I served these two dips last year at the Halloween party, which means it's entirely possible that both recipes came from this forum. But both were yummed up in no time.

CRANBERRY BLUE CHEESE DIP
1 (3 oz.) pkg. cream cheese, softened
1/4 c. chunky blue cheese dressing
3/4 c. Ocean Spray whole berry cranberry sauce
1/4 c. onion, minced
4 drops Tabasco
1 tbsp. Worcestershire sauce
1 tsp. lemon juice

In a small bowl, mix cream cheese, blue cheese dressing and cranberry sauce. Stir in remaining ingredients, mix well until smooth. Keep in refrigerator. Serve with crackers. Makes 2 cups.

Caramel Rum Fruit Dip
1/2 cup Butter
1 (14-ounce) package caramels, unwrapped
1/4 cup chopped pecans
1 tablespoon milk
1 teaspoon rum extract* Substitute 1 tablespoon rum.
Cut-up fresh fruit

1. Melt butter and caramels in 2-quart saucepan over low heat, stirring occasionally, until caramels are melted (12 to 15 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Keep warm; use as a dip for cut-up fresh fruit.
Makes 1 1/2 cups. *note* I put this one in a mini crock-pot to keep warm.

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