Appetizers!

Hot Spinach Dip (per group of 4) 90 ml cream cheese, softened 20 ml mayonnaise or plain yoghurt 25 ml grated Parmesan cheese 20 ml grated Romano cheese 1/2 clove garlic, peeled and minced ml dried basil ml garlic salt 3 ml lemon juice Hot sauce (optional- to taste) salt and pepper to taste 10 ml sundried tomato pkg frozen chopped spinach, thawed and drained 20 ml shredded mozzarella cheese

Method: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. 2. In a medium bowl, cream together cream cheese, yoghurt until smooth. Add, Parmesan cheese, garlic, basil, garlic salt, salt and pepper and lemon juice. Gently stir in chopped artichoke hearts and spinach 3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. 4. Serve with homemade tortilla chips and a vegetable platter Vegetable Crudit (fancy name for veggie sticks) Broccoli yellow pepper Cucumber Celery

 carrots Method: 1. Cut thin strips and serve beautifully on a platter as an accompaniment to your dips

Bruschetta (per pair)

15 ml balsamic vinegar 1 small garlic clove Salt and pepper to taste 10 ml olive oil 1 tomato, diced 10 ml dried basil 4 slices French bread 45 ml grated mozzarella cheese 1. In a shallow bowl, combine minced garlic, salt and pepper and a few drips of oil. Mash with the back of a wooden spoon to make a paste. 2. Stir in vinegar and olive oil. Add diced tomatoes and basil. Toss gently and set aside 3. Brush each slice of bread with olive oil, on both sides. 4. Place under a preheated broiler until golden brown both sidesWatch this step, it's easy to burn it! 5. Spoon tomatoes onto each half and drizzle with remaining oil. If desired, sprinkle with grated cheese and broil