Celebrating the Season

"What greater gift dost thou bestow,

What greater goodness can we know

Than Christlike friends, whose gentle ways

Strengthen our faith, enrich our days."

Hymns of the Church of Jesus Christ of Latter-Day Saints, 293

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Paula

Stephanie with her vegetable platter

Paula hosted us at her lovely historic home on Main Street

 Paula did this wonderful Pork Loin Roast from BYU's Executive Chef, John McDonald and Sandy did the Apple Chutney

A Special Place Setting Awaited Each Guest

 Paula sets a beautiful table ~ with personal favors on each plate.

 Give Thanks!

Patti, Ann, Carolyn and RaeLee

 Paula's homegrown Christmas Tree

Suzanne, Patti, Paulette

Stephanie and Suzanne

Paulette and Sandy

 We had a lovely meal, fun book exchange and lots of camaraderie and laughter.  

Rae Lee and Carolyn

Rae Lee's Artichoke & Spinach Dip

 2 (8 ounce) packages cream cheese, softened

    1/2 cup sour cream

    1/2 cup grated Parmesan cheese (fresh grated)

    1/2 cup grated Romano cheese (fresh grated)

   1 clove garlic, peeled and minced
   
    1/4 teaspoon salt

    1 teaspoon dried basil

     2 (14 ounce) cans artichoke hearts, drained and chopped (rinsed)

    1 cup frozen chopped spinach, thawed and drained (squeeze excess water out)

    1/2 cup shredded mozzarella cheese + a little extra for the top

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.