Now, down to business. First off, I made this perfect spinach artichoke dip. Addictive!
1 pkg. frozen chopped spinach, thawed and squeeze the water out
1 can artichoke hearts chopped
8 oz. cream cheese
8 oz. sour cream
1 cup Parmesan cheese
1 cup Monterrey Jack cheese
1/2 onion chopped
1 stick butter
red pepper flakes
Cook onions in butter, blend each ingredient in. Start with spinach, cream cheese, sour cream, parm cheese, artichoke hearts, and crushed red pepper. Remove from heat, put into a serving dish. Top with the Monterrey Jack cheese and melt. I served it with Stacy's pita chips, but honestly? You could totally bypass the chips and just eat it with a spoon it is so good!!!! Sorry there's no picture, but you all know what spinach artichoke dip looks like!
Tortillas, medium sized. Spread pesto all over. Next add fresh baby spinach leaves to one half of the tortilla. Just keep building on one side. Slice up some roasted red peppers and add to the tortilla. Put a couple of slices of prosciutto on next, followed by any type of shredded cheese you would like.
Fold the tortilla in half and brown in a small amount of oil in a hot pan. Flip and cook the other side. Make sure the cheese is melted!
When it is done, lay it on some paper towels to get rid of any excess oil. Cut in wedges and serve... to die for!!!
And, last but not least, the delicious Buffalo Chicken dip. Once again, no picture was available, but it is so easy to make....you'll be fine!
Mix 2 8 oz packages of cream cheese with 1 cup of ranch salad dressing, 1 cup of Frank's Hot Sauce, and 1 cup of shredded cheddar cheese. All of this can be mixed with an electric mixer. Shred and add about 1 pound of cooked chicken breasts (you can actually by the Perdue short cuts below to save on some time)
Put in a serving dish and cook for 30 minutes at 350 degrees. I cut up celery sticks for dipping, but you can dip anything, including your fingers, into this dip!
All three of these were easy and guaranteed to make people happy....