Hot Spinach Artichoke Dip

this is a pampered chef recipe... but I changed a couple things... here is the recipe as served at the halloween party!

INGREDIENTS:

13 oz marinated artichoke hearts, drained & coarsely chopped
1 10-oz pckg frozen chopped spinach, thawed/well-drained
1/2 C (organic) sour cream (organic so it wouldn't kill christy)
1/2 C mayonnaise
3/4 C grated fresh parmesan cheese
1 tsp (or more) minced garlic

1.	Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in a medium bowl. Add Parmesan cheese and garlic; mix well and spoon into baking dish (a 9" pie pan is what I use).
2.	Bake 20-25 minutes or until heated through. Serve with fresh veggies & pita chips & bagel chips & whatever else you feel like DIPPING!
Yield: 3 cups (this will be gone in 1hr or less!) Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g

Carmel Cream Cheese Apple Dip

3 Large Granny Smith Apples
2 Packages of Cream Cheese @ Room Temp.
1 Container of Carmel @ Room Temp.
1 Glass Pie Plate

In a Glass Pie Plate spread 2 packages of room temp. Cream Cheese evenly. Spread the room temp. Carmel on top of the cream cheese.

Slice 3 large Granny Smith apples and then slice again. Put the apples in a zip lock bag with a little lemon juice on them and put in refrigerator for about 1 hour letting them soak in the lemon juice. Take them out and strain. Rinse them off and stick into carmel

Serve @ Room Temp