Spinach & Artichoke Dip

Prep:  10 minutes

Cook:  25 minutes

Total:  35 minutes

Servings:  12 servings

• 8 oz. cream cheese, softened
• ⅔ c. sour cream (sub – Greek Yogurt)
• ⅓ c. mayonnaise
• 2 cloves garlic, minced
• 1 ½ c. shredded mozzarella cheese divided
• ½ c. fresh shredded parmesan cheese
• ½ c. shredded gruyere cheese
• 10 oz. frozen chopped spinach defrosted and squeezed dry
• 14 oz. marinated artichoke hearts, chopped
• Black pepper, to taste

1. Preheat oven to 375°F.
2. In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
3. Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
4. Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
5. Bake 25-30 minutes or until bubbly and cheese is browned.

Best served with tortilla chips, crackers, or toasted baguettes.

*Cornbread

Cornbread (small – 8½ inch cast iron  skillet)

• 1¼ c. Yellow cornmeal 
• ¾ c. Bulgarian buttermilk
• 1 egg
• ⅓ c. sugar
• 2 Tbsp canola oil
• Bacon grease to coat skillet

Mix together and bake at 450⁰ for 20 minutes. Makes one small pan.

Servings: 4 

Cornbread (large – 10¼ inch cast iron skillet)

• 2½ c. Yellow cornmeal
• 1½ c. Bulgarian buttermilk
• 2 eggs
• ⅔ c. sugar
• 4 Tbsp canola oil
• Bacon grease to coat skillet

Mix together and bake at 450⁰ for 25 minutes. Makes one large pan.    

Servings: 8

Chocolate Lasagna

Chocolate Lasagna

Prep Time: 35 minutes

Chill Time: 3 hours

Total Time: 3 hours 35 minutes

Servings: 24

Oreo Crust:

• 36 regular Oreo's

• 6 Tablespoons butter , melted

Layer 1:

• 1 (8-ounce) package cream cheese , softened

• ¼ cup granulated sugar

• 2 Tablespoons cold milk

• 12 ounces Cool Whip , divided

Layer 2:

• 2 (3.9-ounce) packages dry chocolate instant pudding

• 3¼ cups cold milk

Topping

Mini chocolate chips , optional

Crushed Oreo's , optional

Instructions

Oreo Crust:

In a food processor or blender, blend Oreo's (whole cookies) into fine crumbs. Add melted butter and mix until combined. Press mixture into the bottom of a 9x13-inch dish and place in the freezer or the refrigerator 5 minutes.

Layer 1:

In a medium-sized bowl, whip the cream cheese until fluffy with an electric mixer. Add in the sugar and milk. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the freezer or fridge for another 5 to 10 minutes.

Layer 2:

In a separate bowl, whisk the pudding and cold milk together until thick. Once thickened, spread over the top of the cream cheese layer. Place back in the fridge for another 5 to 10 minutes to allow pudding to set.

Topping:

Once pudding has set, spread the remaining Cool Whip on top and sprinkle with chocolate chips or crushed Oreo's. Store in the refrigerator 2 to 3 hours. Slice just before serving and enjoy while cold.

Notes:

Oreo's: Keep the cream in the center. You want to crush the whole cookie pretty fine, so I find using a blender or food processor is easiest. 

Pudding: Make sure it's the instant chocolate pudding. Do not use the cook and serve variation.

Cool whip: If you prefer a homemade cool whip, it is fairly easy to make. 

Make ahead: This dessert can easily be made 24 hours in advance. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble. 

Find full recipe notes and reviews here: https://www.iheartnaptime.net/chocolate-lasagna/