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

Creamy Roasted Red Pepper Hummus

INGREDIENTS
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons sesame seed oil

1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

1 brick cream cheese, room temp

DIRECTIONS
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, oil, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Add cream cheese and continue to blend. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Reciped suggested by Karen Riggs

This is a modified version of spiced sweet roasted red pepper hummus

Crab Quiche Squares

INGREDIENTS
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
2 eggs
2 (6-oz.) cans crabmeat, drained, flaked
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
Dash salt
Dash pepper



DIRECTIONS
1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal.
2. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
3. Bake at 350°F. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares.



Another great recipe from Pillsbury.com

Bacon Water Chestnut Wraps

INGREDIENTS
2 (8 ounce) cans water chestnuts
1 pound sliced bacon, cut in half
1/2 cup mayonnaise
1 cup packed light brown sugar
1/2 cup tomato-based chili sauce

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking

dish. (can secure with water soaked toothpicks)
3. Bake in the preheated oven for 45 minutes (on a wire rack with pan under to collect grease),

or until bacon is crisp and cooked through. Drain off the grease.

4. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce;

pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

5. Place toothpicks in each wrap and serve warm

Recipe from allrecipes.com, click to read reviews and hints

Spicy Bean Salsa

INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
1 avocado chopped

DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, avocados, and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Recipe from Allrecipes.com

Easy Veggie Pizza

INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
*or your favorite veggies

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.


Dish suggested by Anne and recipe by Allrecipes.com

Seven Layer Taco Dip

Susan's dish!



INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Vegetable Sushi Benedictine Rolls

Recipe by Paula. FAB!!

1 1/2 cups sushi rice
2 cups water
3 Tbsp rice vinegar
3 tsp sugar

Combine rice and water in a saucepan. heat toa gentle boil then immediately turn down to low and cover. Cook until all water is absorbed. Mix in vinegar and sugar to taste. Note regular rice won't be sticky enough

1 pkg cream cheese, cute lenthwise into strips
2 cucumbers, peeled and cute into strips
1 pack of 10 seaweed wrappers
Toasted sesame seeds

Lay a wrapper on a bamboo sushi mat. Law cream cheese, cucumber, and rice as shown on back of wrapper package. Sprinkle rice with toasted sesame seeds. Roll using the mat and cut along the perforations in the wrapper to make 5 slices of sushi roll. Serve with soy sauce, wasabi paste, and/or ginger garnish. Also tasty to add crab meat!

Easy Cheesy Buffalo Chicken Dip

1 pkg (8oz) cream cheese
1 1/2 cups finely chopped cooked chicken
1/2 cup Blue cheese dressing
1/2 cup Buffalo wing sauce
chopped celery

1. Mix all ingredients in medium microwaveable bowl
2. Microwave on high 5min or until cream cheese is melted
SERVE!

Dish by Katie!

Butterscotch Apple Dip

This recipe is from Heidi's and can be found on her blog! It is so good and easy to make!

8 oz. butterscotch chips
1 can sweetened condensed milk
1 tsp. apple cider vinegar
1 tsp. cinnamon

Melt in double boiler, serve warm with tart Granny Smith apples.