Hot Artichoke Parmesan Dip

2 cups grated parmesan cheese
2 14oz. cans artichoke hearts
2 cups mayonnaise
salt, pepper to taste

Drain, rinse and chop artichokes into smaller pieces. Combine all ingredients including a little salt and pepper. Reserve 1/4 cup of the cheese for the top. Bake in an oven safe dish at 375 degrees for 25 minutes or until hot and bubbly. Serve with crackers or thinly sliced baguettes.

source: Hip to Save

Uncle Don's Salsa

2  large tomatoes peeled and diced
1 can diced green chilies

3 or 4 green onions chopped

1 can chopped black olives

 

 

Garlic salt

Oil

Vinegar

You have to do these three by taste. 

Cheddar and Cranberry Spread

(adapted from All Recipes)

1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
1/8 teaspoon mustard powder
dash cayenne pepper
1/4 cup chopped dried cranberries

In a mixer bowl, cream together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

Pimento Cheese

We just made a wonderful homemade pimento dip/spread from the recipe at $5 Dinners from Hodgepodge. It only takes a few minutes to make and only three ingredients:

Cheddar Cheese

Mayonnaise or Cream Cheese

Pimentos (We couldn't find the chopped pimentos, so we substituted roasted red pepper from a jar and it worked just fine!)

It is a wonderful summer spread to have in the fridge at those times when it is just too hot to cook! Yum!

Edamame (or Soy) Dip

This recipe is from Suzie J.

1 bag of
frozen shelled edamame*
1 cup silken tofu, drained
1 tablespoon or more salt
3 cloves of minced garlic
1/4 cup olive oil
juice of one lime
1/4 teaspoon or more hot pepper flakes
1/2 teaspoon or more of cumin

Cook soybeans in boiling water according to package directions.
Pour soybeans and remaining ingredients into food processor and process until smooth.
Use the minimum amount of salt and spices, and then add more to taste.
Eat with corn chips, pita chips or vegetables.

*You can use edamame in the shell, but you will have to add the time and effort of taking them out of the shell before starting with the recipe.