Creamy Jalapeno Popper Dip *

4 bacon strips, chopped
1 pkg (8 oz) light cream cheese, softened
2 cups (8 oz) shredded cheddar cheese
1/2 cup sour cream
1/4 cup skim or 2 % milk
3 jalapeno peppers, seeded and chopped
1 tsp white wine vinegar
1/3 cup panko bread crumbs
2 Tbsp butter
Tortilla chips

Preheat oven to 350. In a small skillet, cook bacon until crisp.  Drain on paper towels, reserving 1 Tablespoon of drippings.  In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings.  Transfer to a greased 8 inch square baking dish.  Sprinkle with bread crumbs; dot with butter.  Bake 30-35 minutes or until bubbly and topping is golden brown.  Serve with chips. 

Yields 2 cups.

Turkey Egg Salad *

1 1/2 cups Miracle Whip
6 hard cooked eggs, chopped
1/2 cup sweet pickle relish
1/2 cup chopped celery
1/2 small onion, finely chopped
1 Tbsp celery seed
6 cups chopped cooked turkey (I used lunch meat)

Mix dressing, eggs, relish, celery, onion, and celery seed in large bowl.  Gently stir in turkey.  Cover and refrigerate at least 1 hour before serving.