Sunday, January 24, 2010

Speaking of the cookie exchange....

For my annual cookie exchange I usually serve other foods, depending on when I have it. This year, it being on a Sunday afternoon, I served a luncheon. I made lasagna, sweet & sour chicken, heavenly potatoes, and served that along with some fresh rolls from a local bakery and bakery pizza (it's a Rhode Island thing - pizza you eat cold & cheeseless, it's good, just trust me!). I also made a couple of dips for enjoyment - buffalo chicken dip and a new dip recipe I tried out - White Pizza Dip.

You'll never guess where I found this one - the back of a Lipton dried soup mix box! Hey, I don't care WHERE I find them, as long as they are good that is all that matters to me. This was one was full of flavor and I would definitely make it again!

White Pizza Dip

(from Lipton)

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix

1 container (16 oz.) sour cream

1 cup (8 oz.) ricotta cheese

1 cup shredded mozzarella cheese (about 4 oz.)

1/4 cup (1 oz.) chopped pepperoni (optional)

1 loaf Italian or French bread, sliced

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.

Sprinkle with remaining 1/4 cup mozzarella cheese.

Bake uncovered 30 minutes or until heated through. Serve with bread.

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