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Before 2007 draws to a close and festivities dwindle into January's resolutions (which I don't make anymore), there's one last hoopla left in the holiday season . . . New Year's Eve. Whether you spend this time with family or friends quietly or have a rip-roaring celebration with a lot of friends, make a place in your party plans for dips and spreads. They are popular because they are quick and easy to prepare, can be prepared head of time and keep well, leaving time for you to be with your guests. Way back when, dips and spreads were served with potato chips and crackers, but today's "nibblers" are looking for crisp veggies, a variety of wholesome crackers and fruit.

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So, for your New Year's celebration I have dips and spreads for you, starting with . . .

FESTIVE VEGETABLE DIP

1 c. mayonnaise

1/2 c. sour cream

2 T. minced parsley

1 T. minced chives (can use 1 t. dried chives)

1 t. dried minced onion

1/2 t. lemon juice

1/2 t. worcestershire sauce

1/4 t. salt

1/4 t. paprika

1/8 t. curry powder

1/8 t. pepper

assorted raw veggies

In a large bowl, combine all ingredients except veggies. Cover and refrigerate at least one hour or earlier in the day if you wish. Serve with raw veggies.

This recipe suggests using red and green peppers to serve the dip in, rather than a bowl.

This is how to do it: Cut one red and one green, medium pepper in half lengthwise. Scoop out seeds and membrane and slice off the stem. Fill with dip and surround with veggies on a serving plate or platter. Makes 1-1/2 c.

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Don't turn your nose up at this recipe. It's very good served with crackers or the cocktail breads available in the deli section at the grocery store.

DRIED BEEF SPREAD

one 2-1/2 oz. package sliced dried beef

two 8 oz. packages cream cheese, cubed

2 T. milk

1 T. chopped green onion

1/2 t. dill weed

1/4 t. hot pepper sauce

crackers or party rye bread

Put beef in processor or blender; cover and process until chopped. (If you don't have either appliance, mince the beef with a knife.) Add rest of ingredients, except crackers, of course. Cover and process until well blended. Again, if no appliance, mix in a deep mixing bowl with an electric mixer. Makes 2 cups.

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ORANGE-GINGER

FRUIT DIP

1-8 oz. package cream cheese, softened

1-7 oz. jar marshmallow creme

1 T. grated orange peel

1/8 t. ground ginger

assorted fresh fruit

In a mixing bowl, beat cream cheese until smooth. Beat in rest of ingredients, except fruit, of course. Cover and refrigerate one to hours or more. Makes 2-1/2 c.

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ARTICHOKE DIP

1-14 oz. can water-packed artichoke heart, rinsed, drained and chopped

1 c. mayonnaise

1/3 to 1/2 c. parmesan cheese

1 medium garlic clove, minced

dash hot pepper sauce

paprika (optional)

assorted crackers

In a bowl, combine all ingredients, except paprika and crackers. Transfer to a greased 1 qt. baking dish. Sprinkle with paprika if you wish. Bake, uncovered at 325 degrees for 30 minutes.

Serve warm with crackers.

NOTE: You can make this dip ahead of time, refrigerating all but the crackers, of course. If the dip is very cold, add a few minutes of baking time or until it's warm. Makes 2 cups.

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Thought for today: It has been a good year for us . . . we're happy where we are, enjoy our family and friends, and we are hopeful that 2008 will bring more of the same. If you are bringing in the New Year with family or friends, keep in mind that the safest way to get home is NOT to drink and drive. Happy 2008!

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