7 Layer Dip and Hot Spinach and Artichoke Dip

7 Layer Dip
1 pkg. taco seasoning
1-8 oz. container sour cream
1-16 oz. can refried beans
2 avocados, mashed with lemon juice
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
3 tomatoes, chopped fine
1/2 cup green onion, sliced
1-15 oz. can black olives, chopped
tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips.

Hot Spinach and Artichoke Dip
2 C. mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

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Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

2 C. mayonnaise

1 (14oz) can  artichoke hearts (NOT marinated, just plain), drained and chopped

10 oz frozen chopped spinach, thawed and drained

1 1/2 cup grated parmesan cheese

1 cup shredded cheddar cheese

2 cloves minced garlic

Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

Artichoke Chicken

Artichoke Chicken

1 (14 oz) can artichoke hearts, not marinated, drained and chopped

1 C parmesan cheese, grated

1 C mayonnaise

Garlic powder to taste

6 boneless, skinless chicken pieces

In a bowl mix artichokes, cheese, mayonnaise, and garlic powder. Place chicken in a 9 x 13 inch baking dish. Spread artichoke mixture over the top of the chicken. Bake at 375 degrees for 35 minutes or until chicken is cooked through.