DOUBLE DIPPIN RECIPES

Steps:

• In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
• In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
• Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
• Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
• You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
• Garnish each glass with either chopped olives or fresh basil and serve with breadsticks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.