Spinach Artichoke Dip

2 c. artichoke hearts, chopped
2 c. spinach, sauteed & chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
Garlic Powder
Pepper
Red Pepper Flakes

     Combine all ingredients thoroughly and bake in a greased dish at 350 degrees F until golden and heated through.

Black Bean Salsa

1 can black beans, drained & rinsed
1 can Rotel, drained
1/2 c. corn
1/4 c. red onion
1/4 c. minced cilantro
1 T. lime juice
1/4 tsp cumin

     Mix all ingredients. Cover and refrigerate at least 30 minutes.

Fire Roasted Tomato Salsa

3 garlic cloves
1 tsp olive oil
10 Roma tomatoes
3 jalapenos
1 medium yellow onion, halved & peeled
3 T. chopped cilantro
1/4 c. lime juice

     Coat the garlic cloves with olive oil and wrap them in a foil packet. Place 8 tomatoes, jalapenos, one half of the onion, and foil packet on a medium-high grill. Grill 6 minutes, or until tomatoes and peppers are blackened and blistered, turning all ingredients once. Remove; let cool.
     In a blender, combine all grilled vegetables. Blend until nearly smooth.
     Chop remaining vegetables and place in a bowl. Add blended ingredients and 1/2 tsp salt. Toss to combine. Season to taste with lime juice and salt.

Salsa

Homemade salsa may seem pretty intimidating, but this recipe is fairly simple! And extremely delicious!

5 cloves garlic, peeled
1 tsp olive oil
10 roma tomatoes, cored
3 jalapeno peppers
1 medium yellow onion, peeled and halved
 5 T. chopped fresh cilantro
1 tsp salt
1 lime
1 additional garlic clove, peeled and minced

     Place the 5 peeled garlic cloves on a square of aluminum foil. Drizzle with olive oil and fold foil around cloves. Place 7 of the tomatoes, the jalapenos, one half of the onion, and foil packet of garlic on the rack of a covered grill over medium-high heat. Grill 5 mi nutes on each side or just until vegetables are blackened and blistered. Remove from grill and let cool.
     Meanwhile, finely chop remaining onion half. Chop remaining tomatoes.
     In a blender, combine all grilled vegetables (including any olive oil from garlic foil packet). Cover and blend until nearly smooth.
     Transfer to a medium bowl; add the chopped tomatoes, onion, cilantro, salt and the juice of the lime as well as the minced garlic clove. Toss to combine and season to taste with additional salt and lime juice. Makes about 4 cups.

Homemade Alfredo Sauce

1/4 c. butter
1 c. heavy cream
1 1/2 c. parmesan cheese
1 clove garlic, minced
 (1/4 c. parsley)

      Melt butter over medium-low heat until melted. Add cream. Whisking occasionally, let simmer/bubble for 5 minutes. Whisk in parmesan and garlic the remove from heat. Serve over pasta and top with parsley.

Guacamole

3 avocados, peeled, pitted and mashed
1 lime
1 tsp. salt
2 roma tomatoes
1/4 c. onion, finely chopped
2 T. fresh cilantro, finely chopped
1 tsp. minced garlic
Pinch of cayenne pepper

      Mash together the avocados, juice from the lime and the salt. Mix in tomatoes, onion, cilantro and garlic. Stir in cayenne pepper. Refrigerate for 1 hour and serve with tortilla chips.

Pasta Salad with Poppy Seed Dressing

1 (16 oz.) package bow tie pasta
1 c. shredded cheddar cheese
2 c. broccoli flowerets
1 c. carrots (sliced)
1 c. cucumber (peeled and diced)
1 c. cherry tomatoes (halved)
1/2 c. green onion (chopped)

Dressing:
1/2 c. cider vinegar
1 clove garlic (chopped fine)
1/2 tsp. ground mustard
1 c. vegetable oil
1/2 c. sugar
1 green onion, chopped
1/2 tsp. salt
4 tsp. poppy seeds

     Cook pasta according to package directions. Rinse with cold water and drain well. Place in large bowl, add cheese, broccoli, carrots, cucumber, tomatoes, and onion.
     In a blender, combine dressing ingredients except poppy seeds, blending until smooth. Add poppy seeds and pour over pasta. Toss and refrigerate for at least one hour.