Nancy's Taco Dip

2 - 8 oz. cream cheese

1/2 c. mayonaise

garlic powder

8 oz. shredded mozzarella cheese

Diced green peppers

Diced onions

Diced tomatoes

2 bottles taco sauce

8 oz. shredded cheddar cheese

Mix cream cheese, mayonnaise and a sprinkle of garlic powder. Spread on a plate. Add toppings (mozzarella cheese, cheddar cheese, peppers, onions, tomatoes) and drizzle taco sauce on top.

Spinach Artichoke Dip

1 can artichoke hearts, drained and chopped

1 (10 oz) pkg. frozen spinach, thawed and drained

3/4 c. grated parmesan cheese

3/4 c. mayonaise

1/2. c. shredded mozzarella cheese

1/2. tsp. garlic powder

Preheat oven to 350 degrees. Mix all ingredients together. Spoon into 9 inch pie plate or quiche dish. Bake for 20 minutes.

Mexican Bean Dip

1 can Frito Lay Bean dip or refried beans

8 oz. sour cream

8 oz. cream cheese

1 package taco seasoning

1 package colby jack cheese

Mix everything together except colby jack cheese. Top with cheese. Bake for 10 minutes or until the cheese melts.

Baked Brie

1 medium size brie cheese

1 pkg. crescent rolls

honey, fruit (pear or apples)

walnuts

Use a pie tin or pie plate. Put some dough on bottom of plate. Drizzle honey on dough. Add brie on dough. Cover brie with remaining dough, encasing the brie. Drizzle honey on top. Decorate top with nuts and fruit. Bake at 350 degrees for 11-13 minutes or until golden brown.

Chicken Spaghetti

1 pkg. spaghetti noodles

3 c. cooked chicken

1 c. chicken broth

1 can cream of chicken soup

1 can Rotel

shredded cheese

Cook noodles. Mix cooked noodles, cooked chicken, chicken broth, Rotel and cream of chicken soup. Place in casserole dish. Sprinkle shredded cheese over the top. Cook at 350 degrees until cheese is melted and bubbling.