* Cheese-stuffed Cherry Tomatoes -
1/2 cup grated sharp cheddar cheese 2 Tbsp buttermilk
1 pk (4 oz) garlic and herb cheese spread (allouette) 36 cherry tomatoes
1) cut off tops of tomatoes, remover center, invert onto paper towel lined baking sheet to drain
2) mix cheese spread and buttermilk in processor until smooth, add cheddar pulse 2-3 times
3) place cheese mix into tomatoes
4) refrigerate at least 1 hour
* Artichoke Dip - Great with crackers
1 can or jar of artichoke hearts 1 cup mayonnaise
1/2 cup minced garlic 1 cup grated parmesan cheese
1) preheat oven
2) drain artichokes, finely chop artichokes in food chopper
3) mix artichokes, mayonnaise, garlic, and cheese
4) place mixture in a small, shallow greased baking dish (8x8)
5) bake at 350* for 35 minutes or until golden brown
6) Refrigerate to chill befor serving or serve warm
* Vegetable/Chip Dip -
1 package Hidden Valley Ranch dip 1 cup mayonnaise
1 cup sour cream
1) mix ingredients together
2) place in refrigerator to chill before serving
