Posted by Grandma Jeanne on August 3, 2010
2 10-ounce frozen spinach thawed and squeezed dried
1 8-ounce package cream cheese, softened
1/2 cup mayonnaise
1 14-ounce can artichokes hearts, drained and coarsely chopped
1/2 cup grated parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 glove garlic, minced
1/3 cup crushed Pepperidge Farm herb stuffing
1/2 cup chopped pecans
Preheat oven to 400 degrees
Combine cream cheese and mayonnaise in large bowl; add spinach, artichokes, parmesan cheese, onion, garlic and salt and pepper.
Place in 2-quart baking dish
Combine stuffing and pecans and sprinkle over dip
Bake for 20-25 minutes or until lightly browned on top
Posted by Grandma Jeanne on April 5, 2010
1 (14 oz.) can artichoke hearts or bottoms, well drained
1 cup freshly grated Parmesan cheese
8 ounces cream cheese, room temperature
1 cup mayonnaise
1/4 teaspoon minced garlic
Chop up artichokes.
Mix all ingredients together.
Place in a 9″ baking pan.
Bake at 350 degrees for 1 hour.
Serve with Triscuits or your favorite cracker
Comments:
Filed Under: Dips
Posted by Grandma Jeanne on October 12, 2009
Great for parties or anytime!
1 TBS Worcestershire sauce
1 TBS Soy sauce
1/2 cup Mayo
8 oz Cream Cheese (softened)
1 can chicken breast (drained)
Optional: Chopped onions
1. Whisk together mayo, Worcestershire sauce, and soy sauce.
2. Mix in softened cream cheese.
3. Open and drain chicken.
4. Flake into cream cheese mixture and mix well.
5. Chill.
6. Serve with Fritos Scoops.
Servings: 10 | Prep Time: 10 minutes
Posted by Grandma Jeanne on July 6, 2009
1 package frozen chopped broccoli
3 stalks celery, chopped
1 small onion, chopped
1 small can mushroom pieces
Butter or margarine
1 roll garlic cheese
3/4 can condensed mushroom soup
Cook the broccoli; drain.
Saute celery, onion, and mushrooms in butter.
Meanwhile, melt cheese in double boiler.
Mix ingredients.
Serve in chafing dish.
May be frozen and reheated.
If too thick, add more soup.
Posted by Grandma Jeanne on June 29, 2009
1 pint mayonnaise
1 pint sour cream
1 tablespoon dried parsley or 3 tablespoons fresh parsley
3 tablespoons grated onion
3 tablespoons dill weed
1 tablespoon seasoned salt
Blend all ingredients together and chill before serving.
May be made several days ahead of time.
Yields 4 1/2 cups.
Serve with raw vegetables.
