CAESAR SALAD DIP by Wendy Yukihiro

[Dept of PMM Artists & things]

CAESAR SALAD DIP
 
2 cup grated Parmesan cheese.
4 cloves garlic
12 canned anchovy fillets
6 tablespoon lemon juice
1 teaspoon rice vinegar
1teaspoon balsamic vinegar
1 cup extra virgin olive oil
2 hearts coarsely copped romaine lettuce
Pepper for taste

With a food processor, pulse the parmesan, garlic, anchovies, lemon, and vinegar into a thick paste. With the machine still on add the olive oil in a slow, steady stream. Add the lettuce and pulse until smooth. Transfer to a bowl and sprinkle with pepper. Serve with carrot sticks, sliced bell peppers ( red,yellow or orange), or your favorite cracker.

serves 8....

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HOT ARTICHOKE DIP
serves 24

2 6.5 oz. jars marinated artichoke hearts, drained
and chopped.
1 10 oz. package chopped frozen spinach ,thawed
and well drained.
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed.

Preheat oven to 375 degrees. Combine artichokes hearts, spinach, sour cream and mayonnaise in a bowl. Add parmesan cheese and garlic ; mix well and spoon into a oven safe pan. Bake 2o- 25 minutes or until heated through. Serve with fresh vegetables or crackes.
 

[Lady Boru]

Yum--thanks