Microwave preparation makes this appetizer a breeze to prepare. Serve with a selection of crackers or bread rounds.

• 3 tablespoons brandy
• 4 tablespoons golden raisins
• 1  8-ounce brie round or wedge
• 4 tablespoons toasted walnuts, chopped

To toast walnuts: Preheat oven to 350°. Spread chopped nuts in a single layer on ungreased baking sheet. Toast about 3 minutes stirring at 1 ½ minutes. Watch carefully. Cool on paper towel.

Place brandy and raisins in microwave cup covered loosely with a paper towel and microwave about 40 seconds. Place brie on microwave safe plate and microwave about 40 seconds.

Top with brandy soaked raisins and sprinkle walnuts over. Serve warm.

• 1 1/4 cups artichokes, drained and coarsely chopped
• 8 ounces frozen chopped spinach, thawed and squeezed
• 1 cup mayonnaise
• 1/2 cup onion, chopped
• 1 1/4 cups Parmesan Regianno cheese, grated
• 3/4 teaspoon garlic powers
• 3/4 teaspoon pepper
• teaspoon salt
• 1 cup half and half
• 1 cup heavy cream*
• Swiss cheese, shredded for topping

Combine all of the main ingredients and mix well. Let dip sit in refrigerator overnight (if you want to make ahead). The next day, place dip in greased casserole dish and sprinkle top with Swiss cheese. Bake in the preheated 350° oven until bubbly, about 30 minutes. Serve with tortilla chips or scoops

* to cut fat content, substitute 1 package softened 8-ounce “no-fat” package of cream cheese for the heavy cream