Preheat oven to 350 degrees.
In food processor, combine the mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, and the cream cheeses until smooth. Pulse or stir in the artichokes and spinach.
Spoon mixture into a 1 1⁄2-quart baking dish. Top with remaining Parmesan. Bake for 30 minutes or until golden brown and bubbling.
Heat the butter and oil in a large sauté pan over medium heat and add the onions, cayenne, red pepper, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and continue cooking for about 20 minutes until onions are brown and caramelized.
Preheat the oven to 400 degrees.
Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
In a food processor, mix the cream cheese and sour cream. Pour into a bowl and add the
pickles. (Do not food process the pickles) Slowly add the pickle juice until it reaches the desired consistency. Add garlic salt and hot sauce to taste. Enjoy with chips.
This recipe came from one of our very own associates. Thanks Peter!
Spread on a slice of baguette or cracker with cheese or toss it with pasta.
This recipe really came from one of our associate's mamas!
Watching football? These are the perfect snack!
In a bowl or molcajete, combine avocados, tomato, onion, cilantro and jalapeño. Use pestle or a fork to smash and combine.
Season with salt and lemon juice a little at a time, tasting after each addition until desired flavor is reached.
Tip: Leave a pit from an avocado in the bowl to keep Guacamole from browning.
Grill corn either on the barbeque or in a skilled.
Toss beans and corn into a bowl. Top with tomatoes and add the salt and pepper to your taste. Mix gently.
Add cilantro, lime juice and a bit of olive oil. Mix gently again. Refrigerate for at least 30 minutes before serving.
*For Variety Add: 1 avocado, 3-4 green onions, sliced or black olives
