Page 9 - Recipes & Traditions
P. 9
Hot Artichoke Dip
INGREDIENTS
2 (6 ounce) Jars Marinated Artichoke Hearts, chopped
1 (10 ounce) Frozen Chopped Spinach, thawed and drained thoroughly 1 Garlic Clove, pressed
1/2 Cup Sour Cream
1/2 Cup Mayonaise
3/4 Cup Grated Parmesan Cheese
PREPARATION
Preheat oven to 375°.
1. Coarsly Chop Artichoke hearts in Food Processor 2. Mix Artichoke Hearts with remaining ingredients 3. Place mixture in a oven safe bowl
4. Bake 20-25 minutes or until heated
Serve warm with Pita Crisps, bread or crackers
Mini Crescent Dogs
INGREDIENTS
2 cans (8 ounces each) Pillsbury refrigerated Crescent Rolls 48 cocktail-size smoked link sausages or hot dogs
PREPARATION
1.. Preheat oven to 375°. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2.. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3.. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
