Bread Dipping Oil

This is from Chef Stuart O'Keefe 

Bread Dipping oil Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped black olives
• 2 cloves garlic, minced 
• 1 tablespoon Greek Seasoning - ChefStuart.com
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons Grated Parmesan

Instructions:

On a plate, combine the olive oil, chopped olives, minced garlic, seasoning, red pepper flakes, and black pepper.

Add the balsamic vinegar, parmesan and mix everything well.

Let the mixture sit for at least 10-15 minutes to allow the flavors to meld together.

Serve with warm, crusty bread and enjoy!

Irresistible Veggie Dip Recipe

 This is SO good

https://julieblanner.com/irresistable-veggie-dip-recipe/

Pumpkin Hummus

Napa, October 2015

This is fantastic! Not just for fall.

Heat 1 TBLS olive oil in a skillet, then add 3 cloves minced garlic and 1 tsp cumin. Cook, stirring, 30 seconds. Blend mixture in a food processor or blender. Add 1 (15-oz) can chickpeas, rinse and drained, 3/4 cup canned pumpkin, 1/4 cup water, 1/4 cup lemon juice, 1/2 tsp salt and 1/8 tsp each cayenne, cinnamon, and black pepper. Blend until smooth, Garnish with olive oil and green onions. Serve with pita bread and cut up veggies such as bell pepper strips, carrots and celery.

allrecipes Magazine, October/November 2018

Queso Sauce

This recipe was part of a collection given to me by Katie in 1992

1# velveeta , light cheese, cut into cubes
1/2 green pepper, finely chopped
1/2 cup finely chopped scallions
1/2 cup finely chopped celery
Your favorite brand of medium piquante sauce

In a large microwave-safe bowl, put velveeta chunks and about 1 cup piquante sauce and all the vegetables. Microwave on medium high for about 10 - 15 minutes, stirring every 2 -3 minutes. Do not overcook.