Pina Colada Dip

1. 8 oz. can crushed pineapple, undrained
2. 3 oz. pkg. instant coconut pudding and pie filling mix
3. 3/4 cup whole milk
4. 1/2 cup sour cream

In food processor or blender, combine all ingredients. Blend or process for 30 seconds. Cover and refrigerate several hours to blend flavors. Serve with fresh fruit for dipping. Serves 20

Peanuts con chile

1. 2 tablespoons vegetable oil
2. 2 cups raw or roasted peanuts, shelled and with skins removed
3. 1-1 1/2 teaspoons chile powder
4. 1/2 teaspoon salt

Heat the oil in a large skillet over medium heat and add the peanuts. Cook while stirring for 2 minutes. Drain the peanuts onto paper towels. Place in a bowl, add chile powder and salt, and toss well. Makes 4 servings.

Warm Crockpot Crab Spread

1. 3/4 cup mayonnaise
2. 8 oz. pkg. cream cheese, softened
3. 2 Tbsp. apple juice
4. 1 onion, minced
5. 1 lb. lump crabmeat, picked over to remove cartilage and shell bits

Mix mayonnaise, cream cheese, and apple juice in medium bowl until blended. Place in 1 - 3 quart crockpot. Stir in onions and blend well. Gently stir in crabmeat. Cover crockpot and cook on LOW for 4 hours.

Dip will hold for up to 2 hours, stirring occasionally. 8 servings

Deviled Eggs

1. 6 hard cooked eggs
2. 1/4 tsp salt
3. 1/2 tsp dry mustard
4. 1/4 tsp pepper
5. 3 Tbsp mayonnaise

Cut peeled eggs lengthwise and scoop out yolk. Mix yolks with above ingredients and blend well. Fill whites with mixture, cover and refrigerate up to 24 hours.

Vidalia Onion Dip

1. 1 sweet onion chopped
2. 1 cup mayonnaise
3. 1 cup sharp cheddar cheese
4. Box of Ritz crackers

Mix first three ingredients, place in small casserole dish, cover with crushed Ritz crackers. Bake at 350 degrees until bubbly. Serve with Ritz crackers.