Spinach & Artichoke Dip
from Roth Distributing Print Version
- 2 cups (8 oz) shredded part-skim mozzarella cheese, divided
- ½ cup light sour cream
- ¼ cup grated fresh Parmesan cheese, divided
- ¼ tsp. black pepper
- 3 garlic gloves, crushed
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 (8 ounce) packages light cream cheese, softened
- 2 T. chopped water chestnuts (optional)
- ½ (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
- Toasted French bread slices, or crackers
Preheat convection oven to 325 degrees*. Combine 1 ½ cups mozzarella, sour cream, 2 T. Parmesan, and next 6 ingredients (through spinach) in a large bowl, and stir until well blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 T. Parmesan. Convection bake at 325 degrees for 30 minutes or until bubbly and golden brown. Serve with French bread toasts or crackers. Yield: 5 ½ cups.
*If using standard bake, preheat oven to 350 degrees; bake 30 minutes.
Roasted Raspberry-Chipotle Bean
created by Ann
Noble Print Version
Ann says, “Here's one I
created/adapted while working at Marshall Fields as culinary pro. Have catered
it a few times, including for my own 50th birthday party awhile back (it was
preferred over all the other expensive catered food we served!) and is a very
holiday-looking' appetizer that appeals to all ages! Serve with hearty tortilla
chips (for example, Tostitos Gold brand). Enjoy!
8 oz. light cream cheese, softened
˝ jar Lone Star Grill Roasted Raspberry
Chipotle Bean Sauce*
1 can (10.5oz.) black beans, rinsed and
1 small red bell pepper, diced
3-4 scallions, sliced on diagonal
1 cup roasted cashews, chopped
1 cup minced fresh
*This is available at Marshall Field’s
or you could substitute sauces labeled “Bronco Bob’s” or “Kowalski’s”,
Gently spread cream cheese in round quiche
dish or ceramic baking dish. Top with Roasted Raspberry Chipotle
Add beans, then peppers, then the onions,
followed by cashews and topped with cilantro.
Cover with plastic wrap or foil and
refrigerate until serving (but for no more than 4 hours).