Directions

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Ingredients

• 2 avocados, peeled, seeded and cubed
• 1 tablespoon fresh lime juice
• 2 tablespoons sour cream
• 1/4 cup salsa, or to taste
• 1/4 teaspoon adobo sauce from canned chilies, or to taste
• salt and pepper to taste

Directions

1. Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Directions

1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) container sour cream
• 1 cup mayonnaise
• 1 envelope dry vegetable soup mix
• 1 (8 ounce) can water chestnuts, drained and chopped
• 3 green onions, chopped

Directions

1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Directions

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon dried dill weed
• 1 teaspoon seasoning salt
• 1/4 teaspoon onion salt
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon dried minced onion
• 1 tablespoon dried parsley
• 1/2 teaspoon monosodium glutamate (MSG)
• 1/4 teaspoon hot pepper sauce
• 1 large green bell pepper

Directions

1. In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
2. To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.