Hot Spinach & Artichoke Dip

14 oz. can of artichoke hearts, drained and coarsely chopped
8 oz, softened cream cheese
1/2 c. mayonnaise
1/2 c. shredded Parmesan cheese
1 package Cassie's Spinach Dip Mix
Pita wedges and fresh veggies
1.    Preheat oven to 350F.
2.     Combine artichokes, dip mix, cream cheese, mayo, and Parmesan.
3.      Add to greased ovenproof dish and bake for 20 minutes.
4.  Serve with pita wedges and fresh cut veggies.

You can also spread on baked pizza crusts and sprinkled with shredded mozzarella or stuff inside chicken breasts. So many options!

Chili Your Way (6-8 servings)


2 pounds ground beef, venison or turkey
2 onions, finely chopped
2 cloves garlic, minced
1 can (28 ounces) diced tomatoes, undrained
1 large can (46 ounces) plain tomato juice
1 can (6 ounces) tomato paste
1 ½ to 2 Tablespoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon cayenne pepper (opt)
Lime wedges, sour cream, and fresh grated cheddar cheese for garnish

1.      Brown beef in Dutch oven or other large pot over medium-high heat 6 to 8 minutes, stirring to separate meat. Reduce heat to medium. Pour off drippings. Add onions and garlic; cook and stir 5 minutes or until onions are softened.
2.       Stir in cans of tomato products and the spices. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Ladle into bowls. Garnish with lime wedges.
3.       Serve with peanut butter sandwiches, saltine crackers, or tortilla chips, if desired.

If your family likes kidney beans in their chili, feel free to add a can or two (drained and rinsed) at the same time as the tomatoes. You can also add your favorite medium-sized cooked pasta (macaroni, rotini) to make chili-mac. These options will extend this pot of chili even further!

Leftovers? Freeze in serving size containers or use them for a super-easy supper later in the week over baked potatoes, prepared spaghetti or other pasta, nachos, or even as burrito filling!

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