dips Archives - The Midnight Baker

Cajun Shrimp with Creamy Parmesan Sauce

Judith Hannemann — Wed, 29 Jan 2020 00:00:47 +0000

The Cajun shrimp is delicious but the Parmesan dipping sauce can also stand on it’s own as a dip for veggies or chips. This is a 2-in-1 football party food!

Cajun Shrimp Is Simple

These shrimp with a Cajun flavor are exceptionally good.

They are pretty easy to make and the coating only contains two ingredients. One you may have to buy if you don’t already have it on hand; Cajun seasoning. But if you don’t want to buy it, then my Creole Seasoning blend can be used in a pinch. They’re not the same, but they’re similar. If you use my recipe, make sure to check out the great recipe I made it for (because I didn’t want to go out and buy seasoning!!) from Creole Contessa.

Ohhh…That Parmesan Sauce!!

If these Cajun shrimp weren’t good enough, the Parmesan dipping sauce is even better!

I would suggest making the sauce a day ahead so the flavors really meld. It was OK tasting right after I made it, but I made it ahead of time and let it sit in the fridge overnight. The taste after it sat was spectacular. Absolutely delicious.

You might find that using this sauce for a dip for chips and raw veggies is in order. So you might want to double the recipe especially if you’re making this for a Super Bowl party. I’m telling you it’s THAT good!! You might like it so much that you substitute it for tartar sauce for all your seafood dishes.

Deep Fry/Air Fry

Since these shrimp are breaded and not battered, they will work well in the air fryer. I deep fried mine so the instructions in the recipe card are for deep frying.

If you want to do them in the air fryer, you could use the shrimp preset and turn mid-way through the cooking. If you want to do it manually, I’d do 400F/200C for 8-10 minutes, turning mid way. But keep in mind that air fryers differ due to wattage. Mine is 1800W so food will cook in less time than a 1500W model. Make sure to spray with a little oil so the crumbs brown and will get crispy.

The Recipe

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Cajun Shrimp With Parmesan Sauce

The sauce also can stand alone as a dip for raw veggies or chips

Prep Time15

Cook Time5

Course: Dinner, Main, Main Course, Side Dish

Cuisine: American

Keyword: air fryer shrimp, cajun shrimp, creamy dip recipe, dips for raw vegetables

Servings: 4

Calories: 570kcal

Author: Judith Hannemann

Ingredients

1 lb large/extra-large shrimp peeled and deveined
Oil for frying
2 eggs lightly beaten
2 tbs water

Coating:

2 cups Panko bread crumbs
2 tbs Cajun seasoning like Slap Yo Mama

Sauce:

1 cup sour cream
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tbs roasted red peppers chopped
2 tbs green onion chopped
2 cloves garlic finely minced or pressed
1/4 tsp pepper

US Customary - Metric

Instructions

Mix all sauce ingredients in a small bowl and refrigerate while preparing shrimp.
Pat shrimp dry. Mix Panko crumbs and cajun seasoning.
Heat about 1-in/2.5 cm of oil in a large heavy skillet to 350F/180C.
Dip shrimp in beaten egg. Let excess drip off. Dredge in the crumbs. Repeat for all the shrimp.
Fry for 2 minutes each side or until crumbs are golden brown. Drain on paper towels.
Serve with sauce.

Notes

The sauce will have much better flavor if you make it a few hours in advance. It's better if made the day before.

Nutrition

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Hot Spinach Artichoke Dip

Judith Hannemann — Wed, 23 Jan 2019 00:00:50 +0000

This spinach and artichoke dip is a classic. Once you try it, you’ll see why. Perfect for game-day snacking.

Classic Dip

Game day snacking is coming up. I’m sure many of you are already planning what you’re going to munch on during the event. At least one dip is usually on the docket and you can’t get any more classic than this spinach artichoke dip.

There’s a reason some things are perennial favorites. After you taste this you’re sure to see the reason. It’s warm, cheesy and full of great flavor. Unlike many dips, this one comes with texture due to the artichokes. I have to confess that when I make this, I make a bit more and call it dinner. It’s very addictive!

More Flavor

I make no secret that I love garlic. While many recipes for spinach artichoke dip do not contain it, I made a point to put it in my version.

The best way I know to disperse the flavor is to use a garlic press. Not only does it crush the clove and release the oils so necessary for flavor, but it more or less mashes it. That makes it mix in all the better. If you don’t have a press, crush the clove with the side of a knife and mince it very fine.

Feel free to use more than I do if you want a really intense garlic flavor. Likewise, use less if you don’t want the flavor too bold.

I always substitute Romano cheese for the Parmesan usually called for in most recipes. I find that it produces a much more flavorful dip. It’s my go-to grated Italian-style cheese. If you like Parmesan better, then by all means use it! Like I always say if it’s in your fridge or cupboard, use what you have. Never buy something “special” for a recipe.

No Baking

Again, most of the recipes for spinach artichoke dip are baked. This is not.

Because this is not baked, it remains creamy from stem to stern.

To keep this hot throughout the game or a party, it can be put in a small slow cooker that is set on low.

The Recipe

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Warm Spinach Artichoke Dip

This spinach and artichoke dip is a classic. Once you try it, you’ll see why. Perfect for game-day snacking.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: dip recipe, spinach artichoke dip, warm dips

Servings: 8

Calories: 347kcal

Author: Judith Hannemann

Ingredients

1/4 cup onion finely chopped
2 tbs unsalted butter
1/2 tsp paprika
10 oz thawed frozen chopped spinach
1 clove garlic finely minced or put through a press
14 oz canned artichoke hearts drained and coarsely chopped
1 cup heavy cream
8 oz cream cheese cubed
1 tsp kosher salt
1/2 tsp pepper
1/4 cup grated Romano OR Parmesan cheese
1 cup shredded mozzarella
1 tbs fresh lemon juice

US Customary - Metric

Instructions

Squeeze as much liquid as you can out of the chopped spinach. Set aside.
Melt butter in a large saucepan over medium-high heat. Add the onion and cook until onion just begins to get soft; about 3-5 minutes.
Add the paprika and garlic. Cook until fragrant; about i minute. Reduce heat to medium-low.
Add the spinach, artichokes, cream, cream cheese, salt and pepper. Cook until cream cheese melts, stirring frequently and mixture is slightly reduced.
Fold in the cheeses and stir until mozzarella is melted. Remove from heat and stir in the lemon juice.

Nutrition

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Olive Dip With Garlic Bagel Chips

Judith Hannemann — Tue, 03 Apr 2018 23:00:26 +0000

You won’t be able to stop eating this delicious olive dip and garlic bagel chips. This dip is also good with veggies!

Insanely Delicious

Have you ever made something that was so good, you couldn’t stop eating it?

Well, that’s the way it was with this dip for me. I’d seen an old recipe floating around on Facebook for something similar to this that looked interesting. I love olives–any variety–so my interest was piqued.

The original recipe had very few ingredients. I added more ingredients that I knew would result in a much better tasting end product.

After I mixed it all up and tried some, I literally could not stop eating this! I have made this a few times since then and haven’t grown tired of it. In fact, I ate it for dinner one night. My rationale was that olives are good for you!

Pair It With Chips

Hey, I’m from New York City so I love bagels. Meaning the real thing. And no denizen of the City would buy commercial bagels in a plastic bag. That is pure blasphemy!!!

So when a friend gave me a bag of commercial plain mini bagels, I’m standing there thinking, “What the heck am I gonna do with these?” Surely not eat them.

They were laying on my counter when I was preparing this dip and all of a sudden I got the bright idea of making bagel chips out of them. Oh, not just slicing and toasting, but adding some actual flavor to it. And that’s what I did–brushed them well with olive oil and sprinkled with garlic powder and Himalayan pink salt.

They turned out to be the perfect thing to go with this dip. And now I’m actually buying these things (at regular price no less) to make the chips for my new addiction–this olive dip!

Go Wild

This olive dip does well with additions you think you’d like. For me, that was a hint of some black salad olives. I love all olives so it really made this dip more robust.

Like a bit of heat? A hint of hot cherry peppers would fill that bill nicely. In fact, try it with lots of non-olive additions. You won’t be disappointed.

The Recipe

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Olive Dip With Garlic Bagel Chips

You won’t be able to stop eating this delicious olive dip and garlic bagel chips. This dip is also good with veggies! The chips can be baked in an oven or an air fryer.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: bagel chips, dip recipe, homemade bagel chips, olive dip, party dip

Servings: 10

Calories: 351kcal

Author: Judith Hannemann

Ingredients

For the Dip:

8 oz cream cheese softened
1/2 cup mayonnaise
1/2 tsp salt
2 tbs onion finely minced
1/2 tsp coarsely ground pepper
1 clove garlic finely minced
7-9 oz Spanish olives with pimiento filling drained and coarsely chopped

For the Bagel Chips:

6 plain mini bagels
1/2 cup olive oil
1 tbs coarse sea salt
2 tsp garlic powder
1 tsp freshly ground pepper

Instructions

Dip:

Mix all ingredients together in a small bowl
Refrigerate until ready to serve

Bagel Chips:

Slice each bagel into thin slices (like a ring). I got 4 slices from each bagel FYI/
Line a large baking sheet with parchment. Preheat oven to 300 degrees F.
Lay the bagel slices in a single layer. Spray well with the oil (a spray bottle works really well here).
Mix the seasonings and sprinkle evenly over the bagel slices.
Bake for 10-15 minutes or until the slices begin to get brown.
These can also be baked in an air fryer.

Nutrition

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Bacon Green Onion Dip

Judith Hannemann — Sun, 14 Jan 2018 00:00:56 +0000

Make lots of this bacon green onion dip because it’s so addictive, you can’t stop eating it!

Bacon Green Onion Dip: Great For Snacking

If you’re like me, you love snacking on a good savory dip on crackers. In fact, it’s one of my favorite things to snack on!

Are you a bacon lover too? I’m thinking who isn’t!! Well, if you are then this is the dip for you. It’s loaded with bacon and I mean really loaded. It’s not just a strip or two crumbled in or “run through on stilts” as my mom would have said. There’s 10 strips crumbled in here and that’s probably about half a pound!

Like Cheese And Garlic?

This bacon green onion dip has you covered there too.

There’s a fair amount of grated cheese in this dip. Along with the bacon and green onions, the addition of the grated cheese makes this even more savory. You may use either Parmesan or Romano. I tend to use Romano because of it’s more robust flavor. However, if you don’t care for that variety, Parmesan will do just nicely.

I used garlic powder in this mainly because I was too lazy to mince garlic that day, but feel free to mince up some fresh garlic for this or you can use the dehydrated minced garlic. If you do use the dehydrated kind, you’ll have to let the dip sit a while so the garlic re-hydrates and imparts flavor. As far as using the minced garlic you can buy in the produce department of your supermarket, I suggest bypassing that as there has been problems in the past with bacteria. Convenience is not worth getting sick!

Works Well Warm

Like most cream cheese-based dips, this one also works well warm.

Of course it will have a more liquid texture, however that texture works better with chips as the chips won’t crack. A slow cooker set on “warm” does the trick here.

The warm way is the best way to go if you’re having a big-game party for the Super Bowl. But make sure you make tons of this because it’ll disappear very quickly!

The Recipe

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Bacon Green Onion Dip

Make lots of this bacon green onion dip because it’s so addictive, you can’t stop eating it!

Prep Time5

Total Time5

Course: Appetizers, Dips/Sauces/Dressings

Cuisine: American

Keyword: bacon, dip recipe, green onion

Servings: 10

Calories: 339kcal

Author: Judith Hannemann

Ingredients

16 oz. cream cheese softened
½ cup mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
¼ cup sliced green onions - optional
10 bacon strips cooked and crumbled
1 tsp garlic powder

Instructions

Beat cream cheese, mayonnaise and Parmesan cheese; add onions and mix well. Stir in bacon. Cover and refrigerate for 2 hours to allow flavors to blend.
If desired - add diced pimentos and have a festive looking dip! About 2 tbs would be good.

Nutrition

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Pimiento Cheese

Judith Hannemann — Thu, 26 May 2016 23:00:29 +0000

Often called “southern caviar,” pimiento cheese is great as a spread, dip and veggie filling. Try it for grilled cheese too!

Pimiento cheese is very popular in the southern United States. Of course like any other great southern creation, it’s made it’s way up north.

There’s literally thousands of recipes for pimiento cheese. Each cook will make it differently from the next.

While sharp or extra-sharp cheddar cheese is the basic cheese in all recipes, you will find recipes using either just cheddar or a combination of cheeses where one of the cheeses is always cheddar. And of course, they all have pimientos as the main ingredient. You can also substitute any jarred sweet red pepper if you can’t find pimientos. Sometimes they are located in the pickle and relish aisle, but you’re sure to find them where the Hispanic foods are stocked. I found mine where the Goya foods were.

What I did was include what I thought were the best elements from all recipes I read. I like cream cheese because it gives a mellow flavor along with a bit of tanginess, so I added a bit to my recipe. All recipes I saw had mayonnaise in varying amounts, so I used an equal amount of mayo to cream cheese.

I used extra-sharp cheddar and a Vermont white sharp. Now here’s the important part about the cheese(s)–you can’t opt for convenience and use pre-shredded. The pre-shredded stuff has additives to stop it sticking together in the bag–one ingredient is corn starch–so the cheese will not get soft and spreadable. You have to shred it yourself, but that’s an easy task if you have a food processor or the shredder attachment for your stand mixer. I used my old reliable box grater–it’s not as easy as the food processor, but it’s easier to clean!!!

Since I like a little “bite” to stuff like this, I included a pinch of hot red pepper flakes in here.

If you do nothing else with this pimiento cheese, make a grilled cheese sandwich with it–it’s HEAVEN!

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Pimiento Cheese

Often called “southern caviar,” pimiento cheese is great as a spread, dip and veggie filling. Try it for grilled cheese too!

Prep Time20

Total Time20

Course: Appetizers, Dips/Sauces/Dressings

Cuisine: American

Keyword: cheese dip, pimiento cheese

Servings: 2 cups (approx)

Calories: 1504kcal

Author: Judith Hannemann

Ingredients

8 oz yellow extra-sharp cheddar shredded (see NOTES)
8 oz white Vermont sharp cheddar see NOTES
4 oz cream cheese softened
1/2 cup GOOD mayonnaise i.e. Hellmann's, Dukes, Best Foods, Cain's
1/2 cup finely chopped pimientos or jarred sweet red peppers drain them well
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp white pepper black is OK too
1/8 tsp hot red pepper flakes optional

Instructions

In a large bowl, blend the mayonnaise and the cream cheese well.
Add the pimientos, salt, garlic powder, pepper and pepper flakes (if using); stir well to combine.
Add the cheeses and stir very well to blend.

Notes

Don't use pre-shredded cheese--it won't come out right.

Nutrition

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Chipotle Scallion Dressing/Dip

Judith Hannemann — Tue, 24 May 2016 23:00:21 +0000

This boldly flavored chipotle and scallion dressing is so versatile, you can use it as a salad dressing, a dip or even a sandwich spread!

This dressing runs a close second to my Comeback Sauce for versatility.

It’s got such a fine flavor where all the ingredients meld together for a very unique taste.

This recipe originally came from an old Food Network magazine. I made it way back when and was very impressed with the taste.

The original had far to much cilantro for my taste. I’m really not a fan of this herb and if I use it, it must only have a faint flavor. If cilantro is the dominant flavor in anything, I find it tastes like soap. And curiously, I read a few years ago that people who are of “Nordic” complexion are the ones who find the taste of cilantro “soapy.” It had something to do with a gene particular to fair-skinned, blond and blue/grey eyed people. Not everyone with this complexion has that gene either. I found this very interesting and it explained why I don’t like the taste of that herb.

That said, a small amount of cilantro blended with other flavors so it enhances rather than flavors is the way I go. What I usually do is cut the called-for amount in half. That seems to work for me. However, if you’re a big fan of cilantro, load it on!!!

Another adjustment I made was to up the chipotle as I love this flavor. I also used more scallions/green onions. With the chipotle, make sure you diced it really small and then use the blade of the knife to mash it–that really releases it’s great smoky flavor.

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Chipotle Scallion Dressing/Dip

This boldly flavored chipotle and scallion dressing is so versatile, you can use it as a salad dressing, a dip or even a sandwich spread!

Prep Time10

Total Time10

Course: Dips/Sauces/Dressings

Cuisine: American

Keyword: CHIPOTLE, dip recipe, scallion

Servings: 1 cup

Calories: 1574kcal

Author: Judith Hannemann

Ingredients

1 cup mayonnaise
1/4 cup finely chopped scallions green onions
2 tbsp cilantro
1 large chipotle packed in adobo, finely diced and mashed
1 tbsp lime juice
1 tsp sugar
1/2 tsp salt

Instructions

Mix all ingredients together in a small bowl.
Cover and chill for about 1 hour.

Nutrition

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Veggie Lover’s Cream Cheese Spread

Judith Hannemann — Fri, 19 Feb 2016 00:00:35 +0000

A cream cheese spread for veggie lovers that’s chock full of crunchy fresh vegetables. Heaven on whole wheat crackers–or anything!

Lately I’ve been loving flavored cream cheese–on crackers, bagels and my first love, bialys.

I was first introduced to these wonderful concoctions as a 20-something living in NYC. They caught my eye at my local Walbaum’s in the deli department. I was never much on “deli” back then and probably was at that counter because a friend asked me to pick up deli-sliced ham or something. Taking a chance, I bought 1/4 pound of the scallion variety. I spread it on a bialy and I was sold.

While I still enjoy scallion cream cheese, and often make it, the one I like best is one loaded with all different raw and crunchy veggies. Carrots, bell peppers and onion/green onion are your basic “musts” in this, but I also like to add raw broccoli, a bit of hot pepper for a little kick and if I have them, shredded raw brussels sprouts.

With all these good foods in this spread, it’s got to come close to “healthy” and if you use Neufchatel cheese (which has been around forever but now masquerades as “low-fat cream cheese” even though Neufchatel isn’t reduced-fat cream cheese but a variety of cheese in itself) which is naturally lower in fat, you’ve got yourself a pretty decent thing to snack on! Put some on whole wheat crackers and the taste is even better! I won’t recommend fat-free cream cheese because I actually hate the stuff–it tastes weird and has an even weirder texture.

You need your cream cheese good and soft to prepare this. Rather than set it out on the counter for a few hours, I find microwaving it directly from the fridge for 30 seconds in a microwave-safe bowl is the best way to achieve the proper consistency. The consistency should be almost like you could spread it as frosting on a cake. This spread tastes great slightly warm when just made, but unless you are going to use it within 15 minutes or so, refrigerate it for safety’s sake.

Let your favorite raw veggies be your guide when you make this. This is my favorite combination and I’m sure it’d be fantastic with your personal blend too!

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Veggie Lover's Cream Cheese Spread

A cream cheese spread for veggie lovers that’s chock full of crunchy fresh vegetables. Heaven on whole wheat crackers–or anything!

Prep Time20

Cook Time0

Total Time20

Course: Appetizers, Dips, dressings, sauces

Cuisine: American

Keyword: cream cheese spread, vegetarian recipe

Servings: 4

Calories: 837kcal

Author: Judith Hannemann

Ingredients

8 oz softened cream cheese see NOTES
1 tbsp finely diced jalapeño pepper optional
3 tbsp finely diced green bell pepper
3 tbsp finely diced red bell pepper
1 green onion chopped finely
3 tbsp finely diced carrot
3 tbsp finely diced broccoli stem and flower
1/2 tsp salt
1/2 tsp garlic powder
pinch of sugar
pinch of ground white pepper

Instructions

Mix all ingredients well.
Refrigerate until ready for use.
Makes 1 cup approximately

Notes

Microwave cream cheese for 30 seconds on high in a microwave-safe bowl

Nutrition

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Seriously Garlicky Salad Dressing

Judith Hannemann — Tue, 09 Jun 2015 23:00:00 +0000

Seriously Garlicky Salad Dressing

A garlic lover’s salad dressing! May also be used as a dip for veggies or chips.

This creamy and tasty salad dressing is guaranteed to keep those pesky vampires away!

There’s a big burst of garlic flavor here because of the amount. I love garlic so this is like heaven for me. But if you’d prefer it more subtle, then half the amount of garlic will still produce a tasty dressing.

This’ll keep away those vampires!

I made this so it had a bit of a kick from the red pepper flakes, but again, if you aren’t into that, then they can be left out completely or a teeny pinch may be used.

In fact, for even more full-bodied flavor, omit the pepper flakes and use a drop or two of a chipotle flavored hot sauce. Betcha that’d taste out of this world!

Can be thinned with additional buttermilk

This can also be used as a dip for vegetables or chips as the dressing is a bit thick. If you want a pourable dressing, just add more buttermilk until you reach the consistency you want.

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Seriously Garlicky Salad Dressing

A garlic lover’s salad dressing! May also be used as a dip for veggies or chips.

Prep Time10

Total Time10

Course: Dips, dressings, sauces

Cuisine: American

Keyword: salad dressing

Servings: 6

Calories: 177kcal

Author: Judith Hannemann

Ingredients

4 huge cloves garlic or 6 medium
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp salt
1/2 tsp oregano
1/4 tsp basil
1 tsp sugar
1 tbsp vinegar
2 tbsp buttermilk
1 tbsp romano or parmesan cheese
1/8 tsp red pepper flakes you can use less or omit

Instructions

Press garlic through a press -OR- pulverize in a powerful blender/food processor (i.e. Ninja).
Mix pressed garlic and all other ingredients in a small bowl; chill for at least 4 hours, preferably overnight.
If dressing is too thick for your liking, it may be thinned with additional buttermilk or regular milk to desired consistency.

Nutrition

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Super Bowl Sunday Countdown–Week #1 Dips

Judith Hannemann — Sat, 03 Jan 2015 19:34:00 +0000

Countdown to touchdown! Are you ready for Super Sunday? Week 1 starts with great dips!

From the top down:

Hot Asiago Spinach Dip

Hot Jalapeno & Chili Popper Dip

Chipotle Onion Cheese Dip

Chipotle Chicken Queso Dip

Guacamole

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Hot Asiago Spinach Dip

Judith Hannemann — Sun, 21 Dec 2014 00:00:00 +0000

Hot Asiago Spinach Dip

This flavorful spinach and asiago dip is sure to be the hit of your next party!

Now this is one great dip!

Unlike many others, it’s not overly oily or greasy or runny. This dip has moxie and stays on the bread or crackers you serve it with.

It’s also packed with plenty of flavor! It’s cheesy and garlicky and just oh-so GOOD!

If you like a smoother dip, then beat the softened cream cheese with an electric mixer before adding the rest of the ingredients. I don’t mind a few small hunks of cream cheese–I mix by hand so I can’t eliminate all the lumps.

Full of flavor–cheesy and garlicky

Fresh spinach would work here too–just roughly chop and microwave for about a minute until it wilts–pour off any water that accumulates though. The spinach has to be as near to dry as you can get it.

The dip won’t be nice and golden on top from just baking. If you want that look, pop it under the broiler for about 3-5 minutes. But that’s just for looks, totally not necessary!

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Hot Asiago Spinach Dip

This flavorful spinach and asiago dip is sure to be the hit of your next party!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Dips, dressings, sauces

Cuisine: American

Keyword: Asiago, spinach dip

Servings: 8 -10

Calories: 312kcal

Author: Judith Hannemann

Ingredients

10 oz pkg frozen chopped spinach thawed
4 oz cream cheese softened and cut in small cubes
2 large cloves garlic minced
1/4 cup mayonnaise
1/4 cup sour cream or greek yogurt
2 tbsp chopped flat-leaf parsley
2 cups shredded asiago cheese

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 1-quart gratin dish or any 1-quart casserole dish.
Squeeze out as much water from the spinach as you can. Place in a large bowl and combine with the cream cheese, garlic, mayonnaise, sour cream, parsley and 1 1/2 cups of the asiago cheese. If you wish, you may use an electric mixer to combine. Otherwise small lumps of cream cheese will remain in the mixture–I don’t mind this, but if you want a very smooth dip, then it’s best to use the electric mixer.
Top with remaining 1/2 cup of asiago.
Bake at 350 degrees F for 25-30 minutes, or until bubbly around the edges.
Pop under the broiler for a few minutes to brown the top (it won’t be just from baking).
Serve with sliced baguettes, crackers or chips.
Serves about 8-10

Nutrition

Hot Asiago Spinach Dip

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