Artichoke & Spinach Dip

1 c. chopped artichoke hearts (canned or frozen & thawed)
1/2 c. frozen chopped spinach, thawed
8 oz. cream cheese
1/2 c. grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash black pepper

Boil the artichoke hearts and spinach in water in small saucepan over medium heat until tender, about 10 minutes, drain. Heat cream cheese in small bowl in the microwave on high for 1 minute. Add the spinach and artichoke hearts to the cream cheese and stir well. Add the remaining ingredients to the cream cheese and mix well.

Serve hot with crackers, chips, or toasted pitas for dipping.

Fruit Salsa with Cinnamon Chips

From the "Taste of Home" magazine....love that magazine! I have gotten quite a few of my yummy recipes from there.

Ingredients:
1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1-1/2 teaspoons sugar

CINNAMON CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
Directions:
In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
For chips, brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets.
Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa. Yield: 2-1/2 cups salsa (80 chips).

Baked Potato Skins

PREP TIME 20 Min
READY IN 20 Min

Makes 8 Servings

INGREDIENTS
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

DIRECTIONS
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Tara's Touchdown Dip

1 - 8oz pkg cream cheese, softened
1 - 8oz sour cream
1 can refried beans
Taco seasoning
Shredded cheddar cheese
green onions, chopped (optional)
black olives (optional)

Preheat oven to 350. In a 9x9 dish, layer bottom of dish with refried beans. Mix cream cheese and sour cream in a bowl, add taco seasoning to desired taste (I don't think I even use half of the packet). Layer cheese mixture on top of refried beans. Sprinkle cheddar cheese on top. Can garnish with black olives and green onions. Bake until cheese is bubbly and melted. Serve with tortilla chips.

Beer Cheese Dip

2 - 8oz pkgs cream cheese
1oz ranch dip mix
2 c. shredded cheddar cheese
1/3 c. beer

Combine cream cheese and mix. Stir in cheddar cheese and beer. Cover and refrigerate at least 3 hours or overnight. Serve with pretzels.

Mom's Cheese Ball

2 tbsp worchestershire sauce
1 tsp lemon juice
1 tbsp pimentos
chopped onion
2 c. cheddar cheese
2 pkg cream cheese, softened
small pecans finely chopped
wax paper (optional)

Combine worchestershire sauce, lemon juice, pimentos and onion in medium bowl. Add cheddar cheese and mix to coat completely. Add in cream cheese. I find its easiest to mix and mash with your hands at this point. Shape into a ball. Coat with chopped pecans. Its easiest to sprinkle the pecans on to a piece of wax paper, then roll cheese ball over pecans will completely covered. Refrigerate for at least an hour or overnight. Serve with crackers.