Artichoke and Asiago Brussels Sprouts

A really nice side dish and so easy to prepare!

1 x 227 g pkg Artichoke and Asiago Dip
2 lbs Brussels Sprouts, trimmed, cleaned and halved
3 tbsp Balsamic vinegar
2 tbsp Extra Virgin Olive Oil
1/2 tbsp Italian parsley, chopped
1/2 tbsp chives, chopped fine
Salt and Pepper, to taste

• In a large mixing bowl, combine brussels sprouts with dip, balsamic vinegar and oil.  Season with salt and pepper.  Mix well until brussels sprouts are well coated.
• Spread brussels sprouts on baking tray lined with a sheet of parchment paper.  Roast in 375F oven about 15 to 20 minutes until brussels sprouts are golden.  Test with fork for tenderness.
• Remove from oven and transfer to serving bowl.  While still warm, drizzle with more dip and top with chopped parsley and chives.

Serves about 4 people

Minted Avocado Dip with Tortilla Chips

 If you want something healthier choose veggies instead of the Tortilla Chips

I got this one out of the Food and Drink Early Summer 2011

1/3 to 1/2 cup reduced fat sour cream (greek yogurt also works well)
2 tsp freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp chopped fresh mint
1/4 tsp salt (I left this out)
dashes of hot sauce to taste
2 large ripe avocados (I am digging the avocados lately)
1 bag tortilla chips

1. In a medium bowl, stir 1/3 cup sour cream with juice, garlic, mint, salt and hot sauce.  (If making ahead, this mixture can be covered and refrigerated for up to a day.)
2. Cut avocados in 2; remove stones.  Using a knife without a sharp point, score flesh into 1/4 inch dice right down to leathery skin.  Scoop flesh out into sour cream mixture.  Mix, breaking up avocado dice as little as possible.  Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.
3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated.  Pile mixture into a serving dish; garnish with sprigs of mint.  Serve with tortilla chips.