08/13/2007

Recipe of the Week

Pizza Dip

Kevin Wright, one of two interns working at the Record-Eagle this summer, passed along this recipe from his mother, Jane Wright, of Lowell.

He said she's a legend among his friends for this dip and the other foods she whips up for them: steak dinners, cookies, pies, cakes, bean dip and another favorite chip dip.

She obtained the recipe from a family friend. Kevin said it makes a simple party dish that is easy to eat with your hands using the pieces of bread.

Pizza Dip

• 1 8-oz. block cream cheese
• 1 26-oz. jar spaghetti sauce
• 2 c. shredded mozzarella cheese
• ½ c. Parmesan cheese
• 1 t. oregano (dried)
• 1 t. basil (dried)

In a mixing bowl, beat cream cheese with a mixer. Gradually stir in the other ingredients. Heat in either a crockpot or microwavable bowl until cheese melts. Serve with chunks of Italian or French bread.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered” apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.