Bruschetta

from Erica Flitton

Olive Oil
4 Roma tomatoes, diced
1 clove garlic, minced
salt and pepper
6-8 fresh basil leaves, diced
2 T. Balsamic vinegar
½ shallot, diced
Sourdough Baguette

Slice bread. Brush with oil. Toast bread @ 350 degrees for 12 minutes. Mix together tomatoes, garlic, basil, shallot, salt, and pepper. Add 1/4 to 1/3 cup olive oil with balsamic vinegar. Add to tomato mixture. Scoop tomato mixture on toasted bread.

Guacamole

from Mom's Recipe Box

2 lg. avocados, mashed fine
1 T. onion powder
1 T. lemon juice
1 t. salt
1/4 t. chili powder
1/3 c. mayonnaise

Combine and serve with chips or tacos.

Hot Artichoke Dip

from Dave and Julie Teerlink

1 can artichoke hearts, drained
4 oz. can green chilies
1 cup mayonnaise
8 oz. cream cheese, softened
6 oz. shredded parmesan cheese

Mix ingredients together and put in small casserole dish. Heat through at 350 degrees until bubbly. Serve with crusty bread or tortilla chips.