"Michael "Dog3" Lonergan" > wrote in message
6.121...
> The next door neighbors are having a farewell party for the neighbors
> across the street, who are moving to a condominium. It's from 4-6 and
> sort
> of a cocktail hour type get together. I'll be taking the dip below. I'm
> doubling the recipe but the original recipe is intact.
>
> Artichoke-Chile Dip
>
> 1 8 1/2 oz can artichokes, chopped (not the marinated kind)
> 1 4 oz can diced green chiles
> 1 4 1/2 oz can chopped black olives (I buy mine at the deli and chop
> them myself)
> 1 cup mayo (I usually use less but I eyeball and taste it until the
> flavor and consistency is what I like. Sometimes I'll use 1/2 mayo and 1/2
> brick of softened cream cheese)
> 1 cup freshly grated parmesan cheese.
>
> * NOTE- When making for myself I put in a liberal splash of jalapeno or
> habanero sauce into the recipe
>
> Mix together and put in a 9 inch quich or pie plate. Top with grated
> cheese
> (sometime I'll mixe 1/2 cup of the cheese into the mixture and then top
> with the other 1/2). Bake for 20 minutes at 350 or until bubbly and
> golden
> brown. Serve with tortilla chips or whatever floats your boat.
>
> Michael
>
Michael,

This sounds great! The regulation artichoke dip is o.k., but I like the
idea of chiles and olives. Well, actually, anything with chiles and olives
has got to be good. ;o} Thanks.
Janet

On Sun, 29 Oct 2006 09:55:25 -0700, "Janet B." >
wrote:

>The regulation artichoke dip is o.k., but I like the
>idea of chiles and olives. Well, actually, anything with chiles and olives
>has got to be good. ;o} Thanks.
>Janet


I liked the jalapeno idea too, not the olive part. I love olives
(alone), but the only time I want them as an ingredient is on pizza -
not in enchiladas, not in a hot dip.

--
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<sf> wrote in message ...
> On Sun, 29 Oct 2006 09:55:25 -0700, "Janet B." >
> wrote:
>
>>The regulation artichoke dip is o.k., but I like the
>>idea of chiles and olives. Well, actually, anything with chiles and
>>olives
>>has got to be good. ;o} Thanks.
>>Janet
>
>
> I liked the jalapeno idea too, not the olive part. I love olives
> (alone), but the only time I want them as an ingredient is on pizza -
> not in enchiladas, not in a hot dip.
>
> --
> See return address to reply by email

How about a mix of chopped Kalamata and green olives mixed into cream cheese
for a spread. Yum!
Janet

On Sun, 29 Oct 2006 13:02:34 -0700, "Janet B." >
wrote:

>
><sf> wrote in message ...
>> On Sun, 29 Oct 2006 09:55:25 -0700, "Janet B." >
>> wrote:
>>
>>>The regulation artichoke dip is o.k., but I like the
>>>idea of chiles and olives. Well, actually, anything with chiles and
>>>olives
>>>has got to be good. ;o} Thanks.
>>>Janet
>>
>>
>> I liked the jalapeno idea too, not the olive part. I love olives
>> (alone), but the only time I want them as an ingredient is on pizza -
>> not in enchiladas, not in a hot dip.
>>
>> --
>> See return address to reply by email
>
>How about a mix of chopped Kalamata and green olives mixed into cream cheese
>for a spread. Yum!

Hmmmm, that *does* sound good. Just any old cracker?

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sf wrote:
> On Sun, 29 Oct 2006 09:55:25 -0700, "Janet B." >
> wrote:
>
>> The regulation artichoke dip is o.k., but I like the
>> idea of chiles and olives. Well, actually, anything with chiles and olives
>> has got to be good. ;o} Thanks.
>> Janet
>
>
> I liked the jalapeno idea too, not the olive part. I love olives
> (alone), but the only time I want them as an ingredient is on pizza -
> not in enchiladas, not in a hot dip.
>

This dip *always* went over well at a church I used to attend. Usually
those folks were leery of ANYthing hot or spicy-

* Exported from MasterCook *

Jalapeno Relish

Recipe By :Gloria B, First Baptist Church Evans
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic
Food Processor Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole tomatoes -- chopped
3 bunches green onions -- chopped
1 jar jalapeno peppers
1 can black olives -- chopped
3 tablespoons wine vinegar
3 tablespoons salad oil

Process in food processor to chop.. mix with oil and vinegar.
serve as dip with chips

<sf> wrote in message ...
> On Sun, 29 Oct 2006 13:02:34 -0700, "Janet B." >
> wrote:
>
>>
>><sf> wrote in message ...
>>> On Sun, 29 Oct 2006 09:55:25 -0700, "Janet B." >
>>> wrote:
>>>
>>>>The regulation artichoke dip is o.k., but I like the
>>>>idea of chiles and olives. Well, actually, anything with chiles and
>>>>olives
>>>>has got to be good. ;o} Thanks.
>>>>Janet
>>>
>>>
>>> I liked the jalapeno idea too, not the olive part. I love olives
>>> (alone), but the only time I want them as an ingredient is on pizza -
>>> not in enchiladas, not in a hot dip.
>>>
>>> --
>>> See return address to reply by email
>>
>>How about a mix of chopped Kalamata and green olives mixed into cream
>>cheese
>>for a spread. Yum!
>
> Hmmmm, that *does* sound good. Just any old cracker?
>
> --
> See return address to reply by email

I like bagle chips or sourdough rounds. But I would think any plainish
cracker would do. I gave some of this spread to a neighbor last Christmas
and she hoarded it away from family. The family (and mother) found it
anyway. I already know what to give her this Christmas. Don't be shy with
the olives.
Janet

"Goomba38" > wrote in message
...
> sf wrote:
>> On Sun, 29 Oct 2006 09:55:25 -0700, "Janet B." >
>> wrote:
>>
>>> The regulation artichoke dip is o.k., but I like the idea of chiles and
>>> olives. Well, actually, anything with chiles and olives has got to be
>>> good. ;o} Thanks.
>>> Janet
>>
>>
>> I liked the jalapeno idea too, not the olive part. I love olives
>> (alone), but the only time I want them as an ingredient is on pizza -
>> not in enchiladas, not in a hot dip.
>>
>
> This dip *always* went over well at a church I used to attend. Usually
> those folks were leery of ANYthing hot or spicy-
>
> * Exported from MasterCook *
>
> Jalapeno Relish
>
> Recipe By :Gloria B, First Baptist Church Evans
> Serving Size : 8 Preparation Time :0:00
> Categories : Appetizers Ethnic
> Food Processor Cooking
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 whole tomatoes -- chopped
> 3 bunches green onions -- chopped
> 1 jar jalapeno peppers
> 1 can black olives -- chopped
> 3 tablespoons wine vinegar
> 3 tablespoons salad oil
>
> Process in food processor to chop.. mix with oil and vinegar.
> serve as dip with chips

Wow! A whole jar of jalapeno peppers? You must have mighty brave folks at
the church. I'm putting this recipe away for future use. Thanks.
Janet

Janet B. wrote:

> Wow! A whole jar of jalapeno peppers? You must have mighty brave folks at
> the church. I'm putting this recipe away for future use. Thanks.
> Janet

No kidding, LOL. Usually they were quite timid about food. This stuff
really is addictive once you dig a chip in and get going. My hat goes
off to the woman (Gloria) who always made it.

"Goomba38" > wrote in message
...
> Janet B. wrote:
>
>> Wow! A whole jar of jalapeno peppers? You must have mighty brave folks
>> at the church. I'm putting this recipe away for future use. Thanks.
>> Janet
>
> No kidding, LOL. Usually they were quite timid about food. This stuff
> really is addictive once you dig a chip in and get going. My hat goes off
> to the woman (Gloria) who always made it.

There's probably some sort of 'high' that is associated with a lot of
jalapeno peppers that takes the pain away ;o}}
Janet