Maria, the pampered chef consultant emailed us her recipes from the party Saturday. I’ll split these up into two posts.
I’m looking forward to making the artichoke dip for our next party (have yall noticed I’m really into artichoke dips recently?!).
I’m not a huge onion fan, so I’d probably reduce the amount of onion in the salsa. But it was really cool how she mixed & cut it all up with the Pampered Chef Salad Chopper (I might have to borrow it from Marie to make this!).
Elegant Artichoke Cups
1 tbsp vegetable oil
24 square wonton wrappers
1 can artichoke hearts, drained & coarsely chopped
1/2 medium red bell pepper
1/2 c shredded mozzarella cheese
1/4 c grated fresh parmesan cheese
2 tbsp finely chopped fresh parsley
1/4 c mayonnaise
1 garlic clove, pressed
Add’l grated fresh parmesan cheese
Preheat oven to 350. Place vegetable oil in small bowl. Place wonton wrappers on cutting board. Lightly brush one side of each wonton with oil using basting brush. Press one wonton wrapper into each cup of the mini muffin pan (which I will soon have!). Repeat with remaining wonton wrappers. Bake 6 mintues or just until edges are light golden brown.
Meanwhile, coarsely chop artichokes and place in medium sized bowl. Remove the seeds from the bell pepper & dice finely. Zest lemon to measure 1/2 tsp zest. Finely chop parsley (she did it using the pizza cutter!). Add bell pepper, grated cheese, zest, parsley, mayonnaise, and pressed garlic to bowl. Mix well with spoonula.
Fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with add’l Parmesan cheese. Bake 8 minutes or until edges of wontons are golden brown & cheese begins to melt.
Remove wontons from pan & serve immediately. Makes approximately 24 appetizers.
3 large tomatoes
1 small red onion
3 green onions
1 jalapeno pepper (take the seeds off, or keep if you like really spicy)
juice of 1 lime
1/2 c cilantro leaves
3 tbsp olive oil
Cut all ingredients into smaller pieces and chop using the salad chopper until you reach desired consistancy. Serve with tortilla chips.