The morning of Thanksgiving I ran in the Hobbler Gobbler 10K race. It was a great way to start the day full of eating. By the time we got back from the race we were hungry, but dinner wasn’t going to be ready for 6 more hours. I made two different appetizers to tide us over. The grocery store was all out of won ton wrappers so I used egg roll wrappers instead. Since these are quite a bit bigger than won ton wrappers I used regular sized muffin pans instead. The veggie dip tasted just like the kind you would find in the tubs at the store. Happy Eating!

Spinach Artichoke Tartlets


Spinach Artichoke Tartlets

Recipe thanks to Mommy Savers

1 14-oz. can artichokes, drained and chopped
1/2 of a 10-oz. package frozen spinach, thawed and drained (re-freeze the remainder to use the next time)
2 cloves garlic, minced
1/2 C. sour cream
1/4 C. mayonnaise
1/4 C. cream cheese, softened
1/4 C. Romano cheese, grated
1/4 C. Parmesan cheese, grated
Wonton wrappers
Parmesan or Romano cheese
Mini muffin pan(s)


Combine all ingredients except for the Parmesan cheese and mix well.  Preheat oven to 375 degrees.  Spread the dip in a baking dish and top with Parmesan cheese.  Bake until completely heated through and the cheese begins to bubble and brown.

Serve with crackers, cocktail rye, tortilla chips or even veggies.  Looks great in a homemade bread bowl.

Spray the mini muffin pan(s) with nonstick cooking spray. Place a wonton wrapper in each one, molding and pressing to fit the sides. Preheat oven to 350. I bake the wontons part way without the dip inside first (5-7 minutes), otherwise the bottoms and sides won’t cook through. Place a teaspoon or so of the dip inside the tartlet. Top with a pinch of cheese and cook until the tartlets start to brown (about another 7-10 minutes).

Secret Ingredient Veggie Dip


Secret Ingredient Veggie Dip

Recipe thanks to Food

Yield: 2 cups


1 cup Miracle Whip light
1 cup light sour cream
2 teaspoons dried dill weed
1/2 teaspoon seasoning salt
1 teaspoon Worcestershire sauce


Stir all together and chill.
Don’t forget the secret “Worcestershire sauce”.

Utensils Used: