Cheese n Spinach dip

• 1 10-oz package chopped frozen spinach, thawed, drained
• 8-oz Velveeta cheese {cubed}
• 1/2 cup half-and-half
• 1/4 cup shredded cheddar cheese
• 4-ounces Philadelphia (or Neufchâtel)cream cheese
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon black pepper
• 1 tablespoon dried minced onion
• 1/2 cup sliced black olives

 

Combine all ingredients (except olives) in crockpot.   Cook on LOW for abt 1 hour. After the first hour, stir well making sure nothing is sticking to the bottom of the crockpot, and then on LOW for 1 hour more.  Stir in the olives right before serving.

Great dip for raw veggies and even CHIPS!  I love it with TOSTITOS!

Creamy Party Poppers

• 1 package refrigerated Crescent Dinner Rolls
• 1 package Philadelphia Cream Cheese
• 1/2 heaping tsp. Dill Weed
• 1 Egg Yolk, beaten

In a bowl, mix the cream cheese with the dill.

Unroll the  crescent rolls and separate the “triangles” just like if you were going to make the crescent rolls.  Place some of the cream cheese mixture in/to cover half the triangle. About a heaping teaspoon.  Then, instead of rolling up into crescent shape, just fold the triangle in half and pinch edges to lightly seal the edges.   Place on a lightly greased cookie sheet.  Brush the edges with the egg yolk.  (You can sprinkle with dill as a lovely garnish.)

Bake at 350°, for 15 to 18 minutes or until lightly browned.