Hot Pizza Dip

Hot Pizza Dip

Ingredients:

1 (8 ounce) package cream cheese, softened

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup pizza sauce

2 tablespoons chopped green bell pepper

2 ounces pepperoni sausage, chopped

2 tablespoons sliced black olives


Directions:

In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.

Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.

Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don't end up with a greasy mess on top of your pizza dip.

Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 15-20 minutes. Serve hot with garlic bread.

Crab Salsa

Crab Salsa

Ingredients:

1/4 cup olive oil

2 celery stalks, diced

half a large onion, diced

5 gypsy peppers, divided, diced

6 garlic cloves, minced

1 teaspoon crushed red pepper

28-ounce can crushed tomatoes

12 ounces lump crab meat

smoked sea salt, to taste

1/4 teaspoon smoked paprika

freshly ground black pepper, to taste

1/4 cup vodka

1/4 cup chopped red onion

1/4 cup chopped cilantro

1/2 teaspoon lemon zest

1 teaspoon lemon juice,



Directions:

In a large saute pan, heat oil over medium low heat.  Add celery, onion, and three of the gypsy peppers. Once the vegetables are soft, about 15 minutes, add the garlic and red pepper flakes.  Cook for a minute, until garlic is fragrant, but not burned.  Add the crushed tomatoes.  In a bowl, stir together the crab meat, a hearty pinch of smoked salt, smoked paprika, and a sprinkle of freshly ground black pepper.  Add the crab to salsa.  Stir.  Add the vodka.  Turn heat to medium high.  Once the vodka has cooked down , about 8-10 minutes, let the mixture cool down a bit and add lemon zest, lemon juice, salt and pepper, as well as the remaining gypsy peppers, red onion, and cilantro.  If you want more heat in the salsa, add some minced jalapeno.