We're heading toward picnic season and if there's one item you'll find at every picnic it's dip. Hot or cold, dips always seem to be a crowd pleaser.

Today's recipes are from readers responding to a request from W. Bicker of Allison Park.

First up, Marlene Lutz of Cranberry: "When I read the request asking for good dip recipes, I thought of Hot Broccoli Dip. For some reason this recipe especially appeals to men. I've had more men request that I give the recipe to their wives -- I guess because it's chunky and I served it with nacho chips, although fresh vegetables or crackers will also work."

Shelley Campbell of New Kensington sent four good and easy recipes: "I love fast, easy recipes with a lot of flavor. These are all tried and true at work parties and family parties. Thanks for all the great recipes over the years, and hope you enjoy these as much as we do!"

The recipe for Hot Reuben Dip calls for chipped corned beef. I found 2-ounce packages of it near the packaged breakfast and luncheon meats at the Brentwood Giant Eagle, but fresh is available at the store's deli and that's what I used.

PG TESTED

• 1 ( 1/2 cup) stick of butter
• 1 cup chopped onion
• 2 10 3/4 ounce cans cream of mushroom soup
• 10 ounces hot pepper cheese, shredded
• 1 cup fresh mushrooms, sliced
• 2 boxes chopped frozen broccoli (thawed and drained of excess water)
• 1/2 cup slivered almonds
• Dash of Tabasco sauce

Melt butter in a large frying or saute pan. Add onions, cook until tender. Add mushroom soup, stir. Stir in cheese, cook about 5 minutes. Add mushrooms, broccoli, almonds and Tabasco.

Simmer about 15 minutes or until cheese is melted and broccoli is cooked through.

Serve with nacho chips, fresh vegetables or crackers. Serves 10 or more.

-- Marlene Lutz

PG TESTED

• 2-pound round pumpernickel or rye bread
• 1 pound chipped corned beef, see note
• 2 cups shredded Swiss cheese
• 8-ounce can sauerkraut, drained
• 8-ounce package cream cheese, softened
• 16-ounce bottle Thousand Island dressing

Cut off top of bread, hollow out inside, being careful not to cut through crust. Cube bread from center and reserve.

Mix remaining ingredients together thoroughly and put into bread shell. Replace top of bread and wrap 3 times with aluminum foil. Bake at 350 degrees for 2 1/2 hours. Serve hot with reserved bread cubes and crackers. Serves 10 or more.

-- Shelley Campbell

PG TESTED

• 8-ounce package cream cheese, softened
• 1 tablespoon mayonnaise
• Milk
• 1 bunch green onions, chopped
• 4 to 6 ounces chopped pepperoni

Mix cream cheese with mayonnaise. Add enough milk to make the mixture smooth and creamy. Stir in onion and pepperoni. Chill. Serve with crackers.

Serves 8 to 10.

-- Shelley Campbell

PG TESTED

• 1/2 cup raspberry daiquiri mix, more or less to taste (I used strawberry)
• 8 ounces cream cheese, softened
• 8-ounce container whipped topping, thawed

Mix daiquiri mix into cream cheese until thoroughly blended. Fold in whipped topping, mix well. Chill. Serve with assorted fruits.

Serves 8 to 10.

-- Shelley Campbell

PG TESTED

• 2 packages (8 ounces each) cream cheese, softened
• 1 1/3 cup brown sugar
• 2/3 cup white sugar
• 1 tablespoon vanilla

Mix together all ingredients and microwave until hot. Place dip in small crockpot or fondue pot to keep warm. Serve with fruit slices, pound cake cubes, pretzels, Teddy Grahams, etc.

Serves 8 to 10.

-- Shelley Campbell