PALM SUNDAY FAMILY DINNER

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Artichoke Dip and Pita Cracker

Monet Original Entertain Crackers

Celery Slices

Enchilada Casserole

Tossed Green Salad

Pecan Ice cream with Reese's Magic Shell Chocolate

I saw this recipe while surfing the web and had an instant craving. I’ve enjoyed everyone else’s artichoke dips in the past and have never attempted baking my own. It was not as much work as I thought it would be, and it was a wonderful munchies food for this Palm Sunday weekend, with pita chips, and celery.

Artichoke Feta and Cream Cheese

Ingredients

• 1 (13.75 ounces) can artichoke hearts, drained, coarsely chopped
• 1 (8 ounces) package crumbled feta
• 1 cup mayonnaise, (I used sandwich spread since I didn’t have pimientos)
• 1/2 cup shredded Parmesan cheese (grated dried parmesan cheese)
• 2 ounces pimientos, drained and diced
• 3 cloves garlic, diced ( omitted my brother doesn’t like the smell of fresh garlic)
• 1 tomato, chopped
• 3 green onions, sliced
• 4 jalapeño (seeds removed)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.

2. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish.

3. Bake in the preheated oven until top is lightly brown, 20 to 25 minutes. Remove and garnish with tomatoes and green onions

This is my favorite cookbook of all time

Artichoke and Black-Eyed Pea Salad- I think I’m going to try this dish for New Years Day since that is the only time of the year that I cook black-eyed peas.

Ingredients

• 1 pound dry black-eyed peas
• 6 cups of water
• 8 cups chicken broth
• 1 (8 ounces) jar marinated artichoke hearts, chopped, liquid reserved
• 1 cup thinly sliced celery
• 1 cup sliced radishes
• 1/2 cup sliced green onions
• 1/2 cup vegetable oil
• 1/4 cup distilled white vinegar
• 3 tablespoons water
• 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Directions

1. Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
2.   Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40   minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
3. Drizzle reserved artichoke marinade over black-eyed peas.
4. Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
5. Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
6. Pour dressing over black-eyed peas salad and toss to combine.