E.S.’s Favorite Appetizers

Deviled Eggs:

Place desired amount of eggs in small pan of cold water.  Bring water to boil and boil eggs for 15 minutes.  Take them out and pour out hot water.  Rinse eggs with cold water and slice lengthwise in half.  Scoop out cooked egg yolks and mix with mayonnaise and relish.  Refill egg halves and sprinkle with paprika.

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Ants on a Log:  These treats are great for children.  They are both fun and easy to make.

Ingredients:

3 celery sticks

peanut butter

craisins or raisins

Cut celery sticks into 3-4 sections each and fill each with peanut butter.  Then top with craisins or raisins.  Place on plate for children to enjoy

Dips:

Hot Artichoke Spinach Dip:

Serve this hot with crackers like whole wheat thins or triscuits.

1 1/2 c. artichoke hearts

1/2 c. mayonnaise

1/2 c. sour cream

5 oz. frozen spinach (drained and chopped)

3/4 c. Parmesan cheese

3/4 c. mozzarella cheese

1 tsp. roasted garlic, minced

Mix all ingredients together until thoroughly blended.  Bake for 22 minutes at 375 degrees or until slightly brown.  Garnish with chopped tomatoes, parsley, and additional parmesan cheese (optional)  Serve with panetini or other crackers.

Tomato Salsa:

Serve this chilled with tortilla chips.

10 roma tomatoes, diced

1 white onion, diced

2 jalapeno peppers, seeded, diced

1 bunch cilantro, chopped fine

1 tbsp. salt

3 tbsp. sugar

1 tbsp. garlic powder (fresh garlic is preferred)

1 tbsp. lemon juice

Mix all ingredients, gently in a large non-metallic bowl.  Adjust salt, garlic, lemon juice to personal taste.  Let set 1-2 hours before eating.  You can also put all ingredients in blender for 2-3 minutes.

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Seven Layer Bean Dip:

Refried Beans

guacamole

salsa

sour cream

cheese

tomatoes (& lettuce)

black olives

Layer in order.  Serve with tortilla chips.