Artichoke Spinach Dip

brought by Erin Orton

8 oz. cream cheese

1/2 cup sour cream

1/2 cup mayo

1/2 cup mozzarella cheese, cubed

1/2 cup parmesan cheese

1 tsp minced garlic(2 cloves chopped really small)

1/4 cup chopped onion

1 pkg frozen chopped spinach(thawed)

2 small jars of marinated artichokes(I chop them to make smaller pieces)

salt and pepper to taste

Add all ingredients 

bake in covered 8x8 pan for 30 minutes or until bubbly. 

Thai Peanut Dip

brought by Jamie Cook

recipe by Family Fun Magazine

Ingredients:

1 cup creamy peanut butter

6 Tablespoons apple cider vinegar

2 cloves garlic

¼ cup soy sauce

1-inch cube peeled ginger

¼ cup hot water

½ cup roughly chopped cilantro (or less to taste)

Combine all ingredients (except cilantro) in blender or food processor. 

Pulse until smooth, about 20 seconds, while gradually adding hot water.

Stir in cilantro.

Makes about 2 cups. Serve with vegetables or crostini.

Five Minute Fruit Dip

brought by Lindsay Hull

Ingredients

1 package (8 oz) of strawberry cream cheese

1 jar (7 oz) of marshmallow creme

2 TBS of orange juice

1 cup of cool whip

Directions

1. Blend cream cheese, marshmallow creme and orange juice thoroughly using an electric mixer. 

2. Fold in cool whip.

Toffee Apple Dip

brought by Rachel Durazzani
8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath - we prefer the Heath, but it's great with both)

Mix together and serve with apple slices. 

Guacamole

brought by Amy Collins


2 ripe hass avacados, mashed
Sweet onion, chopped up small
Fresh Cilantro, chopped up
Cherry tomatos cut as small as you like
Lime Juice (juice from ~1/2 a lime)
Salt 

Mix it all up and that is it!

Fruit Salsa with Cinnamon Chips

brought by Sarah Shore

1 c. finely chopped fresh strawberries

1 medium navel orange, peeled and finely chopped

3 medium kiwifruit, peeled and finely chopped

1 can (8 oz.) crushed pineapple, drained

1 T. lemon juice

1-1/2 t. sugar

Cinnamon chips:

10 flour tortillas (8 in.) purchased or homemade*

¼ c. butter, melted

1/3 c. sugar

1 t. ground cinnamon

In a small bowl, combine the first six ingredients.  Cover; refrigerate until serving.

For chips, brush tortillas with butter.  Combine sugar and cinnamon; sprinkle over tortillas.  Cut each into eight wedges.  Place on ungreased baking sheets.  Bake at 350° for 5-10 minutes or just until crisp.  Serve with fruit salsa.

[Instead of using sugar, I just added some of the juice from the drained pineapple]

Yield: 2-1/2 cups salsa (80 chips)

*Sarah made fresh flour tortillas and spoiled all the woman at recipe group!

Bruschetta with Peach Salsa and Melted Brie

brought by Heather Brown
recipe from Cooking Light Magazine

• 2 cups chopped peeled peaches (about 4)
• 1 finely chopped red bell pepper
• ¼ cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar (to taste depending on sweetness of peaches)
• 1 tablespoon fresh lime juice
• 1 Dash cayenne pepper
• 1 French bread baguette, (8-ounce) cut into 24 slices
• 4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.
Combine first 7 ingredients; set aside.

Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

Orange Bars

brought by Heather Brown

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
zest from 1 orange

1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Whisk together flour, granulated sugar, and salt in a bowl. In another bowl beat with a mixer butter, eggs, orange extract and orange zest after combined beat in flour mixer until well blended.Pour batter into prepared pan and bake for 30 minutes, or until light golden brown (mine was done at 25 min) and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened (low fat is fine)
4 tablespoons softened unsalted butter
3 cups powdered sugar (or to taste can add up to 3/4 cup more)
2 tablespoons orange zest
2 tablespoons real orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over bars.

I only used about 3/4 of the frosting on the bars I brought to recipe group. It just seemed like too much frosting [*gasp* if you can have such a thing].

Layered Greek Dip

brought by Heather Brown

adapted from RecipeGirl.com

1 (8 ounce) package cream cheese, softened (strained Greek yogurt works as well)
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips 

Directions

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.

2. Spread cream cheese mixture into deep 9-inch pie plate or platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.

3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Servings: 16
Yield: About 2 1/2 cups of dip