The Cabin window has been opened once again and this time dips, pies, truffles and cakes are being whipped up. Check out this series of insider recipes from The Cabin’s very own culinary creators just in time for the Fourth.

Betsey’s dips are the talk of the office. Kept in the shadows for so long, the lights of fireworks from the Independence Day celebrations have shed light on these amazing gifts of culinary perfection.

Hot n Spicy Spinach Dip

1 8oz pkg shredded mozzarella shredded cheese

1 pkg cream cheese (if you like it creamy add another pkg.)

π parmesan cheese

1 can rotel tomatoes

2 green onions chopped

1 small pkg chopped frozen spinach (cook and drain really good)

Dash of black pepper

Mix all the ingredients together and bake for 20-30 minutes at 350 until it gets bubbly.

Serve with chips or crackers.

Shrimp Dip Made Easy

1 pkg cream cheese

1 can of tiny shrimp (drained)

1 slice of velveeta cheese

2-3 dashes of tobacco sauce

Mix ingredients and microwave until warm, stir again. Serve with Crackers.

Avocado Dip with a Kick

3 Avocado (sliced in cubes)

2 Roma tomatoes - chopped

2 green onions (chopped)

Fresh Cilantro finely chopped - about tbl. spoon or more

1 Serrano pepper – finely chopped

1 lime - juiced

Mix all together and serve with chips.

Cheese Ball

2 jars of dried beef chopped (reserve half)

2 pkg cream cheese

1/2 cup finely chopped walnuts (reserve half)

2 green onions chopped

Microwave cream cheese until soft. Mix the rest of the ingredients together. Put in refrigerator for 15-20 until firm. Form dip into a ball and roll in the remainder of dried beef and walnuts.

Serve with Crackers or chips.