*ZESTY ARTICHOKE SALSA DIP*
(by Judy Howle)
- 1 14 oz. can artichoke hearts, drained
- 1 3 oz. can sliced mushrooms
- 1 4-1/4 oz. can chopped black olives
- 1 Tbs. dehydrated minced onion
- 2 cloves garlic, minced
- 2 Tbs. chopped pimento
- 1/2 cup canola oil
- 2 Tbs. balsamic vinegar
- 2 Tbs. water
- 1/4 tsp. sugar
- 1/2 tsp. seasoned salt
- 1/2 tsp. cayenne pepper, or to taste
- 1/4 tsp. celery salt
- 1/4 tsp. black pepper
Mix together sugar, seasoned salt, cayenne pepper, celery salt and black pepper. Set aside.
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process until finely chopped, about 8 pulses, scraping down sides half way. Do not puree!
Place above mixture in a non-metal bowl. Add remaining ingredients and mix well. Cover and refrigerate several hours for flavors to blend. This will keep in the refrigerator for 1 week.
Serve with snack crackers or tortilla chips.
HOT CHICKEN ARTICHOKE DIP
- 2 cups finely chopped cooked Chicken
- 1 14-oz can artichoke hearts, drained and chopped fine
- 1 cup mayonaise (NOT FAT FREE)
- 1 cup grated parmesan cheese (Use the cheap stuff from the green can)
- 1-3 garlic cloves, minced
- Minced hot green chiles or chipotles to your liking
Mix all ingredients together in a baking dish and cook at 350 F until bubbles come up around the edges and it is heated throughout.
CHEESE RING
- 1 block Monterey jack cheese
- 1 block Colby cheese
- 1 block Jalapeño jack cheese
- 1/4 onion, grated
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- Cayenne pepper to taste
- Raspberry seeded preserves
Grate cheeses and mix with sour cream and mayonnaise. Add cayenne pepper to taste. Spray mold, ring-shaped, with a non stick cooking spray and mold into ring.
This is better if done a couple of days ahead of time. To serve, turn mold over onto serving platter and place seeded raspberry preserves in center. Garnish and serve with crackers.
HOT PECANS
(By Lee Bailey, from "How to Eat Like a Southerner and Live to Tell the Tale" )
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