The space here does not allow for detailed recipes. There are thousands of recipes online and hundreds of books dedicated to the creation of appetizers.
Split pita bread into rounds. Spread with prepared pesto and sprinkle with grated Parmesan cheese. Cut each into 6 wedges. Place on ungreased baking sheet. Bake 10-12 minutes at 350.
Hummus
1-2 clove garlic
19 oz chick peas
1/8 tsp cayenne
1/3 c lemon juice
1/2 c tahini
salt
1 Tbsp olive oil
1/2 tsp cumin
pepper
Combine all ingredients in blender. Refrigerate. Serve with pita wedges.
Stir a packet of Lipton onion soup mix into a pint of sour cream. When fully blended serve with chips, crackers or celery sticks. Garnish dip with parsley if desired.
A quick artichoke dip is to mix one can of artichokes (drained and chopped), one cup of fat free mayo and one cup parmasian cheese. 350 for 45 minutes! Yum!
