Clam Dip

Using seafood is a great way to add variety to your dips/appetizers. This dip utilizes canned clams, no need to deal with the expense and the hassle of fresh seafood with this simple recipe.

2- 8 oz. cans minced clams with juice
4 TBSP. olive oil
1 large onion (chopped)
3 cloves garlic (chopped)
1/2 cup bread crumbs
1/2 tsp dried oregano
4 TBSP. fresh parsley
salt
parmesan cheese

1. Preheat oven to 375
2. Saute onion in olive oil, add garlic and cook 2 additional minutes.
3. Add breadcrumbs, oregano, and parsley, mix well.
4. Turn off heat, add clams with juice. Stir until liquid is absorbed.
5. Put in baking dish and sprinkle liberally with parmesan cheese.
6. Bake for 30-35 minutes, serve hot!

Eggplant Dip

Another delicious dip, serve with crackers or pita bread.

2 medium eggplants
2 whole roasted peppers (chopped)
1 large tomato (chopped)
2 celery stalks (chopped)
1 TBSP. capers
2 TBSP. chopped parsley
2 TBSP. olive oil
2 1/2 tsp. red wine vinegar
2 garlic cloves (pressed, or chopped very fine)
salt
tabasco

1. Preheat oven to 400
2. Roast eggplants for about an hour (until skin is wrinkled, and inside is soft)
3. Cut eggplants, scoop out inside, and chop.
4. Combine all ingredients in bowl, add eggplant.
5. Adjust seasoning with salt and tabasco ( to taste)
6. Marinate a few hours-overnight in refrigerator.

Hummus

Having friends or family together this weekend? A great way to start off the festivities is a few simple dips. Making these yourself rather than buying them in the store, will save you money, and your guests will notice! Why over pay for something packed with preservatives, try this delicious hummus recipe. Amazing served with pita chips, or toast some pita bread and slice!

15 oz. can chick peas
1 clove garlic (smashed)
3 TBSP. olive oil
2 TBSP. lemon juice
salt and pepper

1. Drain chick peas, reserve liquid.
2. Put all ingredients in food processor.
3. Combine until smooth, adding chickpea liquid as needed.

Artichoke Dip

A perfect dip that you could throw together in just a couple minutes. Also a great way to trick your kids into eating vegetables. This dip has been served at all my family gatherings and is always the first appetizer to disappear. I hope you enjoy it as much as we do.

1 can artichoke hearts
1- 8 oz. package shredded mozarella
1 cup mayonnaise
1/2 cup grated parmesan cheese
freshly ground pepper (to taste)

preheat oven to 400

1. Drain and pick apart artichoke hearts
2. Combine with all other ingredients.
3. Bake in any oven safe serving dish (not greased) for about 30 minutes (browned and bubbly)
4. Serve with crackers