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Thursday, March 06, 2008

Weekend Treat

I know it isn't the weekend yet (just wishing), but here is a treat to consider making. Spring is almost officially arrives on the 20th, but since it is daylight savings time this weekend, I think we can call it a Spring Treat. Recipes found at The Sangria sounds delish!


Sangria for a Party
makes 10 cups

1 bottle acceptable red wine
2 1/4 cup orange juice
1 cup triple sec
1 cup apricot brandy
1 cup sprite

Pour ingredients into a big pitcher. Drop in some seasonal fruit (I floated a few thin slices of orange on top). Serve over ice.

Spinach Artichoke Dip
Makes about 4 cups

1 14 ounce can quartered artichoke hearts, chopped
1 10 ounce box frozen spinach, defrosted
3/4 cup sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lemon juice

Squeeze the excess water out of the spinach by placing on a few layers of paper towels (or a dish towel) and wringing. Stir together artichoke hearts, spinach, mayonnaise, garlic, lemon juice and most of the cheese in a ceramic baking dish. Sprinkle the remaining cheese over the top. Bake in a 350 degree F oven for 30-40 minutes, until bubblingly hot and cheese on top is melted. Serve with crackers, celery sticks, or tortilla chips.

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