Cranberry Almond Spread

1 (8-ounce) container strawberry cream cheese
1/4 cup mascarpone cheese (you can find this with the specialty cheeses at Maceys)
1/4 cup chopped dried cranberries
1/4 cup chopped almonds, toasted
2 teaspoons lemon zest

Mix all ingredients in a bowl, and refregerate until time to use. Serve with any kind of sweet bread or muffin. You can use any kind of dried berry or nut if you prefer something else. I have also made it with cherries and pecans.

Trisha Burk

Tapenade with Toast (From YW progressive dinner)

1 baguette style French Bread
1/2 cup pimiento stuffed green olives
1/2 cup kalamatta olives (or any kind of dark olive)
1 Tbsp. capers
1 Tbsp. olive oil
1 Tbsp. dijon mustard
2 tsp. balsamic vinegar
1 tsp. minced garlic (2 cloves)
2 Tbsp. tomato, finely chopped and seeded
2 Tbsp. thinly sliced green onion


In the food processor, combine olives, capers, olive oil, mustard, vinegar, and garlic. Pulse until almost smooth (I do it 3 times), scraping sides as you go. Stir in tomato and onion, and chill.

Slice baguette into 1/2 inch thick slices, brush with olive, and sprinkle with pepper on both sides. Place on cookie sheet and toast in 425 oven for 2-3 minutes on each side.

Trish Burk

Veggie Dip

Kaleena Jensen

8 oz sour cream
8 oz mayo
1 TBSP dillweed
1 TBSP Bon appetit
2 TBSP minced onions

Mix together and serve with vegetables

South of the Border Salad (aka blackbean salsa)

2 cans corn drained
1 can blackbeans rinsed
2 cans diced tomatoes with green chilles
3/4 c. chopped green onions
3 Tbsp. olive oil
1/3 c. lime juice
1 Tbsp cilantro
1 tsp. salt
3/4 tsp. cumin

Combine all ingredients. Tastes best if the flavors marinate overnight. Eat with tortilla chips. PS, I used to have a cookie addiction until I got this recipe from Jen Bastian. Now I seriously make this salsa once a week!
Annai

Spinach Dip

1 pkg frozen chopped spinach
1 c. shredded cheddar cheese
1 can water chestnuts, chopped
1 pkg dry Ranch mix
1 c. mayonnaise
1 c. sour cream (I use reduced fat and it tasted just as good)

Thaw spinach and drain liquid. Chop the water chestnuts. Combine all ingredients, mix thoroughly. Chill You can eat this with veggies, crackers, and my favorite tortilla chips. Be careful it's possible to each the whole bowl full in one sitting!
Annai Smith

Hot Cheesy Bean Dip

16 oz. can refried beans
1 c. salsa
2 c. grated Jack and Cheddar Cheese
1 c. sour cream
3 oz. cream cheese, cubed
1 Tbsp. chili powder

Mix together in crockpot and heat on high for 2 hours, stirring occasionally.

Posted by Michelle Davis

Parmessan Cheese Bites

2/3 cup grated Parmesan cheese
1/3 cup sliced almonds, finely chopped
1 tsp Italian seasonings
1 egg, lightly beaten
1 garlic clove, minced
1 pkg (8 ounces) cream cheese, well chilled
spaghetti sauce, warmed

Preheat oven to 375 degrees. Put Parmesan cheese, almonds, and Italian seasoning in a small bowl, mix well. In a separate small bowl, combine egg and garlic. Unwrap cream cheese. Slice in half width wise, then each piece in half horizontal, then vertically into 24 pieces. Dip cream cheese into egg mixture then coat with Parmesan mixture. Arrange on baking stone (or cookie sheet) Bake 20 mins or until lightly brown. (If using cooking sheet, I would check after 15 mins) Serve with sauce. Adapted from a Pampered Chef recipe. Yummy!
Posted by Rachel Swanton

Carmel Surprise

1 8oz. package cream cheese (I use Neufchatel cheese)
1 cup brown sugar
1 tsp. vanilla

Beat together and serve with fruit. Apples taste best.

-Marla