Roll the white bread (make sure crusts are removed) with a rolling pin until flat. Spread some of the cream cheese/bacon mixture on a slice of bread, add about 2-3 pieces of asparagus and roll it up and press by the seams.
Cut the rolled up bread in half. Do this with the remainder of the bread. Right before serving, dip bread in melted butter and broil on a cookie sheet until light golden brown. Makes about 40 rollups.
These appetizers may be made the day before and kept in a covered container in the fridge and just dip in broil when getting ready to serve.

Stuffed Mushrooms...by SallyAnn in Maine

1 lb. chopmeat
1 - 8 oz. pkg cream cheese
1/2 grated onion
salt & pepper to taste
1 egg beaten

Combine above ingredients and mix well. Stuff mushroom caps and place on cookie sheet. Bake approximately 20-30 minutes at 350 degree oven. Serve hot from the oven.

Artichoke Spinach Dip... by Brooke in Wisconsin

1 cup sour cream
1 cup mayo
1 or 2 cloves garlic - finely chopped
1 pkg chopped spinach (thawed & well strained)
1 can quartered artichokes
1 pkg 5 Cheese

Mix all together except for half pkg of cheese. Save and put on top.
Preheat oven to 350*. Bake 30 minutes covered, and 10 minutes uncovered.
Use a firm cracker to dip with.

Fiesta Ranch dip... by Jessica in Wisconsin

1-16oz sour cream
1-4oz can chopped black olives (drained)
1-4oz can diced green chilis (drained)
1 cup shredded cheese 1 pkg Fiesta Ranch salad dressing mix (I only find this at Pick N Save)

Mix altogether. Refrigerate several hours & serve with Tostitos.

Taco Dip

1 lb. lean ground beef
1 pkg. (1-1/4 oz) taco seasoning mix
1/2 cup water
1 16 oz can crushed tomatoes
1 - 1# loaf processed cheese, shredded

In large skillet, brown the ground beef. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat to simmer.
Cook 5 minutes, stirring occasionally. Place ground beef mixture into slow cooker. Add tomatoes and cheese to beef mixture. Cook on low 1 hour. Serve with tortilla chips. Makes about 8 servings.

Ultimate Stuffed Mushroom by watchlady

20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 Ritz Crackeres, finely crushed (about 1/2 cup crumbs)
2 Tbsp. Kraft 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning

PREHEAT oven to 400*. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions, and peppers; cook and stir until vegetables are tender.
STIR in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps.
Place on ungreased baking sheet. Bake 15 min or until heated through.
MAKE-AHEAD: These mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400* for 20 min or until heated through.