This artichoke dip is both delicious and different than others! Our recipe includes chilies and Mexican cheese for a tasty extra kick. 

• 2 15-oz. cans artichoke hearts
• 1 C. mayo
• 1 C. Parmesan cheese, shredded
• 2 tsp. garlic powder
• 2 Tbsp. green onion, chopped
• 1 4-oz. can chopped green chilies, drained
• 1 8-oz. package of shredded Mexican cheese
• Garnish - paprika, French fried onions. 

Drain artichoke hearts and squeeze them between paper towel to removed excess moisture. Chop artichokes and blend with remaining ingredients. Spread mixture in a greased 9" round baking pan. Bake at 350 degrees for 25 minutes. Lightly sprinkle paprika and French fried onions on time. Serve warm with crackers or tortilla chips.

Submitted by Gail Junion-Metz
 

Fresh and super tasty! This easy-to-make dip will be a hit at any summer or holiday get-together.

• 2 medium tomatoes, chopped
• 1 C. cucumber, chopped and seeded
• 3 Tbsp. chopped parsley
• 4 tsp. chopped fresh mint
• 2 tsp lemon juice
• 1/8 tsp kosher salt
• 1/8 tsp. black pepper

Mix all ingredients together, set aside. When ready to put together dip, drain excess liquid from tomato mixture (discard liquid).
 

Tapenade 

• 8 oz. pitted green olives
• 1 clove garlic, minced
• 2 Tbsp. capers
• 2-3 fresh basil leaves
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. olive oil

Put all ingredients in a food processor and mix till it becomes a coarsely chopped paste. Set aside.

• 1 ½ C. pre-prepared hummus
• 2 C. shredded fresh spinach
• 1 C. crumbled feta cheese
• 1 ½ C. olive tapenade
• ¾ C. roasted peppers, chopped
• 2 green onions, coarsely chopped
• ¼ C. chopped or sliced black olives

To assemble dip… Spread the hummus on a 12” serving platter. Arrange spinach on top of the hummus. Spoon the olive tapenade over the spinach. Spoon the drained tomato mixture over the tapenade. Sprinke the feta cheese over the tomatoes, Top with roasted red peppers, green onions and black olives. Serve with warm pita bread wedges or pita chips.

Submitted by Linda Hundt
 

My mommy always made deviled eggs for Easter dinner and most summer holiday celebrations. All five of us kids LOVED them and usually sniped several before we ever sat down for dinner. Her delicious basic recipe is below, but what makes these extra special are the fun garnishes for the top. It makes for some yummy, memorable deviled eggs. If you have a crowd coming over, double this recipe. 

Halve 6 hard-boiled eggs lengthwise; remove yolks and mash until smooth.

Combine with…

• ¼ C. Miracle Whip
• ½ tsp. sugar
• 1 tsp. vinegar
• ½ tsp. yellow mustard,
• ½ tsp. salt & a dash pepper
• ½ tsp. finely minced onion

Refill egg whites with yolk mixture, sprinkle with paprika and garnish each egg separately with either minced radishes, minced green onion tips, crumbled, crispy bacon, dill sprigs or sliced olives.