Mac and Cheese – Homemade Macaroni and Cheese Recipes Collection

THIS DIP IS A HIT EVERYWHERE YOU TAKE IT AND IT’S EASY TO MAKE!  IT’S LAYERED LIKE LASAGNE.

INGREDIENTS:

• 16 oz cream cheese
• 30 very thin slices of provolone cheese
• 3-4 cloves garlic or to taste
• 2-4 Tblsp sour cream or to taste
• One small jar sundried tomatoes in oil.  Squeeze out all the oil and cut into bite-size pieces
• One container of pesto spread.  Drain out all of the oil. 

Mix together with hand mixer 16 oz of cream cheese, garlic, sour cream.

Line meatloaf pan with enough saran wrap so that it’s hanging over sides and can be brought up and over to cover top completely when the layered spread is complete.

• Layer provolone cheese slices along bottom and up sides of pan on top of saran wrap with enough cheese so that cheese slices are hanging over the side of the loaf pan a bit.
• Spread some cream cheese mixture on bottom over layer of cheese
• Spread some pesto over cream cheese mixture
• Spread some sundried tomatoes over pesto
• Spread some thin slices of porovolone cheese over sundried tomatoes
• Repeat until all ingredients are gone.

Fold provolone cheeses slices over top of spread and then cover any bare spots with additional provolone cheese slices.  Wrap saran wrap over top of spread.  Keep in pan and refrigerate overnight or for about 8 hours during the day.

Put on cutting board and garnish with layer of pesto and some sundried tomatoes.  Serve with bread or crackers. 

This is great if you are having company for the weekend because it lasts for 2-3 days depending on how many people you are entertaining.

INGREDIENTS:

• 8 oz. ziti (2 1/4 cups) or other small pasta
• 1 cup lightly packed spinach leaves
• 1/4 cup lightly packed basil leaves
• 2 cloves garlic, quartered
• 2 Tbsp. finely shredded Parmesan cheese
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. olive oil
• 1 Tbsp. water
• 1/2 cup light mayonnaise dressing or salad dressing ( I use mayo and if I need more, I add more)
• spinach leaves
• radicchio leaves (optional)
• 1 to 2 oz (3 to 6 TBsp.) chopped prosciutto or ham
• 2 Tbsp. toasted pine nuts

PREPARATION:

Cook pasta according to package directions.  Drain pasta, rinse with cold water and drain again.  Set aside.

Meanwhile, in a blender container or food processor bowl, combine the 1 cup spinach, basil, garlic, cheese, salt and pepper.  Add oil and water.  Cover and blend or process till nearly smooth and mixture forms a paste, scraping down sides of container frequently.  Combine the mayonnaise or salad dressing with the spinach mixture.  Add to pasta and toss till well coated.  Cover and chill.

To serve, line a sald bowl with spinach leaves and, if desired, radicchio leaves.  Spoon salad into lined bowl.  Springle with chopped prosciutto and pine nuts. 

Makes 6 to 8 side-dish servings.