14 oz. can artichokes
1 cup light mayonnaise
1 cup grated parmesan cheese
Preheat oven to 350 degrees. Drain and mash artichokes. Mix in mayonnaise and Parmesan cheese. Add garlic powder to taste. Pour mixture into small baking dish and sprinkle paprika on top. Bake for 25-30 minutes or until bubbly.
½ pound fresh asparagus, microwaved until tender and cut into half-inch pieces
3 oz. package cream cheese, softened
1 Tbsp. low-fat milk
1 to 2 Tbsp. mayonnaise
1 Tbsp. chopped onion
1 Tbsp. drained pimento, diced
8 oz. tube refrigerated crescent rolls
Non-stick olive oil spray
Preheat oven to 375°. In a large bowl, beat together the cream cheese, milk, and mayonnaise until smooth. Add in the onions and pimento. (You may make this the day before and refrigerate). Unroll the crescent dough into eight separate triangles. Place on an ungreased baking sheet. Spread cream cheese mixture onto each triangle. Sprinkle asparagus on top of mixture. Fold corners of dough together to hold filling inside. Lightly coat prepared pockets with cooking spray. Bake until browned, about 15 to 20 minutes. Yields 8 servings.
1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
4-1/2 tsp. low-sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
½ tsp. ground ginger
½ of a 16 oz. package all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of plum sauce
Preheat oven to 425 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1/4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal. Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg.
Bake in 425 degree oven for 10-15 minutes, or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with plum sauce.
15 oz. jar Cheese Whiz
15 oz. can Hormel chili without beans
1 bunch green onions, chopped
4 oz. can diced green chiles
1/4 tsp. tabasco
Mix all ingredients and bake in oven at 275 degrees for 45 minutes. Serve with large corn chips.
Toast walnuts over medium heat for a few minutes then chop into smaller pieces. Cut croissants in half. Lay brie cheese on one side of croissant and sprinkle with chopped walnuts. Melt in microwave for 12-15 seconds. Spread jam on top. Cut croissant halves into bite size pieces and serve warm.
1 large, firm eggplant
½ large sweet onion, peeled
1 Tbsp. olive oil
Salt to taste
Microwave eggplant until tender (about 5 minutes), let cool, and then scoop out pulp. Discard peel. In a food processor, chop onions. Add eggplant and puree with onions. Stir in olive oil and salt to taste. Serve as a dip with crackers.
14-oz. can artichoke hearts, drained and chopped
10-oz. package frozen chopped spinach, thawed and drained
3/4 cup parmesan cheese
3/4 cup light mayonnaise
½ cup reduced fat shredded mozzarella cheese
½ tsp. garlic powder
Preheat oven to 350 degrees. Mix all ingredients. Spoon into greased baking dish. Bake for 20 minutes or until heated through. Serve with crackers.
2 10-oz. packages frozen chopped spinach, thawed and drained
2 cups crushed herb stuffing mix
1 cup grated parmesan cheese
½ cup melted butter
4 small chopped green onions
Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. In a preheated 350 degree oven, bake on an ungreased baking sheet for 10-15 minutes until golden brown. Serve with your favorite mustard.
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry vegetable soup mix or onion soup mix
1-1/2 cup sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread
Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach dip into hollow and serve.
2-16 oz. packages whole white mushrooms
3 oz. cream cheese, softened
½ cup mayonnaise
½ cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and drained
1/3 cup shredded mozzarella cheese
¾ tsp. garlic powder
4 Tbsp. shredded parmesan cheese
2 Tbsp. grated parmesan cheese
Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese. Fill each mushroom cap with about 1 Tbsp. of spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake at 400 degrees for 20 minutes or until tender. Yields about 36 mushroom appetizers. Use leftover mixture as spinach dip.