Nina Ward has a mouth-watering selection of interesting premade dips for the holdiays. You can use them ready-to-go from the jar and you can also make some pretty cool "dressed up" treats for the holdays. Here are four great ideas using two of the dips: Artichoke Leaf and Luscious Lemony Cheesecake Fondue .
Hot Artichoke Dip
Mix
2 cups chipped cooked chicken with 1 jar of Artichoke Leaf Dip and spread into a buttered ovenproof baking dish. Sprinkle
with bacon bits and your favorite chipped olives. Top with herbed bread crumbs. Bake for ½ hour
at 350 degrees F. Serve
hot with with crackers or chips.
Artichoke Leaf Dip Alfredo
Prepare
your favorite pasta as usual, saving a little water after draining. Saute 1 cup
chopped red peppers with garlic and add 2 cups chopped cooked chicken. Mix in a jar of Artichoke Leaf Dip, thin with extra cooking water and toss with pasta.Transfer to buttered oven proof baking dish and top with shredded parmesan and
romano cheeses. Place under hot broiler
for 3-5 minutes to brown cheeses and warm through.
Lemon Cheesecake Fondue.
Mix Luscious Lemony Cheesecake Fondue Dip with ½ cup
milk. Warm, over low heat until hot but
not bubbling. Garnish with fresh lemon zest and a dot of butter. Serve warm with
fondue sticks and an assortment of good things such as pound cake, graham
crackers, vanilla wafers, ginger snaps and fresh fruit.
Lemon Cheesecake Tarts
Use
your favorite pie crust recipe to form small tart shells and bake them same as
you would your pie crust. You could simply by them prepared as well in a pinch. Spoon
1 TB of the Lemon Cheescake Dip into
each of the tart shells. Place three fresh
raspberries on top of each tart and garnish with whipped cream. Chill before serving.
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