Hummus

This is soo yummy!!!

1 can chickpeas (garbanzo beans) drained and rinsed

1 garlic clove minced

3 Tbsp lemon juice

3 Tbsp Tahini

1/2 tsp kosher salt

1/8 tsp black pepper

1/2 tsp cumin

1/8 tsp red pepper

4-6 Tbsp water, divided

3 Tbsp extra virgin olive oil

1 Tbsp minced fresh parsley (optional)

Combine the chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper and 3 Tbsp water in a food processor. Process until smooth. With processor running pour in olive oil. Process until combined. Add additional water by tablespoon until you reach the consistency you like.

Place in an airtight container and store in the refrigerator. For optimal flavor, refrigerate at least 2 hours before serving. RIght before serving top with a drizzle of olive oil and chopped parsley.

Serve with pita chips, crackers or veggies.

to make your own pita chips preheat oven to 350. Place pitas on baking sheet and drizzle with olive oil. then sprinkle with kosher salt. I also like to add parsley, basil, and garlic powder. Bake 8-10 min.

Cheese Ball

Mix together 8 oz softened cream cheese

1/2 C. prepared double strength ranch dressing

Add 8 oz shredded cheddar cheese (at room temp)

Cover and freeze for One hour

 Shape into balls and roll into toasted almonds, walnuts or pecans chopped

Shrimp Dip

This is a very easy and very yummy shrimp dip.

Take a 8 oz of softened cream cheese- spread on the bottom of a pan (one a tad smaller than a 9x13 pan)

then 1 can of shrimp. I think med is the size i use- drain and put on top of cream cheese

then 16 oz of cocktail sauce- (i've used 8 before and its good)- pour over the shrimp

1 punch of green onions chopped- sprinkle on top

eat with FRITOS!! the scoops are better to use.

enjoy!!

Quesadillas

Speedy Quesadillas

½ C. shredded cheese

4 flour tortillas

½ C. chunky salsa

½ C. chopped cilantro

Sour cream

guacamole, optional

Sprinkle half of the cheese on two of the tortillas. Divide and evenly spread the salsa over the cheese. Sprinkle evenly with cilantro and remaining cheese. Cover with the remaining tortillas. Place on preheated quesadilla maker one at a time. Close lid for 3-4 minutes or until tortilla is lightly browned. Cut into triangles. Serve with additional salsa, sour cream or guacamole if desired.

Bean and Cheese Quesadilla

16 oz refried beans

¼ C. shredded cheese

1 sm. Onion minced

6 flour tortillas

Divide and evenly spread refried beans on three of the tortillas up to ½ inch from edge. Sprinkle evenly with cheese and minced onion. Cover with the remaining tortillas. Place on preheated quesadilla maker one at a time. Close lid and cook 3-4 min or until tortilla is lightly browned. Cut into triangles. Serve with salsa or sour cream if desired.