Sundried Tomato Torte- Noel

2 8oz. packages of cream cheese
1 small jar of sundried tomatoes (in oil)
1 container of pesto
1/2 cup grated Parmesan cheese
1 cup of butter

First beat the cream cheese and butter together and set aside. Then mix pesto and Parmesan cheese together. Starting with the cream cheese mixture, spread a thin layer on the bottom of the bowl, next layer the sundried tomatoes, and last put on the pesto mixture. Continue to layer until you run out of ingredients. Refrigerate 2 hours.

Olive Cheese Bread- Trulee (c/o Pioneer Woman)

1 loaf French bread (the crustier the better)

1 can black olives (6 oz), chopped

1 jar pimiento-stuffed green olives (6oz or smaller), chopped

2 green onions, chopped

1 stick butter (room temperature)

½ cup real mayo

¾ pound Monterey Jack cheese, grated

Mix butter, mayo, and cheese in large bowl.  Add olives and onions.  Stir until thoroughly combined.

Slice French bread length-wise.  Spread mixture evenly on both halves of bread.  (It will look like too much, but will soak into bread during cooking.)

Bake (1/2 loaf at a time) on cookie sheet at 325° for 30 minutes or until cheese is totally melted and top starts to turn light brown.

[Topping can be made in advance and refrigerated.  Prepared bread can be frozen until ready to bake—a couple days.]

For a good laugh, visit http://thepioneerwoman.com/cooking/2007/06/olive_cheese_br/ and read her directions.  She is one FUNNY lady!!

Tomato Basil Squares- Noel Pedersen

1 package (10 ounces) refrigerated pizza crust
2 cups shredded mozzarella cheese, divided
¼ cup shredded parmesan cheese
2 tbsp. fresh or dried basil leaves
2/3 cup mayo
1 garlic clove, pressed
4 plum tomatoes

Preheat oven to 375. Roll out pizza crust, sprinkle with 1 cup mozzarella cheese; set aside. Combine remaining mozzarella cheese, parmesan cheese, basil, & mayo; mix well. Press garlic over cheese mixture & mix in well. Thinly slice tomatoes & arrange over mozzarella cheese on crust. Place mozzarella cheese mixture over tomatoes; spread evenly to cover. Bake 15-20 minutes or until top is golden brown & bubbly. Serve warm.

Hot Onion Cheese Dip- Noel Pedersen

3 cups chopped onions
2 cups mayo
2 cups grated Swiss cheese
¼ tsp. Tabasco or more to taste
Paprika to garnish

Mix & bake at 350 degrees for 1 hour. Sprinkle paprika on top. Serve with crackers, breads, or chips.

Spinach & Artichoke dip- Audra Messick

2 (8 ounce) packages of cream cheese, softened
¾ cup half & half
1 Tbsp. onion, finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
1 (10 ounce) bag frozen cut spinach, thawed and well drained
1 (13 ounce) can quartered artichoke hearts, rinsed, drained, & chopped
2/3 cup Monterrey Jack cheese, shredded

Combine the cream cheese and half & half in a bowl until well blended. Add the remaining ingredients, except for the cheese & stir well. Pour the mixture into crock-pot. Cover, cook on high for 1 ½ to 2 hours or until heated through. Sprinkle with cheese.

Guacamole- Gordon Pedersen

Avocados
Salsa

Cut up & lightly mash Avocados leaving yummy Chunks. Mix in a little Salsa to taste. Enjoy!

7 Layer Bean Dip- Audra Messick

1st layer: refried beans (heated & stirred smooth) Spread in 9x13 pan
2nd layer: 8 oz. cream cheese (melty)
8-16 oz. sour cream
Taco seasoning
Smooth together, spread on beans
3rd layer: guacamole
4th layer: salsa
5th layer: shredded cheese
6th layer: olives
7th layer: green onions (optional)

Add layers 3-7 just before serving