Hot
Artichoke Dip
Submitted
by: Cathie |
2 cans
artichoke hearts
1 cup mayonnaise
1 cup shredded Parmesan cheese |
1 1/2 to 2
cups shredded mozzarella cheese
2 teaspoons garlic powder
|
| Mix
ingredients together and bake in a 350°F
oven for 25 minutes. You may sprinkle with
paprika for color. Serve with bread sticks, Melba
toasts or any other cracker with mild flavor. |
Artichoke
Spread
Submitted by: Cathie |
1-8 1/2
ounce can artichoke hearts, drained
1 cup grated cheddar cheese |
3
tablespoons mayonnaise
3 tablespoons lemon juice
Paprika
|
| Break up
drained artichoke hearts. Mix cheese, mayonnaise
and lemon juice thoroughly. Mix in the artichoke
pieces. Place mixture in casserole dish and
sprinkle with paprika. Bake at 350°F until
heated through. Serve with crackers. |
Black
Bean Dip
Submitted by: Lady X |
1 can black
beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cumin |
1-2 drops
Tabasco sauce
1/2 medium onion, chopped
2 garlic cloves, minced
1 can diced green chili peppers
|
| Drain the
beans and reserve 2 tablespoons of the liquid.
Place the beans and liquid in a blender
container. Add the chili powder, salt, pepper,
cumin and Tabasco sauce. Blend until smooth.
Combine the onion and garlic in a large skillet.
Cover and cook over low heat until onion is soft.
Uncover and cook stirring often until slightly
browned. Add the chili peppers and cook for 3
mintues. Add the bean puree and mix well. Serve
hot or cold. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|