I am eating Progresso Sirloin Steak and Vegetables soup today – I can’t remember the last time I had beef. I guess that’s why it appealed to me in the store. I am turning quasi-vegetarian.
Made a yummy artichoke dip the other night, my friend gave me the recipe. Will post the it here for my future reference: (someday there will be a recipe section on this site.)
Easy Southwest Artichoke Dip
Ingredients:
1 can of quartered artichoke hearts
1 small can of mild, diced green chilies (I use Ortega)
1/2 cup to 1 cup of sour cream (or you can do half sour cream, half mayonnaise)
1/2 cup to 1 cup of shredded cheddar cheese
1 tablespoon grated Parmesan
Preheat oven to 350. Drain the water from the artichoke hearts and chop them into smaller pieces. Combine with diced green chilies in a small casserole dish. Stir in sour cream/mayonnaise (I prefer using all sour cream, and I put 1/2 cup to 1 cup because it depends on how creamy you like it. I never measure anymore). Add cheddar cheese to taste (hence the 1/2 cup to 1 cup- I like a lot of cheese). Add parmesan and stir well. Cook for 20 minutes or until golden-brown at the edges and bubbling. Serve warm with tortilla chips. That’s it!