Fast and Easy

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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 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.

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.

Mama Savoldi's

RECIPES