We have used this super dip recipe from the Pampered Chef magazine for years and have always found it to
be a wonderful addition to our parties. Try it—you’ll like it!
Hot Pizza Dip (Posted by Mary Ellen)
- 1 8 oz. package cream cheese softened
- 1 teaspoon dried Italian seasoning
- 1 cup mozzarella cheese shredded
- 3/4 cup parmesan cheese
- 1 8 oz can pizza sauce
- 2 TBLS green pepper chopped
- 2 TBLS green onions sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasonings. Spread in a 6 inch baking dish or pie plate.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes. Serve with French bread or fresh vegetable dippers.
Enjoy!
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August 29, 2007 - 9:45 am
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admin
This is an excellent (and easy) spring recipe from one of my favorite cookbooks—The Pampered Chef. Enjoy!
Ingredients:
1 large cucumber, scored, seeded and sliced
1/2 small red onion
2 medium yellow or red tomatoes, seeded
1 avocado, peeled and seeded
1 package (16 oz) iceberg lettuce salad mix
3/4 cup (3 oz) shredded Jack or cheddar cheese
1 pound boneless, skinless chicken breasts
Salt and coarsely ground black pepper
1/2 cup barbeque sauce
3 slices crisp bacon, crumbled (optional)
1/2 cup ranch salad dressing
Directions:
- Cut cucumber slices in half and slice onion. Dice tomatoes and avocado. Place half of the lettuce into large bowl. Layer with tomatoes, cucumber and remaining lettuce. Sprinkle with cheese and top with avocado and onion. Cover and refrigerate salad until ready to serve.
- Prepare grill for direct cooking over medium coals. Season chicken breasts with salt and black pepper. Place on grill and cook 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and slice into 1 inch strips.
- Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately.
Yield: 8 servings. Nutrients per serving: Calories 270, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 18 g, Sodium 480 mg, Fiber 3 g
(C)The Pampered Chef, Ltd. 2007 www.pamperedchef.com
Bon Appetite!
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May 1, 2007 - 6:44 am
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admin