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
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 & 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.
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