Spinach Artichoke Dip

1 pkg. (10 oz.) frozen Spinach, chopped2 (13 oz.) cans of Artichoke Hearts, drained
½ c. Mayonnaise
½ c. Sour Cream
1¼ c. Parmesan Cheese, grated
1¼ c. Pepper Jack Cheese, shredded

Preheat oven to 350° F. Cook the spinach according to package directions. Squeeze dry. Chop artichokes in a food processor. Combine spinach, artichokes, mayonnaise, sour cream, parmesan and ¼c. pepper jack cheese; stir well. Pour mixture into grease a baking dish. Cover the top with remaining cheese and bake for 30 minutes. Serve 6-8 people with chips.

Green Delight

You can use this as a dip for chips or vegetables, a salad dressing, or pasta sauce.

½ c. Pumpkin seeds

½ c. Olive oil
½ c. Flax oil
1 bunch Cilantro
3 T. Aminos
3-4 cloves Garlic
½ t. Sea salt
½ c. fresh Lemon juice
2 T. Water (optional)
 
In a blender or food processor blend the pumpkin seeds and oils. Add the rest of ingredients and blend till smooth. Yield about 3 cups.

Tomatillo Salsa

(Also known as "Green Salsa")

1 pound fresh Tomatillos, or 1 (10 oz.) can of tomatillos, well drained

2 fresh Jalapeno Pepper, seeded and chopped (use canned if necessary)

1 c. fresh Cilantro leaves

1 Garlic clove, peeled and chopped

1 White Onion, peeled and chopped

Salt and Pepper to taste

If you are using fresh tomatillos, peel the paper-like skin away and boil for 10 minutes in salted water. Drain all but ½ c. of the liquid (cooking or canning liquid), and puree the tomatillos in a food processor with the reserved liquid and the remaining ingredients. Serve as a green salsa with tortilla chips. Makes 1 ½ cups.

Fresh Salsa

2 (14.5 oz.) Diced Tomatoes

1 (7 3/4 oz.) El Pato Jalapeno Salsa

2 fresh Limes

1/2 to 1 White Onion (diced-soaked and squeezed about 20 minutes)

1 to 2 cloves of Garlic

Cilantro (as much as you please)

1 to 2 T. Mrs. Renfro’s Hot Jalapeno Green Salsa or 1 fresh Jalapeno- chopped

Salt and Pepper to Taste

Mix altogether and sever after it has chilled. Serves 10

Salsa Roja

(This sauce is best when made at least 6 hours before serving. It can be mild with no peppers or as hot as you like. The salsa can also be used as a base for quick guacamole-just add some avocados to it.)

 

8 ripe Tomatoes, seeded and chopped

1/2 c. loosely packed Cilantro leaves

2 medium White Onions, minced

2 Garlic cloves, minced

1/2 c. chopped fresh Italian flat leaf Parsley

1/2 c. Olive Oil

Salt and Pepper to taste

3 fresh Jalapeno Peppers, seeded and minced, or 3 canned jalapeno peppers, minced (optional)

Combine all of the ingredients in a mixing bowl. Season to taste and refrigerate until ready to use.  

Baba Ganouj

(Roasted Eggplant Dip)

3 Eggplants

1 T. Sea Salt

2 cloves Garlic, mashed

juice of 4 to 5 Lemons

1 c. Tahini

2 T. Olive Oil

dash of Cayenne Pepper 

Puncture the eggplant in a few spots and bake in a 375° F oven for 1 hour or until the skin is wrinkled and eggplant in tender. Let it cool. Puree eggplant in a food processor. Add remaining ingredients and process until smooth. Place in a bowl and decorate with a sprinkle of cayenne pepper. Serve on bread, chips or crackers. Makes about 2 cups.