SANDRA'S HOT ARTICHOKE-SPINACH DIP

My best recipe for this dip without a lot of frills
to let the artichoke and spinach flavors shine through...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 garlic clove, grated

2/3 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

6 oz. frozen spinach, thawed, then squeezed to drain excess liquid, and chopped finer

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and spinach.

Spread mixture into prepared baking dish. Bake in preheated oven for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!