No-Brainer Shrimp Dip

1 bottle cocktail sauce
1 block cream cheese
1 can tiny shrimp

Mix sauce and shrimp together. Pour over block of thawed cream cheese. Serve with crackers.

Artichoke and Spinach Dip

1 can of artichokes
6oz frozen chopped spinach
8 oz cream cheese
1 cup mayo
3/4 cup grated parmesan cheese
pinch of rosemary
minced garlic
crushed pepper flakes-optional
tobasco sauce to taste-optional

Combine all ingredients. Bake at 350 degrees until edges are brown, about 30-45 minutes.  What is great about this dish-you can make it ahead of time then bake it just before your guests arrive, or you serve family dinner.  Even my little kids like the flavor of this dip! 

Posted By: Kim Metcalf 

Hot Bean Dip

1 1b velvetta cheese
2 cans refried beans
1 cup salsa (of your choice)

Put all of the ingredients in your crockpot on low for several hours (until cheese in melted). Serve with chips!

Fruit Dip

1 package 8 oz. strawberry cream cheese
1 bottle marshmallow cream

Mix ingredients! Serve with strawberries and bananas!

Fruit Dip

Serves: 1 large party

1 (8 oz.) package cream cheese at room temperature
1 cup powdered sugar
1 cup whipping cream
¼ cup granulated sugar
1 lemon, juiced and zested
Pineapple juice

· Whip softened cream cheese with powdered sugar
· Whip cream and sugar together until it forms nice peaks
· Combine 2 mixtures together with lemon juice and zest; continue to beat adding pineapple juice to desired taste and consistency.
· Serve with fresh fruit tray

Fruit Tray Suggestions:
2 whole pineapples
2 large clusters of grapes
6 oranges
1 honeydew
2 cantaloupes
Strawberries
Blueberries

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight.

Hollow out round loaf of sourdough bread, serve with pieces of bread, crackers, veggies, or chips.

Greek Cheese Torta

This savory layered cheese spread is a welcome addition to any gathering.

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

2 pkg (8 oz each) cream cheese, softened

2 tbsp Greek Rub (If you don't have greek rub, you can substitute by using greek flavored feta cheese)

2 pkg (4 oz each) crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained and patted dry

3 tbsp shelled pistachios

Line colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Soften cream cheese in microwave on HIGH 30 seconds. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes. Line small mixing bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios, press onto top of torta. Serve with toasted baguette slices, pita chips or wheat thins.

To make toasted baguette slices

Garlic Oil or olive oil

1 loaf (16 oz) French baguette

Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on cookie sheet. Spray with oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven, cool completely.

This is a pampered chef recipe, if you are inerested in purchasing the Greek Rub or other pampered Chef supplies, you can contact my friend Heather at: heatherandres@ca.rr.com.

Olive Gardens Hot Artichoke Spinach Dip

1 cup chopped artichoke hearts (canned or frozen and thawed)
1/2 cup spinach chopped
8 oz cream cheese
1/2 cup Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash of pepper

Boil the spinach and artichoke hearts in a cup of water in a small saucepan for 10 minutes. Drain water in colander. Heat the cream cheese in a small bowl in the microwave for 1 minute. Add the spinach and artichoke hearts and stir well. Add the other ingredients to cream cheese mixture and stir. Serve with toasted bread