Bruschetta: (Thanks Kristyn for teaching me how to say it right!)(The 'ch' makes a 'K' sound)
2 cups diced fresh tomatoes
4 tbsp fresh chopped basil
3 medium garlic cloves, minced
3 tsp olive oil
salt and pepper to taste
Serve with thinly sliced toasted bread.
Artichoke Spinach Dip:
24 oz cream cheese
1/2 cup milk
2 14 oz cans Artichokes, drained (the packed in water kind, not marinated)
1 10oz box frozen spinach, thaw and squeeze out excess water
1 cup Parmesan cheese
Heat cream cheese in the microwave in 30 second increments until smooth. Mix in remaining ingredients. Put in broiler safe baking dish. Top with another half cup of Parmesan cheese and put under broiler until cheese is melted and golden.
Serve with chips or toasted pitas.