Since moving to Utah and reducing my working hours to part time I have enjoyed re-learning how to cook. Here are a couple of my favories new recipes. They have proven to be a big hit with friends and family.
Hot Spinich Artichoke Dip
1 (8oz) package cream cheese, softened
1/8 cup mayo
1/8 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1.2 tea. dried basil
1/4 tea. garlic salt
Pepper to taste
1 can (14 oz.) artichoke hearts drained & chopped
1/2 cup frozen chopped spinach, thawed& drained
1/4 cup shredded mozzarella cheese
1/4 cup white onion, diced
Preheat oven to 350
Lightly grease a small baking dish. In a med bowl, mix together all ingredients except spinich, artichokes and half the mozzarella cheese. Gently stir in artichoke hearts and spinich. Transfer the mixture to the prepared baking dish. Top with remainig Mozzarella cheese. Bake for 25 minutes, until bubble and lightly browned. If not browned enough, turn up oven heat to broil for 1 to 2 min. Servie with baguettes, crackers, or tortilla chips.
Ranch and Cheddar Cheese Ball
1 pkg. (8 oz.) cream cheese
1 1/2 cups finely grated cheddar cheese
1 Tbs. dried chives
2 Tbs. dried ranch dressing mix
1/2 cup chopped pecans
Set pecans aside. Mix all other ingredients together until well mixed. Form into a ball or log and roll in chopped pecans. Refridgerate until ready to eat. Great with Wheat thins!
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