Bean Dip Athenos

Broiled Tomato Slices

Hot Holiday Broccoli Dip

Oat Jacks

Spinach and Cheese Dip

Spinach Stuffed Mushrooms

5-Minute Salsa

• 1 large can of peeled whole tomatoes (1 quart)
• 1 medium onion
• 2 medium size jalapeno peppers
• 1 cup fresh cilantro (about 1/2 bunch)
• 1 teaspoon salt

Cut onion into quarters.  Cut stems from jalapenos.  Put all ingredients into a blender.  Blend on slow (chop and mix) until mixture has completely turned over and the tomatoes are no longer chunky.  An indicator that you have the right consistency is that the cilantro is still visible in very small pieces.

Ready to serve or chill if desired.  Excellent as a dip with white corn tortilla chips.

This recipe is for moderately hot salsa.  It will definitely warm you up!  If you want a milder version, remove the seeds and ribs from the jalapenos, or only use 1 jalapeno. 

Remember to wash your hands after handling jalapenos or wear gloves and never touch your eyes immediately after handling a jalapeno or other hot pepper as the oil from the pepper will burn your eyes.

Serves: 12

Preparation time: 5 minutes

Bean Dip Athenos

• 2 cans (15 ounces each) Garbanzo or navy beans or 3 cups cooked dry-packaged Garbanzo or navy beans, rinsed and drained
• 2/3 cup fat free sour cream
• 2 teaspoons minced garlic
• 4 teaspoons balsamic vinegar
• 1/4 cup chopped sun-dried tomatoes (not in oil)
• 1/4 cup finely chopped fresh or dried parsley
• 2 Tablespoons chopped Kalamata or ripe olives
• Kalamata olives, as garnish
• Assorted vegetables and crackers

1. Process beans, sour cream, garlic and vinegar in food processor until smooth; stir in sun-dried tomatoes, parsley, and chopped olives.

2. Spoon into serving bowl and garnish with olives.  Serve with assorted vegetables and crackers for dipping.

Tip:  Dip can be made ahead of time and refrigerated overnight or for 2 or 3 hours to allow flavors to blend.

Makes 24 servings (about 2 Tablespoons each)  Preparation time: 10-15 minutes.

Broiled Tomato Slices

• Two Tomatoes per Person
• Olive Oil
• Basil (Fresh is more flavorful, but dried basil will do)
• Grated Parmesan

Slice Tomatoes ¼ inch thick and place on a cookie sheet sprayed or brushed with olive oil in a single layer. Brush tomato slices with olive oil. Sprinkle basil or place one fresh leaf per slice. Sprinkle grated parmesan on each slice. Place pan under broiler. Watch closely as it does not take long for the cheese to melt and begin to turn brown. Remove from broiler when done.

Serve alone or with crackers or toast.

Hot Holiday Broccoli Dip

• 1 cup Salad Dressing
• 1 cup Shredded Mozzarella Cheese, divided
• ½ cup grated Parmesan cheese
• 1 pkg (10 oz) frozen chopped broccoli, thawed, well drained
• 1 jar (2 oz) diced pimientos, drained
• Snack crackers

Preheat oven to 350'. Combine dressing, ½ cup of the mozzarella cheese, the Parmesan cheese, broccoli and pimientos.

Spread into baking dish or 9-inch pie plate.

Bake 20 - 25 minutes or until heated through. Sprinkle with remaining ½ cup mozzarella cheese. Continue baking 5 minutes or until mozzarella cheese is melted. Serve with crackers.

About 3 cups dip or 25 servings (about 2 Tablespoons of dip is a serving).

Oat Jacks Appetizer Cracker

This can be eaten by itself or used with an appetizer spread as a cracker.

• 2 cups steel cut oats
• 2 eggs
• 1 cup sharp cheddar cheese shredded
• 1 teaspoon fresh thyme

Generously grease (I use butter) the bottom and sides of a round cake pan.

Mix the above ingredients and spread in prepared pan.

Bake at 375º for 15 minutes or until crispy brown. Cut while warm, but wait until it's cooled off prior to serving.

Spinach & Cheese Dip

• 1 pkg. (8 oz.) Cream Cheese Softened
• ½ cup Mayonnaise
• 1/3 cup sliced green onions
• 1 pkg. (10 oz.) Frozen chopped spinach, thawed, well drained
• 1 cup Italian Cheese Crumbles
• ½ cup chopped roasted red peppers

Beat cream cheese, mayo and half of the onions in a medium boal with electric mixer on medium speed until well blended. Add spinach; mix until just blended. Stir in cheese crumbles and peppers; cover. Refrigerate at least 1 hour. Sprinkle with remaining onions just before serving.

Spinach-Stuffed Mushrooms

• 1 package (6 oz) of stuffing mix for chicken
• 1-1/2 cups hot water
• 40 medium mushrooms (about 2 lb.), cleaned
• 2 Tablespoons butter
• 2 cloves garlic, minced
• 1 package (10 oz.) frozen chopped spinach, thawed, well drained
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese

Preheat oven to 400'F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well.

Spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.

Bake 20 minutes or until mushrooms are tender and filling is heated through.