Artichoke Jalapeno Dip

Ingredients

    1 can (14oz) artichoke hearts, drained
    2 jalapenos, seeded
    1/2 cup parmesan cheese, grated
    6 oz cream cheese, softened
    1/4 cup mayonnaise
    1/2 tsp kosher salt
    1/4 tsp ground black pepper
    1/2 tsp garlic salt

Instructions

    In a food processor, pulse artichoke hearts until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies! Store in refrigerator for up to one week. ENJOY.

Fast Cheese Burgers

Ingredients

1.1 1/2 pounds ground beef, 80 percent lean
2.Salt and freshly ground black pepper
3.4 slices American cheese
4.1/4 cup ketchup
5.1/4 cup sour cream
6.1 tablespoon mayonnaise
7.4 hamburger buns
8.1/4 head iceberg lettuce, shredded
9.2 dill pickles, sliced

Directions

1.Divide the ground beef and reserve 1/2 pound for the Round 2 Recipe, Meatball Subs. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt.

2.In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles.

3.Use the leftover beef from this recipe to make Meatball Subs.