Spinach and Artichoke Dip

Ingredients:

1 (14 oz) can artichoke hearts (drained and chopped
1 (10 oz) pkg frozen chopped spinach (thawed and drained)
1 cup mayonniase
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack cheese

Directions:
1. Preheat oven to 350 degrees
2. Lightly grease a 1 quart baking dish
3. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise , parmesan cheese, and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
4. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Celery Salsa

Okay, I've been waiting to post this until I had a picture of it... but everytime I make it, it's gone before I think about grabbing my camera to take a picture. So I swiped one off the internet that looks similar! (cool, huh?)

Ingredients:

1 can black beans, rinsed & drained

1 1/2 cups celery, diced

1/4 cup green onion, chopped

1/4 cup fresh cilantro, chopped

1 1/2 cup tomato, diced

1 can corn, drained (I used frozen sweet corn)

1/4 cup white vinegar

1/3 cup sugar

2 TBsp oil (I used EVOO)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cumin

1 TBsp hot sauce

Directions:

Prep all veggies and put in bowl. I mixed the dressing ingredients in a seperate bowl then added it, you could jsut add it all together and mix, it turns out the same.

Serve with tortilla chips.

Or you could use it as a topper/ dressing on a salad. Sometimes I will make a salad with it and add in some of Summer's Sweet Crock Pot Chicken --YUM!

Carmel Toffee Apple Dip

1 8oz block of cream cheese
1/4 cup brown sugar
carmel sauce for drizzling
a sprinkle of skor toffee bits or toasted pecans
Sliced apples for dipping.

Mix cream cheese with brown sugar. Spread on a plate, and top with a drizzle of carmel sauce and a sprinkle of toffee bits. Sliced apples for dipping. Dip the apple slices in pineapple juice after slicing to keep them from going brown. I also put about 2 Tbls. of carmel right into the cream chesse mixture.

Caramel Sauce

½ cup salted butter
1 cup dark brown sugar
½ cup dark corn syrup
1 tsp vanilla
1/4 tsp salt
cream

Mix butter, sugar, and syrup in microwave-safe bowl. Microwave for 1 minute, stir, and repeat. When all sugar is dissolved, microwave 2 minutes.*

Add vanilla and salt; cool.

Add cream to make 2 cups volume.

Make crepe, smear Nutella, add chopped banana, fold crepe, drizzle caramel.

*At this stage, add ½ tsp baking soda and vanilla, pour over 2 bags microwave popcorn, microwave 1 more minute for caramel popcorn.

Artichoke Dip

8 oz. cream cheese
1 can artichoke hearts (about 14 oz.)
1/2 cup mayo
1/4 cup Parmesan Cheese
4 oz. can green chillies, chopped
1 clove garlic, minced

Mix together with mixer. Bake at 400 for 15 minutes.

Jill Snyder's Famous Clam Dip

2 - 8 oz. softened cream cheese
2 cans minced clams --1 drained
6-8 diced green onions
1 t. salt
3 T. lemon juice
dried parsley
shepherd's bread --hollowed out

Mix all ingredients and place in bread bowl. Wrap in aluminum foil. Bake 3 hours at 225 degrees.
*Note: We often bake in glass dish pan and serve WITH bread (we don't want to waste any of the dip on the bread that doesn't get eaten!)