Warm Savory Cheese Spread

Ingredients:

• 2 cups mayonnaise
• 2 cups (8 oz.) shredded cheddar cheese
• 1 large onion, finely chopped
• 8 bacon strips, cooked and crumbled
• ½ cup finely chopped sweet red pepper
• ½ cup finely chopped green pepper
• 1 tsp. dried oregano
• ½ tsp. garlic powder
• 1 round loaf (1 lb.) sourdough bread
• Assorted crackers

In a large bowl, combine the first eight ingredients. Cut the top off the loaf of bread; carefully hollow out bottom, leaving a 1 inch shell (save removed bread for another use). Spoon cheese mixture into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 18 in.). Bake in preheated oven 350 degrees F for 1 hour or until heated through. Serve with crackers. Yield: 4 cups.

Creamy Artichoke Dip

Ingredients:

• 2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1 package (8 oz.) reduced-fat cream cheese, cubed
• ¾ cup (6 oz.) plain yogurt
• 1 cup (4 oz.) shredded part-skim mozzarella cheese
• 1 cup reduced-fat ricotta cheese
• ¾ cup shredded Parmesan cheese, divided
• ½ cup shredded reduced-fat Swiss cheese
• ¼ cup reduced-fat mayonnaise
• 2 tbsp. lemon juice
• 1 tbsp. chopped seeded jalapeno pepper
• 1 tsp. garlic powder
• 1 tsp. seasoned salt
• Tortilla chips

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, ½ cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips. Yield: 5 cups.

Pepperoni Pizza Casserole

Ingredients:

• 1 package (16 oz.) egg noodles
• 2 lbs. ground turkey
• 1/3 cup chopped onion
• 1 jar (24 oz.) meatless spaghetti sauce
• 1 can (10 oz.) diced tomatoes and green chilies
• 1 can (8 oz.) mushroom stems and pieces, drained
• 2 cups (8oz.) shredded part-skim mozzarella cheese
• 2 cups (8 oz.) shredded cheddar cheese
• 1 cup (4 oz.) shredded Parmesan cheese
• 3 oz. sliced turkey pepperoni

In a Dutch oven, cook noodles according to package directions; drain. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in noodles. Transfer to two greased 13 inch x 9 inch baking dishes. Sprinkle each with mushrooms, cheeses and pepperoni. Bake, uncovered, at 350 degrees F for 30-35 minutes or heated through and cheeses have melted. Let stand for 5 minutes before serving. Yield 2 casseroles (6 servings each).

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com