David and Nicole’s Recipes

• 3 medium tomatoes, diced
• 1 small shallot, minced
• 1 jalapeno, seeded, minced
• 3 tbsp cilantro, minced
• 1/4 cup parsley, minced
• 2 garlic cloves, minced
• sea salt
• cracked pepper
• 1 tsp worcestershire sauce,
• 1/2 tsp tabasco
• the juice of 1 lime
• 1 tbsp olive oil

1. Combine all the ingredients and season to taste.
2. Chill at least 30 minutes.
3. Serve with a warmed baguette.

• 3 ripe roma tomatoes, diced
• 2 tbsp good extra virgin olive oil
• sea salt and cracked pepper
• 1 tbsp balsamic vinegar
• 9 spicy green olives, sliced

1. Combine the tomatoes, olive oil, vinegar, and olives.  Season with salt and pepper.
2. Serve with a warm baguette.

• 14 oz. canned water packed artichoke hearts
• 1/2 onion
• 2 garlic cloves
• 1/2 cup mayonnaise
• 8 oz. cream cheese, softened, cubed
• 2/3 cup parmesan, grated
• 6 oz. sour cream

1. Preheat the oven to 350 F.
2. Combine all the ingredients in a food processor and blend, leaving some texture.
3. Pour into an 8" baking dish.
4. Bake uncovered for 30 minutes.
5. Serve with crackers or toasted pita.

• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 14 oz. salsa
• 1 green pepper, diced
• 1 tomato, diced
• 1 cup mozzarella, grated
• tortilla chips

1. Combine the cream cheese, sour cream, and mayonnaise.  Spread onto a cookie sheet.
2. Spread the salsa over top the cheese layer.  Sprinkle on the pepper and tomato.
3. Sprinkle with the mozzarella.  Serve with the chips.

• 1 ½ cups crumbled feta cheese
• 2 tbsp olive oil
• 1 minced pepperoncini
• ½ tsp red chili flakes
• 1 clove garlic, crushed
• ½ tsp dry oregano
• 1/8 tsp cracked pepper
• 1 tbsp lemon juice
• Toasted pita, cut into triangles

Combine all the ingredients, except the pita, in a food processor.  Puree until smooth.  Chill 1 hour.  Serve with the pita crisps.

• 2 cups sour cream
• 1 shallot, minced
• 2 jalapenos, minced
• 2 tbsp lime juice
• ¼ cup minced cilantro
• Sea salt and cracked pepper.

Combine all the ingredients in a bowl.  Season to taste.  Serve with tortilla chips.

• 14 oz. canned water packed artichoke hearts
• 1/2 onion, minced
• 2 garlic cloves, minced
• 1/2 cup mayonnaise
• 8 oz. cream cheese, softened
• 2/3 cup parmesan, grated
• 6 oz. sour cream

1. Preheat the oven to 350 F.
2. Combine all the ingredients in a food processor.  Blend, leaving some texture.
3. Turn into an 8" baking dish.
4. Bake uncovered for 30 minutes.
5. Serve with crackers or tortilla chips.

• 20 oz. frozen spinach, thawed, sqeezed, chopped
• 2 scallions, minced
• 2 plum tomatoes, diced
• 1/3 cup sour cream
• 2 cloves garlic, minced
• 8 oz. cream cheese, softened, cut into cubes
• 1 cup pecorino, grated
• kosher salt
• cracked pepper

1. Preheat the oven to 425 F.
2. Combine all the ingredients in a food processor.
3. Transfer to a 1 1/2 quart casserole dish.
4. Bake for 20 minutes.
5. Serve with tortilla chips, or a sliced baguette.