Ingredients

• 8 oz cream cheese or 1 cup cottage cheese
• ¾ cup parmesan cheese, grated
• 2 garlic cloves, crushed
• ½ cup swiss cheese, shredded
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 cup mayonnaise
• 1 (6.5 oz) jar marinated artichoke hearts, drained and chopped
• 1 cup pomegranate arils
• fresh vegetables for dipping

Instructions

Preheat oven to 350 F. Mix together cream cheese, parmesan cheese, garlic, swiss cheese, spinach, mayonnaise, artichokes and arils. Spread into a 1-quart baking dish or 9 inch pie pan. Bake until dip is bubbly around the edges and cheese has melted, about 15 minutes. Serve with fresh vegetables. Makes 6-8 servings.
NOTE: We did not have artich0ke hearts so we added a can of chopped water chestnuts, onion, shallots, roasted red peppers, and used lots of fresh dill.

Ingredients

• Aluminum foil sprayed with non-stick spray
• 8 oz. cream cheese
• pesto
• 1 tomato, diced small
• shredded cheese
• black pepper and olive oil triscuits

Instructions

Spray the foil with non-stick spray; lay cream cheese block in middle of foil. Spread pesto on top and then the diced tomato.
Top with shredded mozzarella or Italian blend cheese.
Wrap up in the foil and put on the grill until it is warm and cheese is melted.
Serve with the crackers
YUM

Ingredients

• 1-8oz. pkg. light cream cheese(better texture)
• 1 can (14 oz.) Progresso artichoke hearts, drained, coarsely chopped
• ½ cup spinach(frozen, chopped and steamed)
• ¼ cup mayonnaise
• ¼ cup parmesan cheese
• ¼ cup romano cheese
• 1 clove garlic, finely minced

Instructions

½ tsp. basil
¼ cup mozzarella cheese, grated
¼ tsp. garlic salt
salt and pepper to taste
Allow cream cheese to come to room temperature. Cream together
cream cheese, mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well. Add artichoke hearts and spinach( careful to drain well) and mix till well blended. Spray pie pan with pam, pour in dip and top with mozzarella cheese. Bake at 350 degrees for 25 mins. or till top is browned. serve with bread or chips.

Ingredients

• 2 large poblano peppers
• 2 medium sweet red peppers
• ½ of an 8-ounce tub plain cream cheese product (about ½ cup)
• 2 cloves garlic, minced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons lime juice
• 1/8 teaspoon ground red pepper
• 4, 7- or 8-inch flour tortillas

Instructions

1. To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Pull the skin off gently and slowly using a paring knife,cut peppers into thin strips.

2. Meanwhile, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper. Spread tortillas with cream cheese mixture. Lay poblano and red pepper strips over cream cheese. Roll up tortillas. Wrap with clear plastic wrap.
Refrigerate up to 6 hours.
Unwrap and bias-slice wraps crosswise into 1-¼-inch slices.

Ingredients

• 2 cups cooked chicken breast, cut up
• 2-8oz. whipped cream cheese
• 1 ½ cups shredded cheddar cheese
• 1 cup Franks hot sauce
• 1 cup chopped celery
•  
•  

Instructions

Put cream cheese, celery, and hot sauce in a 13 × 9 glass pan and microwave for 4 mins. stirring well. Add chicken and half of the cheese. Mix well. Top with the rest of the cheese and bake 350 degrees for about 30 mins.
Serve with taco chip scoops or crackers.

Ingredients

• 3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-½ lb. total)
• 4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-½ cups)
• 1 small green, yellow, purple, or red sweet pepper, finely chopped (about ½ cup)
• ¼ cup toasted sliced almonds

Instructions

In an oven

1. Preheat oven to 350 degree F.
2. Cut each tomato into 4 slices, about ½ inch thick. If using smaller tomatoes, halve each one.
3. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.)
4. Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds.
5. Bake about 15 minutes or until cheese is bubbly.
6. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

For the grill

1. To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan.
2. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill.
3. Place the pan with the tomatoes in the center of the grill rack.
4. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.

Make-Ahead Tip: Arrange tomato slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

Ingredients

• 2 large poblano peppers
• 2 medium sweet red peppers
• ½ of an 8-ounce tub plain cream cheese product (about ½ cup)
• 2 cloves garlic, minced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons lime juice
• 1/8 teaspoon ground red pepper
• 4, 7- or 8-inch flour tortillas

Instructions

To roast poblano and sweet red peppers

1. Halve peppers and remove stems, membranes, and seeds.
2. Place peppers, cut side down, on a foil-lined baking sheet.
3. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned.
4. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle.
5. Pull the skin off gently and slowly using a paring knife, cut peppers into thin strips.

Meanwhile,

1. Stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper.
2. Spread tortillas with cream cheese mixture.
3. Lay poblano and red pepper strips over cream cheese.
4. Roll up tortillas.
5. Wrap with clear plastic wrap.
6. Refrigerate up to 6 hours.
7. Unwrap and bias-slice wraps crosswise into 1-¼-inch slices.

Ingredients

• 1 pkg. instant French vanilla pudding
• 1 cup milk
• 1 oz. Amaretto
• 1 container Cool Whip

Instructions

Whip together pudding mix, milk and Amaretto
Fold in container of Cool Whip
Keep in refrigerator

Ingredients

• 1 Btl. Sting Ray Bloody Mary Mix (32 fl oz, or 946 ml)
• 1 Bag Cooked Salad Shrimp (1 lb)
• 1-2 Onions, diced
• 2-3 Avacado’s, diced
• 1 Pkg Cilantro, diced (2 oz or 57 g)
• 1 Cucumber, peeled and diced
• 2 Limes, Juiced
• Hot Sauce
• Salt and Pepper

Instructions

Hot Sauce, Salt & Pepper to Taste.
Combine all ingredients in a bowl, cover and refrigerate at least 30 min. Serve with tortilla chips

Ingredients

• 1 head garlic
• 1 tsp olive oil
• 1 onion chopped
• 2 tbs butter
• 1 baking potato, peeled and diced
• 1 tsp fresh thyme, or ½ tsp dried
• 3 cups chicken both
• 10 ounces nonfat evaporated milk
• 2 cups of ham, chopped
• salt and pepper to taste
• ½ cup parmesan cheese, grated
• 2 tbs parsley, chopped

Instructions

1. preheat oven to 350 degrees.
2. slice the top quarter-inch off the head of garlic and rub with olive oil
3. wrap the entire head in aluminum foil and place directly on the oven rack. Bake for forty five minutes, or until tender.
4. Cool slightly and unwrap. Squeeze garlic from the head, mash with afork and set aside.
5. In a large saucepan, saute’ the onion in the butter until tender.
6. Add potatoes and thyme and cook for 1 minute.
7. Add the ckicken broth and bring to a boil. Reduce heat and simmer for 30 minutes until potatoes are very tender.
8. In batches, puree the potato mixture in a blender or food processor and return to pot.
9. Add the non fat evaporated milk and ham and heat gently
10. Adjust the seasonings. Laddle the soup into bowls and garnish with parmesan and parsley.

Ingredients

• 2 whole mangos chopped, peeled, seeded
• 5 medium tomatoes, seeded chopped
• 1 medium vidalia onion, chopped
• 1/3 cup chopped fresh parsley or cilantro
• 1 small clove garlic pressed
• juice ½ lemon
• juice ½ lime

Instructions

combine all ingredients in a bowl and keep leftovers in refrigerator.
 

Ingredients

• 1 1½-lb. round sourdough bread loaf or dark rye bread load
• ½ cup finely chopped celery
• ½ cup chopped red pepper
• ¼ cup chopped onion
• 2 tbsps. butter or margarine
• 1 lb. Velveeta Pasteurized process cheese spread, cubed
• 1 10-oz. pkg. frozen chopped broccoli, thawed, drained
• ¼ tsp. dried rosemary leaves, crushed

Instructions

Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-sized pieces. Cover shell with top. Place on cookie sheet with bread pieces. Bake at 350 degrees for 15 minutes or until hot.
In a large skillet, saute celery, peppers, and onions in butter or margarine. Reduce heat to low. Add cheese and stir until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf; Serve hot with toasted pieces and vegetable dippers.
I do not heat the bread if I use the dark rye and you can just cut all of the bread up into bite sized pieces and keep the cheese in a bowl.