Artichoke Spinach Dip

Artichoke Spinach Dip

Yield: 12 servings
Prep Time: 10 minutes | Bake Time: 30 minutes

Ingredients:
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

 Directions:
1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

Where is this recipe from???? http://www.browneyedbaker.com/2010/08/26/artichoke-spinach-dip/

Slow Cooker: Chicken and Dumplins

Have I told you how amazing this recipe is???? Thanks Crock Pot Girls!


Chicken and Dumplings:
Feel free to substitute any ingredients you wish, and increase/decrease amounts for the size of your family!
4 boneless/skinless chicken breasts
2 tablespoons of butter
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
3 1/2 cups of chicken broth
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
salt & pepper

*As for the dumplings… You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces
1. EXCLUDING THE BISCUITS put all ingredients in…
2. Cover and cook on LOW for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.