Pizza Dip

Ingredients:
1 (8oz) cream cheese
1/2 cup sour cream
1 tsp oregano
1/4 tsp garlic powder
tomato sauce
mozzarella cheese

Directions:

Beat cream cheese, sour cream and spices together and put into a small lasagna or circle glass dish. Top with tomato sauce and add any other pizza toppings you'd like.

Bake at 350 degrees for 10 minutes. Take out of the oven and top with mozzarella and put back in until cheese is melted.

Serve with tortilla chips.

Fruit Salsa

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberris
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Serve with Stacy's Cinnamon Sugar Pita Chips

Jen's Note: So Yummy! It was delicious the next morning as a topping on an english muffin with a little butter and cinnamon and sugar. A big hit at the party! Would be a great afternoon snack too.

The Pampered Chef Bread Bowl Artichoke Dip Recipe

Ingredients

2 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided

Vegetable oil

4 oz (125 g) cream cheese, softened

1/2 cup (125 mL) milk

1 can (14 oz or 398 mL) artichoke hearts in water, drained

1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

8 oz (250 g) sour cream

Grated fresh Parmesan cheese (optional)

Directions:

Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings (about 2 cups/500 mL dip) Nutrients per serving: (about 2 tbsp dip/30 mL and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

Jen's Note: We made this at my Pampered Chef party last night and it was delicious! :)

Spinach Diamond Puffs

Indredients
1 pkg. (300g) frozen chopped spinach, thawed and drained
1/2 C. carrots, finely chopped
1 T. onion, finely chopped
1/2 C. mayonnaise, regular
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
4 oz. Swiss cheese, shredded (1 C./250 ml)
1 pkg. (411g) frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water

Directions:
Preheat oven to 425°F. Cover a rectangle stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl, mix well.

Lightly sprinkle flat side of cutting board with flour. Using floured pizza roller, roll half of pastry into a 12 inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)

Using a scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on stone. Brush appetizers with egg mixture.

Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry and spinach mixture. Serve warm.

Yields 32 appetizers.

Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium

Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.

Another excellent Pampered Chef recipe! Enjoy!

Avocado Dip

Ingredients
2 avocados
1 pkg grape tomatoes
1 pkg crumbled feta cheese
1 large bunch of basil

Directions
dice avocados, slice tomatoes in 1/2 or 1/3s, chop basil. Mix ingredients together. Just before serving, mix together 1 T. olive oil and 1 T white or cider vinegar and pour over mixture. Mix together and enjoy.

Recipe from Cheri Dauphinee--- this one is great! Its a huge hit at parties. You can't go wrong. Seriously!

Creamy Low Fat Dip

Ingredients
1-16 oz. carton low fat cottage cheese

Chopped fresh dill and parsley

Garlic powder

Directions
Whip cottage cheese in blender till smooth. Pour into a small serving bowl. Stir in chopped fresh herbs and garlic powder. Cover and refrigerate for several hours to blend the flavors.

Makes 16 portions, 2 Tablespoons each

Calories: 20 Total Fat: 0 g Saturated Fat: 0 g

Recipe from Mom