Ingredients
Instructions
Spread the cream cheese in the bottom of a glass or ceramic pie plate. Spoon the chile over the cream cheese and sprinkle the cheddar on top. Microwave the dish on High until it is bubbly, a few minutes.
Sprinkle the chopped cilantro on top and serve it with tortilla chips.
Ingredients
Instructions
Slice cheese into thin strips. Peel chorizo and fry in skillet until it crumbles. Drain.
In a buttered flat casserole, arrange ½ of the cheese slices. Cover them with chorizo and the remaining cheese.
Place under the broiler about four inches from the heat, and broil until the cheese melts. Cut tortillas into quarters and heat according to package directions.
Great Northern Beans also work well if you don’t want to use the chickpeas.
From “The Dinner Doctor.”
Ingredients
Instructions
Place the garlic in a food processor and pulse quickly 7 or 8 times until pureed.
Add the chickpeas, 1 Tbl of the olive oil. Process until pureed, about 30 seconds. Season with salt and pepper and more olive oil if the puree is too dry.
Using a rubber spatula, transfer the hummus to a serving bowl. Serve with crackers, pita chips, and veggies.
Variations:
Add 1 cup roasted red peppers, cut into strips, with the garlic and 1 tsp curry powder with the chickpeas.
Add ½ cup sun-dried tomatoes, snipped into small pieces, with the garlic and 1 Tbl lemon juice with the chickpeas.
Add 2 Tbl lemon juice and 1 Tbl dill with the chickpeas.
This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!
From “Everyday Italian.”
Ingredients
Instructions
For the Pita
Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over
and bake until they are crisp and golden, about 8 minutes longer.
For the Dip
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.
With the machine running, gradually mix in the 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste.
Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.
The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.
Ingredients
Instructions
Mash avocado in a bowl, leaving it slightly chunky. Mix in remaining ingredients. Cover and set aside in refrigerator for an hour. Serve with tortilla chips.
Cindy’s Salsa
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Ingredients
Instructions
Remove the seeds from the tomatoes and dice. Place in a bowl and add the diced onion, garlic, cilantro, optional tomatilla and lime juice. Stir well to mix.
Add as much finely diced jalapeno chile, salt and pepper to taste. (Test the jalapeno for “hotness” first. You may only need a teaspoon, or the whole pepper, depending on your level of pain tolerance.)
Let salsa sit for about 30 minutes for flavors to marinate.
Pineapple Salsa
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Ingredients
Instructions
Stir all the ingredients together, cover and chill until ready to serve. This will keep in the refrigerator for up to two days. Serve with cinnamon-sugar tortilla chips.
This salsa also doubles as a great meal when it is topped with shrimp and called “gazpacho.”
Ingredients
Instructions
Mix all ingredients in a bowl including the juice from the canned tomatoes. Refrigerate for one hour and serve with tortilla chips.
Ingredients (serves 4 to 6)
Instructions
In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.
Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
Ingredients (serves 8)
Instructions
Preheat oven to 350. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar and cinnamon. Mix gently. Stir in butter until ingredients are just moistened.
Cut Brie in half horizontally. Place one half of Brie, rind side DOWN, on a small baking dish. Spoon half of the apple mixture onto the bottom half of the Brie, spreading evenly. Top with the remaining half of Brie, rind side UP. Spoon the remaining apple mixture over the top.
Bake 12-15 minutes or until cheese is soft and just begins to melt.
Serve with toasted sliced of French bread, apple wedges, or assorted crackers.
a little of each 