Thursday, February 2, 2012

green goddess dip

Puree 4 anchovies, 1 garlic clove and 2 tablespoons each of:
Chopped Basil
Chives
Tarragon
Parsley
Dill
Mix with 1 cup each of:
Sour cream
Mayo
add salt, pepper and lemon juice to taste.

Serve with pita chips!

artichoke squares

2 cans crescent rolls
1 can (14 oz) artichoke hearts drained and chopped
1 box frozen spinach, thawed and drained
3/4 cup grated parmesan cheese
2/3 cup Mayo
2/3 cup sour cream
1/8 tsp garlic powder

Heat oven to 375
unroll cans of crescents.crosswise into bottom of 15x10x1inch pan.press over bottom and up 1 inch of sides of pan.
Press perforations to seal.
bake 10 min.
In bowl mix remaining.ingredients, spoon over partially cooked crust. Bake 8-10 mind longer or until hot.

jalapeno popper dip

1pkg cream cheese (8 oz) softened
1/2 cup light or regular Mayo
1/4 lb. (4 oz) velveeta cut into 1/4 inch cubes
3 jalapeno peppers, seeded, finely chopped
12 ritz crackers, crushed
1 tbsp.butter,melted
1 green onion, sliced

Heat oven to 350
Beat cream cheese & Mayo in bowl.. stir in velveeta & peppers, spread into 9 inch pie plate.
Mix crumbs & butter. Sprinkle over dip.
bake 20 mind
top with onions.