Artichoke Bruschetta

by | posted in: Artichoke Bruschetta, Starters | 0


Artichoke Bruschetta
I recently made a bruschetta bar for an appetizer and this was the star of the show.  The flavors in this dip are amazing.  The Parmesan cheese gives it a salty sharp flavor, while the artichoke hearts are delicate and delicious.

 

Ingredients
2 (14 oz) cans of Artichoke Hearts, drained (water packed, not oil)
1 1/2 Cups Parmesan cheese, grated
1 Cup Mayonnaise
1 Clove Garlic, minced
1 TSPB Dill
Salt & Pepper

 

Instructions
Coarsely chop the drained artichokes.
In an oven or microwave-proof baking or serving dish, mix together the chopped, drained artichokes, the grated Parmesan cheese, garlic, dill and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350º oven for 15 minutes.  If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper to taste.
Serve with thinly sliced bread or baguette.

Loaded Potatoes

by | posted in: Cooking, Starters | 0

Loaded Pototoes

These are the best appetizer.  They are easy and delicious.  Everyone loves them.  

If you’re looking for a great game-day snack, this is it.

 

Ingredients

2 Medium Potatoes

Cooking Spray

1/2 lb Cheddar Cheese

4 Green Onions

1 lb Bacon

Sour Cream

Salt & Pepper

 

Instructions

Cut the potatoes in rounds approximately 1/4 inch thick and lay single file on a baking sheet sprayed with cooking spray.  Sprinkle with salt and pepper. 

Pototoes Sliced

Cook the potatoes in a 350º oven for 30 minutes or until they are soft.  

Fry the bacon and remove to a paper towel lined plate.  Let cool, then crumble.  Set aside

Chop the green onions in small pieces.  Set aside.

Remove the potatoes from the oven and add the cheese.  Put the potatoes back into the oven just until the cheese melts, then remove. Sprinkle the bacon and green onions evenly over the potatoes.  Top with a small dolop of sour cream on each one.