Spinach Artichoke Dip

1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 clove garlic, peeled and minced

1 1/2 teaspoon Italian seasoning (mix of dried basil, oregano, thyme, rosemary, sage) use any or all that you have in the pantry
1/4 teaspoon garlic salt

salt and pepper to taste

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

1/2 cup frozen chopped spinach, thawed and drained

1/4 cup shredded mozzarella cheese

Preheat oven to 350. Lightly grease a small baking dish.Mix everything together except mozzarella cheese.Transfer the mixture to a baking dish. Top with mozzarella cheese. Bake in oven 25 minutes, until bubbly and lightly browned

French Cream

1 -8 oz. package cream cheese

1 cup powdered sugar

1 cup whipping cream

1/4 cup sugar

1 lemon, zested and juiced (I use lemon juice)

Pineapple Juice

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Recipe from Jen Watson