The first is the best spinach-artichoke dip I have ever had! It uses fresh spinach, which makes a huge difference. It's the hostess' recipe but she was kind enough to share it.
The second is a molten chocolate lava cake I found online. The texture was perfect and the flavor was not overly-rich (which I liked). I'm still working on getting it to not stick in the prep bowls.
Enjoy!
Spinach-Artichoke Dip
2 jars of marinated artichoke hearts drained and chopped
1/2 cup fresh spinach washed and chopped
3 slices of onion (thin but not razor thin) chopped
8 oz cream cheese
8 oz sour cream
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 1/2 tablespoon of garlic (crushed or chopped)
hot sauce, salt and pepper to taste
Set the oven to 350 degrees
Mix the 1st 5 ingredients together. Then add each 1/2 half mozzarella and Parmesan cheese and garlic. Add salt and pepper then hot sauce - as much or little as you like. cook mixture for 30 minutes. Once the mixture comes out of the oven - add remaining Mozzarella and parmesan and serve with your favorite bread or crackers for dipping.
Molten Chocolate Lava Mini Cakes
* 4 ounces semisweet chocolate
* 1/2 stick butter
* 2 cups powdered sugar
* 4 eggs
* 3/4 cup all-purpose flour
* Nonstick spray
Directions
Preheat oven to 375 degrees F.
Spray 8 1-cup prep bowls, small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
Heat chocolate and butter in a glass bowl (the classic batter bowl works perfectly) in microwave for about 1 minute. Stir and then put back in the microwave on 20-30 second intervals (stirring between) until chocolate is completely melted. Stir in sugar until well blended. It will be really thick, but when you add the eggs it will smooth out. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in flour.
Divide batter evenly among prepared cups, about 2/3 to 3/4 of the way full.
Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
Invert cakes onto dessert dishes. You may need to run a knife around the edges to loosen before inverting onto the plates. Serve immediately with vanilla ice cream or whipped topping
