by Mindy C.’s book, Rohrersville, MD
1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese
Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.
Serve with crackers or crusty bread
Submitted by: Helen C
from Diane B.’s book, Corvallis, OR
2 lge red bell peppers
2 lge unpeeled garlic cloves
1 8 oz Neufchatel cheese
2 t. balsamic vinegar
1/4 t. salt
1/8- 1/4 t. crushd red pepper
To shorten preparation of this recipe, you can buy the bottled roasted red peppers. If not, then, cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil lined baking sheet. Flatten with hand. Add garlic to sheet and broil 4 minutes. Turn garlic over; broil 4 min or until blackened. remove garlic from sheet, set aside. Broil peppers an additional 2 min or until blackened. Place peppers in a zip loc bag and seal. Let stand for 15 min. Peel peppers and garlic. Discard skins.
Place roasted peppers and garlic in food processor and process until smooth. Add cheese and process until smooth. Spoon mixture into bowl and blend in balsamic vinegar, salt and red pepper. Serve immediately or cover and chill. Serve with raw veggies and crackers.
Submitted by: Diane B