Lets have a party

Artichoke Pasta Salad

1 lb pasta

2 c. medium tomato diced (or cherry tomatoes cut in half)

15 oz can olives, drained

2 6oz jars of marinade artichoke hearts (save liquid)

1 bell pepper diced

Parsley and/or basil, fresh chopped (optional)

salt and pepper

-Cook pasta according to package. Drain and rinse with cold water to cook noodles off.

-In a large bowl combine all ingredients. Season with salt, pepper to taste. Toss in some parsley and/or basil if you choose.

7 Layer Bean Dip

Layer in order in a pie pan.

 15 oz can refried beans (if you heat it in the microwave it will spread easier)

Container of Guacamole or homemade if you wish

16 oz container Sour cream (plain or mix in 2 tsp taco seasoning)

Shredded cheese

Diced tomato

Small can olives

Green onion

·         Serve with tortilla chips

Bruschetta

1 day old baguette loaf

2 cloves garlic diced

2 cloves garlic peeled and lightly smashed

2 T Olive oil

1 lb tomatoes diced

16-20 fresh basil leaves cut into strips

1T. balsamic vinegar

 

-Toss tomatoes, basil and vinegar in a bowl.

-In a small pan heat oil. When hot, add garlic. When you can small the garlic and it is starting to brown, add hot oil to the bowl with tomatoes. Toss mixture. Season with salt and pepper to taste (not too much salt). Set aside.

-Slice baguette on an angle so that your bread is in oval shapes. Heat broiler. Place sliced bread on a baking sheet and place on a rack close to the burner for 2 minutes per side…or less. Watch it or it will burn. Bread can be toasted on the grill too.

-when bread is toasted, rub each side with the while garlic. You can also brush it with olive oil.

-Serve by spooning some of the tomato mixture on each bread slice, or serve separately and guests can put tomatoes on bread themselves (that way the bread won’t get soggy)

 

Buffalo Chicken Dip

2 c. chopped cooked chicken or two cans of chicken

4 oz red hot sauce (Pete’s is recommended in most recipes)

¾ c. chopped celery

8 oz package cream cheese, at room temperature

½ c ranch dressing

Cheddar cheese

Tortilla chips, celery or crackers for serving

1.       With a mixer blend cream cheese and ranch dressing. Add celery.

2.       In a skillet, medium heat, cook chicken and hot sauce until mixture is bubbly.

3.       Mix chicken with cream cheese mixture. Spoon into a pie plate. Sprinkle with cheddar cheese.

4.       Bake 350 for 30 minutes.

 

Spinach Artichoke Dip

2 c parmesan cheese (If you use Kraft I will disown you!)

1 10 oz box frozen spinach

1 14 oz can artichoke hearts, drained (or frozen artichoke hearts if you can find them)

2/3 sour cream

8 oz cream cheese, room temperature

1/3 c. mayonnaise

2 cloves garlic, chopped

 

1.       Put spinach in a microwave safe bowl, cover, and cook for 4-5 minutes. When spinach is cool enough to handle, drain off water, then squeeze out any additional liquid. Put mostly dry spinach in a bowl.

2.       Chop the artichokes in to small bits. Or pulse a couple times in a food processor.

3.       Using a mixer or food processor, mix all ingredients.

4.       Put in an oven safe dish/pie plate.  Bake 350 for 30 minutes