Deviled Eggs

Prep: 15 minutes         Yields 12 servings

6 Hard-boiled or Hard-cooked Eggs
3 tablespoons Mayonnaise, salad dressing or half-and-half
1/2 teaspoon ground mustard
1/8 teaspoons salt
1/8 teaspoons pepper

1. Peel eggs. Cut in half lengthwise. Slip out yolk into small bowl, mash with fork.
2. Stir mayo, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Helpful Hints: Very fresh eggs are difficult to peel, so purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate cut a thin slice from the bottom of each egg white half before filling.

Hot Spinach and Artichoke Dip

• 1 cup thawed, chopped frozen spinach
• 1 can artichoke hearts
• 8 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Cook spinach, drain. Combine all ingredients. Heat in microwave or in 350 degree oven until hot.

Greek Salsa

Greek Salsa
Jamie

1 container cherry or grape tomatoes cut in half

diced cucumber

diced purple onion to taste

1 can (4.5oz) chopped olives

crumbled feta cheese

toss and coat well with extra virgin olive oil.

Stir in well ½ pkg dry Italian dressing seasoning.

*eat with pita chips

Black Bean Salsa

Black Bean Salsa
Cassidy K.

1can black beans

2 Tbsp. olive oil

2 Tbsp lime juice

½ tsp. salt

½ tsp. chili powder

2 tsp. sugar

1 cup cherry tomatoes

2 Tbsp green onion

2-3 avacados

cilantro to taste