APPETIZER
Artichoke Dip
Contributed by Lisa Shin
Ingredients
1 cup of mayonnaise
1 cup of grated parmesan cheese
1 can of artichoke hearts, sliced (the kind
packed in water, not oil/vinegar)
1 TB minced jalapeno peppers (or more if
desired)
Method
1. Mix all ingredients and place into an oven proof glass container.
2. Bake at 350-400 deg F around 20-30 mins until bubbly and brown on top.
3. Serve with crackers or pita bread. (I think Triscuit crackers go particularly well with this!)
Salsa Verde with Avocado
Contributed by Ana Paola Garza
Clinical Research Coordinator II
Harvard Aging Brain Study
Ingredients
5 tomatillos - husks removed, rinsed and halved
1 avocado - halved, pitted and meat scooped out
1 lime - squeezed
1 white onion - chopped
1/2 cup cilantro - separate leaves
1 serrano pepper - stem removed
Method
1. Place the tomatillos in a saucepan, cover with water and boil for 5
minutes or until cooked.
2. Place the cooked tomatillos, avocado, lime juice, chile serrano,
cilantro, onion and salt in a blender.
3. Puree until smooth. Serve in a bowl.
Without salsa there is no Mexican cuisine.
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