Sunday, March 16, 2008

Artichoke Spinach Dip


INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.




From allrecipes.com followed the recipe exactly

Jalapeno Popper Tarts


INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
2 (15 count) mini fillo shells

DIRECTIONS
In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
Fill fillo shells.


Bake according to fillo shell directions (example: 350 for 8 min)




Total time=less than 30 min

Recipes from a "wanna be" culinary goddess.

"Hunger is the best sauce in the world" -Cervantes

"I cook with wine, sometimes I add it to my food" -WC Fields


This is a collection of recipes I have acquired from many different sources!