Artichoke Spinach Dip in a Bread Bowl

Ingredients:
• 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 3 green onions, sliced
• 1 can (4 ounces) chopped green chilies, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded Swiss cheese
• 1 round loaf (1 pound) rye or pumpernickel bread

Directions:
• In a large bowl, combine the first seven ingredients.
• Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes.
•Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
• Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.

Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.

Happy Easter
Enjoy!

Cowboy Caviar

Ingredients:

• 1 (15.5 ounce) can black beans, drained

• 1 (15.5 ounce) can black-eyed peas, drained

• 1 (14.5 ounce) can diced tomatoes, drained

• 2 cups frozen corn kernels, thawed

• 1/2 medium onion, chopped

• 1/4 green bell pepper, finely chopped

• 1/2 cup chopped pickled jalapeno peppers

• 1/2 teaspoon garlic salt

• 1 cup Italian salad dressing

• 3/4 cup chopped cilantro

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Enjoy!

Super Bowl Lucky 7 Layer Dip

Ingredients
• 1 (15-ounce) can refried beans
• 2 tablespoons hot sauce
• Extra-virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
• 2 tablespoons chopped cilantro, a palm full, chopped
• 1 (15-ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 to 18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, zested and juiced
• 2 ripe avocados
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 jalapeno, seeded and finely chopped
• Salt
• 2 plum tomatoes, diced
• Pimiento stuffed jumbo Spanish olives, chopped
• Tortilla chips - 2 bags

Directions
• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.