Baked Artichoke Dip

Baked Artichoke Dip

Jessica Yoo - Colorado Springs, CO

I love this dip it is quick and easy...

 

Ingredients

1 (14oz) can of artichoke hearts or hearts of palm (drained and chopped) 

1 C grated Parmesan cheese 

3/4 mayo 

1 glove of garlic 

1/4 tsp. Worcestershire sauce 

1/8 tsp hot sauce 

Cooking Instructions

Combine everything stirring well. Spoon mixture into a lightly greased casserole dish  (1 quart). Bake uncovered @ 350 for approx 20 min or until bubbly. Serve with favorite toast round or crackers. 

I like to add pine nuts for a little different texture. If you add nuts do so prior to baking.

Green Onion Dip

Green Onion Dip
Mackenzie Day - Philadelphia, PA

This recipe is from my mother-in-law, Sheridan.  It's one of my absolute favorites... great with vegetables (carrots, celery, broccoli...etc) or potato chips.

Ingredients
1 bunch of green onions (cut ends)
1 cup mayo
16 oz cream cheese
2 tbsp yellow mustard
1 tsp garlic salt
2 tsp Worcester Sauce

Instructions
Blend together with a hand blender or a standard blender.

Serve cold.

Pumpkin Dip

Pumpkin Dip

Sherry Baltz - Park City, UT

Makes about 7 cups of dip

Ingredients

4 Cups Confectioners' Sugar

2 Packages (8 0z each) Cream Cheese, softened

1 Can (30 oz) Pumpkin Pie Filling Mix

2 tsp Ground Cinnamon

1 tsp Ground Ginger

Cooking Instructions

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.

Serving

Serve with purchased gingersnaps.