This week I had a friend ask for a recipe for tomato soup. Her husband, due to health issues, has had to remove salt from his diet. As many of us have noticed, there is a lot of salt in many of the canned/prepared soups and vegetables. I’m asking that any of you who may have a recipe for a low salt/no salt tomato soup, we would appreciate it. Thank you in advance for your help.
This week I’ve also had requests for a couple recipes for dips we have shared at work. These are great dips and your friends and coworkers will enjoy them. I promise.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions: Preheat oven to 350 degrees F. Lightly grease a small baking dish. 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. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese.
Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Directions: Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about three minutes.
Keep in mind you can lighten these recipes by using low fat or lite versions of the mayonnaise and cream cheese if you like.
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730 See you next week! Susie Q
