The hosts went all out with festive decorations.
and guests came with an array of green treats including: guacamole dip, fruits, olive tapenade, artichoke dip and several desserts.
And you don't need a holiday to enjoy these recipes.
Jalapeno Artichoke Dip
Thanks Cathy for recipe
A warm, spicy, cheesy dip that goes great with tortilla chips, crackers, or spread on sandwiches. A real winner of a recipe!
- 1 cup sour cream
- 1 cup mayonnaise ( NOT Miracle Whip or salad dressing)
- 3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterrey. Pepper Jack, mozzarella, Parmesan, or other great melting)
- 0.5 (4 ounce) can jalapenos, diced (more or less to your preference)
- 1 (4 ounce) can diced green chilies
- 1 (14 ounce) can artichoke hearts
- 3 tablespoons Parmesan cheese, finely grated ( we use the powdery stuff in the
- shaker) or can grate Parmesan cheese over the top of the dish
- 1/2 teaspoon paprika
- Drain and chop artichoke hearts.
- Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
- Pour into baking dish and sprinkle with grated Parmesan cheese and paprika.
- Bake at 400 degrees until bubbles around edges about 25 minutes.
- Serve with tortilla chips, crackers, as a sandwich spread, etc.
- NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to make a creamer dip.
- 2 cups Mint Oreo cookie crumbs (use a food processor)
- 2 TB. butter, melted
- 12 ounces cream cheese, room temperature
- 1/2 cup sugar
- 6 TB. cocoa
- 1/2 cup sour cream
- 1/2 tsp. vanilla extract
- 1/4 cup +1 tablespoon Irish Cream Liqueur
- 2 large eggs
- 1 cup heavy whipping cream
- 6 TB. powdered sugar
- 2 TB. Irish Cream Liqueur
- Optional Chocolate Sauce
- Preheat oven to 350 degrees and add cupcake liners to muffin pan.
- Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press crumbs down with back of spoon into bottom of paper liners.
- Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream, vanilla extract and Irish cream. Beat on low speed until well combined.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Divide the batter between the cupcake liners and fill most of the way.
- Bake cheesecakes for about 18 minutes or just until filling is set.
- When cooled refrigerate mini cheesecakes until serving.
- Whip heavy whipping cream on high until it begins to thicken. Add in powdered sugar and Irish cream and continue to whip on high until stiff peaks form. Refrigerate until serving and then add a dollop to top of each cheesecake.
- Optional splurge a drizzle of chocolate sauce.