recipe

so i've been asked to do a lot of recipe exchanges and i am a total slacker because i always procrastinate & then end up just forgetting. so here is a good one that i like a lot. it is:

Baked Artichoke-Spinach Dip
Tortilla Crisps (to dip in the dip & when i dip you dip we dip:)


Baked Artichoke-spinach dip:
1/2 c. shredded mozz. cheese
1/2 c. sour cream
1/2 c. mayo
1/2 c. grated real parmesan cheese

1-2 tsp. dijon-style mustard
dash of white pepper (who writes dash in a recipe you ask? i do!)
1 14-oz. can of artichoke hearts, drained & chopped up
1 c. loosely packed spinach leaves, chopped
1/2 c. finely chopped red onion (i leave this out)


*Preheat oven to 350
1) in a large bowl, combine mozz. cheese, sour cream, mayo, 1/4 c. of the parm. cheese, the mustard, and pepper. stir in artichoke hearts, spinach and onion. spread mixture evenly into a 9 inch pan plate (or i've used a pie tin before)
2) bake, uncovered, in a 350 degree oven for about 15-20 mins. or until heated through.

***you can do the low-fat version of this by using lite/fat free mayo & sour cream. no it doesn't taste as good as the fat-full version but if you make it this way the first time, you'll never know the difference!

***i always chop up a roma tomato and put it on the top after it's baked & ready. it makes it perfect, in my opinion.

Tortilla Crisps:

10-12 round soft tortillas, 8"
1/4 c. butter
garlic salt

**Preheat oven to 350
1) use a pizza cutter to slice each tortilla into 8 wedges. spread wedges out onto cookie sheets, don't layer on top of each other.
2) melt butter & then spread a little bit with that brush-thinger...what's it called? the thing you baste a turkey with...i'm sleep deprived...sorry.
3) sprinkle garlic salt over wedges
4) bake for 5-10 minutes on 350 until dry and crisp. cool before serving. store in an airtight container with lid for up to 4 days or freeze for up to 3 weeks.


ENJOY!!