Gingered Tomato Confit 2 tablespoons olive oil 2 garlic cloves, finely minced 1 small red onion, finely diced 1 green onion, finely minced 1 tablespoon grated ginger 4 cups tomato, peeled, seeded and chopped Salt and pepper to taste 1 cup sugar White Bean Dip 1 15-ounce can cannellini beans, drained and rinsed 2 cloves garlic 2 tablespoons fresh lemon juice 1/3 cup olive oil, plus 4 tablespoons ¼ cup loosely packed fresh Italian parsley leaves Salt Freshly ground black pepper Spinach Artichoke Dip 1 cup thawed, chopped frozen spinach 1 ½ cups thawed, chopped frozen artichoke hearts 6 ounces cream cheese ¼ cup sour cream ¼ cup mayonnaise 1/3 cup grated Parmesan ½ teaspoon red pepper flakes ¼ teaspoon salt ¼ teaspoon garlic powder
Gingered Tomato Confit In the olive oil, sauté the garlic, red onion, green onion, and ginger until soft. Add the tomatoes. Add salt and pepper to taste. Cook for 25 minutes until a thick sauce consistency is achieved. Add the sugar. Cook for another five minutes. White Bean Dip Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season to taste with salt and pepper. Spinach Artichoke Dip Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in remaining ingredients and serve hot.