When I was in college, I had a high school friend who would host a Christmas party every year. It was a great way to reconnect and see my friends who were spread out all over the country. At these parties, we would always play Bunco. It was always so much fun and provided a lot of laughs. A few months ago, I started hearing about women who get together and play Bunco once a month. After talking with my friend, Caitlin, we thought it would be fun to get a group of girls together to play. We worked through some logistics, sent out an email, and I'm thrilled because tonight is our kick-off! I'm really looking forward to it because I don't know all the girls and it is always fun to meet new people. Something else that I love about Bunco is that you can do theme nights! I love me a good theme. Some fun themes include pajama night, a Mexican or a luau theme, camoflauge, etc. If you have any good ideas for themes, let me know! My creativity can be a bit limited at times.
Tonight, I'm making two new appetizers for Bunco that seem really easy but delicious. I'm also making my old standby, bruschetta. That always seems to go over well. I wanted a cold and a hot dip and I am pleased with my selections. The Internets haven't failed me yet! I also figured that everyone likes dip. What is not to love, I ask? I could eat dip every day and be the happiest camper on the block. I think that's why Trader Joe's Three Layer hummus makes me so darn happy. The only problem with said hummus is that I might be known to get a little hostile when someone else tries to eat it. Some might compare it to a mother bear protecting her cub. I just love it so much, almost with a motherly love. I may have some issues. Yet to be determined. Anyway, here are the dips!

White Bean Roasted Red Pepper Dip
- 1 15-ounce can of white cannelini or navy beans
- 1 small jar roasted red peppers, or about 1 cup, drained
- 3 ounces cream cheese, softened
- 1 clove garlic, minced
- Juice from half a lemon
- Salt and pepper to taste

Spinach Artichoke Dip
- 4 cloves roasted garlic (I am using preminced roasted garlic from the supermarket)
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) container Alfredo-style pasta sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with pita chips.
I don't think I'll be disappointed. What are some of your favorite appetizers?













No more lifejacket!