I am always looking for recipes that can serve double duty during the school week. This dip is a great after school snack, but also makes a great spread for quesadillas with chicken and/or black beans or a spread for grilled sandwiches with turkey, grilled onions and tomato!
Hot Artichoke Dip
Two 14 oz. cans artichoke hearts, drained and chopped
One 8 oz. block cream cheese
1 cup mayonnaise
2 green onions, chopped
1 cup grated Parmesan cheese
Spray a 2 quart casserole with cooking spray.
Combine all ingredients and mix well.
Bake 20 minute or until bubbly.
Serve with Veggies, crackers, pita chips or crusty bread
On to the week:
Easy to reheat and eat on the run - soup and sandwiches are on the menu for the week and a few extra veggies.
These sandwiches are great (thanks for the recipe Kim). I will serve with soup one night and salad another.
Take and Bake Baguette
Ham lunch meat
Milwaukee kosher dill midgets (sliced lengthwise)
mayo and mustard
Slice baguette in half lengthwise
Spread mayo and mustard to taste (I mixed the two together and spread a thin layer on each half)
layer meats, cheese and pickles. Wrap in foil and bake 350 degrees for 30 minutes or until cheese is melted.
Slice and serve. This picture does not do these sandwiches justice - they are delicious. 4 stars!
Linking up today with An Organizing Junkie today! Check out this site for more great recipes