1/2 white onion, diced
1 clove garlic, minced
1 medium jalapeno, minced (seeds removed for a milder flavor)
1/2 red pepper, diced
3T butter
1 10oz pkg frozen spinach, thawed (squeeze to remove most of the water)
1 can artichoke hearts, diced
1 8oz pkg cream cheese
1 cup sour cream
6 oz shredded Parmesan cheese
1 t salt
1/2 t white pepper
1 pkg blue corn tortilla chips
In a large skillet, melt better. Add jalapeno, cook 2 to 3 minutes. Add garlic and onion and cook another 5 minutes, until onions begin to turn clear. Add red pepper and cook 2 to 3 minutes. Add spinach and artichokes, heat through. Cut up the cream cheese into about 8 chunks and add with the sour cream. Cook until the cream cheese is melted and mixture is smooth. Add salt, pepper and 1/2 the Parmesan cheese. Heat about 3 minutes, until cheese is melted. Pour into a greased shallow dish (8" square or similar). Top with remaining Parmesan cheese. **Bake at 350 for 20 to 25 minutes, until hot and bubbly and top starts to turn brown. Serve with blue corn tortilla chips.
**This can be made a couple of days in advance then covered and refrigerated until ready to serve. If heating from the refrigerator, it will need to be cooked for 30 to 40 minutes.
REALLY good, and great for an appetizer or in limited portions. The cream cheese is too rich for me to have as a main course.
2 (8-ounce) packages cream cheese, softened
Thanks to Meggie (and Susan at her work) for teaching me this recipe.
Figs, stems removed and halved
Gorgonzola (or blue) cheese, sliced
1 fresh lemon
honey
Place figs on a jelly roll pan cover in foil, split side up. Cover opened figs with a small amount of fresh lemon juice. Top each half with a slice of Gorgonzola cheese. Drizzle figs with honey. Place under broiler for 3-5 minutes, until cheese begins to melt. Serve immediately. This would make a great appetizer or dessert.
1 small white onion, diced
2 cloves garlic crushed
3 T butter
10 oz. pkg frozen spinach, thawed
15 oz can artichoke hearts, drained and chopped
6 oz. cream cheese
1 cup sour cream
6 oz. Parmesan cheese, shredded
3 T white Worcestershire
salt and white pepper to taste
Saute onion and garlic in butter until onion is clear. Add spinach, artichokes, cream cheese, sour cream and seasonings. Cook until cream cheese and sour cream are all combined. Add half the Parmesan cheese. Pour into shallow oven safe dish, cover with remaining Parmesan cheese. Bake at 350 for 20 minutes, until hot and bubbly and cheese is melted. Can be refrigerated up to 24 hours before serving. Just bake for about 30 minutes.
I serve this with butter or whole grain crackers. Can also be served with bread or a toasted baguette--slice a baguette on an angle into 1/4" slices. Broil for 2 to 3 minutes until golden. You can also brush this with olive oil and/or rub this with a garlic clove when removed. (This is a little fancier than just crackers)
A friend brought this over for Zak's baby blessing and it was Scrumptious! Perfect for a get together, BBQ or potluck!!
2 cans black beans rinsed & drained
16 oz fresh salsa
2 cans shoe peg corn, drained
2 cans Rotelle tomatoes (it's a tomato/jalapeno mix)
2 bunches of cilantro (to taste)
green onions
Juice of 2 limes
Mix together & enjoy.
Okay Kristen- here it is, sorry it took so long.
1 package refrigerator biscuits
1 tomato chopped very fine
1/4 onion chopped very fine
1/4 tsp. basil
8 slices cooked bacon crumbled
1/2 c. grated swiss cheese
1/4 c. mayo
Grease muffin tin and mild dough into muffin hole, leaving center hollow. Mix ingredients together and spoon into centers of dough. Bake at 400 for 10 minutes.
*These can be made in regular muffin tins for a meal, or in the small tins for appetizers. Enjoy- they are super yummy!
This one's really good...
28 oz. can whole tomatoes, partially drained
1 1/2 teaspoon vinegar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
2 green onions, coarsely chopped
2 handfuls fresh cilantro
juice of 1 lime
10-20 slices jalapenos (the pickled kind in a jar)
Combine all ingredients in a blender, using jalapenos to taste. Blend to desired consistency.
I'm just going to say I was a little doubtful about this one, but it's actually really easy and incredibly tasty! In fact, someone once proposed to me because they are so good!
24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons
Preheat oven to 425 degrees F.
Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
Perfect for those summer BBQ's that are right around the corner!!
1 cup freshly chopped pineapple
1/3 cup chopped red onion
1/4 cup cilantro
1/4 cup pineapple preserves
1 Tbsp chopped jalapeno
1 1/2 Tbsp lime juice
1/4 tsp black pepper
Chill and serve with tortilla chips or it's also great with grilled shrimp.