Crab & Artichoke Dip 8 oz can lump crab meat 1 c chpd artichoke hearts 1/2 c cheddar 1/2 c Parmesan 1/2 c sour cream 1/2 c mayo Juice lemon 1 T parsley chpd 1 clove mcd garlic Sea salt & crkd pepper 400° Coat dish with cooking spray 25 min
Have stale bread? Make crostini. Thinly slice the bread & toast it in a 325° F oven until crisp & barely golden, about 5 min. Use as a foundation for bruschetta or as garlic croutons. If the bread is so dry that it crumbles when you slice it, toss it into a food processor to create bread crumbs. Next time wrap the still-fresh loaf tightly in a couple of layers of plastic and freeze it. To defrost, leave the bread at room temperature overnight then unwrap & warm in a 350° F oven for 20 min.