Hot Artichoke Dip

3/4 cup mayonnaise
1 cup parmesan cheese
8 oz. cream cheese
2 cans (14 oz.) artichoke hearts

Soften the cream cheese and mix in the parmesan cheese and mayonnaise.  Chop up the artichoke hearts and mix in.  Bake at 350 until bubbly.  Serve with crackers or corn chips or bread.  I like to add 1 can green chilies to spice it up!

Dill Dip

1 cup mayonnaise
1 cup sour cream
2 Tbsp. parsley
2 Tbsp. onion flakes
2 tsp. dill weed -not seeds
2 tsp. bon appetit
1 tsp. lemon juice

Blend together well.  Put in fridge overnight.

Clam Dip

1 pkg. cream cheese
Worcestershire sauce
1 can clams, reserve juice
Lemon juice
Garlic powder or minced fresh garlic

Mix cream cheese and clams.  Add clam juice to make a good dipping consistency.  Add a few drops of worcestershire sauce, lemon juice and garlic to taste.  We love to eat it with frittos.

Super Sliders

Sandwiches
24 Costco rolls
24 slices roast beef
24 slices swiss cheese

Sauce
1/2 cup butter
4 tablespoons worcestershire sauce
1 teaspoon garlic pepper (or garlic powder and black pepper)
2 tablespoons poppyseeds or sesame seeds (or some of each)

Directions
Cut the rolls in half and place one folded slice of roast beef and cheese inside. Place in a 9 x 13 pan, making room for 12 rolls.

Melt butter and mix all sauce ingredients together. Brush generously onto the rolls (sauce will make enough for 2 pans or 24 rolls). Cover pans with tinfoil and cook at 350 degrees for 30 minutes. Serve with honey mustard or horseradish.

Fruit Salsa with Cinnamon Sugar Chips

Colorful, beautiful, and oh-so-tasty, this treat will draw a crowd. But that’s okay because it makes a lot. Serve it as an appetizer, a dessert, a midday munch, or a midnight snack. Or, follow my lead and do all of the above. 

Fruit Salsa

2 kiwis, diced
2 mangos, diced
1 apple or pear, diced
1 cup raspberries
2 cups strawberries, hulled and diced
1 cup blueberries
2 tablespoons sugar
1 tablespoon brown sugar
3 tablespoons jam or jelly (any flavor)

Directions
Mix all ingredients in a medium-large mixing bowl until well combined. Allow to chill in the fridge for 30 minutes to an hour. Serve with cinnamon sugar chips.

Hint: Don’t feel married to the salsa ingredients or amounts. Use whatever fruit you have on hand and mix and match as you please. You cannot go wrong!

Cinnamon Sugar Chips

10 flour tortillas
3 tablespoons butter, melted (or butter-flavored non-stick spray)
cinnamon
sugar

Directions
Preheat oven to 350 degrees. In a small bowl, combine cinnamon and sugar. Coat one side of each tortilla with butter or non-stick spray and sprinkle with cinnamon and sugar. Cut into wedges and bake on a cookie sheet for 8-10 minutes or until slightly brown and crispy.

Mini Pizzas

The canvas, or crust, for all three recipes is a simple Indian flatbread (sometimes called naan bread). It’s the perfect size, and because it’s precooked, it crisps up really nicely with these toppings. You should be able to find some in the bakery department of most grocery stores. All you have to do is top it, bake it, and slice it into wedges. Great for a main course or appetizers.

Corn Salami & Feta Mini Pizza

1 flatbread
1 tablespoon olive oil
3 slices hard salami, chopped
1/8 cup yellow corn (fresh is best, but canned works fine)
1/2 cup crumbled feta cheese
sliced jalapeño (fresh or pickled)

Directions
Preheat oven to 450 degrees. Brush olive oil over flatbread and top with salami, corn, and cheese. Top with jalapeño (remember to remove seeds if you want to reduce the pepper’s heat). Bake for 6 minutes, then switch the oven setting to broil (without removing the pizza). Broil for an additional 3-4 minutes, or until toppings and crust are slightly browned.

Caprese Mini Pizza

1 flatbread
1 tablespoon olive oil
1 roma tomato, thinly sliced
1/2 cup mozzerella, thinly sliced or shredded
3-4 fresh basil leaves, thinly sliced
salt
pepper
balsamic vinegar (optional)

Directions
Preheat oven to 450 degrees. Brush olive oil over flatbread and top with a layer of tomato. Sprinkle tomato layer with salt and pepper before adding mozzerella.  Bake for 6 minutes, then switch the oven setting to broil (without removing the pizza). Broil for an additional 3-4 minutes, or until toppings and crust are slightly browned. Remove pizza from oven and top with shredded basil and balsamic vinegar.

Apple Blue Cheese & Honey Mini Pizza

1 flatbread
2 tablespoons cream cheese, softened
1/2 apple, cored and thinly sliced
1/8 cup crumbled blue cheese
honey

Directions
Spread a thin layer of cream cheese over the flatbread. Add a layer of sliced apples until surface is covered. Sprinkle blue cheese crumbles on top. Bake for 6 minutes, then switch the oven setting to broil (without removing the pizza). Broil for an additional 3-4 minutes, or until toppings and crust are slightly browned. Remove pizza from oven and allow to cool for 1-2 minutes before drizzling honey sporadically over the top.

Mexican Snack

1st Layer: 15 oz. refried beans mixed with 1 pkg. taco seasoning and 3 drops Tabasco sauce.
Spread on a plate.
2nd Layer: 3 avocados mashed, 1/2 cup sour cream, 1 tsp. fresh lemon jc.; beat until smooth.

3rd Layer: 5 green onions chopped (use greens too).

4th Layer: 1/2 cup grated cheddar cheese

5th Layer: 1 can diced green chilis, mixed with 3 diced fresh tomatoes.

6th Layer: 1 can pitted black olives, chopped

Serve with tortilla chips

Spinach Dip

Spinach Dip
1 package (10 oz.) baby spinach, chopped, or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's or Best Foods Real Mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onion, chopped

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers. I like to serve it with really good bread to dip in it.

Mexican Dip

Mexican Dip
2 cans black beans, drained
2 cans chopped tomatoes, drained
1-2 bunches green onions, chopped
1 bunch cilantro, chopped
1-4 bell peppers (red, orange, or yellow)
2 avacados
1 small bottle of Catalina salad dressing
1 tsp. fresh garlic
1 tsp. salt

Mix together and serve with tortilla chips!

Fruit Dip

Fruit Dip
8 oz. cream cheese
1/2 cup brown sugar
1 Tbsp vanilla extract

Mix with Kitchen Aid wire mixer. (That's what my recipe says, but I'm guessing that if you mix it with another brand, it would still turn out.)

Don't be fooled by it's simplicity. This is one SUPER YUMMY dip for just about any fruit!