Dilly Dip
2    8oz pkgs  cream cheese
2 Tbs dried parsley
4 Tbs grated onion
4 Tbs dill weed
1/2 tsp seasoned salt
3 Tbs lemon juice
Mix all ingredients thoroughly. Let stand refrigerated at least one hour before serving. Good with vegetable sticks.

PESTO
1 1/2 cups fresh basil leaves
2-5 garlic cloves, peeled
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly squeezed lemon juice
Put the basil, garlic, pine nuts, and Parmesan cheese in a blender of food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
Makes 3/4 cup pesto
This is great on pasta. All that is needed is a little of this intensely flavorful mixture, just enough for a light coat.

HERBED DIP
1 pkg cream cheese, softened
2 Tbs butter or margarine, softened
1 to 2 Tbs minced chives
1 to 2 Tbs minced fresh parsley
1/2 tsp garlic powder
1/4 tsp dill weed
1/8 tsp dried thyme
pepper to taste
In a small mixing bowl, beat cream cheese and butter. Add seasoning; mix well.

MORE HERB CREAM CHEESE
2   8 oz. pkg cream cheese, softened
juice of one lemon
2 or 3 green onions, minced
1 Tbs chopped fresh parsley
1 tsp chopped fresh dill
1 tsp freshly ground black pepper
Cream together the cream cheese and lemon juice. Stir in remaining ingredients until well blended. Refrigerate, Will last up to 6 days.
Optional: you can fold in finely chopped sun-dried tomatoes.

Herbed Cheese Rounds
2  8oz pkgs cream cheese, softened
2 tsp chopped fresh chives
1 tsp dried whole basil
1 tsp caraway seeds
1 tsp dill seeds
fresh ground pepper
Lemon wedges or garnish-optional
Combine cheese and fresh chives, basil, caraway seed, and dill seed. Shape into 5" X 1" round pattie. Lightly coat top and sides with ground pepper. Chill. Garnish with lemon wedges.
Makes 2 cups

Lemon Pepper Boursin Roll
1 8oz pkg cream cheese, softened
1 clove garlic, minced
1 tsp chopped fresh chives
1 tsp chopped fresh basil
1 tsp caraway seed
1 tsp dill weed
lemon pepper
In a food processor, blend garlic, chives and basil. Add cream cheese and mix well. Blend in caraway seed and dill weed. Form cheese mixture into desired shape and roll in lemon pepper. Wrap in waxed paper and chill. Serve with Bremner wafers or homemade Melba toasts.

ROSEMARY ROASTED PECANS	
1 1/2 pounds pecan halves
1 stick butter, melted
salt to taste
1/4 cup rosemary, coarsely chopped
1 tsp cayenne pepper
1/3 to 1/4 cup dark brown sugar
1 Tbs paprika
Preheat oven to 250. Spread pecans on a large baking sheet. Toast in the oven for 30 minutes to dry. Add 1/3 cup butter and mix well with pecans. Return to oven for 10 minutes. At this point, add salt and more butter, if needed. Stir well and return to oven for 10 minutes longer. Mix rosemary, cayenne, sugar, and paprika. Toss with warm nuts while they are moist with butter to help rosemary stick. Serve warm. Store in the refridgerator.

GREEN PAPAYA SALSA
1 green papaya (about 3 pounds) peeled and diced
4 large tomatoes (about 2 quarts) seeded and chopped
2 vidalia onions, diced
3 minced jalapeno peppers
6 ounces fresh orange juice
3 ounces fresh lime juice
6 Tbs. chopped cilantro
4 Tbs. chopped mint
1 Tbs. kosher salt
Combine all ingredients and cook on simmer for about 30 minutes. Chill and serve with chips.