Mexican Chicken Dip

2 Large cans white chicken breast
2 C. piccante sauce
2 C. shredded cheddar cheese
1 4oz. can chopped black olives
1/2 pkg. taco seasoning

Combine ingredients and heat in small crock pot and serve warm. Serve with crackers, chips or french bread.

Cowboy Caviar

1 15-oz can black eyed peas, drained and rinsed
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt

In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.

Makes 2 cups.

Mustard Dip

1 c. mayonnaise
5 T. spicy brown mustard
1 t. oil
1/2 c/ sugar
1 t. garlic powder

Mix together. Chill overnight. Serve with pretzels.

Shrimp Artichoke Dip

1 C Shredded Cheddar Cheese
1 C Grated Parmesan Cheese
1 (14 oz) Can Artichoke Hearts, drained
1/2 C Chopped Green Onions
1/2 t Garlic Salt
1/2 C Mayonnaise
1 C Cooked and peeled Shrimp
Paprika, for garnish

Preheat oven to 350 degrees

In a medium baking dish, mix together Cheddar cheese, Parmesan Cheese, Artichoke Hearts, Green Onions, Garlic Salt, Mayonnaise and Shrimp. Sprinkle with Paprika.

Bake for 20 minutes or until bubbly and lightly browned.

Hot Bruschetta Dip

2 Roma (plum) tomatoes, chopped
1 Small Onion, chopped
1 Clove Garlic, peeled and minced
1 t Chopped Fresh Basil
1 t Chopped Fresh Parsley
1/4 C Olive Oil
1 (8 oz) Wheel Brie Cheese

In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.

Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads.

*** This was also a BIG hit at Ladies Night!

Baked Artichoke Dip

1 Can (15 oz) Artichoke Hearts, rinsed, drained & lightly chopped
1/2 C Sour Cream
1/2 C Mayonnaise
1/2 C Grated Parmesan Cheese (the stuff in the green can)
Dash Tabasco Sauce
1/4 - 1/2 t Garlic Powder
1/4 t Salt
1/4 t Pepper

Stir all ingredients together until well-mixed. Spoon into a small ovenproof dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with Tostitos.
Makes 2 Cups

*This one was a big hit for Ladies Night!!

Red Pepper Hummus

I've been on a hummus kick lately. I didn't realize how easy it was to make and how good it was once I made it.

1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
1 can garbanzo beans, rinsed and drained
1 garlic clove

Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag, seal. Let stand for 10 minutes. Peel skin off.

Place all ingredients in food processor, process until smooth.

Black Bean Hummus

The very first recipe I'm going to include is for Black Bean Hummus. Its first because its what we're eating as we created this blog. That and wine.

1 garlic clove
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 can black beans, rinsed and drained
1 small jalepeno pepper
dash of crushed red pepper
2 tablespoons extra virgin olive oil

Place in food processor until mixture is smooth. Drizzle with olive oil and serve with your favorita, pita bread, chips or crackers. 8 servings, 148 calories a serving.