Spinach and Artichoke Salad Pizza

My sister made this on Easter, and it was delicious!  She left out the red onion because no one in our family is a big fan of it.  Feel free to add or omit any ingredient.  Let me know if you do and how it turned out!

1 package of 2 prepared pizza crusts or you can make your own
1 8oz package of herbed cheese spread (I believe she used onion and chive cream cheese)
1 5-ounce package ready-to-use baby spinach, roughly chopped
1/2 cup basil leaves, washed and chopped
1 small red onion, finely chopped
1/2 cup cherry tomatoes, cut into thin slices
1 10-ounce can marinated artichoke hearts, chopped
1 tbsp marinated artichoke oil, reserved from the jar of artichoke hearts
1 tbsp olive oil
2 tablespoons red wine vinegar
salt and pepper


1. Place pizza crusts on a baking sheet.  Bake the crusts according to package directions.
2. Meanwhile, prepare salad and salad dressing.  In a large bowl, combine the spinach, basil, cherry tomatoes, and artichokes.  Whisk together the olive oil, marinated artichoke oil, and red wine vinegar.  Season the dressing with salt and pepper to taste.  Drizzle over spinach salad and toss to coat.
3. When the crusts are completely cool, spread the herbed cheese spread on the crusts and top with the spinach salad.  Slice and serve.
Photo courtesy of www.buttermilkpress.com

Beer Cheese

My mom is a FABULOUS cook and always has the best recipes.  She has been making beer cheese for years, and it's always a big hit.  This dip is great for any type of party, and you can always double it for even bigger events.  Now, I'm not claiming it is healthy, but sometimes we need to splurge a little, right?  Yes!

round bread loaf of your choice (I prefer rye or pumpernickel)
extra bread loaf for dipping
2 8 oz. packages of cream cheese
1/2 bottle beer (I used Heineken, but I'm not promoting a certain brand)
2 containers of cheddar cheese spread (I use Merkts', but I'm not promoting a certain brand)

1. Use a knife to carve a bowl out of the bread.  Tear bread that is carved out into bite-size pieces.  If you buy an extra loaf, tear into pieces and put in an airtight bag so it doesn't become stale.
2. Using a mixture on low setting, combine softened cream cheese and cheese spread.  Slowly add beer. Mix until smooth.
3. Pour cheese dip into bread bowl and serve immediately or cover and refrigerate.