Three Cheese Artichoke & Spinach Dip
Total Time Prep: 30 min. + rising Bake: 25 min. Makes 16 servings (4 cups dip)
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 package (16 ounces) frozen bread dough dinner rolls (12 rolls), thawed
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
dip:
1 tablespoon butter
1 cup chopped fresh mushrooms
2 garlic cloves, minced
1-1/2 cups Greek yogurt w/honey
1 package (8 ounces) cream cheese, softened
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped sweet red pepper
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Directions
Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.
Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half the butter mixture over dough. Reserve remaining butter mixture.
Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach.
Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts 1/4 cup with about 2 roll pieces: 359 calories, 29g fat (10g saturated fat), 36mg cholesterol, 526mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 8g protein.
Low on sugar doesn’t have to mean low on flavor. Just take a bite of this chocolate fudge, which doesn’t have sugar but tastes just as good as the real deal. Using cream cheese, unsweeted chocolate and your choice of sugar substitute, it comes together in mere minutes.
Ingredients
2 packages (8 ounces each) cream cheese, softened
2 ounces unsweetened chocolate, melted and cooled
Sugar substitute equivalent to 1 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
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Directions
In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
SUGAR-FREE CHOCOLATE FUDGE TIPS How do you store fudge? Most fudge can be stored at room temperature in an airtight container. But since this recipe contains a high amount of dairy, it should be refrigerated.Is there an easy way to cut fudge? To cut fudge easily, first remove it from the pan and place it on a cutting board. (This is the best wood for cutting boards, according to our Test Kitchen.) Using a long sharp knife dipped in hot water and then wiped on a towel, cut the fudge into cubes. Some soft fudges can also be easily cut with unflavored dental string! Dental string also works for cutting cake layers.Can you make this fudge dairy-free? To make this sugar-free fudge recipe dairy-free, simply substitute your favorite vegan or dairy-free cream cheese in the same weight amounts.How can I make this fudge my own? Punch up a basic fudge recipe by adding your favorite flavors. You can experiment with adding different nuts, dried fruit, coconut flakes, chocolate chips, or different extracts. Peppermint extract makes for a minty twist on the recipe! Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts 1 piece: 38 calories, 4g fat (2g saturated fat), 7mg cholesterol, 22mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
Sparkling Coconut Grape Juice
Total Time Prep/Total Time: 5 min Makes 6 servings
Ingredients
4 cups white grape juice
2 teaspoons lime juice
Ice cubes
2 cups coconut-flavored sparkling water, chilled
Optional: Lime wedges or slices
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Directions
In a pitcher, combine grape juice and lime juice. Fill 6 tall glasses with ice. Pour juice mixture evenly into glasses; top off with sparkling water. Stir to combine. Garnish with lime wedges if desired.
Nutrition Facts 1 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 24g carbohydrate (21g sugars, 0 fiber), 0 protein.
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