WARM SPINACH-
ARTICHOKE DIP
ACTIVE 10 MIN; TOTAL 40 MIN
SERVES 10
Preheat oven to 400°F. Stir
together 6 oz. softened cream
cheese, 1 cup thawed and
drained frozen spinach, 3 / 4
cup thawed frozen artichoke
hearts, 3 / 4 cup grated Gouda,
(^1) / 2 cup mozzarella, 1 / 4 cup
chopped scallions, 1 / 4 cup may-
onnaise, 1 tsp. finely chopped
garlic, 1 / 2 tsp. salt, and^1 / 4 tsp.
cayenne pepper in a medium
bowl until smooth. Spoon into
a 1-quart baking dish; sprinkle
top evenly with^1 / 4 cup Parme-
san. Bake in preheated oven
until browned and bubbly,
about 25 minutes. Serve with
crostini or tortilla chips.
FANCY CLAM DIP
ACTIVE 10 MIN; TOTAL 1 HR 10
MIN; SERVES 6
Drain 2 (6.5-oz.) cans clams,
(we like Bar Harbor brand)
reserving clam liquor. Stir
together clams and 4 oz.
softened cream cheese in a
medium bowl until smooth.
Gently stir in^1 / 2 cup crème
fraîche, 11 / 2 Tbsp. grated shal-
lot, 1 tsp. lemon zest, 1 Tbsp.
lemon juice, 1 tsp. Worcester-
shire sauce, and^1 / 2 tsp. kosher
salt. Stir in 1 tsp. reserved clam
liquor. Refrigerate at least 1
hour or up to 8 hours. Garnish
with hot sauce and dill; serve
with potato chips.