Spinach Artichoke Dip

Posted by Melanie G.

**I think everyone has their favorite version of this recipe. This is mine and I love it so much I could eat it as a main dish.**

5 garlic cloves

1 10 oz. bottle store-bought alfredo sauce

1 1/2 cups mozzarella cheese

1/2 cup parmesan cheese

1 10 oz. package frozen spinach, thawed and drained

1 14.5 oz. can artichoke hearts (non-marinated), roughly chopped

1 8 oz. package cream cheese (softened)

Wrap the garlic cloves in tin foil and bake them at 350 degrees for about 20 minutes. When they are cool to the touch, squeeze them out of their skins and finely chop. Mix all the ingredients in a medium bowl. It's ok to have clumps of cream cheese. The mixture won't be completely smooth. Spread the mixture into an 8X8 pan and bake at 350 degrees until bubbly and hot. Serve with chips or baguette slices. And please, please try not to eat the entire dish yourself (and if you do, destroy all evidence and get your bum on the treadmill NOW!).

Black and White Bean Dip

Posted by Melanie G.

**Yum. That is all I can say. I could eat this entire dish. Can you tell I love to eat??**

1 can of black beans

1 can of white beans (I used Great Northern beans)

1 can of shoepeg corn

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)

4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)

garlic salt to taste (I used about 1/2 teaspoon)

Avocado-optional

Rinse and drain both cans of beans. Also drain the can of shoepeg corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Spicy Pretzels-Katie E.

2/3 Cup Vegetable Oil
1 oz. pkg Ranch Dressing Mix
1 tsp garlic salt
1/2 tsp chayene pepper(red pepper)-add as much as you want for desired hotness....
(2) 10 oz. bags of pretzels

Combine all ingredients in a small bowl, then put pretzels in a large zip lock bag and pour the mixture over and seal bag and shake until coated real well. Bake on 200 degrees for 1 hour.

Cheddar Fondue

Lesli Dustin
One night our family had a fondue party and this is the one that I've had requests for again.

1/4 cup butter
1/4 cup flour
1/2 t. salt
1/4 t. ground mustard
1/4 t. pepper
1/4 t. Worcestershire sauce
1 1/2 cups milk
8 oz. shredded cheddar cheese
French bread cubes

In a small saucepan, melt butter, stir in flour, salt, mustard, pepper, and W. sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat and add cheese; cook and stir until cheese is melted. Keep warm and serve with bread cubes.