Kim Chee Dip

Brenda V

Won Bok Kim Chee, chopped small, about 1 cup after liquid is squeezed out

Fish cake-about ½ of oblong block

Green onions-chopped fine

Mayonnaise-about 1 ½ cups or until creamy.  Low fat or fat free can be used.

 Chop Kim Chee, squeeze out liquid with hands

Grate fishcake fine.  Chop if desired for a more fine texture.

Chop green onions.  Mix mayonnaise with ingredients.

Add salt and pepper if desired. (I don’t add any).  Chill.

Serve with Ritz crackers or raw vegetables.

Nacho Spread

Brenda V

1 can (10 ounces) bean dip (or may use refried beans)

½ carton (8 ounce) sour cream.  Soften for easier spreading

1 can (4 ounces) diced green chilies

1 carton (8 ounces) avocado dip

1 can (4 ½ ounce) chopped ripe olives

½ carton sour cream

3 hard cooked eggs, chopped

1 cup (or more if desired), shredded cheese

1 tomato, chopped

 In round, deep dish pie plate, spread bean dip.

Top with rest of ingredients in order listed.  Chill.

Serve with tortilla chips, sliced carrots, celery, zucchini, Tostitos or frietos corn chips.