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Archive for the ‘Appetizers’ Category

Baked Artichoke Dip

01 Jan

Brought to us by Desiree

Preheat the oven to 400.  Combine in a medium bowl

1 c mayo
1 c grated Parmesan cheese (4 oz)
1/2 c finely chopped onions

Pulse in a food processor until finely chopped

One 13 and 3/4 ounce can artichoke hearts, drained

Stir into the mayonnaise-cheese mixture, along with:

1 tbsp lemon juice
1/2 tsp black pepper

Scrape into a small baking dish or ovenproof crock.
Bake until browned, about 20 minutes.
Serve with crackers or bread.

Source: The Joy of Cooking

 

Seven-Layer Dip

01 Jan

Brought to us by Paul

Spread evenly in a 13X9-inch glass dish:

Once 16-ounce can refried beans

Mash together and spread over the beans:

3 large ripe Hass avocados, peeled and pitted
3 tablespoons lime juice

Mix together and spread over the avocado layer:

2c sour cream
1 and 1/4 ounces taco seasoning

Layer in the order listed:

3 tbsp chopped drained green chiles
One or two 5 and 3/4 ounce cans sliced black olives, drained
8 plum tomatoes, chopped
2 cups grated sharp Cheddar
(Chopped cilantro or scallions)

Serve with tortilla chips.

Source: The Joy of Cookinh

 
 

Spicy Oil and Herb Oil & Vinegar Bread Dip

01 Jan

Spicy Oil & Vinegar Bread Dip

¼ Cup Olive Oil
2 garlic cloves, finely chopped
1 tsp basil
1 tsp crushed red pepper flakes
3 tsp balsamic vinegar
———
Combine all ingredients, except vinegar. Heat in microwave for 20 seconds. Let sit a few minutes. Add vinegar and serve with warm, fresh French Bread.

Herb Oil & Vinegar Bread Dip

1 Cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1½ Tbsp dried basil
1 Tbsp dried oregano
1 tsp dried thyme
1½ tsp kosher salt
¼ tsp freshly ground black pepper

———
Mix all ingredients in a bottle with a lid. Seal bottle and refrigerate mixture 8 hours, or overnight. Shake well before serving with French Bread. Store in refrigerator.