Instructions: CREAMY SALSA DIP-Combine 1/2 c bottled buttermilk dressing or bottled ranch dressing with 1/2 c Chi Chis bottled mild salsa in blender. Blend on high spped about 5 to 10 seconds just until smooth. Refrigerate, tightly covered, to use in 2 weeks. EXTRA HOT AND SPICY ONION BLOSSOM DIP-Combine 1/2 c Catalina dressing 1/4 c bottled Chi Chis extra hot salsa in blender. Blend on high speed about 10 seconds just until smooth.

Refrigerate to use within 2 weeks. CHUNKY ONION BLOSSOM DIP-Stir together with a fork 1/2 c bottled mild salsa, 1/3 c 1000 Island dressing, 2 tb sweet pickle relish (with some of the relish juice) and a dash of Tabasco.

Refrigerate to use in 2 weeks. BLUE CHEESE DIP-cOMBINE 1/4 c crumbled blue cheese, 1 8oz bottle ranch dressing or buttermilk dressing and 1/2 ts garlic salt (or 1/4 ts garlic powder). Stir in 2 tb mayo (lite or regular). Refrigerate to use within 2 weeks.

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