As part of the Christmas zone conference, the missionaries got a special treat of appetizers. This year they were cowboy caviar with corn chips, Artichoke dip with french bread broken into pieces, and a vegie tray with ranch dressing. They devoured everything! I so love feeding missionaries.
1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.
Nutritional analysis per appetizer serving.
Artichoke Lemon Dip
Creamy artichoke dip made with artichoke
hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
§Prep time: 10 minutes
about 2 cups of dip
§1 14-ounce (400
g) can of artichoke hearts, packed in water, drained
§1/4 cup chopped fresh parsley
§1/4 cup (25 g),
packed, grated Parmesan cheese
§1 Tbsp lemon zest
§1 clove garlic,
minced (about 1 teaspoon)
§1/2 teaspoon fresh black pepper
§1/4 teaspoon salt
§8 ounces (225
g) cream cheese, room temperature
§3 to 4 Tbsp lemon juice
1 Put the drained artichoke hearts,
parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.
Pulse a few times until a paste forms. You should still be able to make
out bits of parsley and lemon, so don't over-process it.
2 Place the cream cheese in a medium
sized bowl. Add the artichoke parsley mixture and the lemon juice.
Stir until well blended. Add more salt, pepper, and lemon
juice to taste. Garnish with a few fresh leaves of parsley or ribbons of