I love corned beef and can remember it when you could get it in slices at the deli. I can’t find it like that around here any more. The best I can find is packed in a can, but it still tastes the same. This has become one of my favorite dips, especially when I use rye or pumpernickel bread for the serving "dish".

CORNED BEEF DIP

• 1 pint sour cream
• 1 (12 oz.) can, pkg. corn beef
• 1 cup mayonnaise
• 1 1/2-2 teaspoon dill weed
• 2 teaspoon seasoning salt
• 2 tablespoon minced onion
• 2 tablespoon minced parsley
• Unsliced round rye bread or crackers

Mix all ingredients together; chill several hours. Cut off top of unsliced round rye bread. Scoop out leaving a shell. Cut scooped out bread in chunks (or use crackers). Put dip in shell and serve.

It’s November – I can hardly believe it! With holidays ahead, maybe you would like to try this recipe:

Home Style Vegetable Dip

• 8 oz. light sour cream
• One-half cup mayonnaise
• One-fourth cup finely chopped green pepper
• 2 oz. diced pimentos, drained
• 1 tablespoon finely chopped green onion
• 1 teaspoon salt
• One-fourth teaspoon garlic powder

In a medium bowl stir together all the ingredients and refrigerate at least two hours before serving.

Serve with carrot sticks, broccoli or cauliflower flowerets, celery sticks, pea pods, cherry tomatoes, mushrooms, green, red, orange or yellow bell pepper strips.

Spring is, hopefully, just around the corner. Here in Moorhead/Fargo, we just had a blizzard in early March, dumping another foot of snow with drifts up to over 8 feet tall in places! Our yard will be VERY wet when it all melts. Actually, there is very real concern about a pretty high flood here when the Red River receives all the melted snow from outlying streams and rivers. We’ll keep you posted on that as it unfolds. With spring come graduations and receptions! This recipe would be a great little addition to a party table.

Party Pinwheels

• 2 pkgs (8 oz each) cream cheese, softened. You can use the low-fat kind.
• 2 green onions, finely chopped
• 1 packet Hidden Valley Original Ranch dressing mix
• 4 flour tortillas (the 12″ size) (use fresh pliable ones)
• 1 jar (4 oz) diced pimentos or 1/3 cup finely chopped red bell pepper
• 1 can (4 oz) diced green chilies
• 1 can (2 1/4 oz) sliced ripe olives – optional
• 1/2 cup finely chopped celery
• Black beans (optional)

In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain pimentos, chilies, black beans, and olives and blot dry with paper towels. Sprinkle these and the celery over the cream cheese. Roll up the tortillas tightly and wrap individually in plastic wrap. Refrigerate at least 2 hours. To serve, cut rolls into 1″ pieces, and arrange on a plate. You may serve a salsa with these for a little extra zing. This recipe will give you about 3 dozen pinwheels.