Appetizers

Artichoke Red Pepper Dip

1/3 c. sliced green onions

2 tsp. marg. or butter

1 14 oz. can artichoke hearts, coarsely chopped

1 c. grated parmesan cheese

1 c. mayonnaise

1 7oz. jar roasted red peppers, coarsely chopped

1/8 tsp. pepper

Cook onions in butter until tender. Remove from heat. Stir in artichoke, parmesan, mayo, pepper. Put in pie plate. Sprinkle with parmesan. Bake 20 mins. (or microwave) until heated through. Can make before baking up to 24 hrs. ahead.

Artichoke Spinach Dip

1 c. chopped artichoke hearts ½ c. parmesan cheese

½ c. frozen chopped spinach, thawed ¼ tsp. crushed red pepper flakes

8 oz. cream cheese ¼ tsp. garlic powder

Boil spinach and artichokes in 1 cup water for about 10 mins. or until spinach is

tender. Drain. Heat cream cheese 1 minute in microwave. (I usually do this in a

glass pie pan.)Add all ingredients to cream cheese. Stir together. Serve warm

with chips or crackers.

Avocado Bean Dip

Combine the following:

4 - 5 diced tomatoes OR 2 cans petite diced tomatoes (drained)

1 can Black Beans (drained)

1 can White Corn (reserve the juice)

2 avocados, diced

1/8 – 1/4 Red onion, diced (could use white or yellow or omit)

2 Green onions, diced (Can omit if you don’t like)

2 Limes, juiced

½ bunch of Cilantro, chopped

Salt to taste (Can use garlic salt also or a combination)

Pepper (2 -3 dashes)

Sugar to taste (omit to save on calories)

As far as the onions and cilantro go you can add as much or as little as you like. Sometimes it needs a little sweetening, so you can either use the corn juice, or just straight sugar. You can play around with it. It tastes a little better after a few hours of being made.

Serving ideas:
1) on burritos with meat (chicken or beef), lettuce, and sour cream;
2) mixed with leftover fajita meat, shredded lettuce, and a dollop of sour cream as fajita salad;
3) serve as a dip with just chips.

Avocado Bean Dip

Combine the following:

4 - 5 diced tomatoes OR 2 cans petite diced tomatoes (drained)

1 can Black Beans (drained)

1 can White Corn (reserve the juice)

2 avocados, diced

1/8 – 1/4 Red onion, diced (could use white or yellow or omit)

2 Green onions, diced (Can omit if you don’t like)

2 Limes, juiced

½ bunch of Cilantro, chopped

Salt to taste (Can use garlic salt also or a combination)

Pepper (2 -3 dashes)

Sugar to taste (omit to save on calories)

As far as the onions and cilantro go you can add as much or as little as you like. Sometimes it needs a little sweetening, so you can either use the corn juice, or just straight sugar. You can play around with it. It tastes a little better after a few hours of being made.

Serving ideas:
1) on burritos with meat (chicken or beef), lettuce, and sour cream;
2) mixed with leftover fajita meat, shredded lettuce, and a dollop of sour cream as fajita salad;
3) serve as a dip with just chips.

Guacamole

1 avocado

1 teaspoon-1 tablespoon salsa

1/2 lime

garlic salt

Peel avocado and take out pit. Mash avocado in a medium bowl with a fork until smooth. Add salsa (as much as is desired to make right consistency) and juice of 1/2 lime. Mix. Sprinkle with garlic salt and mix until it tastes right-- usually not measured.

Hummus

1 (15-oz.) can Goya chickpeas, drained and rinsed (garbanzo beans)

2 Tbsp. olive oil

2 Tbsp. tahini paste

2 Tbsp. lemon juice

3 Tbsp. water (I usually up the water from 4 to 5 Tbsp)

2 tsp. minced garlic, or 4 cloves minced (I usually roast in a pan about 6 cloves of garlic)

1 Tbsp chopped parsley

1/4 tsp. cumin

To Taste salt

To Taste pepper

In a food processor or blender, combine chick peas, oil, lemon juice, garlic, tahini

paste, cumin and water. Process until the mixture is a creamy puree, adding additional

tablespoons of water if needed. Stir in parsley. Add salt and pepper to taste.

Note: If you like things really garlicky, use the 4 cloves, if not cut back to 2. Also to

make it a little more mild garlic flavor, roast the cloves in a pan before throwing in blender. I also

like to add roasted red peppers, or chopped kalamata olives (5-8) for additional dips.

Serve with pita bread, crackers, or raw vegetables.

Additional flavors:

Roasted Garlic and Chives: Add about 6 cloves roasted garlic and 8 chives. Cut up in blender until blended.

Sun dried Tomato and Roasted Garlic: Add a handful of sun dried tomatoes and 6 cloves roasted garlic.

Creamy Cilantro Bean Dip

1 c. cooked white beans 1/4 c. plain nonfat Greek yogurt

1-3 cloves garlic 1/2 of a ripe avocado

1/2 c. (packed) fresh cilantro leaves (stems removed) 2 Tb extra virgin olive oil

Juice of 1/2 a lemon or lime 1/4 c. Pepitas (pumpkin seeds)

1/2 tsp of salt (or to taste)

A few slices of jalapeno pepper (about 1/2 of a small pepper ~ use more or less to taste)

Put all the ingredients in a handi chopper or food processor and blend until smooth. Give it a sample and adjust the amount of garlic, jalapeno, and salt to your tastes, then re-blend and taste again.
Serve with crackers, vegies, chips or toasted pita chips.

Holiday Wassail

2 quarts apple cider
1 1/2 c. orange juice
3/4 c. pineapple juice
3 T. brown sugar
1 T. lemon juice
2 cinnamon sticks
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, and simmer for 30-45 minutes. Discard cinnamon sticks before serving. Makes 10-12 servings.

Bacon-Ranch Cheese Ball

2, 8 oz. packages cream cheese

1/2 c. crumbled bacon

6 oz. grated cheddar cheese (prefer sharp)

1 envelope Hidden Valley Ranch dressing mix

coarsely chopped pecans

Let cheese come to room temp. In a large bowl, mix the cheeses. As you are mixing, gradually sprinkle a bit of the dressing mix over the cheese and mix in. Continue to sprinkle slowly, adding until the entire package is used. If needed refrigerate for about 30 minutes to firm up before rolling into a ball. Roll mix into a large ball and roll in chopped pecans. Serve.

Mama Savoldi's

RECIPES