Friday, April 2, 2010

TGIF Recipes

Source
Red Sangria

1 1/2 ounce red wine
1 1/2 ounce triple sec
1/4 ounce pineapple juice
1/4 ounce orange juice
Mix well with ice, pour into glass with ice
Top with Sprite if desired
Lemon squeeze, lime squeeze, orange squeeze

Spinach and Artichoke Dip

Ingredients
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic (or to taste)
• 1 (9-ounce) package artichoke hearts, defrosted, rinsed, dried & quartered
• 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 cup (4 ounces) Neufchatel (reduced-fat cream cheese)
• 2 ounces (about 1/2 cup) shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Preheat oven to 375 degrees F.

Saute onions in olive oil stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden. Remove from heat and cool.

In a food processor combine and blend until smooth spinach, sour cream, mayonnaise, cream cheese or Neufchatel, mozzarella and salt and pepper. Handstir in the cooled onion-garlic mixture and artichokes. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with crudités, tortilla chips, fresh vegetable or pita wedges.