Artichoke Dip
April Burton
6 oz fresh grated parmesan cheese
2 4 oz cans diced green shilis
2 cans Artichoke hearts in salt water
Drain hearts and chop them 4-5 cuts per heart. Mix them with all other ingredients and pour into baking dish and smooth flat with spatula.
Bake @ 350' 25 mins. Serve with tortilla chips
Pico de Gallo
Amy McLaughlin
Amy McLaughlin
2 lbs. Roma tomatoes, chopped medium
1 medium white onion, chopped medium fine
1 jalepeno pepper, seeded then chopped fine (I suggest wearing rubber gloves so that the juice doesn't burn your hands while chopping)
2 serrano peppers, seeded and chopped fine
1 bunch cilantro, top 1/3 chopped coarsely
Juice from 2 limes
1 TB kosher salt.
Mix all ingredients and serve with tortilla chips.
1 medium white onion, chopped medium fine
1 jalepeno pepper, seeded then chopped fine (I suggest wearing rubber gloves so that the juice doesn't burn your hands while chopping)
2 serrano peppers, seeded and chopped fine
1 bunch cilantro, top 1/3 chopped coarsely
Juice from 2 limes
1 TB kosher salt.
Mix all ingredients and serve with tortilla chips.
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