Dilly Dip

1 Cup Sour Cream
1 Cup Mayonnaise
1 Tb. Minced Onion
1 Tb. Dried Parsley Flakes
1 Tb. Dill Weed or Seed
1/2 tsp. Season Salt

Combine all ingredients. Let refrigerate for a few hours so flavors mix. Use as a Veggie Dip.

Baked Spinach Artichoke Dip

This is the recipe that Brittany and I made and loved over the summer. I serve it w/a French baguette that I thinly slice. I layer the slices on a cookie sheet and put it under the broiler to toast one side. Then, I flip the pieces of bread and toast the other side. Crackers are also good to dip in it.


1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts (not the marinated kind), drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Grilled Artichokes

We started grilling artichokes after my Mom ate them at Cheesecake Factory. Here are the directions. If you like artichokes you must try this. They are amazing.

Grilled Artichokes

Begin by trimming and cutting the artichokes in half. Then boil or steam for 25-30 minutes. When leaves easily pull out they are done.

Mix: 2 Tablespoons Olive oil

1 Tablespoon lemon juice

Garlic to taste

(2-3 cloves)

Baste open side of artichoke. Place on medium high grill 4-6 minutes. They will have brown grill marks. Enjoy with butter or Brianna's Real French Vinaigrette. This salad dressing also makes a wonderful marinade as well.