Artichoke Dip

Creamy Delicious Artichoke Dip

You all I am sure have had bad Artichoke Dip..we all have, and that is because most recipes are bad and should be banned from all cookbooks. But this one is different. I promise, you will love this one. The texture and taste is just like what you get when you order it at an Italian restaurant.
Friends....this I promise will be your new "go to" recipe when you are asked to bring a dish to any sort of gathering. It is simple and delish....and it will feed a crowd. Cook this in a 9x13inch dish and serve with whole wheat crackers. The contrast between the creamy savory dip and sweet wheat crackers is my favorite. Chips work too!
My husbands family is huge and full of great cooks. I received this from my sister-in-law's mother, who is an amazing cook. Thanks for the recipe Shirley!

Artichoke Dip

2 cans of artichoke hearts, drained and chopped. (I take the chopped artichokes in my hand and squeeze them over the sink until they are dry)
2 cups of Parmesan cheese
2 cups of mayo
2 cups of mozzarella cheese
2 tsp dill (I use I tsp)
1\2 tsp garlic powder
One box frozen spinach, thawed and drained. ( I drain these the same way I do the artichokes)
4oz diced green chilies (optional)
4 Tbsp chopped green onion

Heat 350 until golden and bubbly.

Saturday Brunch

Our family enjoys brunch on Saturday mornings. The entire family is in the kitchen, cooking, dancing, and laughing. I am looking forward to sharing our special recipes with you all..I hope that you love them as much as we do.

This recipe is over the top in goodness! The Strawberry Sauce helps to cut through the sweetness of the French Toast. It crunches like a sugar doughnut on the outside but the inside is creamy and savory.

Doughnut French Toast with Strawberry Sauce

Ingredients

• 2 eggs


• 1\2 cup of some sort of very fattening dairy product ( half and half. heavy cream or full milk)


• 4 teaspoons vanilla extract...use the good stuff please!


• 4 slices of White Texas Toast


• Butter


• Sugar and cinnamon..about 1\4 cup of sugar and a couple of Tbls of cinnamon.

Directions:

• Beat the eggs, milk and vanilla in a glass pie pan.


• Soak the bread halves in the eggy mixture until well saturated.


• Heat the butter in a non-stick frying pan, fry the egg-soaked bread until golden.


• You will know that the toast is done when it begins to puff.

Put the sugar and cinnamon in a plastic plate. Then dredge the cooked bread until coated like a sugared doughnut. ( you may do as little or as much sugar as your taste prefers...play around with it... do a couple of different ones and see what your family likes best.)

On "healthy days" I will skip this step and just eat it with fresh fruit. This still is the best french toast I have ever had, even without the dredging of sugar!

Strawberry Sauce

• Place a handful of strawberries in the blender, add powder sugar to taste (about 1\4 cup) and a squeeze of lemon, blend and serve with french toast


• Don't have the time to make the sauce? Try this...place some raspberry jam in a pretty bowl. Heat in the microwave until the jam is "saucy". Serve with toast...really yummy and so easy!

Note..this recipe only serves two, I alway double this recipe when I make it for our family.