Brie Cherry Pastry Cups

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup cherry preserves
• 4 ounces Brie cheese, cut into 1/2-inch cubes
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons minced chives

Directions

• Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups.
• Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again.
• Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

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Artichoke Ranch Squares

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese
• 3/4 cup ranch salad dressing
• 1 jar (4 ounces) diced pimientos, drained

Directions

• Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned.
• Meanwhile, in a bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm. Yield: about 2-1/2 dozen.

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Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup sour cream
• 1 Package Cream Cheese
  
• 1/2 teaspoon chili powder
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

Directions

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
• In a large bowl, combine cream cheese and sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
• Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without tortilla chips) equals 175 calories, 15 g fat (5 g saturated fat), 21 mg cholesterol, 164 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.

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7 Layer Bean Dip

3 medium rip Avocado's
1/2 tsp salt
1 tsp pepper
1 Cup Sour Cream
1 Pkg Taco Seasoning Mix
2 Cans Vegetarian Refried Beans
1 Can small pitted olives
2 Cups Tomatoes (chopped)
2-3 Green Onions (chopped)
2 Cups Shredded Cheese

Mash avocados with lemon juice, salt and pepper. Combine sour cream with taco seasoning. Spread beans on plate, followed by avocados, sour cream mixture, cheese, tomatoes, olives and green onions.

Serve with tortilla chips.

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Grandma Ivie's Cheeseball

1 Bottle Blue Cheese Spread
2 Bottles Old English Cheese spread
1 12 oz Cream Cheese (softened)
1 Cup Walnuts (chopped)

Mix cheeses together. Spray small bowl with cooking spray. Place nuts on bottom and around edge of bowl. Place cheese in bowl placing nuts around sides and top. Refrigerate overnight. Turn onto serving plate.

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Spinach Dip

1 Envelope Lipton vegetable soup mix
1 16 oz Sour Cream
1/2 tsp Lemon Juice
1 Pkg frozen chopped Spinach
1 Can Water Chestnuts

Thaw and drain spinach dry, in medium bowl blend soup mix, sour cream, lemon juice an dspinach. Added chopped chestnuts. Chill. Serve with bread, vegetables or crackers.

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Hot Spinach Dip

2 tsp Olive Oil, plus more for baking dish
1 Medium Onion, diced
2 Garlic cloves, minced
2 Pounds spinach, cleaned, trimmed and coarsely chopped
1/2 Cup Milk
6 Ounces reduced-fat bar Cream Cheese
3 dashes Worcestershire Sauce
3 dashes Tabasco Sauce
3/4 Cup Shredded Mozzarella
Coarse Salt and Ground Pepper
Baguette Slices, Breadsticks or Crackers for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic, cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments as desired.

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Bread Milk Gravy

Mix flour and butter over medium heat. Melt butter. Mix until mixture isn't clumpy. Add Milk for consistency. Cook to brown paper sack color. Pour over white bread.

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Hot Artichoke Dip

1 Pkg (8oz) cream cheese (softened)
1 Jar Artichoke hearts (drained and chopped)
1/2 cup grated Parmesan Cheese
1 clove garlic (minced)

Mix all ingredients with mixture until well blended. Spoon into pie plate. Bake 350 degrees 20-25 minutes.
Serve with bread or crackers

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