Mango Salsa

1/2 sweet onion

1 jalapeno

1 clove garlic

1 ripe mango, peeled and pitted

1 tbsp lime juice

1/4 bunch cilantro

2 (14.5 oz) cans stewed tomatoes

salt and pepper

Remove seeds from jalapeno. Using food processor, chop onion and jalapeno and set aside. Mince garlic. Chop mango into small chunks. Snip cilantro into smaller pieces. Put lime juice, cilantro and tomatoes into food processor. Pulse until tomatoes are consistency you want. Add onion, jalapenos, mango and garlic. Add salt and pepper to taste. Store in refrigerator for 1 hour for flavors to blend. Eat with your favorite tortilla chips!!

Pesto

Thank you Evan, for this delicious recipe that we dream about often :)

2 c fresh basil

3/4 parmesan cheese, grated

1/2 c pine nuts

2 large cloves garlic, chopped

1/2 tsp salt

1/2 tsp black pepper

2/3 c olive oil

8 oz cream cheese

1/4 c butter

1 tbsp milk

In dry skillet, lightly toast pine nuts over medium heat until browned.

Blend in food processor: pine nuts, basil, garlic, parmesan, salt, pepper and olive oil.

Mix in a separate bowl cream cheese, butter (both softened but not melted) and milk.

Layer in a dish the cream cheese mixture, basil mixture, repeating until mixtures are gone. Chill and serve.

Serve on bread or with chips.

Spinach-Artichoke Dip

Thank you, Evan, for this delicious favorite!

1 (15 oz) can artichoke hearts

1 tbsp butter

3 packages frozen spinach

1 (8 oz) package cream cheese

1 tsp salt

1/2 tsp pepper

1/4 c almonds, sliced

sprinkle of paprika

1 c swiss cheese, shredded

Drain and halve artichokes. Saute in butter. Cook spinach as directed. Drain well. Mix spinach, artichokes, cream cheese, salt, pepper and almonds. Pour mixture into casserole dish. Top with swiss cheese and paprika. Bake at 350 F for 30-40 minutes. Enjoy on bread or with chips!