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
Brought to us by Jeanette
8 hard boiled eggs, peeled and cut in 1/2lengthwise, yolks removed and reserved separately
1/4 cup mayonnaise, preferably homemade
1 tablespoon extra-virgin olive oil
2 tablespoons chopped black or green olives
1 tablespoon minced red onion
1 tablespoon chopped pimento, plus thin strips for garnish, if desired
2 teaspoons minced parsley
1 teaspoon nonpareil capers, drained
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon hot paprika, plus more for sprinkling on top for garnish
3 tablespoons drained and flaked light tuna packed in olive oil, preferably Italian
In a small mixing bowl mash the egg yolks with the back of a fork. Add the mayonnaise and olive oil and mix until smooth. Add the olives, onion, pimento, parsley, capers, vinegar, salt and hot paprika and mix well to combine. Add the flaked tuna and fold gently to combine, trying to keep the tuna flakes intact. Taste and adjust the seasoning if necessary. Using a small spoon, divide the filling evenly among the wells of the cooked egg whites and garnish the top of each filled egg with 1 or 2 small strips of pimento, if desired. Sprinkle lightly with paprika. Serve immediately or refrigerate, covered with plastic wrap, for up to overnight before serving.
(Note: if refrigerating overnight, sprinkle with the paprika just before serving.)
Jeanette notes: I made 1 1/2 times this recipe, but I doubled the ingredients from the olives down on the list (as some commenters suggested). I also used Julia Child’s method for the perfect hard boiled egg.
Source: FoodNetwork.com
