Fresh Homemade Salsa

My friend gave me this salsa recipe a couple months ago and I have made it numerous times since then and I realized that I hadn't posted it yet! It's so yummy and so easy! You just throw everything in the blender and voila! It keeps for up to a week in your fridge in any storage container.


Fresh Homemade Salsa
from Melanie Stephens

4 cups diced tomatoes (can be fresh or canned or both!)
1 large green pepper
1 large yellow onion
1-2 jalapenos (depending on your spice level- take the seeds out for less spice)
1 tablespoon minced garlic
1 tablespoon salt
4 tablespoons chopped cilantro

Throw everything in the food processor and blend! Enjoy!

Artichoke Dip

One of my all-time favorite appetizers...

Artichoke Dip

Adapted from a friend

1 large can artichoke hearts, not marinated

1 cup parmesan cheese, shredded

1/2 cup mayonnaise

1/2 cup sour cream

1- 8 oz. package cream cheese

small can of diced green chilies, drained (I used 3/4 of the can)

pinch of garlic salt

Dice artichoke hearts fine. Mix together with everything else. Bake, uncovered, in flat casserole dish for 20-30 minutes at 350, or until bubbly. Serve with chilled vegetables or crackers.

Basil and Currant Spread

I'm telling you, this is the PERFECT Christmas dip for not only it's deliciousness, but for it's color. I wish I had a picture, but I don't. My SIL, Macy made this as an appetizer for Thanksgiving and I could not stop eating it. It was soooooo amazingly good. I would never think to put these things together, but it was the perfect combo. If you don't already have a dip picked out for your Christmas festivities- make this, and I'm telling you, you will "wow" your guests for sure.

Basil and Currant Spread
from Macy Bell (who got it from a friend in D.C.)

1/3 cup olive oil
3 T. fresh basil, minced (must be fresh)
2 t. garlic, minced
2 (8 ounce) packages cream cheese
3 T. fresh parsley, chopped
2/3 cup pecans, chopped
2/3 cup currants (dried)

Stir the olive oil, basil and garlic in a small bowl. Then whip the already softened cream cheese and parsley in a stand mixer, and then add the oil mixture and mix until combined. Then chill for a few hours, preferably. Serve with crackers.

Salsa

Picture courtesy of foodsdiscovered.com

In honor of Cinco de Mayo today - here is a simple homemade salsa recipe.


Salsa
adapted from Carol Ramirez

1 bundle of green onions
cilantro
1 tsp crushed red pepper (dry)
2 tsp garlic salt with parsley
1 large can Hunts Petite Diced Tomatoes

Cut green onions. Using the white ends only,chop in small pieces. Break off small handful of cilantro and wash. If you want it really spicy use more cilantro. (I use enough to fit in the palm of my hand).
Chop onions and cilantro in the blender. Add crushed red peppers, garlic salt & tomatoes to blender. Blend well.

Refrigerate. It is better after it has been cooled. Enjoy.

Caramel Fruit Dip

I got this recipe from my sister in law (Melissa Wilkinson) - she comes from a large family and they have an amazing family cookbook. This is good recipe to take to a party or have around your house for a snack with your kids. I usually half the recipe if I am going to make it just for my family.

Caramel Fruit Dip

8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix all ingredients together with a hand mixer. For best results let dip refrigerate for at least an hour before serving. Serve with any type of fruit.