Spinach and Artichoke Dip

2 8oz. packages cream cheese
3/4c. heavy cream
1/3c. grated Parmesan chesse
1 clove garlic
1 bag fresh baby spinach leaves
2/3c. shredded Monterrey jack cheese
1c. prepared salsa
1 small can quartered artichoke hearts rinsed and drained.

Mix cream cheese, heavy cream parmesan and garlic in a bowl with mixer until smooth and creamy. Add spinach and mix. Cover and cook in crock pot for about 1 and half hours or until center is hot. Add jack cheese and salsa and continue to cook. Until ready to serve.

Bruschetta

• 2 tbs. olive oil
• 5 cloves garlic, finely minced
• 2 pint grape tomatoes-cut in quarters
  
• 1 tbs. balsamic vinegar
• 16 whole basil leaves-cut
  
• salt and pepper to taste
  
• 1 whole baguette-more olive oil
  

In a small pan heat olive oil and garlic together. DON'T BURN! Just as garlic turns golden pull of heat and let cool.

Add the other ingredients and mix.

Let sit for a few hours in the fridge.

Cut baguette and top with olive oil and put under broiler for about 3-5 mins.

Just until toasted.

Top bread with tomato mixture and serve!

Buffalo Chicken Dip

1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained

1 (8 ounce) pkg cream cheese, softened

1/2 c. ranch dressing

1/2 c. buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 c. shredded cheddar cheese

blue cheese crumbles (optional)

Heat chicken and buffalo sauce in a skillet over medium heat, until heated through.
Make sure to break up the chicken so there are no big chunks.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in shredded cheese.
Pour into a shallow dish or pie pan
and sprinkle with blue cheese crumbles
and microwave it until the cheese melts.
We usually only sprinkle blue cheese on half
of it for those who aren’t blue cheese fans.
Serve with chips, bread, crackers and celery for dipping.