Tuesday, January 26, 2010

Appetizer Recipes

Cheesy Spinach Artichoke Dip:
8 ounces cream cheese - softened
10 ounces chopped spinach - thawed and squeezed of excess water
1 (14 ounce) can artichoke hearts - drained well
1/2 cup green onion, tops only - divided
1/2 Parmesan cheese - divided
1 cup mozzarella - divided
1/4 cup mayonnaise
2 cloves garlic - minced

1. Heat oven to 350 degrees F and set aside 1/4 cup green onion, 1/4 cup Mozzarella cheese and 1/4 cup Parmesan cheese.
2. Blend together remaining ingredients and pour into an 8x8 greased baking dish. (I blended all the ingredients except the artichokes well, and then pulsed the artichokes into the rest in the Cuisinart.)
3. Top with the onions and cheese that have been set aside and bake for 20 minutes until bubbling and cheese is melted.
4. Serve hot with crackers.

Roasted Red Pepper Hummus:
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers (or roast 2 red peppers yourself)
3 tablespoons lemon juice
1 1/2 tablespoons tahini (found in the ethnic aisle at your local grocery store)
1 clove garlic, minced
1/2 teaspoon gound cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley (optional topper)

Blend all ingredients and enjoy!
(I left the cayenne pepper out and it was still delicious! But add if you want the added heat.)

Bon Appetite!!!
All my love, Steph

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