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Appetizers

 
Artichoke Cheese Dip
bullet 1/2 cup mayonnaise
bullet 1/2 cup shredded Cheddar cheese
bullet 1/2 cup shredded Monterey Jack cheese
bullet 1/8 teaspoon onion salt
bullet 1 teaspoon dried dill weed
bullet 1/8 teaspoon lemon pepper
bullet 1/2 (14 ounce) can artichoke hearts, drained

Directions
  1. Preheat oven to 350 degrees F.
  2. Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
  3. Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

Makes 6 servings
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 Asiago Dip with Crostini
bullet 1 cup light mayonnaise
bullet 1/2 cup thinly sliced green onions
bullet 1/3 cup grated Asiago or Parmesan cheese
bullet 1/4 cup sliced mushrooms
bullet 1/4 cup sun-dried tomato sprinkles
bullet 1 (8 ounce) carton low-fat sour cream
bullet 1 tablespoon grated Asiago or Parmesan cheese
bullet 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Directions
  1. Preheat oven to 350 degrees.
  2. Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.

Makes 32 Servings
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