recipe Archives | Dovie Scott

You think you have tasted the best spinach artichoke dip? Think again, because this is the best spinach artichoke dip recipe around and it is so delicious! If you love spinach and artichokes with ooey gooey mozarella cheese then you’re going to love this too. My family sure does, including my kids which is great news because spinach and artichokes are so good for you.

We enjoy eating it at family parties and as an appetizer on special occasions. Also, it is a great game day food to snack on while watching your favorite football team. If you are ready to find out how easy it is to make this delicious goodness then keep on reading.

Ingredients: (Yields 6 Servings)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cup cubed mozzarella cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen spinach, thawed and squeezed of juices
1 (14 ounce) can artichoke hearts, chopped

Directions: Preheat oven to 325 Fahrenheit. Combine all ingredients and place into shallow baking dish. Bake dip for 15-20 minutes for 15-20 minutes or until mozzarella cheese is melted. Serve it with tortilla chips or bread. Then enjoy!

Look at that yummy goodness! If you try this recipe I would love to hear your feedback by leaving a comment.

Until next time,
Dovie

Mini White Chocolate Mint Cheesecakes

Being a huge lover of cheesecake I wanted to share with you my mini white chocolate mint cheesecake recipe. I made these over the holiday and pretty much do every year if I have the time. I have been known to make several different flavors and package them up and give away as Christmas gifts. My kids, husband and everyone that eats them just loves them. They are always a huge hit for dinner parties and they do make great Christmas gifts.
This post contains affiliate links, which means that I’ll receive a small commission if you make a purchase using the links.

Mini White Chocolate Mint Mini Cheesecakes
You will need 1 – 24 count mini muffin/cupcake tin (Wilton Recipe Right 24 Cup Mini Muffin Pan) and 24 mini foil baking liners (Wilton 415-2624 100 Count Christmas Sparkle and Cheer Baking Cups, Mini).

Crust Ingredients: (There will be extra left over)
1 cup chocolate wafer cookie crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted

Cheesecake Ingredients:
1 (8 oz) cream cheese
1/4 cup sugar
1 large egg
1/2 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup melted white chocolate
1/4 cup of Andes peppermint crunch baking chips | Andes, Peppermint Crunch Baking Chips, 10oz Bag (Pack of 3)

Crust Directions:
Preheat oven to 350 degrees F (175 degrees C). Line mini muffin/cupcake tins with mini foil baking liners. Mix chocolate wafer cookie crumbs, sugar and butter in bowl. Spoon a teaspoon of crust mixture into each liner and mixture firmly down into the bottom of each liner. Bake in oven for 10 minutes. Remove pan from oven.

Cheesecake Directions:
In a mixing bowl, beat cream cheese, sugar, egg, lemon juice, vanilla extract, melted white chocolate, and peppermint chips until smooth and silky. Fill each mini liner with mixture on top of the crust, almost completely to the top. Bake in oven for 12-15. Cool before serving. Store cheesecakes in refrigerator or freeze. If you freeze then thaw completely before serving.

Tips: Make sure your cold ingredients are at room temperature before you start. Remove cheesecakes from oven before they crack, when the center is still soft.

You can watch my video tutorial

Until next time,
Dovie ♥