1 can green chilies1 (4 oz) jar pimento, diced1 (14 oz) can artichoke hearts,drained and coarsely chopped1 cup mayonnaise1 (4oz) shredded Monterey Jack cheese1 ½ cups grated Parmesan cheeseMix and put in quiche plate or desired dish. Bake, uncovered, at 325° for 30minutes. Do not overbake.
Cheesy Nacho Dip
Karen H. Great for a party, keep on a hot plateor in a crock pot
1 (2 lb.) box of Velveeta1 tube/jar Kraft cheese spread1 tube/jar jalapeňo spread1 can diced tomatoes with peppers1 can cream of mushroom soup1 small bag frozen chopped broccoliMelt cheese. Add tomatoes, soup, and broccoli. Serve warm
1 to 2 tomatillos, husksremoved, skins washed1 medium onion, coarsely chopped4 jalapenos (stems and seedsremoved, coarsely chopped1 bunch cilantro, washed, dried,and trimmedSalt to tastePut one inch of water into a large pot: cover and bring to boil over high heat.Add the tom
16-20 cherry tomatoes1 lb. bacon, cooked and crumbled½ cup chopped green onions3 Tbsp. grated parmesan cheese2 Tbsp. snipped fresh parsleyCut a thin slice off of each tomato top. Scoop out and discard pulp. Invert thetomatoes on a paper towel to drain. In a small bowl, combine the remainingingredients, mix well. Spoon into tomatoes. Cover loosely with plastic wrap andrefrigerate for several hours.
2 – 2 liter bottles of 7-up2 cans raspberry lemonade frozen concentrate1 12 oz. package frozen raspberriesCombine ingredients in punch bowl, serve immediately