Thursday, December 10, 2015

Appetizers for the Christmas Zone Conference 2015

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.  

Cowboy Caviar


2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
clove garlic, minced
1/8 teaspoon pepper
firm-ripe avocado (about 10 oz.)
can (15 oz.) black-eyed peas
can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Lots of diced avacados
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
§  Yield: Makes 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 lemon zest.
Simply Recipes

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