Artichoke & Olive Salsa Dip

This is a great dip that couldn’t be easier! The best part is crunching down on those delicious artichokes from our distinctive Fischer & Wieser Artichoke & Olive Salsa.

 Prep Time:  10 minutes

1 8-ounce block cream cheese, softened
1 cup (8 ounces) Fischer & Wieser Artichoke & Olive Salsa
1 cup Italian Blend shredded cheese
¼ cup chopped pecans
¼ cup chopped black olives
¼ cup chopped green onions

 Mix all ingredients together in large mixing bowl. Pour into serving dish.
Serve with tortilla chips, crackers, or bruschetta. Serves 6

Popularity: 7%

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anne on August 30th 2010 in Appetizers, Salsa Uses

Beef Tacos with Fischer & Wieser Artichoke & Olive Salsa

Love tacos?  You’ll love them even more with Fischer & Wieser Artichoke & Olive Salsa complementing the flavors. Not your everyday fare, but will become an everyday favorite!

Prep Time: 15 minutes
Cook Time:  15 minutes  

1 pound lean ground beef (or turkey)
1 teaspoon salt
¼ teaspoon pepper
1 cup Fischer & Wieser Artichoke & Olive Salsa
1 cup shredded iceberg lettuce
¾ – 1 cup diced tomato
2 sliced avocados
½ cup diced onion
½ cup sour cream
1 cup shredded Monterey Jack cheese

Brown beef (or turkey) with salt and pepper; drain fat. Add Fischer & Wieser Artichoke & Olive Salsa and heat through. Spoon ¼ cup of meat mixture down the center of each tortilla. Top with lettuce, tomato, avocado slice, onion, sour cream and Monterey Jack cheese. Fold tortilla around filling. Serve with additional Fischer & Wieser Artichoke & Olive Salsa. Serves 4-6

Popularity: 6%

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anne on August 30th 2010 in Beef, Salsa Uses

Chicken Quesadillas with Fischer & Wieser Artichoke & Olive Salsa

Quesadillas with artichokes and olives flavoring them are a little unusual–but great! Add guacamole on shredded lettuce and you’ve got yourself a great little light meal.

Prep Time: 10 minutes
Cook Time:  20 minutes

12 white corn tortillas
5 grilled or baked chicken breasts, sliced into thin slices
1 pound shredded Quesadilla cheese, or substitute Monterey Jack
2 cups Fischer & Wieser Artichoke & Olive Salsa
canola oil

Lay the corn tortillas on a baking sheet. Arrange some of the chicken slices on half of each tortilla. Scatter 1/3 cup of the shredded cheese over the chicken on each tortilla. Spoon some of the Fischer & Wieser Artichoke & Olive Salsa over the cheese. Fold the top of the tortillas over the filling. Heat a thin glaze of canola oil in a large skillet or flat griddle-grill. When oil is medium hot, cook the quesadillas until the cheese has melted and tortillas are slightly browned, turning once with a wide metal spatula. Smash the top of the tortilla to flatten slightly when turned. To serve, cut each quesadilla into two wedges. Arrange on a platter and serve hot with more Fischer & Wieser Artichoke & Olive Salsa on the side. Serves 6.

Popularity: 6%

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anne on August 30th 2010 in Appetizers, Chicken, Salsa Uses