1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash Worcestershire sauce
Salt and pepper

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth.

Add remaining ingredients and stir together until combined.

Transfer the dip to a pie plate, a shallow gratin dish, or two 5-1/2″ wide bowls.

Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling.

Serve hot with crackers, tortilla chips, or veggies.

Yield: 4 – 6 servings

8 ounces softened low fat cream cheese
1/4 cup Splenda
3 teaspoons vanilla extract
1/4 cup diced pecans

Mix all ingredients except pecans until well combined.

Stir in pecans.

Refrigerate until ready to serve.

Serving Size: about 2 tablespoons
Serves: 10
Prep Time: 10 minutes

Complements fruit or crackers.

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

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

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

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.

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.

1 can shrimp
1 cup mayonnaise
1 bag grated Cheddar cheese
1 minced onion
Drop of Worcestershire sauce
1/2 cup sour cream

Mix together and serve.