Artichoke & Spinach Dip - Tricia N, Wausau

4       Cloves garlic    
1       10 oz package frozen chopped spinach thawed and drained   
1       14 oz can artichoke hearts, drained and chopped
1       10oz container alfredo-style pasta sauce
1c     Shredded mozzarella cheese
1/3c  Grated parmesan cheese
1/2    8oz package cream cheese, softened

Directions

      1. Preheat oven to 350 degrees F
2. Place garlic in small baking dish.  Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat.  When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese and cream cheese.
4.  Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly.  Serve warm with breadsticks, chips or crackers.

Golden Cheese Puffs - Cheryl Z. Wausau

1 cup butter, softened

3 cups all-purpose flour

16 oz. any flavor cold pack cheese spread

Cream together butter and cheese.  Mix in flour until thoroughly blended.  Roll into 1-inch balls using 1 level Tbsp of dough for each ball.  Place on unbuttered baking sheet.  Bake in preheated 375-degree oven 15-20 minutes or until golden brown.  Serve warm or cool. 

YIELD: about 4 dozen appetizers.  NOTE: dough can be made ahead and refrigerated until ready for use.

H.V.R. Cheese Puffs - Cheryl Z. Wausau

2 cups shredded sharp cheddar cheese

3/4 cup mayonnaise

1 Tbsp. Hidden Valley Ranch7 Milk Recipe Original

Ranch7 Salad Dressing Mix

10 1-inch slices French bread

Mix the first three ingredients.  Spread mixture on bread slices.  Broil until puffed and golden. 

(About 3-4 minutes.)

H.V.R Quesadillas - Cheryl Z. - Wausau

1 pkg. Hidden Valley Ranch7 Milk Recipe Original

Ranch7 Salad Dressing Mix

3/4 cup mayonnaise

1/3 cup milk

1/3 cup chunky salsa

3 cups shredded Monterey Jack cheese

10 (10-inch) flour tortillas

vegetable oil

Blend together the first 5 ingredients.  Refrigerate 1 hour.  Spread mixture over 5 tortillas, covering with remaining tortillas.  Brush tops with oil.  On a baking sheet, broil until golden (about 1 minute).  Turn, repeat process.  Broil until cheese is melted.  Cut each into 8 wedges.

Fresh Veggie Appetizer - Cheryl Z - Wausau

2 can (8 oz each) refrigerated crescent dinner rolls

1 pkg. (8 oz) cream cheese, softened

1/2 cup Miracle Whip7

1/4 cup sour cream

1 1/2 tsp. dill weed

1 tsp. onion salt

4 cups assorted cut-up fresh vegetables

1 cup (4 oz.) shredded mild cheddar cheese

Unroll dough into 4 rectangles.  Press into bottom and up sides of 15x10x1-inch baking pan to form crust.  Bake in 375 degree oven for 11-13 minutes or until golden brown; cool.

Mix cream cheese, dressing, sour cream, dill and onion salt until well blended.  Spread on crust.  Top with remaining ingredients.  Refrigerate.  Cut into squares.  Makes 24.

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