White bean dip with pita chips

1 (15oz) can cannellini beans, drained and rinsed

1 clove garlic

2 TB fresh lemon juice (I use more)

1/3 C olive oil

4 TB olive oil

1/4 c fresh Italian Parsley leaves

salt

Freshly ground black pepper

6 pitas, wheat or white

1 tsp dried oregano

Preheat oven to 400 degrees

Place beans, garlic, lemon juice, 1/3 C oil and parsley in the food processor.  Pulse until desired texture.  Season with salt and pepper

Cut pita into 8 wedges.  Arrange on a large baking sheet.  Pour with 4 TB of oil.  Sprinkle oregano, salt and pepper.  Toss and spread evenly.  Bake 8-12 or until toasted and golden.

Serve the pita warm or room temperature alongside the bean puree.

This is Giada's recipe.

Jen Astin's cream cheese dip in a bread bowl

4 (80z) packages of cream cheese, softened

little splash of milk

1 pkg pastromi, chopped fine

chives, chopped

G onions, chopped

Garlic salt, to taste

onion salt, to taste

salt and pepper

Mix all ingredients and put in a big bread bowl that has been hollowed out.

Bake 400

20-30 minutes or until brown

Use the bread from the inside to dip with.

Shanelle's Bean dip

2 cans black beans, drained and rinsed

1 can drained corn

2 tomatoes, diced

2 avocados, diced

1/8 c fresh cilantro, chopped

Mix into above:

3 TB lime juice

1 TB Red wine vinegar

2 TB olive oil

Salt and pepper

Refrigerate and serve with chips.

Deviled eggs

In a medium saucepan, cover 6 eggs with water.  Bring to boil.  Turn off stove and let eggs sit in hot water with a lid, for 20 minutes.  Crack and cut eggs in half.  Scoop out the egg yolks in a bowl and add:

2 TB Mayo

1 tsp mustard

salt and pepper

Sprinkle of dried minced onion

Mix well and top the egg whites.  Sprinkle with paprika.

Peanut Butter Popcorn

Boil ½ cup Karo, when boiling add ½ cup sugar. Stir until sugar dissolves. Remove from heat and add 1- 1 ½ tsp. vanilla. Sitr in ¼- ½ cup peanut butter.
Pop a bag of microwave popcorn while waiting for the Karo to boil. Pour into a bowl, removing unpopped kernels. Coat popcorn with peanut butter mixture.

From Kristie Waldron

Bruschetta

Cut one 18-in loaf of French bread into 36 (1/2 in thick) slices; place in a single layer on baking sheet. Broil 1 to 2 minutes on each side or until golden brown on both sides.

Mix 1 lb. chopped plum tomatoes, ¼ cup chopped fresh basil and 2 sliced green onions in medium bowl. Add 1/3 cup Kraft House Italian Dressing, mix lightly.

Spoon tomato mixture evenly over toast slices. Sprinkle with Kraft 100% Parmesan Grated Cheese.

From Kraft Food and Family Magazine or kraftfoods.com

Notes: I often substitute a baguette or other artisan bread and I brush the bread with olive oil before broiling it. The Italian dressing is easy, but I sometimes use olive oil and balsamic vinaigrette for a stronger flavor.

Hot Artichoke Dip

1 cup parmesan cheese
1cup mayonnaise
1 large can diced chilies
1 can artichoke hearts, drained and diced

Mix together and place in small casserole dish. Bake at 325° until bubbly-approximately 25 minutes. Serve with tortilla chips.