BUFFALO CHICKEN DIP
1- 8oz package of philadelphia cream cheese
1/2 cup Franks red hot sauce
1/2 cup blue cheese or ranch dressing
2 cups shredded, cooked chicken
1/2 cup crumbled blue cheese or other shredded cheese
Combine all the ingredients in a dish (if freezing, use a foil dish). Bake for 20 minutes or until heated through.
SPINACH & ARTICHOKE DIP
10 oz package of frozen chopped spinach, thawed and drained
2 cups lowfat sour cream
8 oz package of cream cheese
1 cup shredded mozzarella
1/2 cup grated parmesan cheese
1 can artichoke hearts, drained and chopped
1 tsp pepper
1 minced garlic clove
Combine all ingredients together. Mix well. Divide into 4 portions and freeze in ziploc bags.
When you are ready, bake them at 350 degrees, stirring once or twice until heated through (about 30 minutes).
BAKED BRIE
I've posted this recipe before but there are so many variations of it. It is great to freeze and then pop in the oven when you are ready.
Here are some fillings if you don't want mushroom:
Cranberry-Pecan Brie:
Soak 1/4 cup cranberries in water for a minute so they aren't hard.
In a small pan, melt a tablespoon of butter and add 1/3 cup pecans and 1/4 tsp cinnamon and toast for about 3 minutes. Place brie in the middle of the puff pastry. Top with the pecan mixture first then 1/4 cup of brown sugar and finally the cranberries. Wrap up and bake as previous instructions.
Artichoke, Sun-dried tomato and pesto:
Mix 1/2 cup chopped artichokes, 1/4 cup pesto and 1/2 cup sun-dried tomatoes together. Pile on a wheel of brie. Wrap with puff pastry and bake as previous instructions.
