artichoke puffs / broccoli-cheese mini quiches / cream cheese penguins / olive cheese balls / feta-stuffed artichoke bottoms / stuffed tomatoes
buttery sugar cookies / caramel pecan pie / chocolate macadamia nut pie / chocolate mousse holiday pie / cream puffs / lemon bars / peanut blossoms / perfect chocolate frosting / ultimate chocolate cookies / more cookies
crab and tomato quesadillas / chile relleno casserole / speed lasagna / spinach-mushroom quiche / muchos taquitos
balsamic vinaigrette / grandma marion’s butterhorn rolls / jay’s signature pizza crust / lemon bread / spinach cheese dip / tomato tart
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SPINACH CHEESE DIP

1 can (13.75 oz.) quartered hearts of artichokes, rinsed and drained
2 green onions, chopped
1 garlic clove, minced
1 tablespoon butter or oil
1 bunch spinach, chopped
1 1/2 tbsp. flour
3/4 cup whipping cream
1 1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 tbsp. pine nuts (optional)

In a large skillet, saute artichoke hearts, green onions and garlic in melted butter, stirring often, 2 to 3 minutes, until onions are limp. Add spinach and continue cooking 1 minute until cooked down. Stir in flour and cook, stirring 1 to 2 minutes.
Gradually stir in cream and heat until mixture boils and is slightly thickened. Stir in cheeses and nuts. Heat just until cheese is melted. Do not boil. Season to taste.
Spoon into heat-proof serving dish. Serve with tortilla chips. Makes 4 to 5 servings.
From Daily News, restaurant replica of Cheesecake Factory dip.
Adaptations: use Cara Mia artichokes, don't rinse, don't add butter, add chunks of cauliflower.