I first sampled these tasty little treats at a women’s brunch and embarrassed myself by eating half the tray.

You will need:

• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 4 eggs, beaten
• 1/2 c. fine dry breadcrumbs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon oregano
• 1/8 Frank’s Hot Sauce {you can adjust this!}
• 2 tablespoons chopped parsley
• 1 {13 ¾ounce} can artichoke hearts, drained & chopped
• 1 cup cheddar cheese
• 1 cup asiago cheese

It’s Football Season again…

{College Bowl Games, Superbowl, & Recruiting Season}

It’s expected that all football wives have delicious & easy to prepare appetizers swirling in their heads — life spent on campus or at the stadium makes us professional tailgaters.  That being said, I’ve been whipping up and serving the same appetizers for six years and it’s time to stretch my imagination.

Vidalia-Onion Cheese Dip {from The Ultimate Southern Living Cookbook} directs the reader to bake the dip in the oven.  I, however, will suggest that you use a slowcooker like this beauty from Hamilton Beach.  You will soon see why a slowcooker is the best for a dip like this one!

You will need the following ingredients:

• 3 large Vidalia onions or other sweet onions, coarsely chopped
• 2 tablespoons butter
• 2 cups (8 oz) shredded Sharp Cheddar Cheese {I used 2% milk cheese}
• 1 cup mayonnaise {I used Hellman’s light} 
• 1/2 teaspoon Frank’s Red Hot sauce
• 1 clove garlic {or for underachievers like me, 1/2 tsp minced garlic}

In a large skillet, saute the onions in butter over med-high heat. 

Place the rest of the ingredients into your slowcooker.  When the onions are tender, add them to the cheese mixture, stir, and heat on the high setting until the cheese is melted.  Then set it to the “keep warm” setting.  Serve with tortilla chips.  Thus ends the original recipe…

Coach and I both tasted it and it left a quizzical expression on our faces…

Needs more Frank’s!

Here’s the beauty of a slowcooker… you can keep adding more to it! 

If you want a cheesy kick, add the following:

• 1 – 2 teaspoons Frank’s RedHot sauce {now we’re talking!}
• 1/4 grated Parmesan cheese

*Now* serve it with tortilla chips and a side of tums.  Enjoy!

*The Hamilton Beach Slowcooker featured in this post was given to me from Collective Bias.  Thank you!*

Baked Artichoke Dip

• 1 (14 oz) can of artichoke hearts or hearts of palm, drained & chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise (I used Hellmann’s Light)
• 1 clove garlic, minced (I cheated & used 1/2 teaspoon of minced garlic)
• 1/4 teaspoon Worcestershire sauce (say that three times fast)
• 1/8 teaspoon of Frank’s Red Hot Sauce

After you chop up the artichokes, combine all the ingredients, stirring well;  spoon into a lightly greased 1 quart casserole.  Bake, uncovered at 350 degrees for 20 minutes or until bubbly.

I served it with slices of toasted whole wheat baguette, but crackers will also do the trick.  Or like me, when no one is looking, a soup spoon or ladel directly to your waiting tastebuds will also suffice.

{I was compensated by Collective Bias for this shop & post.  This recipe is originally published in The Ultimate Southern Living Cookbook.}

Preheat oven to 350 degrees.

You will need:

• 4 cloves garlic
• 1 (10 oz) package of frozen chopped spinach, thawed & drained
• 1 (14 oz) can artichoke hearts drained & chopped
• 1 (10 oz) jar Alfredo sauce
• 1 c. shredded mozzarella
• 1/3 c. grated Parmesan
• 1/2 (8 oz) package cream cheese, softened

Place garlic in a small baking dish.  Bake in the oven for 20-30 minutes until soft.  Remove from heat.  When cool enough to touch, squeeze softened garlic from skins.

In an 8 x 8 dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo sauce, mozzarella, parmesan & cream cheese.

Cover & bake for 30 minutes or until cheese is bubbly.  Serve with your favorite crackers or toasty bread.