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Full Online Book HomeLearning KitchenAppetizers - Dip - Houston's Artichoke Dip
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Appetizers - Dip -  Houston's Artichoke Dip Post by :orange Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2118

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Appetizers - Dip - Houston's Artichoke Dip

1/2 cup grated Romano cheese
1 large clove garlic
1 10 oz. package frozen chopped spinach -- thawed and squeezed
1 (6.25 oz.) jar artichoke heart -- drained and patted dry
1 (8 oz.) container soft garlic-chive cream cheese
2 large eggs
1 cup shredded mozzarella cheese or Italian mix
tortilla chips, sour cream and salsa -- for accompaniment

Preheat oven to 375 F.

Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

Make sure you serve with picante sauce and sour cream.

Source: "www.topsecretrecipes.com"
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Appetizers - Dip -  Hummus--garbanzo Bean Dip
L (l lb.) can garbanzo beans drained 2 tablespoons tahini paste 2 garlic cloves peeled juice of 2 lemons chopped parsley for garnish Save 10 garbanzo beans from the can. Place garbanzo beans in food processor, add tahini, garlic, lemon juice--blend til smooth. Shape into a mound on a flat plate. Press your finger in center of mound to make an indentation--spread out on platter, and place the saved garbanzo beans decoratively--some people also sprinkle paprika--it's your choice--and of course, parsley for garnish.

Appetizers - Dip -  Hot Crab Dip By Plano_gal Appetizers - Dip - Hot Crab Dip By Plano_gal

Appetizers - Dip -  Hot Crab Dip By Plano_gal
3/4 cup sour cream 2 tbsp fresh lemon juice 1 tbsp fresh onion; grated 1 tsp worcestershire sauce 3/4 tsp dry mustard 1/4 tsp garlic powder 8 oz cream cheese; softened 2 oz sharp cheddar cheese; shredded 1 lb lump crabmeat; shell pieces removed 1 as needed vegetable cooking spray 1 as desired paprika Preheat oven to 350F. Combine first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat. (Optional: add red pepper pieces or pimiento) Spoon the crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika.