Pizza Dip

This recipe comes from my friend, April, who somehow manages to always make yummy stuff like this, host great parties, and take care of 4 kids and 1 high maintenance husband (that's right, Steve!).

1 8 oz package cream cheese
1/2 cup sour cream
1 teaspoon oregano
1/8 teaspoon garlic
1/8 teaspoon crushed red pepper
1/2 cup pizza sauce
1/2 cup pepperoni
1 small onion, chopped (optional)
1 green pepper, chopped (optional)
8-10 ounces mozzarella cheese

In a small bowl, mix cream cheese, sour cream, oregano, garlic and red pepper.

Spread into pie plate.

Then spread pizza sauce, peppers, onion, and pepperoni on top.

Sprinkle with cheese.

Bake at 350 degrees F for 20-30 minutes or until cheese melts. Serve with crackers, bread, or bagel chips.

Curtis' Spinach Dip

Matt and I have this friend from College Station who just so happened to move up to Ft. Worth our last year to attend seminary. We love Curtis. He has a great voice, a contagious laugh, and I love his teeth. They're very white. Anyway, Curtis can cook. He came to our house one night and made grilled pork steaks, rosemary potatoes, and spinach dip (all heavenly!). I've never been able to match any of them. I can get pretty close with the dip, though, and that is why it is the only dish of Curtis' that will be making an appearance here. Anyway, the recipe is so simple and versatile. You can add to the basic recipe all you want to make it your own (like artichoke hearts). Here goes.

1 clove garlic, minced
1 tsp olive oil
1 10-oz package frozen spinach, thawed and drained
1 8-oz package cream cheese or about 450 grams (I use light sometimes but never fat free)

Saute the garlic in oil until just soft.



Add spinach then cream cheese.





Serve with carrot and celery sticks or tortilla chips or crackers or bread or toast or, well you get the point.

Salsa Fresca

This is a great recipe because it is so versatile. If you like it hotter, add more peppers. If you like it more saucy, add some tomato sauce. If you like pico de gallo, leave it kind of chunky. It's one of those you can tweak until it's just right for you.



5-6 medium red tomatoes (seeds removed and finely diced)
1/4 to 1/2 cup onion, finely diced
1 jalapeno peppers, finely diced
1/3 to 1/2 serrano pepper, finely diced
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 garlic clove, finely chopped

Mix all ingredients in a bowl or, if you like smooth salsa, place all ingredients in food processor and blend to desired consistency. Add salt and pepper to taste. For the best flavor, let stand for 1 hour before serving.

Number of Servings: 12

*This salsa can be frozen, but it does change the consistency some. After thawing, it may be a little watery, but you can add diced tomatoes (seeds removed) to give it a boost of flavor.