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Artichoke Dip

2 cans artichoke hearts, (in water), drained and diced
1 cup mayo
1 cup parmesan cheese
1 tsp. garlic salt

 Mix all ingredients.  Place in buttered pie plate.  Sprinkle with paprika.  Bake at 350 for 30 minutes or until browned on top.
 

Jill's Corn Dip
Jill Fallecker

2 cans of corn (drained)

Chop so same size as corn cornels:

onion medium)

1/2 of a red and 1/2 of a green pepper

3 stalks of celery

2 six inch carrots

any crisp vegetable you have on hand

Mix

1/4 cup white sugar

1/2 cup cider vinegar

<1/4 cup oil (olive or corn)

Heat to melt sugar

pour over corn mix

serve with dipping chips (Scoops)

salt and pepper to taste

can be taken to a picnic because it doesn't need refrigerated

I make mine ahead so flavors can mix and refrigerate overnight but you can whip it up at last minute and it is just as good