Cathy Lora hope you like these.
* Exported from MasterCook *

SPINACH DIP
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter -- melted
1 tablespoon flour
1 cup milk

1 cup pepper jack cheese -- grated
2 cloves garlic -- crushed
1 package frozen spinach -- chopped (drained)
1 can artichoke hearts -- chopped
1/2 cup Romano cheese -- grated
salt (to taste)
pepper ( to taste)

Make a cup of white sauce:
In sauce pan melt butter stir in flour add milk and whisk on medium heat
until it begins to thicken.
Add pepper jack and garlic to white sauce.
Stir until cheese is melted.
Add:spinach,artichoke hearts,Romano, salt and pepper
Pour into a small casserole, sprinkle top with Romano, bake until
bubbly.

Variations: one time I used half smoked Gouda in place of pepper jack.
I also added shrimp and put it in a pie shell. Made a great luncheon
tart served with a salad.

* Exported from MasterCook *

SHRIMP/CRAB DIP
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sour cream -- 8 oz.
8 ounces cream cheese -- softened
1 cup mayonnaise
1 package party dip mix (Hidden Valley Ranch)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/2 cup Romano cheese
1/2 teaspoon lemon pepper
1 pound shrimp or crab -- precooked
1 cup cheddar cheese -- grated

Blend first 8 ingredients until creamy.
Stir in shrimp/crab and cheese.
Place in casserole dish.
Bake at 350 degrees until bubbly.
Serve with chips or crackers.