Chimichurri Sauce


6 garlic cloves

2 shallots

1 cup packed parsley leaves

1/2 cup packed oregano leaves

1/4 cup packed basil leaves

1 tsp red pepper flakes

1/3 cup of red wine vinegar

1 tsp Dijon mustard

1 cup olive oil

Water, as needed

Salt and pepper



Combine all ingredients, except the olive oil, into a food processor.

Stream in olive oil while running food processor.

Transfer to a bowl.  

Adjust consistency with water and season with salt and pepper.

Cheesy Spinach & Artichoke Dip


1 can (14 oz) artichoke hearts - drained & finely chopped

10 oz frozen carton of spinach - thawed & drained

3/4 cup grated Parmesan cheese

1/2 cup 2% milk shredded reduced fat mozzarella cheese

1/2 tsp garlic powder


Preheat oven to 350 degrees

Mix all the ingredients together until well-blended

Spoon all the ingredients into 9 inch pie plate or quiche dish

Bake for 20 minutes

Serve with crackers, chips or vegetables

Chili Cheese Dip


8 oz package of cream cheese (softened)

1 can (10.5 oz) chili with beans (regular or spicy)

1/2 cup of shredded cheese (preferred flavor)

2 tbsp chopped cilantro


Spread the cream cheese on bottom of microwave-safe pie plate

Top with chili and cheese

Microwave on high for 45-60 seconds until cheese is melted

Sprinkle with cilantro and serve with nacho chips or crackers