The Best Hot Artichoke Dip

We tried this recipe at Anna Cash's house. It was delicious!!

Ingredients

• 1 8 oz block cream cheese (reg)
• 1 Cup Hellmann's Mayonnaise (reg)
• 1 Cup Grated Parmesan Cheese
• 4 oz can Mild Diced Green Chiles
• 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts         

Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!

Can put it in a oiled crockpot and let it warm for 2-3 hours

5/13/20
1/2 block cream cheese
1/4c mayo
1/4c parmesan cheese
1/4c sour cream
1/2c  green chile enchilada sauce (or green chilies)
12oz chopped artichokes
14oz canned spinach (or fresh)
salt and pepper
Garlic powder

Put all ingredients on the stove top and heat up on the lowest setting, ready after 1/2 hour. Delicious!!!

Spinach Dip

1 T oil
1 small onion chopped
2 garlic cloves
2-3 cups chopped spinach
1/2c milk
6 oz cream cheese
1/2c mozzarella
2 dashes Worcestershire
salt and pepper

preheat oven 425 degrees
Saute onion till soft add garlic for a minute. Add cream cheese and let it slowly melt, add Worcestershire, milk stir with a whisk. When the cream cheese is melted and every thing is mixed well add: spinach, mozzarella and salt and pepper to taste.
Could be heated up in a crockpot over 3-4 hours.

Bake in oven for 20-25 minutes. serve with olive oil glazed toasted french bread

Coconut Shrimp

Sallys Baking

• 1/3 cup whole wheat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil1

Directions:

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.  bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  
3.  Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
4. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

Side dish- I served with baked sweet potato and crushed it up with butter, cinnamon, and little honey.

Dipping Sauce  Betty Crocker

1/2 cup apricot or peach preserves

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/8 to 1/4 teaspoon crushed red pepper flakes