Spinach & Artichoke Dip Recipe

Spinach & Artichoke Dip

1 - 8 0z. pkg cream cheese

2/3 c. heavy cream

1/4 c. parmesan cheese

3 cloves of garlic

1 - 10 oz. spinach - well drained, chopped

1 - 4-6 oz jar of artichokes, rinsed & drained

Combine all & put into a small crockpot (1.5 qt.) & cook for 1 -1/4 - 1 -1/2 hours.

Just prior to serving, add 1/3 cup shredded Monterey Jack Cheese (it melts quickly), & serve with your favorite cracker, bread or chip product. I served it with Wheat Thins multi grained baked crackers...they come in a bag.

Oh, I used low-fat cream cheese & fat free half & half. I would consider reducing the garlic to two cloves if you don't prefer the taste of garlic. I was amazed that there wasn't any salt in this recipe, but the crackers are lightly salted & that made up for it. If you are serving this on bread, possibly adding some salt would suit your palate, too.

Enjoy!

Spinach & Artichoke Dip

"A" Is For Appetizer

I just finished riding my exercise bike & while riding I schemed an idea...sometimes that is dangerous...but sometimes, well, it turns out just fine. I thought about the ABC's of cooking, so I decided to start with appetizers & see how far it goes.

One of my favorites appetizers to order when at a restaurant is spinach & artichoke dip...well, last night I made a tremendously tasty one & I did take a couple of pictures of it....So, stay tuned!

Since I just finished exercising...I must shower...!

Later...Lois

Raisin Rye Bread

Well, here it is...January 16th & I've hardly had time to have any negative thoughts about January at all!! Usually I am counting the days...& cooking. I love to "run" the oven on cool, winter days as it just makes things so cozy and comfy. Yesterday, I made our very favorite bread...Raisin Rye Bread, & I just plain forgot about taking a picture to post on the blog. So, I decided to print the recipe instead. I originally got the recipe from a "Midwest Living" magazine a few years ago and then I fine-tuned it to make a even better bread.

Raisin Rye Bread

1 cup raisins

1 1/2 cups boiling water

2 pkg. dry yeast - dissolve in 1/2 cup warm water

1/2 cup oil

1/2 cup molasses

1/2 cup brown sugar

2 tsp. salt

2 cups warm water

5-5 1/2 cups flour (I use bread flour)

2 cups rye flour

& 1 T. butter, softened (to brush loaves with after baking)

1. In small bowl, cover raisins with 1 1/2 cup boiling water. Let stand while mixing other ingredients.
2. Dissolve yeast in KitchenAid bowl. Add oil, br. sugar, molasses & salt. Add 2 cups warm water-stir. Add rye flour and 2 1/2 cups flour. Set at speed 2 (with dough hook attached) & combine. Add raisins (drained).
3. Turn out onto lightly floured surface - knead into enough flour to make a slightly sticky dough.
4. Shape into ball & put into oiled bowl - cover & let rise until doubled in size.
5. Punch down dough. Divide in half & shape into a ball and place on greased cookie sheet. Let rise.
6. Bake at 350 degrees for 45-50 minutes or until loaves sound hollow when tapped lightly. Brush with softened butter.

Enjoy!!