You know those times when you want to use up a few ingredients and nothing comes to mind? Spaghetti sauce, assorted cheeses, pepperoni and a prebaked pizza crust go together well when you keep them separate. Warm up the crust, then cut it up for dipping in the pizza sauce. —Julie Puderbaugh, Berwick, Pennsylvania
While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.
I have a massive herb garden in the summer, with an abundance of chives. This dip featuring cream cheese, veggies and pita bread works well when you have chives to use up. Make the dip 2-3 days in advance for best flavor. —Sarah C. Vasques, Milford, New Hampshire
"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! —Tracy Lawson, Farr West, Utah