This uses the Blissful Bird stamp set on page 72 of the catalog, along with Bitty Banners and new dsp. |
Mary Ann brought this patriotic make and take. I love the polka dots on the white layers, as well as the 1/8" taffeta knots:
And Frankie brought this pretty make & take:
This uses Apothecary Accents Framelits, Beautiful Butterflies embosslit and new dsp. |
ARTICHOKE DIP
Ingredients:
1 package (8 ounce size) cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup grated parmesan cheese
2 cloves garlic (finely chopped)
Put all of the above in a food processor or blender and blend 'til smooth
(Helps keep the dip from separating later.)
1 onion, finely chopped
1 can (13 ounce size) marinated artichoke hearts (drain well), tear
artichokes apart with your fingers
I added a couple tablespoons of diced green chiles
Hand mix the above in the cheese mix. Cook about 30 minutes at 350 degrees.
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