Apple Cheese Ball

1/2 pkg (250 gm) cream cheese, softened
1 1/2 cups grated cheddar cheese
2 Tbsp VE Red Pepper Jelly (or 1 Tbsp Port Wine)
2 tsp VE Sun-dried Tomato and Herb Dip Mix
Paprika
1 small piece of VE Cinnamon Stick
1 bay leaf

1. Combine cream cheese, cheddar cheese, Red pepper jelly and Dip Mix.
2. Form into a ball.
3. Wrap in plastic food wrap and refrigerate at least 2 hours.
4. Remove from plastic and sprinkle, or roll in, paprika to coat.
5. Add piece of VE Cinnamon Stick and bay leaf at the top of ball to make it look like an apple.
6. Serve with crackers.

Hot Tomato Artichoke Dip

by Margaret Mandryk
398 ml can of artichoke hearts, drained and chopped
798 ml can of diced tomatoes, well-drained
1 cup Mayonnaise (not Miracle Whip)
1 cup freshly grated Parmesan Cheese
½ cup shredded Cheddar cheese
2 Tbsp VE Sun-Dried Tomato Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
3 Tbsp fine ground bread crumbs
1 cup diced red or green peppers (optional)

1. Mix all ingredients together.
2. Pour into a casserole dish that has been lightly greased.
3. Bake at 350º for 30 - 40 minutes.
4. Serve hot with pita bread, bagel bits, toast, crackers or even tortilla chips.

Sun-Dried Tomato & Roasted Garlic Cheese Bread

by Kari Spooner
1 Head Garlic, Roasted
1/4 cup butter, softened
1 1/2 tsp VE Sundried Tomato Dip Mix
1 1/2 tsp VE Poco Picante Salsa Mix
1 cup grated cheddar cheese
1 Loaf French Bread

To Roast Garlic
1. Preheat oven to 375F.
2. Remove only the papery outer covering of whole garlic head.
3. Place on a piece of heavy-duty aluminum foil. Fold up foil so that the head is completely wrapped.
4. Bake in the preheated oven for 1 hour 15 minutes.
5. When done the garlic puree will pop out when the skin is squeezed.

To Make Dip
1. Preheat oven to 425F.
2. Remove garlic cloves from skins and mash together in a small bowl.
3. Stir in butter, seasonings and cheese.
4. Cut French Loaf in half horizontally. Spread cheese mixture on each half. Place in oven for 8 minutes then broil just until cheese mixture is slightly browned. Cut into slices and serve hot.

Pesto Cream Cheese Spread

by Dana Kayal

Use this as a spread for Bagels or crackers, or spread some on a pita (or tortilla) as a base for a wrap, or just spread some on a wrap, roll and slice for a great appetizer for your guests.
1 cup cream cheese
1/2 cup no-fat sour cream
1 Tbsp Hot water
2 tsp VE Pesto Herb
1 tsp VE Sun-Dried Tomato Dip Mix
1/4 cup Chopped Sun-Dried Tomatos

1. Whip together cream cheese and Sour Cream.until light.
2. Mix together hot water, VE Pesto Herb and VE Sun Dried Tomato Dip Mix. Mix into cream cheese mixture. You are now ready to use this great tasting spread!

Sun Dried Tomato & Rosemary Roasted Onions

Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)

1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.