Here are three recipes worth trying….
{I promise…they’re all REALLY REALLY good!}
Artichoke and Spinach Dip
1 (8 oz.) pkg Cream Cheese, Softened
1/4 C. Sour Cream
1/4 C. Grated Parmesan Cheese
1/4 C. Grated Romano Cheese
1/4 C. Shredded Mozzarella Cheese
2 Cloves Garlic, Peeled and Minced
1/4 tsp. Garlic Salt
Salt and Pepper to taste (If dipping with salty chips, use slightly less salt)
1 (14 oz.) Can Artichoke Hearts, Drained and Chopped
1/2 C. Frozen Chopped Spinach, Thawed and Drained
Whip softened cream cheese, then add in all ingredients and mix together. Bake in a small, lightly buttered/greased baking dish at 350 degrees for 25 minutes or until lightly browned and bubbly.
{My friend that made this says that she doesn’t use the sweetened condensed milk and she also uses heavy cream instead of Cool Whip.}
Craisins Salad
1 bag of Romaine lettuce
1 bag of baby spinach
1 (8 oz) package shredded mozzarella cheese
1 (8 oz) pacakge shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8 oz) package Craisins
1 cup sliced almonds toasted
1 bag of Romaine lettuce
1 bag of baby spinach
1 (8 oz) package shredded mozzarella cheese
1 (8 oz) pacakge shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8 oz) package Craisins
1 cup sliced almonds toasted
Craisins Salad Dressing
1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 tsp. salt
2 tsp. mustard
1 cup salad oil
In blender mix all ingredients except oil. Add oil and blend again.
Pour over salad and toss.
Makes 12 servings.
