Book lovers discussion

Red Pepper and Artichoke Dip

1 8oz pkg cream cheese-softened(I used 1/3 less fat)
2 6.5 oz jars marinated artichokes-drained and chopped
1/2 cup mayo(I used Hellman's light)
2 cloves garlic pressed (or less if you don't like it)
1 red bell pepper chopped
1/2 cup shredded swiss cheese
1/3 cup green onions sliced

Shredded parmesan and pepper for top(not in original recipe...I added)

In a medium bowl mix all ingredients....the recipe says you can serve cold with toasted french bread or pita chips. Both times I've made it...I heated it...first time in the oven at 350 until bubbly...second time in my mini-crockpot...both times I served it with "naked" pita chips!

Really Jo? Wow....I like them any way...but they are really good in dips like this....I just can't think how to describe them....

I couldn't think of any way to describe an artichoke, either. They're unique. Fun to eat whole - a few times, anyway. You pull the leaves off, dip them in butter or something & then skin the meat off with your teeth leaving the hard center of the leaf. Kind of weird.

MARINATED CHEESE

8oz sharp cheddar cheese block
8oz cream cheese
2oz jar diced pimentos
3TBS. diced green onions
3T. chopped fresh parsley
1t. sugar
1/2t. salt
1/2t. black pepper
1/2C. light olive oil
1/2C. white wine vinegar
2T. chopped fresh basil
3 cloves minced garlic


Mix all ingredients but the cheeses together and refrigerate for at least a
couple hours. Slice the sharp cheddar cheese and top with a slice of cream
cheese. Layer and platter and pour marinate over cheese. Serve with club
crackers.

Shelli wrote: "MARINATED CHEESE

8oz sharp cheddar cheese block
8oz cream cheese
2oz jar diced pimentos
3TBS. diced green onions
3T. chopped fresh parsley
1t. ..."

As soon as I come off my diet recipes I will try this.

Enjoy Stuart!