Spinach & Artichoke Dip

I made this recipe for my daughter's first birthday party. It was gone in the first 30 minutes! It's a recipe I always turn to for parties or for fun football days.

This recipe can also be made ahead and refrigerated. Just pop it in the oven when you're ready for it.

Slightly adapted from Allrecipe.com.

Ingredients:

4 cloves garlic, minced
10 oz. frozen chopped spinach, thawed, drained
14 oz. canned artichoke hearts, drained, chopped
10 oz. Alfredo style pasta sauce
1 c. mozzarella cheese, shredded
1/3 c. grated Parmesan cheese
4 oz. cream cheese, softened

Directions:

1. Preheat oven to 350.

2. Combine all ingredients together and mix well.

3. Spray an 8x8 pan. Add all ingredients and bake 40 minutes or until golden brown and bubbly.

Serve warm with bread, crackers, vegetables.

Zucchini Cakes

Yields 10 cakes

Ingredients:

cooking spray
2 c. peeled and shredded zucchini
2 garlic cloves, minced
1 large egg
1/4 c. reduced-fat Parmesan cheese
1/4 c. yellow cornmeal
1 tsp. vegeta
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. fresh parsley

Directions:

1. Toss the zucchini with the salt. Let is sit in a bowl lined with a paper towel to draw the moisture out. Let it sit for about 30 minutes. Squeeze out any moisture in the zucchini.

2. Combine the rest of the ingredients with the zucchini.

3. Heat a large skillet to medium-high. Spray with cooking spray.

4. Drop 2 Tablespoon of zucchini mixture per cake and cook until golden brown on each side. About 8-10 minutes total.

Best Salsa Ever

I'm constantly being asked to bring my salsa to get togethers. It's easy to make and comes out perfect every time. If you want to you can put this in the food processor if you want a more liquid type of salsa.

4 tomatoes
1 large onion
4 cloves garlic, minced
1 lime, juice of
1 bunch cilantro
1 jalapeño
Salt & pepper to taste

1. In a large bowl, chop tomatoes and onions. You can chop as small or chunky pieces as you like.

2. Add garlic and the juice of one lime.

3. Pick cilantro off of the stem and give it a rough chop.

4. Mince the jalapeño, leave the seeds out if you want to cut down on the heat level.

5. Season with salt and pepper to taste. Don't forget to take into account that the chips are usually salty.

The salsa is best after a few hours in the fridge.

Chocolate Chip Cheesecake Dip

Warning! Warning! If you are on a diet do not read any further!

This is definitely not a healthy dish, but it is divine and definitely worth making for a special get together.


Ingredients:

2 8oz. Cream cheese packets
2 sticks unsalted butter
2 cups powdered sugar
3 Tbsps. brown sugar
1 tsp. vanilla
1 1/2 c. Mini semi-sweet chocolate chips
1/4 c. chopped nuts (your choice, I had almonds)

Directions:

1. Let cream cheese and butter sit at room temperature for 1 hour.

2. In a large mixing bowl, beat cream cheese and butter till smooth. Add sugars and vanilla. Stir in chocolate chips and nuts.

3. Refrigerate until ready to serve.

4. Serve with crackers, pretzels, cookies, fruit, etc.


Hope you love it,

Elvira