Veggie Cheese Soup

Veggie Cheese Soup 1 16 oz. bag frozen veggies (California Medley - broccoli, cauliflower, carrots) 1 16 oz. bag frozen broccoli 1 can broccoli soup 1 can cheddar cheese soup 1 can evaporated milk 1/4 c. finely chopped onions (or 1/8 c. dried minced onion) 1/2 tsp. minced garlic (optional) 1/2 tsp. salt 1/4 tsp. pepper Pour ingredients in crock pot. Cook on low for 3-4 hours, or high for 1-2 hours. Sprinkle with cheese and serve in bread bowl or with crusty french bread. Delish.

Green Chile and Goat Cheese Dip

1 container(s) (15-ounce) part-skim ricotta cheese, drained (see Tips)
8 ounce(s) crumbled goat cheese
2 can(s) (4-ounces each) chopped green chiles
2 tablespoon(s) toasted pepitas (see Tips)
1/4 teaspoon(s) ground chipotle pepper, or to taste

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Directions
1.Preheat oven to 350 degrees F.
2.Coat a glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl. Drain chiles in a colander or sieve, pressing to remove as much liquid as possible. Stir into the cheese mixture. Spread evenly in the prepared pan. Sprinkle with pepitas and chipotle.
3.Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.