Avocado Bruschetta
2 garlic cloves
2 avocados
½ teaspoon chili flakes
1 tablespoon lime juice
1 roma tomato
1 yellow bell pepper
1 baguette (½ inch slices)
salt and pepper to taste
½ teaspoon chili flakes
1 tablespoon lime juice
1 roma tomato
1 yellow bell pepper
1 baguette (½ inch slices)
salt and pepper to taste
Cube the avocado into small pieces, place in a medium size bowl add the line juice. Chop the garlic, tomato and bell pepper add to the bowl toss lightly. Add chili flakes, salt and pepper for added taste.
Top the baguette with the avocado relish.
Artichoke Dip
2 jars marinated artichoke hearts, finely chopped
The marinate from the artichoke jars
1 cup mayonnaise
2 cups fresh Parmesan cheese, grated
3 to 4 dashes Worcestershire sauce
3 to 4 dashes garlic salt
Stir all ingredients together. Place in a ovenware dish,9x11 inches. Bake at 350 degrees, for approximately 20 minutes. Serve with blue corn chips.
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