Cucumber Chive Dip

1/2 small cucumber
4 ounces cream cheese, softened
1 tablespoon chives, finely minced
dash of garlic powder

Peel cucumber and cut in half lengthwise. Remove seeds, then shred it. Add all other ingredients and mix well. Garnish with chive stems or dill if desired. Refrigerate until needed. Serve with assorted vegtables and crackers for dipping.

Prep. Time 15 minutes

Hot Artichoke Dip

1 cup Parmesan cheese
1 cup artichoke hearts, quartered & drained
1 cup mayonnaise
paprika

In a medium bowl, combine the first three ingredients and pour into a 1 quart casserole dish. Sprinkle paprika on top. In a preheated 350 oven, bake for 1 hour. Serve with crackers for dipping.

Prep. Time: 10 minutes.

Stromboli

Nonstick cooking spray
1 (13.8-ounce) can refrigerated pizza crust
8 slices Genoa or hard salami
6 slices deli-style ham
8 slices mozzarella cheese
1/2 cup roasted red pepper, drained and cut into sprips
1 tablespoon Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning

1. Preheat oven to 425F. Coat a baking sheet with nonstick cooking spray.
2. Unroll pizza dough onto a flat surface. Layer with salami, ham, mozzarella cheese and roasted red pepper strips. Sprinkle with Parmesan, garlic powder, salt, and black pepper.
3. Starting with the end of the dough, roll up jellyroll-style and place on prepared baking sheet. Lightly spray stromboli with nonstick cooking spray then sprinkle with Italian seasoning.
4. Bake 15-18 minutes, or until golden. Let cool 5 minutes then slice and serve with your favorite marinara sauce.