With a little bit of fall chill in the air (and freezer full of cheap Kraft cheese), I thought you might enjoy these recipes. I bet both would be yummy with the Pillsbury Baguette chips that were on sale last week at Giant Eagle if you grabbed them!
Pepperoni Pizza Dip
- 1 cup sour cream
- 1 cup ricotta cheese
- 1 tablespoon savory herb with garlic soup mix (or other favorite Italian seasoning mix)
- 1/4 cup chopped pepperoni
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Combine the sour cream, ricotta, soup mix and pepperoni in a saucepan; heat through. Stir in mozzarella and Parmesan cheese just until melted. Serve warm with french bread, pita chips or the following bread stick recipe:
Bread Sticks
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
On a lightly floured surface, roll out pizza crust to a 12-in. x 8-in. rectangle. Brush with oil. Combine the Parmesan cheese, Italian seasoning, garlic powder and pepper; sprinkle over dough. Cut into 3-in. x 1-in. strips; place on a greased baking sheet. Bake at 425° for 6-9 minutes or until golden brown.
Spinach Artichoke Dip
- 4 cloves garlic, minced
- 10 oz. frozen chopped spinach, thawed and drained (1 Green Giant box)
- 14 oz. can/jar artichoke hearts, drained and chopped
- 1 15 oz. jar alfredo pasta sauce
- 1 cup mozzarella cheese, grated
- 1/3 cup parmesan cheese, grated
- 8 oz. cream cheese (1 block)
In a large mixing bowl, combine all ingredients. Put in a baking dish and bake at 350 degrees for 30 minutes. Serve with tortilla chips, bagel chips, or pita chips. Spinach, protein, dairy, and whole grains…sounds like health food to me! 
Here are a couple other cozy (and cheesy!) recipes that would be great for this time of year:
