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Tortellini Artichoke Dip Casserole

Large recipe

*2 packages (19 ounce) Three Cheese Tortellini, made according to directions, drained water reserved

*1 Jar (33 ounce) Artichoke Hearts, drained and quartered

*1 box (10 ounce) Frozen Spinach, thawed and chopped moisture removed

*2 Cups Frozen Edamame’s, thawed in pasta water for 5 minutes

*2 cups Fat Free Half and Half

*2 Tablespoons Flour

*1 and 1/2 cups Plain Yogurt

*1 (8 ounce) Greek Yogurt Cream Cheese

*3 tablespoons Butter, melted

*1 cup Grated Parmesan Cheese, 1/2 cup more for topping

*2 cups Pepper Jack Cheese

*2 teaspoons Onion Powder

*2 teaspoons Granulated Garlic

*1/2 teaspoon White Pepper

*1 teaspoon Red Pepper Flakes or to taste

*Sea Salt to taste

In a large glass bowl combine tortellini, artichokes, spinach and edamame’s. Set aside.

Then in a medium mixing bowl add the yogurt and cream cheese and cream together with a fork. Add Parmesan cheese, pepper jack cheese, onion powder, garlic powder, white pepper, red pepper flakes and sea salt. Mix until combined.

Then mix together in a small bowl the half and half and flour in bowl and add to the yogurt mixture and mix together until incorporated.

Add the cream cheese mixture to the tortellini mixture stir and scoop into cooking sprayed extra-large rectangular baking dish or 2 small rectangular glass baking dishes.

Pour melted butter over artichoke dip and sprinkle on the 1/2 cup Parmesan cheese and cover with foil. Bake in a 375*F. oven for 45 minutes removing foil the last 15 to 20 minutes.

Enjoy!

Lindy

Brie Artisan Bread

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*Round Loaf Italian Artisan Bread, or your favorite Artisan bread

*Round 16 ounce Brie, like President, room temperature, cut off thin rind if desired but make sure brie is cold, it will be easier to remove rind

*Italian Seasoning, topping optional

*1/4 cup grated Parmesan Cheese, topping for bread and brie, optional

*Extra Light Olive Oil

*1 cup grated Monterey Jack Cheese or Pepper Jack, 1/2 cup for underneath the brie, 1/2 cup for the top of the brie cheese

*Sea Salt, to taste

*Black pepper, to taste

*
Cut off the top of the loaf and remove bread from the center of the bottom 1/2 of the bread the size of the Brie circle making a a cavity to place the Brie.

*
Drizzle olive oil onto the center of the bread loaf where the bread was removed, then sprinkle with 1/2 cup Monterey Jack cheese, Italian seasoning, sea salt and pepper. Then place in the Brie and add bread top. I wrapped the bread in foil which is optional. Add extra Cheese toppings or seasonings as desired.

*
Bake in 350*F. oven for 20 plus minutes or until cheese gooey melted.