Summertime Picnic Favorites
“Spinach & Artichoke Dip”
2 Cups frozen spinach (thawed & dried)
1 Cup canned artichoke (drained & chopped)
1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 (8-ounce) block fat-free cream cheese, softened
1 Cup Grated mozzarella cheese
1 Cup Grated Parmesan cheese
2 tbs Ranch Seasoning/Powder
1 loaf sourdough bread (or preferred bread loaf)
Directions: preheat oven to 350 degrees. In a large mixing bowl combine all ingredients and blend well. Cut out the center of sourdough bread and stuff mixture into bread loaf. Add mozzarella & Parmesan cheese to top layer, place on a baking pan, and bake for 20-30 minutes or until mixture has reduced. Remove from oven, let stand for 5-10 minutes before serving. Serve with crispy pita chips or tortilla chips!
Watermelon Summer Salad
2 Cups Chopped Watermelon