Recipes

[GiantsLover]

If anyone has this receipe which fits her latest larger egg hunt ceramic loaf pan please post it as it  was displayed on QVC video,  but I cannot locate that exeact recipe which fits that larger ceramic newest loaf pan.

Thanks in advance.

[butterfly123]

Spinach and Artichoke Dip

Total Time:40 mins

Prep Time:15 mins

Cook Time:25 mins

Yield:8 servings

Dish Size:1 Quart

9Save

Tara’s Tidbits®

This is best when it is nice and hot, so if it cools down before it is all gone, simply microwave for 1 minute, until bubbly hot once again.

I love making hot dips in my 1-quart bakers. They're just the right size for a small get-together with friends. Of course, if you have more than a few friends over, the recipe is easily doubled in one of my 2-quart bakers. - Tara

Ingredients

• 1 cup artichoke hearts, drained and roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream, regular or reduced fat
• 4 ounces cream cheese, regular or reduced fat
• 1 1/2 cups fresh spinach, roughly chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Preheat oven to 400 degrees.
2. Mix all ingredients until well combined and spread into a 1-quart temp-tations® baking dish. (Microwaving the cream cheese for 30-45 seconds to soften will make the mixing far easier.) You can also mix directly in the baking dish, but you will have to add the spinach in a little at a time as it will be bulkier than the dish until submerged.
3. Bake for 20-25 minutes or until dip is bubbling and top is lightly browned. Serve with tortilla chips, root chips, toasted baguette slices, or hearty crackers.

[GiantsLover]

Many thanks for posting the recipe butterfly123, looks delicious and I will make it over the weekend.

If I have leftovers I plan on covering well, placing pan in freezer bag and freezing for another day. Thaw in fridge and reheating in convection oven until bubbly hot.