Recipes - Appetizers and Dips

Here's a yummy Salsa- perfect for late spring/summer when strawberries are easy to find- Serve with tortilla chips or pita chips!

Strawberry Salsa

2 ½ cups finely chopped fresh strawberries
1 c chopped green pepper
2 T chopped green onion
2 T minced fresh parsley
1 t fresh lemon juice
1/3 c Catalina salad dressing
dash of salt and pepper

In a bowl, combine berries, lemon juice, pepper, onions and parsley. Stir in salad dressing and salt/pepper. Cover and refrigerate for about 2 hours. Serve with chips. Makes about 3 cups.
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Here is a delicious olive dip - out'a this world! I got this from a friend after I attended a open house at her home and she told me it's originally from the Arizona Biltmore Resort! It called for a 2 lb jar of mayo, which would serve a crowd. I made it once and then I found the same recipe (below) on a website which serves about 8 as a appetizer. Enjoy!

Kalamata Olive Dip

4 oz. (about 1 c.) pitted kalamata olives
pinch of black pepper
1 T grated parmesan cheese
1/2 T lemon juice
1 clove of garlic/pressed
3 -4 leaves fresh basil
1 c. mayonnaise

Rinse olives, drain. Remove any pits (double check even it pitted). Combine all ingredients except the mayo and process in a food processor until blended. Add mayo and pulse a few times until combined. Chill, serve with crostini or crackers. (Double or triple recipe for a larger crowd).