You didn't give a category, so I thought these might do in a general sense:

"Carmel" Apple Dip

3/4 cup brown sugar
1/4 cup powdered sugar
8 oz Philadelphia Cream Cheese
1 tsp. vanilla

Beat all together until smooth

Serve with cut-up, cored apples and/or pears.
(Granny Smith or Honey Crisp)

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Trader JoeÂs Tortilla Chili Dip

1 jar TJ Vegetarian Chili
1 8 oz pkg. Phillidephia Cream Cheese
1 jar TJ Halapeno Lime Salsa
1 Pkg. shredded Mexican cheeses

1 bag Tortilla Chips

in 8x8 oven-proof serving/baking dish spread chili; top with cream cheese; top with salsa; top with shredded cheeses.

Bake in 350º oven for 15 to 20 minutes until hot and cheeses are melted.

Serve hot/warm with tortilla chips.

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Snappy Fruit Mold Jello Cookbook
Makes 1 Qt. = 4 cups

2 pkgs (3 oz each) Jell-o, any red flavor
(I like Raspberry)
1/4 tsp salt
1 1/2 cups boiling water
16 oz. canned, jellied cranberry sauce (Ocean Spray)
2 Tblsp. grated orange rind
2 medium tart apples, finely chopped (about 2 cups)
2/3 cup chopped nuts (I used walnuts)

Dissolve Jell-o and salt in boiling water. Stir cranberry sauce with a fork until smooth. Add to Jell-o, along with the orange rind, blending well. Chill until thickened (not firm). Add apples and nuts. Pour into a 1 qt. mold. Chill until firm (overnight) .

I would suggest that you double it for a group this size. Also, the original recipe was 1/2 this --- IÂve already doubled it!
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