Preparation Time: 5 minutes
Makes 1 1/2 cups

Ingredients
250g tub cream cheese, softened
½ x 190g jar Leggo's Pesto Sun Dried Tomato
Pita Bread
1 tablespoon oil
1-2 tablespoons sesame seeds
Black pepper

Method
1. In a medium bowl beat together 250g tub cream cheese with ½ x190g jar Leggo's Pesto Sun Dried Tomato until combined.
2. Spoon into a serving dish and serve with oven baked Pita triangles.

Pita Triangles
Simply cut pita bread into triangles, brush with olive oil and sprinkle with sesame seeds and cracked black pepper.
Place triangles onto a greased oven tray and bake in a preheated oven at 180°C for 10 minutes

Cooking Time: 10 minutes.
Tip: Pita chips or bagel chips are available in your supermarket.

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7 Layer Taco Dip

1 large can of refried beans
1 small sour cream
1 pkg. Taco seasoning
1 small avocado dip
2 cups shredded Cheddar cheese
2 cups Monterey Jack cheese
2 large tomatoes cut into small pieces
1 bunch of green onions, chopped
1 can diced black olives (optional)
1. Spread refried beans evenly into the bottom of a 9x11x2 pan.
2. Mix sour cream and ½ pkg. Of taco seasoning together in a
small bowl.  Spread on top of refried beans.
3. Spread avocado dip on top of sour cream mixture.
4. Layer the remaining ingredients as listed one on top of the other.
5. Cover and chill at least 2 hours.
6. Serve with tortilla chips.

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Ingredients:

Pumpkin Bread:

• 1/4 cup canola oil
• 1 cup pumpkin puree
• 1 large egg
• 1 large egg white
• 1/2 cup buttermilk
• 2 tablespoons molasses
• 1 cup + 2 tablespoons Splenda
• 1-3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/3 cup chopped pecans

Orange Cream Cheese:

• 120 g light tub-style cream cheese
• 1 tablespoon orange juice
• 2 teaspoons Splenda
• 1 teaspoon grated orange zest

Method:

Pumpkin Bread
Preheat oven to 180 C/350 F. Coat a 9x5 loaf pan with nonstick cooking spray. In a medium bowl, whisk together the oil, pumpkin, whole egg, egg white, buttermilk, molasses and Splenda. In a large bowl measure the flour, baking powder and soda, spices and nuts. Stir and make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well and stir just until all flour is moistened. Do not overmix. Spoon the batter into the prepared pan and bake for 40 minutes until the crack appears dry and a toothpick placed into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from pan and set back on rack to finish cooling. Slice and serve with orange cream cheese.

Orange Cream Cheese:
Place all the ingredients in a small bowl and beat until creamy. Keeps well in the refrigerator for 1-2 weeks.

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This is one of my favourites which I always make for parties/bbq’s etc.

Spinach Dip Cob Loaf:

You need:
1 cup sour cream
1 cup mayonnaise
1 pkt frozen spinach
1 pkt Spring Vegetable Soup
1 fresh cob loaf

Method:
In a bowl mix the thawed spinach, sour cream, onion, vegetable soup and mayonnaise and mix well.

Slice the top of your bread and pull all out the middle of the loaf.

Fill with the mixture, and surround with torn bits of the centre of the loaf which can be used for dipping.

MMMMMMMMMMMM  MMMMMMMMMMMMMMMMM I’m hungry.

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