Red pepper cheddar dip and feta artichoke dip

Red Pepper Cheddar Dip

¾ cup sharp white cheddar cheese, shredded

4 oz. cream cheese, softened

¼ cup sour cream

¼ cup mayo

¼ cup roasted red peppers, diced

2 t. Tabasco

Salt to taste

2 pieces thick-sliced bacon, diced

½ cup sliced scallions

1.     Blend all ingredients except bacon and scallions in a food processor until fairly smooth.

2.     Sauté bacon until crisp; drain. Reserve bacon bits and scallions for garnish, then fold the remainder into the cheese mixture. Chill for at least 1 hour.

3.     Garnish dip with reserved bacon and scallions

4.     Serve with breadsticks, sliced cucumbers, or rounds of sliced toasted baguette.

Feta and Artichoke Dip

Serves 8

½ cup Roasted Red Reppers, drained and chopped

1 (14 oz) can artichoke hearts, drained and chopped

8 ounces feta cheese, crumbled

1 cup mayo

2 garlic cloves, minced

Preheat oven to 375 degrees. Combine all ingredients and mix well.  Spoon dip into a shallow 1 1/2 –quart baking dish and bake for 15-20 minutes or until bubbly. Serve with pita chips or crackers.