Chips and Salsa

Delicious brie served in a bowl, perfect for sharing.

Brie Bowl

Spinach artichoke dip served with pesto and olive oil and bread.

Artichoke Dip

Chicken Salad

Crab Dip

Cut the corn tortillas into triangles. Heat vegetable oil in a large pan over medium heat. Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with salt to taste.

Prepare the Chips

Finely chop the tomatoes, red onion, and jalapeño pepper. In a mixing bowl, combine chopped tomatoes, red onion, jalapeño, and chopped cilantro. Add lime juice and salt, mixing well to combine. Adjust seasoning to taste.

Prepare the Salsa

Corn tortillas

Vegetable oil

Preheat your oven to 350°F (175°C). Place the whole Brie cheese in a small oven-safe bowl or a baking dish.

Prepare the Brie

Mince the garlic cloves and sprinkle them over the Brie. Add fresh rosemary and drizzle with olive oil.

Add Flavor

Bake the Brie in the preheated oven for about 15-20 minutes, or until it is soft and melty.

Bake the Brie

While the Brie is baking, slice the baguette into bite-sized pieces and arrange it on a platter. Add assorted crackers, fresh fruit, and a small bowl of honey.

Prepare the Serving Board

Once the Brie is ready, remove it from the oven and place it in the center of the serving platter. Serve warm with the baguette, crackers, fruit, and honey.

Serve

Brie cheese

Fresh rosemary

Garlic cloves

Olive oil

Fresh baguette

Assorted crackers

Honey

Fresh fruit (e.g., apples, grapes)

Preheat the Oven

In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.

Mix the Ingredients

Transfer the mixture into a baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly on top.

Bake the Dip

Remove from the oven and let it cool slightly before serving. Drizzle with pesto and olive oil, and serve with your choice of bread.

Frozen spinach, thawed and drained

Canned artichoke hearts, drained and chopped

Cream cheese, softened

Sour cream

Mayonnaise

Parmesan cheese, grated

Garlic powder

Salt

Black pepper

In a large bowl, combine the shredded chicken, mixed greens, cherry tomatoes, cucumber, red onion, and avocado.

Prepare the Ingredients

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all the ingredients.

Combine Salad and Dressing

Sprinkle the crumbled feta cheese on top of the salad before serving.

Add Feta Cheese

Serve immediately and enjoy your fresh chicken salad!

Cooked chicken breast, shredded

Mixed greens (spinach, arugula, lettuce)

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Avocado, diced

Lemon juice

Feta cheese, crumbled

In a medium mixing bowl, beat the cream cheese until smooth.

Prepare the Base

Add mayonnaise, crab meat, green onions, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper to the bowl. Mix until well combined.

Mix Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Chips And Salsa

Brie Bowl

Artichoke Dip

Chicken Salad

Crab Dip