Spinach and Artichoke Dip

Recipe from: Cooking Light

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions:
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Raspberry Baked Brie

Recipe from: Pillsbury and A Day in the Life

Ingredients:

1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
1 round (8oz.) Brie cheese
1 tablespoon seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or sliced baguette French bread


Directions:

1. Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly press perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.

2. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.

3. Bake 25-30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.

Hot & Spicy Corn Dip

Recipe from Natasha at A Day in the Life

Ingredients:
2 cups Frozen corn, thawed, well drained
1 pkg. (8 oz.) Neufchatel Cheese, softened (I substituted cream cheese)
1 cup Mexican Style Shredded Four Cheese
1 can Rotel
1/2 tsp. Chili Powder
1 box Wheat Thins/Triscuit Crackers

Directions:
Preheat oven to 350°F
Mix all ingredients except chili powder and crackers until well blended
Spread into 9-inch pie plate
Sprinkle with chili powder
Bake for 20-25 min. or until golden brown and bubbly
Serve hot with the crackers

Buffalo Chicken Dip

Recipe from Natasha at A Day in the Life

Ingredients
1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled shredded mozzarella cheese
1/2 cup Ranch salad dressing
2 12.5 oz cans Swanson Chunk Chicken Breast in Water, drained
1/2 cup FRANK'S RedHot sauce (or any hot sauce)
Celery, chips, and/or crackers

Directions:
Preheat oven to 350° F
Stir cream cheese in a pie plate with a fork or whisk until it's smooth
Stir in the dressing, pepper sauce, and cheese; stir in the chicken
Bake for 20 minutes or until the chicken mixture is hot and bubbling
Serve with vegetables and/or chips and crackers for dipping

Baked Crab Rangoon

Recipe from Kendall at Keeping Up with the Joneses

Ingredients:
1 can (6 oz) white crabmeat, drained
4 oz cream cheese, softened
2-3 green onions, thinly sliced
1/4 cup light mayonnaise
1 Tbsp soy sauce
Garlic powder, to taste
Salt and pepper
Won ton wrappers
Sweet and sour sauce

Directions:
1. Preheat oven to 350 and lightly grease mini muffin tins (24 or 36)
2. Place wontons into muffin cups and bake for 5-7 minutes or until starting to brown.
3. Meanwhile, combine the crabmeat, cream cheese, 2 thinly sliced green onions, mayo, soy sauce, garlic powder, and salt and pepper.
4. Fill the pre-baked wontons with the crabmeat mixture.
5. Bake for 3-5 minutes or until warmed through.
6. Garnish with more green onions, if desired. Serve with sweet and sour sauce.

Total Time: 35-40 minutes
Serves: 24 or 36 appetizers

Sonoma Toast

Recipe from: Better Homes and Gardens
Ingredients
4 slices country-style sourdough bread
4 oz. aged cheese, such as white cheddar or St. George, sliced
1 large tomato, thinly sliced
8 large fresh basil leaves
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil or other herb

Directions
1. Place bread on baking sheet. Broil 4 to 5 inches from heat 2 to 3 minutes or until toasted, turning once. Add cheese; broil 1 to 2 minutes more or until cheese begins to melt. Remove from oven. Top with sliced tomato and basil leaves.

2. In small bowl, whisk together vinegar and oil; drizzle over toasts and sprinkle with chopped herb. Makes 4 servings.

Blue Cheese Truffles

Recipe from: A Day in the LifeMakes 6 appetizer portions

Ingredients:
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon

Directions:
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).

2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving.

Caprese Salad

From: Gina's Weight Watcher Recipes

Ingredients:
1 large tomato, sliced into 8 slices
8 oz fresh mozzarella, sliced into 8 slices
5-6 basil leaves, sliced
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
salt and fresh pepper

Directions:
1. Place sliced mozzarella on a large plate or platter.
2. Top with tomato, olive oil, balsamic, basil, salt and pepper.