Here's a couple of yummy appetizers -- one from me, and one shared with me from my mother-in-law. Enjoy!
Bacon, Tomato, Artichoke Dip
1 can artichoke hearts, drained and finely chopped
1 can fire-roasted, diced tomatoes, well drained
8 slices bacon, cooked to crisp and crumbled
1/4 c. mayo
1/4 c. cream cheese, softened
1/4 c. parmesan cheese (preferably fresh-grated)
1/2 c. grated mozzerella cheese
Juice of 1/2 lemon
1/2 t. salt
1/4 t. pepper
Stir together the mayo, cheeses, lemon juice, salt and pepper until well-blended. Fold in the artichokes, tomatoes and bacon. Pour into a small, greased casserole dish. Bake at 350 degrees for 30 minutes until browned and bubbly. Serve on top of lightly toasted baguette slices.
Red Pepper Relish
3 smallish red peppers, diced
1 sweet onion, diced
1 c. apple cider vinegar
1 c. sugar
dash of ground chipotle pepper
1 t. salt
1/2 t. pepper
8 oz. cream cheese and crackers for serving
Mix the peppers, onion, vinegar, sugar, salt and peppers in a large sauce pan. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered until most of liquid has evaporated and mixture looks thick and syrupy. Remove from heat, cool on counter and refrigerate until ready to use.
When ready to serve, smooth a block of cream cheese onto a medium-sized serving plate. Spoon relish to cover cream cheese. Spread on top of your favorite crackers.