My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer!—Merry Graham, Newhall, California
No one will ever suspect that this creamy party classic is lower in fat than the much loved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor.
—Michelle Wentz of Fort Polk, Louisiana
Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. —Kim Molina, Duarte, California
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta.
-Felicia Fiocchi, Vineland, New Jersey
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super.
-Marion Lowery, Medford, Oregon
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Zucchini tends to spread—across bread, crackers and veggies—when this recipe is served at a reception, potluck or casual get-together. It makes enough to satisfy a crowd. —GaleLynn Peterson, Long Beach, California
Grilling out? You may want to serve this refreshing, make-ahead salad at the barbecue. A creamy Italian dressing enhances the chopped vegetables, cheese and pasta. —Joan Huggins, Waynesboro, Mississippi
After sampling a similar open-faced sandwich at a restaurant, I created a lovely lemon-seasoned tuna salad with artichoke hearts. Serve it on the patio for lunch with a friend.—Evelyn Basinger, Linville, Virginia
Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. —Janet Mooberry, Peoria, Illinois