Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Swiss cheese and sun-dried tomatoes create a unique and delicious flavor combination.
Heat oven to 350°F.
Combine all ingredients except parsley and crackers in bowl; mix well.
Spoon into 9-inch ovenproof shallow dish. Bake 22-26 minutes or until edges are very lightly browned. Sprinkle with parsley, if desired.
Serve hot with crackers or breadsticks.
Dietary Fiber: 3g
I first made this dip when I bought the little cook book at the check out counter MANY years ago. It has since been REQUIRED at EVERY family gathering..... I have been warned NEVER to show up with out it. I now must make 3 batches for Thanksgiving, one for the young adults, one for the older adults and one for late comers since the first two are gone in about 15 minutes. I have made it with low fat cheese and sour cream. I got scared when I couldn't locate my little cookbook but was very relieved to see this on the internet!
I will definitely make this again! I will also offer long, thin slices of carrot as a dipper, too..
I didn't have hot chili sauce and used 2 tblsp. sun-dried tomatoe bruschetta spread. (Classico)I will do this again and doctor it up some more.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2613
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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