Good Morning! After about a month of my request to post this wonderful recipe…I would like to thank Stacy’s Pita Chips for this recipe. Here is their wonderful holiday and party dip (otherwise known and Olive/Tomato Salsa) recipe that I actually made last weekend, so enjoy! -Karen You’ll need: 1 jar stuffed green olives, drained 1 can pitted black olives, drained 4 Roma tomatoes, tops removed 1 bunch green onions 2 Tbsp. extra virgin olive oil 2 Tbsp. red wine vinegar Place ingredients in food processor and pulse, until all ingredients are completely chopped. Chill and serve with cheese, whole wheat crackers or baked pita chips that you can make yourself, or even save time and money and purchase my recommended Stacy’s Pita Chips at your local supermarket. Karen’s Note: To “kick” this recipe up a “notch” just add about 2 Tbsp. of pickled jalapeno slices or 2 fresh jalapenos to the food processor for a spicier dip. You can find Stacy’s Pita Chips on Facebook at http://www.facebook.com/stacyspitachips.
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Servings: 8-12 You’ll need: 1 ripe, but firm mango, peeled, seeded and diced 1 ripe, but firm avocado, peeled, pitted and diced 3 Roma tomatoes, diced 3 Tbsp. onion, minced 1 Tbsp. garlic clove, minced 1 small jalapeno, seeded and minced 2 Tbsp. fresh lime juice 2 Tbsp. extra virgin olive oil 1-1/2 tsp. red pepper flakes Salt and pepper (optional) Mix all ingredients except avocado in a large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper (optional) to taste. Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving. Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo! Servings: 24-30 You’ll need: 12 oz. craisins and/or raisins 1/2 cup unsalted raw almonds 1/2 cup unsalted cashews 1/2 cup semi-sweet chocolate chip morsels 1/4 cup unsalted raw sunflower seeds (optional) Mix all above ingredients together in a medium bowl. Can be served immediately or store in a covered container. Karen’s Note: Individual servings can be put into snack-size Ziplock bags. Also, use as a topping for cooked oatmeal for a great breakfast idea. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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