Crab Dip

3 packages 1/3 less fat Philly cream cheese
3 cans crab meat, drained
1/2 onion chopped
2 cloves garlic crushed
Salt & pepper to taste

Using an electric mixer, beat together all ingredients. Spread into baking dish and bake uncovered at 350 for 25 minutes. Serve with crackers and/or veggies.

Taco Dip

1 8 ounce cream cheese
1 16 ounce sour cream
1 package of taco mix
1 cup shredded lettuce
1 cup diced tomatoes
1 cup green peppers, chopped
2 cups shredded cheese, Mexican blend

With electric mixer, beat cream cheese, sour cream and taco mix. Spread on bottom of dish. Layer lettuce, tomatoes, green pepper and cheese. Refrigerate until ready to serve.

Red, White & Blue

For lemon syrup:

1/4 cup sugar
1/4 cup water
1/4 cup fresh lemon juice

Combine above ingredients in small sauce pan over medium heat. Stir until sugar dissolves. Set aside.

1/3 cup sugar
2 Entenmann's pound cakes
1 8 oz. package of Philly cream cheese
1 cup heavy cream
1 package of strawberries cut in quarters
1 package of blueberries

Using an electric mixer, beat sugar and cream cheese until well combined. Gradually mix in heavy cream until the mixture becomes whipped cream.

Slice pound cake. Brush lemon syrup over each side and cut pound cake slices into quarters.

Layer pound cake, whipped cream, strawberries, blueberries and repeat.

Refrigerate for at least 3 hours or more. Best if refrigerated overnight.