1 package frozen chopped spinach (thawed and drained) 16 oz. sour cream 8 oz. mayonaise 1 package lipton vegetable soup mix 1/2 cup shredded cheese garlic salt to taste pepper to taste parmesan cheese
Mix all ingredients except for parmesan and put in an oven safe dish. Top with parmesan. Bake un-covered at 375 degrees until hot and bubbly. Serve with cubes of sourdough bread.
4 Roma Tomatoes- redder is better 16 oz. Mozzarella Cheese ¼ c. Balsamic Vinegar Black Pepper 20(+) Toothpicks
Cut ¼” thick slices of tomato and then cube mozzarella cheese according to tomato size. The cheese can be slightly thicker than the tomato. Layer 1 slice tomato with 1 cube mozzarella, and drizzle balsamic vinegar over the top—don’t drown your food. Top it all off with sprinkles of pepper and then poke with the picks—- picks stay dry if added after vinegar.
Tip: You can also use string cheese as the mozzarella bites.
Hot Spinach Dip- Tabitha Tibbitts
ReplyDelete1 package frozen chopped spinach (thawed and drained)
16 oz. sour cream
8 oz. mayonaise
1 package lipton vegetable soup mix
1/2 cup shredded cheese
garlic salt to taste
pepper to taste
parmesan cheese
Mix all ingredients except for parmesan and put in an oven safe dish. Top with parmesan. Bake un-covered at 375 degrees until hot and bubbly. Serve with cubes of sourdough bread.
Caprese’s Pieces
ReplyDeleteYields: 20 (about 6 servings)
Prep Time: Soap Opera Commercial Break
4 Roma Tomatoes- redder is better
16 oz. Mozzarella Cheese
¼ c. Balsamic Vinegar
Black Pepper
20(+) Toothpicks
Cut ¼” thick slices of tomato and then cube mozzarella cheese according to tomato size. The cheese can be slightly thicker than the tomato. Layer 1 slice tomato with 1 cube mozzarella, and drizzle balsamic vinegar over the top—don’t drown your food. Top it all off with sprinkles of pepper and then poke with the picks—- picks stay dry if added after vinegar.
Tip: You can also use string cheese as the mozzarella bites.