Appealing Appetizers

Restaurant Style Artichoke & Spinach Dip

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce

• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
4. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with tortilla chips.

Savory Soups

Corn Chowder - by Shauna

Boil 10 minutes:

  2 c. water

  1½ t. salt

  ¼ t. pepper

  2 c. potatoes (2 medium), peeled & diced

  1 c. carrots (2-3), diced

  ½ c. celery (3 ribs), diced

  ¼ c. onion, chopped fine

Melt in separate pan:

  ¼ c. butter

Add and mix well:

  ¼ c. flour

Add, mix, and stir till thickened:

  1½ c. milk

Add, mix, and stir till melted:

  ¼ c. parmesan cheese

Add:

  3 c. frozen corn

Add sauce to vegetables.



Pumpkin Curry Soup - by April
4 tablespoons butter
1/2 cup onion, chopped
2 cloves garlic, pressed
2 cups canned pumpkin
4 cups water
6 chicken bouillon cubes
3 chicken breasts, seasoned, cooked, & cubed
1 bay leaf
1/2 teaspoon curry
Pinch nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups half & half
2-3 cups cooked rice

Melt butter in sauté pan. Sauté onion and garlic in melted butter. Add everything but half-and-half and cooked rice. Reduce heat and simmer for 30 minutes. Add half and half and rice and simmer for 5 minutes.