Spinach-Artichoke Dip

E & I have a mini crockpot (The Little Dipper) and it is perfect for making this dip. It has a 16 oz. capacity. Yesterday I was craving Spinach-Artichoke Dip; I think it was the weather. Here is what I came up with:

Ingredients:

• ½ of an 8 oz. pckg of cream cheese (cubed)
• ½ box of frozen chopped spinach, thawed and drained
• 1 clove of garlic, chopped
• ½ can of artichoke hearts, drained & chopped
• ½ cup of shredded cheese (either use Parmesan OR we used a 3-cheese Italian blend)
• 1/3 cup of mayonnaise

Directions:
1) Combine all ingredients in the Little Dipper.
2) Cover and heat. Stir after ½ hour (if you’re around)
3) You can leave it on for about 3 hours (or I did, at least).
4) Serve with crackers, chips, bread, or veggies.

NOTE: I left mine on for 3 hours while I was at class, and came home to some WONDERFUL spinach artichoke dip. We also have some leftovers: ½ a pckg of cream cheese, ½ can of artichoke hearts and ½ box of frozen spinach, so it looks like I will be making this again soon. Sounds good to me :)

Avocado Dip

When I planned out my lunches for last week, I decided I would have avocado and provolone sandwiches (like a vegetarian sandwich that I usually eat at a sandwich shop). Unfortunately my version of the sandwich was blah! I hated to see my avocados go to waste, so I made a dip out of them. It's very good; even E likes it, and he doesn't always like chips and dip.

Ingredients:

• 2 ripe avocados (peeled and take the core out)
• 1 cup of sour cream (more or less)
  
• Juice from one lime
  
• salt
• tortilla chips

Directions
1) Smash the avocados up in a bowl.
2) Add the sour cream and stir.
3) Add the lime juice and salt (to taste). Stir.