SPANISH TUNA-AND-WHITE-BEAN DIP
Makes about 6 cups
2 (4.5-ounce) cans oil-packed tuna, undrained
1 (15.5-ounce) can cannellini beans, rinsed and drained
2 cups jarred roasted red peppers, chopped
1 cup whole Marcona almonds
½cup chopped fresh parsley
2 tablespoons olive oil
½teaspoon smoked paprika
1 teaspoon salt
½teaspoon freshly ground black pepper Pita chips
In a large bowl, stir together tuna, beans, peppers, almonds, parsley, olive oil, paprika, salt, and pepper. Serve with pita chips.
ARTICHOKE-MASCARPONE DIP
Makes 4 cups
1 (12-ounce) jar marinated artichokes, drained and chopped
1 (8-ounce) container mascarpone cheese, softened
1 cup bread crumbs, divided
½cup chopped onion
½cup mayonnaise
4 ounces part-skim mozzarella cheese, shredded
½cup shredded Parmesan cheese, divided
1 clove garlic, minced
1 teaspoon smoked paprika
1 teaspoon dry mustard
½teaspoon dried oregano…
