Hot Spinach-Artichoke Dip

1 (10-ounce) pkg. frozen chopped spinach
2 (13-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cream cheese
1 cup freshly grated parmesan cheese
1 cup grated pepper jack cheese
Preheat oven to 350 degrees. Grease a casserole dish with nonstick spray
Heat the spinach in a microwave on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well, scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.

Toffee Dip with Apples

3/4 c. brown sugar

1/2 c. powdered sugar

1 tsp. vanilla

(8-oz.) pkg. cream cheese, softened

3/4 c. toffee bits

1 c. pineapple juice

8-10 apples, cut into wedges

Combine sugars. cream cheese and vanilla in a bowl. Beat at medium

speed until smooth. Stir in toffee bits; mix well. Cover and chill. (Toffee

bits

Toss apples in pineapple juice (or lemon juice or Sprite) to keep them

from browning. Drain well. Store apples in an airtight container and chill.

Serve with dip .