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QOTD 2/2

Posted by on Feb. 2, 2013 at 12:03 PM
  • 7 Replies

What is your favorite dip? Do you have one you make that you would care to share the recipe?



     

by on Feb. 2, 2013 at 12:03 PM
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Replies (1-7):
inluvwcntryby
by on Feb. 2, 2013 at 2:13 PM
Chili cheese
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by on Feb. 2, 2013 at 2:33 PM

Ranch & we usually just buy it :)

snuggiewoogie
by on Feb. 2, 2013 at 4:08 PM

 I love Spinach and Articoke Dips :)

MamaMandee
by Mandee on Feb. 2, 2013 at 6:38 PM


Quoting snuggiewoogie:

 I love Spinach and Articoke Dips :)

Me too, I was just coming to post a recipe!

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

You Need:


1
cup mayonnaise or salad dressing
1
cup freshly grated Parmesan cheese
1
can (about 14 oz) artichoke hearts, drained and coarsely chopped
1
box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2
cup chopped red bell pepper
1/4
cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

To Make:

  • 1Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • 2Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • 3Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Tips:

We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.

One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.

Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

Info:

Servings # 24

  • # of ingredients 7
  • prep time 10 Min
  • total time 30 Min
snuggiewoogie
by on Feb. 2, 2013 at 8:27 PM
1 mom liked this

 

Quoting MamaMandee:


Quoting snuggiewoogie:

 I love Spinach and Articoke Dips :)

Me too, I was just coming to post a recipe!

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

You Need:

 

 

1
cup mayonnaise or salad dressing
1
cup freshly grated Parmesan cheese
1
can (about 14 oz) artichoke hearts, drained and coarsely chopped
1
box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2
cup chopped red bell pepper
1/4
cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

To Make:

 

  • 1Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • 2Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • 3Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Tips:

 

We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.

One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.

Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

Info:

Servings # 24

  • # of ingredients 7
  • prep time 10 Min
  • total time 30 Min

 Woo Hoo!!!! :)

VanBurren
by Beth on Feb. 3, 2013 at 2:46 PM

I love spinach-artichoke dip.  I've never made it myself, though.....I get it when I eat out. 

Nford2012
by Member on Feb. 3, 2013 at 2:51 PM
I like chilli cheese and that's just some no bean chilli in the can and cheese whiz (however much you like) and we also like ranch but usually just by that
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