Karen's Spinach and Artichoke Dip

A friend of mine brought this to a potluck, I loved it so I wrote down the directions on a sticky note, so the measurements are not exact, just do what you think sounds right. It’s really good.

1 box frozen spinach, cooked and drained
2 cans unmarinated artichoke hearts, chopped
½ c. mayonnaise
½ c. sour cream
1 c. parmesan cheese
1 c. shredded pepper jack cheese

1. Heat oven to 350°. Mix all ingredients except the pepper jack cheese. Spread in a greased pie plate, sprinkle with the pepper jack cheese. Bake for 30 minutes.

Fruit Salsa with Cinnamon Crisps

If you combine this with my recipe for Fruit Dip – Look out – you may end up eating the entire recipe in one sitting, it is SO good! We served it with crepes one night and it went of smashingly. You could really use any variety of berries if raspberries are too expensive.

2 kiwi fruit, peeled and chopped
2 golden delicious apples, peeled, cored and diced
8 oz. raspberries
1 lbs. strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserves, any flavor

10 ten-inch flour tortillas
Butter flavored cooking spray
2 c. cinnamon sugar

1. Wash, hull and slice the strawberries; rinse the raspberries gently. Toss all the fruit together, sprinkle with both sugars; mix well. Gently fold in the fruit preserves, being sure to not damage the raspberries. Refrigerate for at least 15 minutes.
2. Preheat oven to 350°.
3. Cut the tortillas into wedges (using a pizza cutter makes this very easy). Spray with cooking spray and sprinkle with cinnamon-sugar. Place in a single layer on baking sheet and bake for 8 to 10 minutes or until golden brown and crispy. Cool for 15 minutes before serving with the fruit salsa. Store crisps in a resealable plastic bag.

Fruit Dip

This is orangey-fruity-heavenly-fluff

6 oz. frozen orange juice
½ c. sugar
1 Tbsp. cornstarch
12 oz. cool whip, defrosted

1. Combine all ingredients but the whipped topping in a saucepan. Cook to thicken.
2. Allow to cool completely then fold in the cool whip.
3. Serve with your choice of fruit, it is especially good with strawberries.

Fantastic Artichoke Dip

As the name implies, this really is fantastic—not for one who is watching their calories, but oh, so worth every single one you put in your mouth.

8 oz. cream cheese, softened
12 oz. shredded mozzarella cheese
1 c. mayonnaise
2 cloves garlic, finely chopped
1 c. grated parmesan cheese
1 onion, finely minced
2 jars artichoke hearts.

1. Preheat oven to 350°. Drain artichokes well and tear them apart with your fingers.
2. Combine all other ingredients and mash (a potato masher works perfectly).
3. Bake in an uncovered dish for approximately 30 minutes or until bubbly.
4. Serve hot with toasted baguette slices, pita chips, or Triscuit crackers. Yum!

Diane's Yummy Apple Dip

Easy, Easy, Easy

1 c. butterscotch chips
1 can sweetened condensed milk
1 tsp. cinnamon
2 tsp. apple cider vinegar

1. Place all ingredients in microwave save dish.
2. Microwave for thirty seconds, stir.
3. Repeat step two until desired consistency is reached.

Mango Salsa

We served this on top of the lemon salmon burgers, super tasty!

2 or 3 ripe mangos, peeled and diced
Juice and zest from 2 limes
1/2 red and green bell peppers, diced
1/2 small onion, finely diced
1 Tbsp. cilantro, if desired
1/2 jicama, peeled and diced
salt and pepper to taste

Toss all ingredients together. And voila! yummy!

Reuben Party Spread

This makes a LOT so I would cut it in half and also make sure the ham is well chopped, my chunks were too big. Pretty fatty but tasty if you happen to like Reubens, which I do.

Reuben Party Spread

1 lbs. fully cooked ham, chopped
4 c. (1 lbs) shredded Swiss cheese
1 can (8 oz) sauerkraut, drained
½ c. Thousand Island salad dressing
Rye bread

In a microwave-safe bowl, combine the ham, cheese, sauerkraut and salad dressing.
Cover and microwave on high for 1 to 1 ½ minutes or until cheese is melted, stirring once.
Serve on rye bread.

Yield: 6 cups

3 in 1 Italian Dip

This was fine. I think my standards are too high, I have a recipe for atrichoke dip that is REALLY good, and this just doesn't measure up. But like I said, it was fine.

3-in-1 Italian Dip

1 pkg. (8 oz) cream cheese, softened
1 pkg. (8 oz) shredded mozzarella cheese
1/3 c. mayonnaise
1 clove garlic, minced
½ c. oil-packed sun dried tomatoes, drained, chopped
1 c. marinated artichoke hearts, drained, chopped
1 c. jarred roasted red bell peppers, drained, sliced

Preheat oven to 350°. Mix cream cheese, mozzarella, mayo and garlic in medium bowl until blended.
Spoon into 9” pie plate or casserole dish.
Bake 10 minutes. Stir. Arrange tomatoes, artichokes and peppers on top of cheese mixture in 3 separate sections. Bake an additional 10 minutes. Serve with crackers (Wheat Thins or Triscuits).

Yield: 12 servings