Friend of mine and I were talking about Super Bowl dishes and party food in general and she sent me a couple of dip recipes she swears by, so I thought I’d pass them along. I’m going to do these, the sweet and sour meatballs chef Mark Kalla taught us how to make at his cooking class at the library and, of course, some chicken wings.

Olive Garden Hot Artichoke Dip

This is a favorite dip at the Olive Garden, this creamy dip features a variety of cheeses, artichokes, spinach and so much more.  Well, after so many requests for this one, I had to go ahead and try this stuff for myself. Quite honestly, this was as wonderful as so many of ya’ll requested.

1 (8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Cheddar Bacon Dip

• 1 round loaf (1 pound) sourdough bread
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups (12 ounces) sour cream
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 teaspoons Worcestershire sauce
• 3/4 pound sliced bacon, cooked and crumbled
• 1/2 cup chopped green onions
• Assorted crackers

Directions

• Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside.
• In a large bowl, beat the cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions.
• Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes. Yield: 4 cups.