Hot Artichoke Dip

• 18-20 oz drained marinaded artichoke hearts - finely chopped
  
• 1 clove garlic - crushed
  
• 1 cup mayonnaise
  
• 1 cup Parmesan cheese
• 1 large pkg of pre-shredded cheese (Cheddar or Jack)
  
• 1 1/2 teaspoon lemon juice
  
• 1 box Triscuits
  

Finely chop artichoke hearts. Mix with crushed garlic, mayonnaise, Parmesan cheese and lemon juice. Bake in glass or corning ware bowl at 350
degrees for 40 minutes. Until Bubbly. Serve hot or warm with Triscuits.
This is not an advertisement for Triscuits, but they really work the best
for this recipe.

Quantity

Goat Cheese Potatoes Gratin

1½ cup	heavy cream
5 oz	soft goat cheese, crumbled
1	garlic clove, minced
1½ lbs	baking potatoes (about 3)
	coarse salt and freshly ground pepper

Instructions:

1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.

2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work.  Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.

3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes.