The Cook's Corner
Spinach & Artichoke Dip
|Photo and recipe provided by Family Features|
1 (8-ounce) package cream cheese
1/4 cup mayonnaise
1/2 cup parmesan cheese
1 clove fresh garlic
1/2 teaspoon basil
1/4 teaspoon garlic salt
1 jar artichoke hearts (drained and chopped)
1 package frozen spinach (thawed and drained)
1/4 cup mozzarella cheese
1. Allow cream cheese to warm to room temperature.
2. Mix cream cheese, mayo, parmesan cheese, garlic and seasonings.
3. Add artichoke hearts and spinach (both drained). Lightly grease pan and pour in dip.
4. Top with mozzarella cheese. Bake at 350 degrees for 25 minutes.
5. Serve with toasted bread.
Got a great recipe? Email email@example.com.
Gear up the taste buds and put on those dancing shoes, the 37th annual Alligator...
With a roller coaster ride of a game tied at 28 with 10 seconds left, and the eyes...
By Anna Thibodeaux & Ryan Arena
ITT Technical Institute’s closing...
Considering the kind of year 2016 has been for St. Charles Parish Sheriff’s...
More than 200 people representing 20 teams have signed up to walk around the clock...
Diagnosed with a brain tumor at age 7, Kacey Marse knows how important the family...
Craig's Barber Shop has been locally owned and operated for over 25 years. We do men, women, and children's haircuts. Come in and enjoy that unique barber shop experience! Walk in and relax a while with Craig, Cheryl, and Angel!
Destrehan deluge tests parish pumps - again - 1064 views
Destrehan streets filled with water again this month just a few weeks after the record heavy rains of Louisiana's catastrophic flooding and only months after the March deluge that hit the South.