TOMATO PIZZA PIE

 Tomato Pizza Pie

 

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Prep time

6 mins

Cook time

24 mins

Total time

30 mins

 

A deep dish pizza, made with fresh tomatoes and basil, topped with mozzarella cheese.

Serves: 8 slices

Ingredients

• 1 12" pie crust (I used Pillsbury)
• 3 medium tomatoes, sliced
• 6 plum tomatoes, sliced
• 10 basil leaves, sliced, divided
• ½ tsp. oregano, divided
• 2 cups spinach, fresh, torn
• 2 cups pasta sauce or pizza sauce Save Now
• 1 cup mozzarella cheese, lite shredded

Instructions

1. Preheat oven to 450 degrees
2. Line the pie plate with your pie crust. Add one layer of tomatoes, sprinkle with ¼ tsp oregano, 5 basil leaves, 2 cups of spinach.
3. Create second layer by adding remaining tomatoes, sprinkle with oregano, and remaining basil leaves.
4. Pour pasta sauce over the tomatoes and evenly spread with the back of a spoon. Top with mozzarella cheese.
5. Bake in oven for 20 - 25 minutes or until cheese is melted and crust is lightly golden.

Notes

Calories per two slices: 329.3, Fat: 16.6, Cholesterol: 20, Potassium: 465, Sodium: 967, Carbs: 40, Fiber: 3.2, Sugar: 6.1, Protein: 10.9

Nutrition Information

Serving size: 2 slices (1/4 of the pie)

This is from PB&P website

CRAB MEAT STUFFED MUSHROOMS

This recipe is from my daughter.

16 large mushroom caps
1/3 cup butter, melted
1 1/2 cups flaked crab meat
2 eggs, lightly beaten
1/2 cup finely chopped green onions
1/2 cup soft bread crumbs, divided
3 tbsp mayonnaise
2 tsp fresh lemon juice
2 tbsp butter, chilled

Preheat oven to 375 degrees.
Grease a large baking dish; set aside.

Dip the mushroom caps in the melted butter; place rounded side down in the prepared baking dish.

Combine the crab meat, eggs, onion, 1/4 cup of the bread crumbs, mayonnaise and lemon juice in a medium size bowl; blend thoroughly. Fill mushroom caps with the mixture.

Sprinkle the remaining bread crumbs over the mushrooms and dot with the chilled butter.

Bake at 375 degrees for 15 minutes or until the crumbs topping the mushrooms are golden brown.
Serve while hot.

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TANGY FRUIT SALAD

1 can (15-oz) fruit cocktail

1 can (20-oz) chunk pineapple
1 can (20-oz) sliced peaches, drained and chunked
3 bananas, sliced
1 box (4-serving size) instant vanilla pudding mix
1/4 cup Tang drink mix

In a large bowl combine the instant pudding mix and the Tang drink mix.  Add the fruit cocktail, pineapple, and peaches.  Mix together well to dissolve the pudding and Tang.  Add the bananas and stir gently to coat.  Chill until serving time.

freepik.com

WARM HAM AND CHEESE WRAPS

6 (10-inch) whole-wheat tortillas

1 lb (24 slices) thin sliced ham
2 cups shredded Swiss cheese
3 cups shredded lettuce
1 tomato, diced
1/2 cup diced cucumber or zucchini
2 tbsp chopped green onion including tops
2 tbsp chopped bell pepper

Preheat oven to 350 degrees.

Layer four slices of ham and 1/3 cup of the cheese on each of the tortillas.  Roll up the tortillas and secure with toothpicks (remove before serving!).  Place wraps in an ungreased 11 x 7 x 2-inch baking pan; cover with foil and bake at 350 degrees for approximately 15 minutes or until the cheese is melted.

While wraps are in the oven, combine the lettuce, tomato, cucumber or zucchini, bell pepper, and green onions; set aside.

DRESSING:
3/4 cup mayonnaise or salad dressing
3 tbsp milk
2 tsp sugar, omit if using salad dressing
1 tsp yellow mustard
1/2 tsp celery or caraway seed

Whisk dressing ingredients together in a small bowl.

When wraps are removed from oven, unwrap halfway and add the lettuce mixture and dressing; roll back up and serve while hot.

Yield: 6 wraps

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MEATY BAKED MACARONI

This is listed on my Quick Fix Recipes because it only takes about 20 minutes prep time.  It does need to bake for half an hour making it completely ready in an hour.  While the casserole bakes you can prepare a salad or steam a vegetable for a complete meal.

1 lb lean ground beef (or chicken, if desired)
1/2 cup chopped onion
1 jar (16-oz) favorite spaghetti sauce
1 can (4-oz) sliced mushrooms, drained
6 oz macaroni, cooked according to package directions: drained
1 cup sour cream
4 oz sliced provolone cheese, sliced
4 oz mozzarella cheese, shredded

Cook beef in a large skillet over medium-high heat until browned, stirring to break up.  When browned, drain well.  Return to the skillet and add the onion; cook for a couple of minutes to soften onion.  Stir the spaghetti sauce and mushrooms into the meat and onion; simmer, uncovered, for about 5 minutes.

Preheat oven to 350 degrees.
Spray an oblong baking dish with nonstick cooking spray.  Spread half the macaroni over the bottom of the pan.  Top with half the sauce mixture topped with half the sour cream.  Layer the provolone cheese over the sour cream.  Repeat the process ending with the mozzarella cheese.  Spray the underside of a piece of foil lightly with nonstick cooking spray and cover the dish loosely.

Bake at 350 degrees for 25 minutes.  Remove the foil and bake another 5 minutes.

Yield: 6 servings

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CARROT-RICE SOUP

1 lb carrots, peeled and chopped

1 medium onion, chopped
1 tbsp butter
4 cups chicken (or vegetable) broth, divided
1/4 tsp tarragon
1/4 tsp freshly ground black pepper
pinch of salt, optional
2 1/4 cups cooked rice
sour cream for garnish
fresh parsley for garnish

In a large saucepan over medium-high heat, cook carrots and onion in the butter 2 for 3 minutes until onion is tender.  Add 2 cups of the broth, the tarragon, pepper, and salt if using.  Reduce the heat and simmer for about 10 minutes; place in food processor (or blender) and process until smooth.

Return the mixture to the saucepan and add the other 2 cups of broth along with the cooked rice.  Cook until heated through.

To serve, dip soup into individual serving bowls and top with a dollop of sour cream and a sprinkle of fresh parsley.

Yield: 4 to 6 servings

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BROCCOLI CORN CASSEROLE

1 1/2 cups crushed cornflakes, divided

1 1/4 cups soft whole-grain breadcrumbs, divided
1/3 cup unsalted butter, melted, divided
1 can cream-style corn
1 pkg (10-oz) frozen chopped broccoli, thawed
2 large eggs
2 tbsp chopped onion
1 tsp salt, optional
1/4 tsp freshly ground black pepper

Preheat oven to 350 degrees.
Lightly grease a 1 1/2-quart casserole dish; set aside.

In a small bowl combine 1/4 cup of the crushed cornflakes with 1/3 cup of the breadcrumbs; drizzle with 2 tablespoons of the melted butter; set aside.

In a large bowl, combine the corn, broccoli, eggs, onion, salt (if using), pepper, and remaining bread crumbs, crushed cornflakes, and butter.  Transfer to the prepared baking dish.  Sprinkle the reserved crumb mixture over the top.

Bake uncovered at 350 degrees for 45 minutes or until heated through.

Serves 4 to 6.

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EASY TATER TOT BREAKFAST CASSEROLE

Ingredients:

• 1 lb hot breakfast sausage
• 1 30-32-oz bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 1/2 cups shredded cheddar cheese
• 1/2 CUP Mozzarella cheese
• 8 eggs
• 2 cups milk

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage, and cheeses.
4. Pour into a lightly greased 9×13-inch pan.
5. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk.
6. Pour over tater tot mixture.
7. Bake for 35-40 minutes

file photo for reference

QUICK AND HEARTY JAMBALAYA

1 lb kielbasa, sliced into 1/2-inch thick circles

1 lb boneless skinless chicken, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell pepper
4 garlic cloves, minced
2 tbsp butter
1 can (14 1/2-oz) diced tomatoes with juice
1 can (6-oz) tomato paste
1/2 tsp hot pepper sauce
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/2 lb uncooked shrimp, medium, peeled, deveined
Hot cooked rice for serving

Melt the butter in a Dutch oven; add kielbasa, chicken, onion, celery, bell pepper, and garlic and sauté until the chicken is lightly browned. Stir in the tomatoes, undrained, tomato paste, hot pepper sauce, cayenne, garlic powder, and black pepper. Bring mixture to a boil; reduce heat and simmer, covered, about 8 minutes or until chicken is cooked through. Stir in the shrimp, replace lid and cook on low 4 to 5 minutes or until shrimp has turned pink.

Serve over the hot rice in individual bowls.

Yield: 8 servings

Note: This recipe can be cooled and then kept in the freezer for up to 2 months.

file photo used for reference only

COLORFUL POPPY SEED PASTA SALAD

This is a quick fix recipe but does need 2 hours of refrigeration before serving so the flavors can blend.

 pkg (12-oz) tri-color pasta
1 cup cherry tomato halves
1 small can (3.8-oz) sliced ripe olives, drained well
1/2 cup small fresh broccoli florets
1/2 cup small fresh cauliflower pieces
1/4 cup fresh yellow squash, julienned
1 bottle (12-oz) poppy seed salad dressing
1/4 cup sunflower seeds

Cook the pasta according to package directions with out adding salt or butter.  Drain pasta and rinse with cold water; drain well.

In a large serving bowl combine the pasta, tomatoes, olives, broccoli, cauliflower, and squash.  Drizzle the dressing over the mixture and toss well to coat.  Cover and refrigerate two hours to overnight.

Before serving sprinkle the sunflower seeds over all.

Yield: 4 to 6 servings

I believe I got this recipe and photo from TOH several years ago.

EASY VANILLA MOUSSE CHEESECAKE

I am including this recipe in my quick fix recipes because it is just that.  It only takes a few minutes of your time to make it.  It does, however, need several hours of refrigeration before serving!

Preheat oven to 325 degrees.

Crust:
1 1/2 cups crushed vanilla wafer cookies
3 tbsp butter, melted

Combine the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan.

Filling:
3 pkgs (8-oz each) cream cheese, softened
3/4 cup granulated sugar
1 tbsp vanilla extract
3 large eggs

Beat the cream cheese, sugar, and vanilla in large mixer bowl until well blended.  Add the eggs, one at a time, mixing on low speed after each addition just until egg is blended in.  Pour the filling over the crust.

Bake cheesecake at 325 degrees for 50 to 55 minutes or until the center is just almost set.  Remove from oven and run a thin knife around the rim of the pan to loosen cake.  Allow cake to cool completely in pan placed on a wire rack.

Topping:
1 pkg (8-oz) cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
1 carton (8-oz) frozen whipped topping, thawed
fresh blueberries for garnish

Beat the cream cheese, sugar, and vanilla together in a large mixer bowl until well blended.  Using a whisk, stir in the thawed whipped topping.  Spread the topping over the cooled cheesecake.

Garnish with fresh berries (I prefer blueberry; use your favorite).

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CREAM CHEESE GUACAMOLE

1 pkg (3-oz) cream cheese, softened

2 ripe avocados, peeled, diced
1 medium tomato, chopped
1/4 cup finely chopped onion
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder

In a small mixer bowl combine all the ingredients.  Using electric mixer, beat at medium speed for a minute or until well blended.

Serve with Mexican foods and/or tortilla chips.

NOTE:  You may substitute an equal amount of chopped green onion for the chopped onion, if desired.

Yield: 2 cups

file photo for reference only may not be this exact recipe

SWEET BUTTERMILK BISCUITS

 Thanks to a lady on Cast Iron Cooking who shared this buttermilk biscuit recipe. As she says, "Enjoy".

FRESH VEGGIE PIZZA

2 tubes refrigerated crescent rolls

2 pkgs (8-oz each) cream cheese, softened
1 cup mayonnaise
1 packet ranch dressing mix
assorted fresh vegetables of your choice, washed, cut up
grated cheese (choose your favorite to go with the vegetables you use)

Press the crescent dough onto the bottom of a cookie sheet that has sides.  Press the dough to close all openings and make a solid dough.  Bake at temperature on directions until lightly browned.

While the dough cools, combine the softened cream cheese, mayonnaise, and dressing mix together until well blended.  Spread over the cooled dough.

Arrange the fresh cut-up vegetables over the cream cheese mixture.  Sprinkle the grated cheese over the veggies.

To serve, cut into squares.

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ROSEMARY-CRANBERRY APPLE STUFFING

Note: This is an old recipe from McCormick spices which is why their spices are listed. Any brand spices will work.

1/2 cup (1 stick) butter
2 cups chopped celery
1 cup chopped onion
2 medium-tart red apples, cored and chopped
1 bag (6-oz) dried cranberries
1 tsp McCormick Parsley Flakes
1 tsp McCormick Rosemary Leaves
1 tsp McCormick Thyme Leaves
6 cups dry, unseasoned bread cubes
1 can (14.5-oz) chicken broth
1 cup apple juice

Preheat oven to 325 degrees.
Lightly grease a 13 x 9-inch baking dish; set aside.

Melt butter in a large skillet over medium heat. Add the celery and onion; cook, stirring, 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place the bread cubes in a large bowl. Add the skillet mixture, broth, and apple juice; toss gently to coat and mix well. Spoon into the prepared baking dish. Cover with foil.

Bake 15 minutes at 325 degrees; remove the foil and bake another 20 minutes or until heated through and lightly browned.

Yield: 18 servings

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WHITE HOT CHOCOLATE

3 cups half and half, divided

2/3 cup white chocolate baking chips
1 3-inch cinnamon stick
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp almond extract

Combine 1/4 cup of the half and half, the white chocolate chips, cinnamon stick, and nutmeg in a saucepan. Stir mixture over low heat until the chips are melted; discard the cinnamon stick.

Add the remaining half and half; stir until heated through.

Remove saucepan from the heat and add the extracts. Serve in mugs and sprinkle with ground cinnamon, top with mini marshmallows, whipped cream, or toppings of your desire.

file photo used for reference

STRAWBERRY-AVOCADO SALSA

3 cups diced strawberries

1 1/2 diced avocado

1/2 cup chopped cilantro

1/3 cup diced red onion

2 tbsp lime juice

2 tbsp minced jalapeno pepper

1 tbsp honey

1/8 tsp salt

In a bowl, combine all ingredients. Serve with tortilla chips or pair as a side to grilled chicken, steak, etc.

Yield: 6 servings

photo and recipe idea First for women 2023

MACARONI SALAD WITH DIJON

3/4 cup mayonnaise

1 tbsp red wine vinegar

1 tbs sugar

2 tsp Dijon mustard

1/4 tsp salt

1 pkg (12-oz) elbow macaroni, cooked, drained

1/2 cup diced tomatoes

1 sliced shallot

1/3 cup frozen peas, thawed

2 tbsp chopped chives

In a large bowl, whisk together the mayo, vinegar, sugar, Dijon, and salt. Gently fold in the macaroni, tomatoes, shallot, peas and chives.

recipe and photo First for women 20223

 

PINEAPPLE AND CHICKEN PIZZA

3 links sweet Italian chicken sausage

3 slices pineapple, each cut into 6 pieces

1 (10-oz) thin pizza crust

2/3 cup pizza sauce

1 cup shredded pepper jack cheese

1/2 cup walnut pieces

1 cup baby arugula

Heat oven to 450-degrees. 

Coat a large nonstick skillet with nonstick cooking spray, heat over medium heat. Add sausage and cook, turning, 7 to 8 minutes. Reduce heat to medium-low, Cover, cook 8-10 minutes. Remove from skillet. Add the pineapple pieces and cook 5 minutes over medium-high heat.

Slice sausage into 1/4-inch pieces. Place pizza crust on pizza pan (or baking sheet). Spread sauce over crust. Top with the sausage slices, pineapple and cheese. Bake about 10 minutes until hot and cheese is melted. Top with the walnuts during last 5 minutes of baking. Top with arugula. Cut into 6 pieces to serve.

file photo First for women 2023

RASPBERRY 'N' CREAM BLISS

 2 cups frozen raspberries

1 cup nonfat vanilla Greek yogurt

1/3 cup unsweetened vanilla almond milk

3 tsp maca powder

In a blender, puree all ingredients until smooth, divide among 2 glasses.

Yield: 2 servings

Note: There are some health benefits in this smoothie. The anthocyanins in raspberries are known to boost mood by 45%. Also, maca powder is known to reduce menopause symptoms, sharpen memory and help tame inflammation.

recipe & photo First for women 2023

ROSEMARY WATERMELON GRANITA

This recipe goes together quickly but it does require 8 hours in the freezer.

1/3 cup raw sugar

1 sprig fresh rosemary

4 cups seedless watermelon chunks

2 tbsp lemon juice

1 tsp grated lemon zest

In a small pot, combine sugar, 1/3 cup water and rosemary sprig over medium heat, bring to aa boil. Cook, stirring, until sugar is dissolved, 1 to 2 minutes. Remove from the heat and allow to cool. Strain. In a blender, puree watermelon with syrup. Stir in limon juice and zest. Pour into a 9-inch square pan. Cover and freeze 8 hours.

With a fork, scrape frozen mixture into flakes. Spoon into glasses and garnish as desired. Serve immediately.

recipe and photo First for women 2023

SPINACH-STRAWBERRY SALAD

1/3 cup sliced natural almonds

1/4 cup extra-virgin olive oil

2 tbsp lime juice

1 tbsp poppy seeds

2 tsp honey

1 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp black pepper

2 cups strawberries

1 (5-oz) pkg baby spinach

1/3 cup thinly sliced red onion

In a small dry skillet over medium heat, cook almonds, stirring occasionally, until fragrant and toasted, about 3 minutes. Set aside.

In a jar with a tight-fitting lid, combine the olive oil, lime juice, poppy seeds, honey, vinegar, salt and pepper. Seal tightly and shake vigorously until well blended.

On a serving platter, arrange strawberries around edge. Mix spinach and onion in a bowl. Drizzle with dressing and gently coat until coated. Place spinach mixture in the center of the strawberries and sprinkle with the almonds.

Best served immediately.

Serves: 6 

recipe and photo First for women '23

BEAN AND BACON FIESTA DIP

This recipe was a prize-winner in the Pillsbury Bake-Off Contest in 2004.

8 slices bacon

1 can (16-oz) refried beans

1 can (4.5-oz) chopped green chiles, drained

1 cup frozen corn kernels

1 can black beans, drained, rinsed

1 jar Thick 'n' Chunky salsa

1 1/2 (6-oz) cups shredded Mexican cheese blend

Sour cream for garnish, if desired

Tortilla chips

Cook bacon until crisp, drain on a paper towel. Set 2 slices aside and crumble the remaining 6 slices.

Spray an 8-inch square microwaveable dish with cooking spray. In a medium bowl, mix refried beans, chiles, and bacon together. Spread evenly in the dish. Sprinkle the corn and black beans over the refried bean mixture. Pour the salsa over the top. Sprinkle the cheese over the salsa. Crumble the remaining 2 slices of bacon over the cheese.

Microwave, uncovered, on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream, if desired.  Serve dip warm with the tortilla chips. 

Yield: approximately 20 servings

Betty Crocker photo of this recipe

KALE AND PINEAPPLE SMOOTHIE

1 cup baby kale

1/4 cup plain or coconut fat-free Greek-style yogurt

1 cup frozen pineapple chunks

1/2 cup unsweetened vanilla coconut milk

1/2 cup fresh orange juice

Place all ingredients in a blender. Process on medium-low, using the tamper as necessary, until well combined. Increase speed to medium-high and blend until very smooth.

Yield: 1 serving

file photo for reference

 

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

1 cup pecan halves, divided

1/4 cup granulated sugar
3 tbsp kosher salt, divided
2 tbsp ginger
6 lbs* butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Preheat oven to 400 degrees.
Line 2 rimmed cookie sheets with aluminum foil

Spread the pecans onto one of the baking sheets and bake at 400 degrees for 5 minutes until lightly aromatic. Remove from baking sheet and set aside.

In a large bowl, combine sugar, 2 teaspoons of the salt, and the 2 tablespoons of ginger. Add the squash pieces and toss to coat evenly. Drizzle with the olive oil; stir to combine. Transfer half of the squash to each of the baking sheets, spreading out so pieces aren't touching. Bake 30 minutes at 400 degrees. Rotate pans after 15 minutes. When squash is tender it should pierce with the tip of a knife.

Meanwhile, combine the honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon of the salt, vinegar and fresh ginger in a small saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and do a low boil until the mixture is syrupy.

Coarsely chop 1/2 cup of the pecans; add all pecans to the syrupy mixture.

To serve, place squash in a large bowl and toss with the syrupy pecan mixture. Serve immediately.

Yield: 8 servings
* 6 lbs will be approximately 3 medium sized squash

This is a Fisher Nut recipe with a file photo.

 

ZESTY PUMPKIN SOUP

1/4 cup butter

1 cup chopped onion

1 garlic clove, crushed

1 tsp curry powder

1/2 tsp salt

1/8-1/4 tsp ground coriander

1/4 tsp crushed red pepper

3 cups chicken broth

1 can (16-oz) Solid Pack Pumpkin

1 cup half-and-half cream

Sour cream and chives for garnish, optional

In a large saucepan, melt butter; sauté onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and half-and-half; cook 5 minutes. Pour into blender container. Cover, blend until creamy. Serve warm or reheat to desired temperature. Garnish with a dollop of sour cream and chopped chives, if desired.

file photo for reference

CHICKEN BOWTIE PASTA

1 lb boneless skinless chicken breasts, cut into strips

1/3 cup chicken broth
1/4 tsp garlic powder
1 carton (10-oz) Philadelphia cooking creme
2 cups grape tomatoes
2 cups hot cooked bowtie pasta
12 fresh basil leaves, torn

In a large nonstick skillet that has been sprayed with nonstick cooking spray, cook the chicken over medium heat approximately 6 minutes until cooked through.  Stir in the broth and garlic powder; cook another 3 minutes.

Add the cooking creme and tomatoes to the skillet mixture and cook, stirring, another 3 minutes.  Stir in the hot, drained pasta and toss to coat.

Sprinkle the basil leaves over all before serving.
Yield: 4 servings.

file photo for reference

PEPPED-UP PARSLEY-PEPPER

 2 tbsp lemon-pepper seasoning 

1 tbsp onion powder

1 tbsp dried parsley flakes

1 to 2 tsp garlic powder

Combine all ingredients in a small bowl. Spoon into a shaker with a lid. Cover, store in a cool dark place. Makes 1/4 cup.

This makes a nice gift when put in a pretty shaker and tied with a pretty bow suitable to the occasion.

Recipe and photo old BH&G

GARDEN PARTY DIP

1 carton (16-oz) small curd cottage cheese

1 pkg (3-oz) cream cheese, softened
1/4 cup finely chopped radishes
1/4 cup finely chopped green onion
2 tbsp chopped fresh parsley
1 garlic clove, crushed
1/4 tsp salt
dash of freshly ground black pepper

Combine all ingredients together until well blended.  Chill until serving time.  Serve with fresh vegetables or an assortment of whole-grain crackers.

Yield: 2 1/2 cups

photo from peasandcrayons