Smoky Spinach-Artichoke Dip
Combine 1 cup grated smoked mozzarella, ½ cup grated parmesan, 8 ounces cream cheese, 1 grated garlic clove, one 10-ounce box chopped frozen spinach (thawed) and a 10- to 12-ounce jar chopped artichoke hearts (drained) in a small slow cooker; season with salt and pepper. Cover and cook on high, 2 hours. If desired, transfer to a broiler-proof dish, top with mozzarella and broil until melted.
Blue Cheese Dip
Mix together 1½ cups sour cream, 3/4 cup mayonnaise and ½ pound crumbled blue cheese. Add 1 tablespoon chopped chives; season with Worcestershire sauce, celery salt and pepper.
Fresh Salsa
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