This Blog has been moved to:
Friday, October 1, 2010
Friday, September 24, 2010
Hold on to your hats! We'll be sailing soon!
I will be moving this Titanic, Vessel, Pontoon ... ok - one man float... to the other side.
Other side you say? We're, I"m exporting to - WORDPRESS ~ sounds scary doesn't it?
For some reason BLOGGER is having an issue with comments. I've had several emails saying they can't post a reply! Enough of that! I want to move somewhere, so you can tell me how much my recipes s*ck! Any comment would be a good one!!
When you log-on to this site you should be redirected.
Don't listen to Maxine... Heeee~
Thursday, September 23, 2010
Artichoke Spinach Dip
1 - 14 oz. can artichoke hearts, drained and finely chopped
1 - 9 oz.bag fresh baby spinach, chopped
1-1/2 cups fresh Parmesan cheese, grated and divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. cream cheese, softened
2/3 cup light sour cream
1/3 cup light mayonnaise
1 - large garlic clove, minced
1 - Tablespoon minced onion
2 -pinches red pepper flakes
Salt & Pepper, to taste
Paprika, to taste
1. Preheat the oven to 350 degrees F.
2. Combine the artichokes, spinach, 1 &1/4 of Parmesan cheese, 1&1/4 cups of Monterey Jack cheese, cream cheese, sour cream, mayo, garlic, onion, red pepper flakes and salt & pepper in a large bowl mix well.
3. Spoon artichoke mixture into a 1-1/2- quart baking dish. Sprinkle the remaining cheeses on top, and then sprinkle with paprika. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Recipe adapted from: Browneyedbaker