Spinach and Artichoke Dip

This recipe was created by Alton Brown of the Food Network.  Find the original here, along with a video tutorial.  It was a piece of cake and soooo yummy!  We served it with torn up bread, but you could also use crackers or pita chips.

Hot Spinach and Artichoke Dip

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts  (We couldn't find them frozen, so we used canned.)
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Bacon Wrapped Water Chestnuts

This recipe was contributed by Sarah McKenna.  This is the ultimate party food.  So decadent.  YUM!

Bacon-Wrapped Water Chestnuts

Whole Water Chestnuts
(They come in a can in the Asian food aisle.  There were about 15 each in the cans that I bought.)
Bacon
(1/2 slice per water chestnut)
Soy Sauce
Toothpicks

Drain water chestnuts and soak in soy sauce for at least 30 minutes.  Cut bacon slices in half.  Wrap each water chestnut in half of a slice of bacon and use a toothpick to secure.  Lay them on a cookie sheet.  (Cover the cookie sheet with aluminum foil if you'd like to avoid a horrible clean up job.)  Broil until they look crispy.  Remove from oven.  Carefully flip them all over.  (Use the toothpicks.)  Broil again until the second side also looks crispy.  Serve.

YUM!!!

Cowboy Caviar

This recipe was contributed by Sarah McKenna.  I got it from my friends Mark and Christie Weaver.  They call it "Shrapnel," but that sounds a little scary, so we'll stick with Cowboy Caviar for now.  :)


Be sure to read the tips below the ingredient list, because it makes a big difference when you make an effort not to let it get soggy!

Cowboy Caviar

1 can corn
1 can white beans (or navy beans)
1 can black beans
1 red pepper
1-2 roma tomatoes
1-2 avocados
Kraft Zesty Italian Dressing (it’s gotta be Zesty)
Chips

Rinse and drain the cans of corn and beans very well. I rinse them and then actually put them in the salad spinner. It keeps the shrapnel from getting all runny. (We don't have a salad spinner, so we rinse them well in a colander and then leave them there to dry for 5-10 minutes.)  Chop up the tomatoes, pepper, and avocado into bite-size pieces. Combine everything but the dressing in you serving bowl. Then add the dressing to taste. Start with maybe 1/3 cup. Enjoy.

Cranberry Salsa

This recipe was contributed by Laura Webb, although it was typed up by Sarah, which is why these delightfully embarrassing pictures are included.  Haha!

This salsa is tasty and appropriate for the season!  It is by far better if you let it sit overnight, because it mellows the onion.  If you need it the same day that you make them then use less onion.  

CRANBERRY SALSA

1 bag cranberries

1 granny smith apple

1/2 medium red onion

1/2 large red pepper

1/4 large green pepper

2 TBSP pickled jalapeno

3 TBSP chopped cilantro

1/2 cub sugar

1 tsp lemon juice

1/3 cup apple juice

Chop cranberries, apples, onion, peppers, jalapeno in food processor. Combine in bowl; add rest of ingredients. Best if chilled overnight so flavors can combine.