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RECIPES
Baked Spinach-Parmesan Dip
10-ounce (283 g) package frozen chopped spinach, thawed
1 cup (250 ml) mayonnaise
3-ounce (85-g) package cream cheese, room temperature
1/2 cup (125 ml) onion, minced
1 clove garlic, minced
1 cup (250 ml) grated Parmesan cheese
1/8 teaspoon (0.6 ml) pepper
1/2 teaspoon (2.5 ml) paprika
1 baguette, thinly sliced
Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise, cream
cheese, onion, garlic, cheese, and pepper. With hand mixer, beat ingredients at MEDIUM
speed until well blended, about one minute. Spoon the mixture into a three- or four-cup
baking dish that has been sprayed with nonstick cooking spray. Sprinkle evenly with paprika.
Bake at 350°F (177°C) until hot in center and lightly browned on top, about 25 to 30 minutes.
Serve hot to spread on baguette slices.
Makes appetizers for 10.
Zesty Mashed Potatoes
8 large baking potatoes (peeled, cubed, cooked, and drained)
1/2 cup (125 ml) sour cream
8-ounce (225 g) package cream cheese, room temperature
1/2 cup (125 ml) butter, room temperature
1/2 cup (125 ml) milk
1/2 to 1 teaspoon (2.5 to 5 ml) minced garlic
Salt and pepper to taste
Place hot potatoes into a large bowl. Start mixing the potatoes at MEDIUM speed until they
are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and continue
beating until thoroughly mixed. Pour into a greased 9- x 13-inch (23- x 33-cm) baking dish.
Baked uncovered for 30 minutes at 400°F (204°C).
Makes 8 servings.
10