Preheat oven to 350 degrees. Grease a 8 x 8 baking dish. Put all ingredients except cream cheese in a food processor or blender. Pulse until blended, but not pureed. Spoon mixture into the baking dish and sprinkle with cream cheese. Bake for 20-25 minutes until cheese is melted and dip is heated thoroughly.
Enjoy.
Phil.
Let spinach thaw and cream cheese soften. Mix all ingredients together. Refrigerate until ready to serve.
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
he sides.
Place the spinach in a pan with just
Follow directions on package for cooking spinach.
Mix cream cheese, onion and spinach together.
Reheat and eat.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Cook spinach as directed; drain well.
Combine spinach with softened cream cheese.
Mix well.
Season with salt and pepper. Cover with bread crumbs; dot with oleo.
Bake at 350\u00b0 for 15 minutes, or until bubbly hot.
rispy.
To make the dip, take cream cheese and mix in the
3-inch circle.
Dip each cream cheese cube into margarine, then
n a small dish. Dip each cream cheese cube in the sugar, then
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
Place cream cheese block on serving platter and pour sauce over.
Place chips around sides and dip off cream cheese with chips.
50\u00b0F
Blend the cream cheese and spinach in a large bowl
minutes.
Squeeze thawed spinach until dry. I use a
uch liquid out of the spinach as possible with a a
Allow cream cheese to warm to room temperature so it mixes easier with other ingredients.
Thaw, drain and squeeze dry spinach.
Chop green onions and artichokes hearts.
Combine cream cheese, sour cream, mayonnaise, vegetable soup mix, cream cheese, parmesan cheese, and onions (and artichoke hearts if desired). Chill for at least two hours.
Serve with bread cubes or crackers. I like mine cold with vegetable flavor crackers.
Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
Stir in vinegar, mustard, and pepper.
Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.
Add spinach and garlic and cook until spinach wilts.
Add cream cheese and
ogether cream cheese, Parmesan cheese, milk, mayonnaise and sour cream. Add sausage mixture, spinach and
Let cream cheese sit out at room temperature to soften it.
Add avocado oil to the skillet and cook garlic and spinach stirring occasionally over medium heat for one minute.
Add artichoke hearts and cook until spinach is wilted but still green.
In a bowl add softened cream cheese and the spinach/artichoke mixture and combine until well mixed.
Add the dip into a glass baking dish and sprinkle parmesan cheese on top.
Bake at 350F for 20-30 minutes.
Serve warm with corn chips or crackers.