Recipe(tried): Cheese Puffs and Hot Artichoke Dip

Nancie, The recipes Judy gave you are very good and I have used some of them myself. I've got a couple you might think about as well.

Cheese Puffs

2 egg whites stiffly beaten, 3 oz. cream cheese, 3/4 lb. very sharp cheddar cheese (New York works well), 1 stick butter, 1 loaf unsliced bread. Freeze unsliced bread and trim crusts and slice bread in 1-inch cubes. Melt cheese and butter in top of double boiler. Stir vigorously after melted. Remove from heat and fold in egg whites. Spear bread cubes with double pronged fork, or ice pick, and dip into mixture. Shake gently to remove excess. Chill overnight or freeze, on cookie sheet. Defrost (if frozen) 30 min. then bake in a 400 degree oven for 10 - 12 min., or until warm. Makes about 50. I usually make ahead and take out what I need when ready so prep. time is very little.

Another good one is Hot Artichocke Dip

1 (14 oz.) can artichoke hearts, drained, 1 cup grated Parmessan cheese, 1 cup mayonaise, 1/8 tsp. garlic salt, Dash of lemon juice. Mash artichokes and mix with remaining ingredients. Heat @ 350 for about 10 min. until warm throughout and cheese is melted. Serve in chafing dish with crackers. A variation is use a dash of lemon pepper and dash of worcestershire sauce. It can be made day before & kept in 'frige and I have heated in microwave vs. oven. It is very rich but Good.