Seven Layer Antipasti Dip

And, here is one to consider if you are hosting a NYE soiree tonight:
(serves 12-16)

8 oz. Gorgonzola cheese, crumbled
2 pkgs. (8 oz. each) Neufchatel (lower fat cream cheese) at room temp.
Kosher* salt, and freshly* ground pepper
1/3 cup refrigerated pesto
1 jar (12 oz.) marinated artichokes hears, drained, 2 T. marinade reserved
1 pkg. (7-8 oz.) Mediterranean* spiced feta cheese, crumbled
1 cup pitted, chopped green olives or Kalamata*
2/3 cup fig jam
1 jar (14 oz.) sweet piquante peppers, such as Peppadew, drained and quartered (1&1/2 cups)
Toasted baguette slices, a variety of crackers, and breadsticks

In a food processor, puree the Gorgonzola and 1 pkg. Neufchatel; transfer to a bowl. Season with S&P. Clean the processor bowl; add the remaining pkg. of Neufchatel and the pesto. Puree; transfer to another bowl and season with S&P. Clean the processor bowl; add the artichoke hears and the marinade, and the feta. Puree and transfer to a third bowl. Season with S&P. Scatter the olives on the bottom of a 1&1/2 qt. glass dish. Spoon dollops of the Gorgonzola puree on top; spread in an even layer. Spread the fig jam on top. Spoon dollops of the pesto puree on top; spread in an even layer. Scatter 1 cup peppers to top. Spoon dollops of the artichoke puree on top; spread in an even layer. Top with the remaining 1/2 cup peppers. Serve or cover and chill up to 4 hours. Serve with bread, crackers and breadsticks.

"There's no better day than today to enter into God's family."

As we enter into a new year with new challenges and opportunities, let us be THANKFUL for all our Blessings. Have FUN tonight. And, Go Huskies!!

Editor's Note: I will be going to the Tulalip Casino tonight to dance, and staying in Everett, so prob. won't be posting again til Monday.

HAPPY NEW YEAR!!!!!!!

Lots of Love,

Machete Milletti