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Spicy Delights for the New Year

© Judy Howle

Here are some special spicy recipes that would be perfect for a New Year's party or get-together or football party. I have included some of my personal favorites, one of which I created. There is a new twist on the wildly popular hot artichoke dip, the favorite Mexican stand-by, guacamole, a wonderful soup that is one of my all-time favorites, and other great dishes. These recipes use a variety of heat sources from green chiles to picante or hot sauce. They are all easy to make and I am sure they will be a hit with your crowd! Enjoy!

Happy New Year!
Judy Howle

Green Chile and Artichoke Dip
Southwestern Cooking Calendar

• 1 (4 oz.) jar pimentos, drained and chopped
• 1 1/2 cups mayonnaise
• 3 (4 oz.) cans green chiles, drained
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 4 oz. Monterey Jack cheese, grated
• 1/2 cup grated Parmesan cheese
• additional grated Parmesan
• (hot sauce or red pepper should be added for heat)
• Tortilla chips

Drain pimentos. In a mixing bowl combine pimentos, artichokes, mayonnaise, chiles and cheeses. Spread mixture into a shallow baking dish. Sprinkle with additional Parmesan cheese. Dip can be stored for baking at a later time. Bake in a preheated 350 degree oven uncovered for 30 minutes or until bubbling. Serve hot with tortilla chips.

Traditional Guacamole

• 2 ripe avocados, pitted and peeled, and mashed (save the pit)
• 2-4 jalapeno peppers, stemmed and chopped - remove seeds if desired for less heat
• 1/2 cup finely chopped onion
• 1 small tomato, chipped
• 1/4 tsp. garlic powder
• juice of one lemon or lime
• 1/2 tsp salt

NOTE: About 1/2 cup prepared salsa or picante sauce can be substituted for the peppers, onion and tomato, if desired, for speed and convenience. Omit salt.
Combine all ingredients, place the pit back in the sauce, cover and let sit for an hour to blend the flavors.
Serve as a dip, as a salad dressing on chopped lettuce, or as a garnish or topping on a variety of dishes such as tacos, enchiladas, and tostadas.

Marinated Zucchini Salad
Mexican Cooking Class Cookbook

• 2 medium zucchini
• 1/2 tsp salt
• 5 Tbsp white vinegar
• 1 clove garlic, minced
• 1/4 tsp oregano
• 1/2 c. olive oil
• 1 cup garbanzo beans, drained
• 3 green onions, sliced
• 1/2 cup sliced ripe olives
• 1 ripe avocado, cut into 1/2" cubes
• 2 chipotles in adobo, chopped
• 3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
• 1 head Boston lettuce, cored, separated into leaves

Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 min. Pat dry.

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