How To make Not Miss Lily's Olives Dip

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Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.

NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.

Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.

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When oreo biscuits loose weight ???????? | Oreo thins review | So Saute

25 Fun & Easy SANDWICH Ideas You NEED to Try For Lunch! | BUNCHES OF LUNCHES

Today’s video is all about SANDWICHES! I know for many of us sandwiches are a quick, easy and affordable lunch time staple…but I also know that sometimes sandwiches can get a little boring after awhile In today’s video I’m going to be sharing with you 25 of my FAVORITE sandwiches that you can make for yourself or for your kids the next time you’re looking to add a little fun to your lunch time.

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Artichoke Spinach Dip - Creamy & Cheesy - Simple Super Bowl Appetizers - How to Cook Tutorial

Artichoke Spinach Dip - Mama's Southern Recipes - Simple Ingredient Cooking - Creamy & Cheesy - Simple Super Bowl Appetizers - Step by Step - How to Cook Tutorial
Free Printable Artichoke & Spinach Dip Recipe from our website here:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Spinach & Artichoke dip recipe taste like mama made it? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.

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Artichoke & Spinach Dip (this recipe is not in our cookbooks)
1 CUP SOUR CREAM
4 OZ. CREAM CHEESE
2 TSP. RANCH DRESSING MIX OR ONION POWDER
1/4 CUP OLIVE OIL
2 CLOVES GARLIC, (PRESSED)
14 OZ. MARINATED ARTICHOKE HEARTS - DRAINED & CHOPPED
1/2 CUP SPINACH (FRESH OR FROZEN)- COOKED, DRAINED & CHOPPED
8 OZ. PEPPER JACK CHEESE, GRATED
8 OZ. PARMESAN, GRATED
Preheat oven to 350 degrees F.
Add sour cream, cream cheese, ranch dressing mix and olive oil to a mixing bowl. With an electric mixer blend until smooth. Add one clove of garlic (pressed) and mix well. Fold in artichoke hearts, spinach, pepper jack cheese and half of parmesan and mix well.
Place in a greased baking dish. Sprinkle remaining parmesan cheese and 1 garlic clove pressed to top.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Note: 16 oz of fresh spinach should be enough cooked and drained for this recipe.

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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!

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