Pineapple Pico de Gallo and Super Cheese Spinach Dip – 2 recipes

These are the two appetizers I served before our Christmas dinner because I invited our friends over early to visit. Both were massive hits! Both were more “me” than recipe, and I do not have a picture of the cheese spinach dip, because it was devoured literally minutes after I pulled it out of the oven. Needless to say, it has already been requested again. I also made a Fleischmann’s® Simply Homemade® Baking Mix for soft pretzels, and those were gone by the time dinner was served. They were used to scoop up the spinach dip. We served the pico de gallo with tortilla chips, of course. It has a very festive, bright color to it. I just loved it.

20161224_121321Pineapple Pico de Gallo – This makes a pretty good sized mixing bowl, so it’s good for large groups.

  • 1 small pineapple – cleaned and diced small
  • 8-10 roma tomatoes – diced small
  • 1 large orange sweet pepper (I used yellow but realized orange would have added one more pretty color)
  • 1-3 jalapenos, seeds and membrane removed, diced very small. Use the right amount for how much you like the heat. My sister uses wasabi paste in hers, and that also works very well if you don’t want to mess with the fresh jalapenos.
  • 1 cup fresh parsley or cilantro (I hate cilantro, so I use parsley, but if you want the “Mexican” flavor and like it, use cilantro.
  • 2-3 limes (juiced) I used 2, and then sliced up the third and put it around the edges in case people wanted more – I love lime so didn’t want to overdo it for the guests.

Simply chop everything very small, mix it all together. Tastes the best the next day after all the flavors soak through. The pineapple adds just the right amount of sweetness to really set this apart from the standard pico.

Super Cheesy Spinach Dip

  • 1 pkg cream cheese – room temp

    20161224_151237

    Mini soft pretzels for the dip. Topped half with course salt and half with fresh parm before baking.

  • 1 package vegetable soup mix (I used Knorr)
  • 3/4 cup mayo
  • 1 – 10oz package frozen chopped spinach – thawed, and squeezed dry
  • 1 cup grated mozzarella cheese
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup fresh grated Parmesan cheese
  • 2 heaping Tblsp minced garlic
  1. In a mixing bowl, mix together cream cheese, mayo, soup mix, garlic, motzzarella ad half the cheddar cheese.
  2. Put into a small baking dish. I used a large glass loaf pan.
  3. Sprinkle the other half of the cheddar and all of the parm on top.
  4. Bake at 350 for 45 minutes. YUM!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s