Houston's Style Spin Dip

Houston's Style Spin Dip

2 cloves garlic -- minced
2 tablespoons onion -- minced
1/4 cup light butter
1/4 cup all-purpose flour
2 cups half and half
1/4 cup chicken broth
2/3 cup Romano cheese -- freshly grated (Pecorino)
2 teaspoons lemon juice -- freshly squeezed
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup sour cream, light
2 boxes (10 oz) frozen spinach -- thawed and squeezed dry
1 jar (12oz) artichoke hearts -- drained and chopped
1/2 cup white cheddar cheese, shredded

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.

Stir in flour and cook for 1 minute

Slowly whisk in cream and broth and continue cooking until boiling.

Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.

Stir sour cream into pan, then fold in dry spinach and artichoke hearts

Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes
Sprinkle cheddar evenly over top(s).

At this point, the dip can be refrigerated until ready to serve, if desired.

Microwave dip on 50% power just until cheese has melted, or place in oven to warm and melt cheese.

Source: "Robbie's Recipes"Copyright: "2003-2005"

Flaky Dinner rolls

Flaky Dinner Rolls
from Cooking Light

These superlative rolls derive their texture and beautiful shape from employing a simple folding technique twice and allowing them to rise just once.

3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Yield: 12 servings (serving size: 1 roll)CALORIES 160(18% from fat); FAT 3.2g (sat 1.5g,mono 1.2g,poly 0.2g); PROTEIN 4.2g; CHOLESTEROL 8mg; CALCIUM 25mg; SODIUM 178mg; FIBER 1g; IRON 1.7mg; CARBOHYDRATE 28.3g Cooking Light, NOVEMBER 2005