So I have had several requests for my quick and easy recipe for Artichoke Dip recipe and Tortilla Soup. Since I was going to type them up to share with friends, I thought I would go ahead and share them with everyone. No, I don’t have any awesome pictures to accompany the recipes so get over it. I have been sick all week and I have NOT been cooking. Here are the recipes….if you make them, leave me a comment and let me know what you think. The artichoke dip is a favorite anywhere I take it. I got it from my sister-in-law…thanks Gina! The tortilla soup is good but to be honest, the best part about it is that it is a quick and EASY recipe. It is one of those “keep the ingredients on hand and dump it in a pot when you don’t have time to cook” recipes. Enjoy! P.S. – The artichoke dip is definitely low fat if you can’t tell…..1/2 a pound of Havarti cheese has no calories at all (YEAH RIGHT).
Tortilla Soup
2 cans (15 oz) chili beans
2 cans (11 oz) Mexicorn
2 cans (14 1/2 oz) Mexican tomatoes
2 pkgs (1 oz) Hidden Valley Ranch-style salad dressing packet
2 cans (15 oz) white hominy
2 cans (10 oz) Rotel (diced)
1 lb chicken breasts, cooked and diced (You can also use canned chicken if you prefer)
Combine all ingredients (undrained) in a Dutch oven. Cook and Simmer 10 to 15 minutes. Serve over tortilla chips and top with shredded cheese and sour cream. You can also cook on the stovetop if you prefer.
Chicken Artichoke Dip
14 oz. can artichokes, drain with paper
1 small can White Chicken, drained
8 oz. sour cream
1 package Zesty Italian salad dressing mix
1/4 cup real mayonnaise
1/2 lb. Havarti Cheese, grated (Save 1/2 to put on top)
1/4 cup fresh parmesan, grated
1/4 cup sliced almonds
Combine ingredients. Top with reserved cheese and almonds. Bake at 350 degrees for 30 minutes. Serve with Wheat Thins.
