Fresh Berry Salad

This is a good salad in the middle of winter to fight off all the heavy foods and baked goods. It is a little more pricey to make in the winter. I like to add mangoes  if you can find them too. 

8oz baby spinach or mixed greens

¼ cup cilantro chopped

¼ cup chopped green or red onions

½ cup strawberries

½ cup blueberries

½ cup raspberries

½ cup black berries

½ cup grated Parmesan cheese

½ cup toasted hazelnuts or pecan chopped fine

Raspberry vinaigrette dressing

1            1-  Toss in bowl and drizzle with dressing.

* To make ahead and put in fridge top with dressing right before you eat.

Printable recipe: Fresh Berry Salad

Mexican Bean Dip

Very good flavor bean dip and much easier than making a 7 layer dip. We love to make quesadilla's with the leftovers. You could really use it as a spread on any Mexican dish.  Top with fresh chopped tomatoes, cilantro, and onions mix. 

Mexican Bean Dip

2 c shredded Mexican cheese blend

½ 8oz cream cheese, softened

½ cups sour cream

1 16oz can refried beans

¼ onion chopped

2 tsp garlic (fresh minced)

1/8  cup chopped green onions

1/8 cup chopped cilantro

1 TB parsley

3 TB salsa

5 drop hot sauce

Tortilla chips

1-  Mix everything well in a bowl minus ½ cup of cheese

2-  Pour into a 1.5 qt glass dish and top with remaining cheese.

3-  Bake at 350° for 40 minutes

* To make ahead and put in fridge at step 2, then just bake an hour before you eat.

Printable Recipe: Mexican Bean Dip

Spinach and Artichoke Dip

This is a really yummy version that rivals that found in restaurants. I use the whole bag of spinach, but I really like it you can cut down if you like it less. Make sure you put the artichokes in a small food processor  it really helped not to have chucks of them and spreads the flavor. I like to bake it till the cheese is crispy on top. We never have enough bread so we eat the left overs with tortilla chips.

Spinach and Artichoke Dip

2 ½ tsp garlic (fresh minced)

16oz frozen spinach, thaw and drain liquids

14 oz Artichoke pieces, chopped fine

1 ½ c shredded mozzarella cheese

1 ½ c shredded parmesan cheese

½ 8oz cream cheese, softened

1 jar alferedo sauce, (I like Bertolli)

2 baguettes, sourdough is good too

1-     Mix everything well in a bowl minus ½ cup of each cheese

2-     Pour into a 2 qt glass dish and top with remaining cheese.

3-     Bake at 350° for 40 minutes

* To make ahead and put in fridge at step 2, then just bake an hour before you eat.

*Adapted from allrecipes.com

Link to printable recipe: Spinach and Artichoke Dip