Appetizers

Chili Dip

Ingredients:
1 brick cream cheese, softened
1 can favorite Amy’s Chili
Shredded Monterey Jack Cheese - enough to cover casserole

Directions:
Spread one brick of cream cheese in the bottom of a pie plate or casserole dish. Empty and spread one can of your favorite variety of Amy's chili on top of the cream cheese. Cover the chili with shredded Monterey Jack cheese. Microwave for 1-2 minutes until the cheese is melted.

Serve with tortilla chips. Enjoy!!

Submitted by:
Robin Demers
Mt. Holly, VT

Black Bean Chili on Polenta Rounds

Ingredients
1/2 (16-oz.) tube refrigerated polenta (any flavor), cut into 6 even slices
Vegetable cooking spray
1 (15-oz.) can Amy’s Kitchen Black Bean chili
½ cup Amy’s Salsa, any variety
1/4 cup light sour cream
1 Tablespoons chopped parsley or cilantro

Preparation
1. Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned. Remove from heat, and keep warm.

2. Wipe pan with paper towel, spray with cooking spray, and cook chili over medium heat 3 minutes or until warmed through. Remove from heat; stir in salsa. Spoon warm mixture over polenta rounds, and top evenly with sour cream. Sprinkle with 1 Tbsp. parsley or cilantro.

Makes 6 appetizer servings

Hot party Dip

Ingredients:
1/2 cup favorite amy’s pizza sauce
1 (8 ounce) package cream cheese, softened
(soy ricotta also works well)
1/4 cup green onions, chopped
1/2 Cup low-fat sour cream or (plain soy yogurt)
1/2 cup bell peppers, chopped
1/4-cup mozzarella cheese (or soy mozzarella), shredded

Directions:
Pre heat oven to 350 degrees. Mix all ingredients together in a mixing bowl, except for mozzarella. Spread mixture in 11x8 inch baking dish and place in oven for 5 minutes. Temporarily remove baking dish to add shredded mozzarella to the top, return to oven, bake an additional 5-7 minutes or until cheese is melted. Serve with raw veggies, French bread or sliced pita bread.

Hot and Cheesy Salsa Dip
Egg Free, Nut Free, Peanut Free, Soy Free, Wheat Free, Shellfish Free, Fish Free, can be dairy free depending upon the cheese you use.
 
Ingredients:
1 jar of your favorite Amy’s Salsa
1 8oz container of sour cream (if you have dairy allergies like my son, I use vegan sour cream alternative)
1 8oz package of shredded cheese (for dairy allergies, use vegan cheese alternative)
1 package of taco dry taco mix

Directions:
In a bowl, combine dry taco mix with shredded cheese. In a heat safe casserole dish, layer the ingredients, salsa on the bottom, sour cream on top of salsa, and topped with shredded cheese.  Bake at 300 degree's until cheese has begun to bubble.   Serve with your favorite chips, crackers or veggies.  This is a great party pleaser.

a note from the recipe’s creator:
I am a mother of 2 children both under 4 with food allergies.  Some of the allergies they have are very severe, and the smallest trace of the wrong ingredient can be dangerous.

As a result of their allergies I had to change how I cooked for them, and my family.  I wanted to ensure that the food they were eating was safe and delicious.  So I went to work experimenting, tasting, cooking, and finally getting some things right.  I took my families everyday recipes and adapted them to our lifestyle and needs.  Most of the recipes are free of Dairy, Eggs, Treenut, Peanut, Fish, Shellfish and some soy free .  So I decided to write a cookbook to help other families like mine cope with the challenge of feeding allergic family members.  Finding a cookbook that deals with allergies is an easy task, but finding a cookbook that has tasty and delicious everyday recipes with everyday ingredients is not so easy, so that is what I have done.  Above is one of the recipes in my book, as well as one of the recipes my family loves at parties.  

contributed by:
Barb Nicoletti
Stoneham, Ma

Black bean dip

1 can Amy’s Black Bean Chili
1 small onion, chopped
1 small tomato, chopped
3 tablespoons water

For a spicy dip, add 1/4/ teaspoon chili powder or ½ teaspoon chopped chipotle pepper.

 Combine ingredients in a blender or food processor and blend until smooth.
Top with shredded cheddar cheese, if desired and serve with chips or raw vegetables

Black Bean and Goat Cheese Quesadillas

Ingredients:
1 tablespoon olive oil
1  can Amy’s Organic black bean Chili
1/3  cup minced fresh cilantro, optional
1  (4-ounce) package goat cheese, crumbled
8  (8-inch) flour tortillas
1/2  cup Amy’s Fire Roasted Vegetable salsa

Directions: Heat oil in a skillet and add chili to the oil. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.

Spread black Bean Chili mixture evenly over 4 tortillas; sprinkle 1 quarter of the cilantro and cheese on top of the beans; top each with 1 tortilla, pressing gently.

Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with salsa.

Amy’s Mexican Layer Dip

Ingredients:
3 cans Amy’s Refried Beans w/ Green Chiles
1 jar Amy’s Medium Salsa
1 16 oz. container sour cream
1 bunch green onions, chopped
2 large tomatoes, seeded and chopped
½ cup grated cheddar cheese
1-2 small cans sliced black olives
Chopped cilantro for garnish (optional)

How to do it!
Spread 3 cans of refried beans in bottom of a 9 x 12 pan. Spread layer of sour cream on top of refried beans. Spread layer of salsa on top of sour cream. Sprinkle layer of chopped green onions on top of salsa. Sprinkle layer of chopped tomatoes on top of green onions. Sprinkle layer of grated cheddar cheese on top of chopped tomatoes. Top with sliced olives. Garnish with chopped cilantro (optional). Serve with Tortilla Chips or bread. Guacamole can be added as an additional layer.

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