Shower Dip 3 - Spinach and Roasted Red pepper

If using jarred roasted peppers, drain very well.  You can also coat peppers in Tastemakers Italian blend olive oil and roast them in a low oven then chop.

  3/4 Cups Cheddar, Shredded                                                   1 Cup Fresh Spinach, coarsely

  3/4 Cup Greek Yogurt                                                                  -chopped

  1/4 Cup Mayonnaise                                                                12 Ounce Roasted Red Pepper,

  1 Tbl Cake Flour                                                                          -drained and chopped

  1 Tsp Horseradish Mustard                                                               

Preheat oven to 350 degrees F. In a large bowl, stir together cheese, yogurt, mayonnaise, flour, and mustard. Stir in spinach and roasted red peppers. Spread mixture evenly into a greased 9-inch pie plate. Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through.

Shower Dip 2 - Cheesy Spinach and Artichoke

Given the choice between Artichoke and Pepper, my niece selected the artichoke, but I made both.  Make sure that the spinach is well drained - I like to put mine in a towel and squeeze it over a sink. 

  10 Oz Frozen Chopped Spinach                                              1/2 Cup Light Mayo

  14 Oz Artichoke Hearts                                                           1/2 Cup Mozzarella, Shredded

  3/4 Cup Parmesan, shredded                                                   1/2 Tsp Garlic Powder

  1/4 Cup Greek Yogurt

Preheat oven to 350.  Thaw and drain the spinach thoroughly.  Drain and chop the artichoke.  Stir everything together and spoon into a 9 inch pie plate.  Bake for 20 minutes or until heated through.

Shower Dip 1 - Buffalo Chicken Dip

We threw a baby shower for my niece over the weekend.  I took several dips to go with pretzels, cracker and fruit and promised to share them.  First up - Buffalo Chicken Dip.  I like to use Frank's Red Hot Extra Hot when making it for home, but I was nice to unsuspecting guests and used regular Red Hot.  Pulsing it in a food processor to mix came along when I started to use it for stuffing pierogie's (http://tryandlike.blogspot.com/2010/11/pierogis.html).  I like to cook the chicken breast in a slow cooker with additional Red Hot.

 3 cups chicken breast, cooked  and                                            12 Ounce Cheddar Cheese, Shredded

    shredded                                                                               6 Oz Hot Sauce

 8 Oz Cream Cheese                                                                 

Pre Heat Oven to 350.  Mix all ingredients in the bowl of a food processor and pulse until well combined.  Spread evenly in a greased pan - I use a 10 inch ceramic tart pan, but you could also use a 9 inch pie plate.  Bake for 35 minute.