Just spent the weekend with friends on the beautiful White River in Northwest Arkansas. We stayed at Stetsons Resort in a great cabin just feet from the River. As we didn’t intend on leaving the cabin we brought all our food along. (and frosty beverages too!) I made a couple of my favorite dips to snack on while we fishing for rainbow trout. This is one of my favorite dip recipes. I added a can of lump crabmeat to this basic artichoke recipe.
2 Cans Artichoke hearts
1/2 cup of mayo
1/2 cup sour cream
2 Packages of Cream cheese softened
2 Cups shredded White Cheddar cheese
1 Teaspoon Garlic Salt
1 Teaspoon Pepper
2 Tlbs of diced red bell pepper
1/3 cup chipped green onions
2 Tablespoons Lemon Juice
1 teaspoon dill weed
1/4 to 1/2 cup white cheddar cheese to sprinkle on after taking out of oven.
Drain and chop artichoke hearts.(make sure that the artichoke hearts are not the marinated kind.) Mix with all other ingredients, except paprika. Pour into pam spayed pan (8×8) or thereabouts. Sprinkle paprika on top. Bake 350 degrees for 30 minutes or until mixture is hot and bubbly. You may have to drain a little oil off of the top when done. Sprinkle additional cheese on top
My first attempt at WordPress! We will see how it goes!!This was my first published recipe. Southern Living Cook-Off. I was shocked and pleased. This recipe is an old recipe of my mothers’ and one of my favorite desserts growing up!
2 Cups of half and half
1 16 oz package of Keebler coconut chocolate cookies
1 small container of Cool Whip -thawed
1 cup of mini semi sweet chocolate chips
1/2 cup toasted coconut
Directions: Submerge each cookie into half and half for about 3-5 seconds. Place in 8 inch square baking dish. After first layer use 1/3 of the cool whip and continue layering ending with cool whip. Garnish with chocolate chips and coconut. Regreigerate at least 4 hours. Tastes better the longer it sits!