Allrecipes

Hot Artichoke and Spinach Dip II

-

THE BEST LEMON BARS

HANDS-ON 15 MIN TOTAL 1 HR, 55 MIN

MAKES 2 DOZEN SUBMITTED BY PATTY SCHENCK

★★★★☆ 2,549 REVIEWS

2 cups flour

1 cup butter, softened

2 cups white sugar

4 eggs cup lemon juice

Powdered sugar, for garnish

1. Preheat oven to 350°F.

2. Beat together 2 cups flour, the softened butter, and ½ cup white sugar in a bowl with an electric mixer. Press mixture into bottom of an ungreased 9x13-inch pan. Bake until firm and golden, 15 to 20 minutes.

3. Whisk together remaining 1 ½ cups sugar and cup flour in a bowl. Whisk in eggs and lemon juice. Pour mixture into baked crust.

4. Bake until filling is set around edges and center is soft, about 25 minutes. Let cool completely in pan, about 1 hour; it will firm up as it cools. Dust with powdered sugar and cut into 24 pieces. (Bars keep up to 3 days, chilled, in an airtight container.) armagazine.com/the-best-lemon-bars

PER PIECE: 181 CAL; 9G FAT (5G SAT); 3G PRO; 27G CARB (0G FIBER, 17G SUGARS); 73MG SODIUM

HOT ARTICHOKE AND SPINACH DIP II

photo on page 90 HANDS-ON 15 MIN TOTAL 40 MIN

SERVES 12 SUBMITTED BY TIFFANY BRENNAN

★★★★★ 2,197 REVIEWS

1 (8-oz.) pkg. cream cheese, softened ¼ cup mayonnaise

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

[You could just use a total of ½ cup Parmesan and skip the Romano.]

1 clove garlic, minced

½ tsp. dried basil

¼ tsp. garlic salt

¼ tsp. salt

¼ tsp. black pepper

1 (14-oz.) can artichoke hearts,

drained and chopped

½ cup frozen chopped spinach,

thawed and drained

¼ cup shredded mozzarella cheese 1. Preheat oven to 350°F. Lightly grease a small baking dish. Stir together cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach. Spread mixture in prepared baking dish and sprinkle with mozzarella.

2. Bake until bubbly and lightly browned, about 25 minutes. If desired, serve with crackers or other dippers. (Unbaked dip keeps up to 1 day, chilled, in an airtight container. If chilled, add 5 minutes to baking time.) armagazine.com/hot-artichoke-andspinach-dip-ii

PER ¼ CUP SERVING: 129 CAL; 11G FAT (5G SAT); 3G PRO; 4G CARB (1G FIBER, 1G SUGARS); 245MG SODIUM

“Microwave your lemons for 15 seconds to get the juices rolling, or just roll them a bit for the same effect.”

– BAKERJENN

“Friends give me lemons from their trees because they want these lemon bars in return. I did add ¼ tsp. salt to the crust, though.”

– CMPETERSON

 ??  ??

Newspapers in English

Newspapers from USA