While all of our flatbreads are delicious on their own, enjoy some of MJ's favourite dips, spreads and flatbread pizzas. Serve them hot or cold.

STILTON BLUE CHEESE DIP

8 oz. Cream Cheese, softened
1/4 cup sour cream
1/4 cup heavy cream
4 oz. Stilton Blue cheese
3 scallions, trimmed and chopped
Freshly ground black pepper.

Mix cream cheese, sour cream, and heavy cream together in a medium bowl. Crumble in Stilton Blue Cheese, add two-thirds of the chopped scallions, and stir until well mixed but still slightly chunky. Season to taste with pepper and garnish with remaining scallions.

CHEESE 'GELATO'

Serve this tasty spread at your next party. It will be an instant hit!

2 garlic cloves, sliced in half
1 cup 18% whipping cream
1/8 tsp. grated nutmeg
2 cups grated good quality Parmesan (preferably Parmigiano-Reggiano)

For easy removal, thread garlic clove halves on a toothpick or thin skewer. Add cream, garlic and nutmeg in a small saucepan set over med-high heat. Watch constantly, as soon as it comes to a boil, remove garlic. Stir in cheese, about 1/4 cup at a time. Continue stirring constantly until all the cheese is melted. 1 – 2 minutes.

Remove from heat. Pour into a heat-resistant dish. Cool slightly, cover and refrigerate until mixture is stiff when touched with a knife, at least 4 hours. Serve as an appetizer with our flatbreads.

Suggestion: Scoop out 4 or 5 small balls with a melon baller and place on top of individual green salads.

FLATBREAD PIZZA

You can make wonderful low fat Pizza using Margaret’s Artisan or Santa Fe flatbreads.

Simply spread 2 to 3 tablespoons of store-bought or home made salsa (recipe follows) on each flatbread. Sprinkle with shredded mozzarella, parmesan or cheddar cheese or a combination of all three cheeses. Pop into the microwave on high for 10 seconds and you have a wonderful low-fat instant pizza. The flatbread stays crisp and flavors are further enhanced by the heat.

Fresh Tomato Salsa
Makes about 3 cups
1 & 1/2 pounds firm, ripe tomatoes, seeded and cut into 3/8 inch dice (about 3 cups)
1 large jalapeno chili, seeded (seeds reserved and minced), flesh minced (about 1/2 tablespoons)
1/2 cup mined red onion
1 small garlic clove, mined (about 1/2 teaspoon)
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
pinch ground black pepper
2 to 6 teaspoons juice from 1 to 2 limes

1. Set large colander in a large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.

2. Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeno seeds, sugar, and additional lime juice for taste.

GUACAMOLE DIP

1/2 cup diced seeded tomato
2 tbsp. finely chopped onion
1 green chili, cored, seeded and chopped fine
2 tbsp. lime juice
1 ripe Haas avocado
2 tbsp. plain yogurt
1/2 tsp. cumin seeds, toasted and ground
1/4 cup chopped coriander leaves, tightly packed
Salt and freshly ground black pepper to taste

Marinate the tomato, onion, and chili in the lime juice while you prepare the avocado. Peel the avocado and mash it in a bowl with a fork until smooth. Stir in the rest of the ingredients. Let sit for 15 min. for the flavors to blend before serving. Put a clear wrap directly onto dip to avoid discoloration. Will keep for up to 3 days.

LIMA BEAN HUMMUS

1 (10oz) package frozen baby lima beans
1/2 large onion, chopped
2 garlic cloves, smashed with side of knife
1/2 tsp. salt
1 cup water
2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh parsley
1/2 tsp. ground cumin
pinch of cayenne
2 – 3 tsp. fresh lemon juice
2 – 3 tbsp. olive oil
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh mint

Simmer beans, onion, garlic, salt and water in a 2 quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes. Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, lemon juice, olive oil, dill and mint and puree until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper. Mound dip in a serving bowl and serve with our flatbreads. Makes about 2 cups. Put clear wrap directly onto dip to avoid discoloration. Refrigerate for up to 3 days.

MEDITTERANEAN DIP

1 (14 to 16 ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 garlic clove, minced and mashed to paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives pitted and chopped or 1/2 cup of pimento stuffed olives finely chopped
3 tablespoons finely chopped fresh parsley leaves

In a food processor puree artichoke hearts with oil until very smooth, about 2 minutes. Transfer puree to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs. Serve dip with our flatbreads. Makes about 1&1/2 cups.

PUMPKIN DIP

2 tbsps. unsalted butter
3/4 cup finely chopped yellow onion
3/4 cup finely chopped sweet red pepper
1-3/4 tsps. ground cumin
3/4 tsp. Hungarian sweet paprika
1/2 tsp. sugar
1/4 cup whipping cream
2 ounces cream cheese, cubed, at room temperature
1 (16 ounce) can solid-pack pumpkin (not pie filling)
1-1/2 tbsps. finely chopped flat-leaf parsley
1-3/4 tsps. salt
3/4 tsp. fresh ground black pepper
1/4 tsp. tabasco pepper sauce

In a medium skillet over moderate heat melt the butter. Add the onion, sweet pepper, cumin, paprika and sugar and cook uncovered, stirring occasionally, until golden brown, 8 to 10 minutes.

Add the whipping cream to the skillet and bring just to a simmer. Add the cream cheese and cook, stirring, just until the cheese has melted. Remove from the heat.

In a medium bowl, combine the warm cheese mixture and the pumpkin. Stir in 1 tablespoon of the parsley, the salt, pepper and Tabasco. Adjust the seasoning and stir again, Sprinkle the remaining parsley over the dip. Serve at room temperature. The dip can be prepared up to 3 days in advance, letting its flavors intensify slightly. Cover tightly and refrigerate, returning the dip to room temperature and sprinkling the remaining 1/2 tablespoon parsley over it just before serving.

ROASTED RED PEPPER DIP

4 – 5 medium to large size sweet red peppers
1/2 cup fine breadcrumbs
1/4 cup chopped walnuts
1 garlic clove, peeled & chopped
2 tbsp. fresh lemon juice
1/2 to 1 tsp. ground cumin
Salt, pepper to taste
Preheat oven to 425F.

Roast peppers on a foil-lined baking sheet in oven 20-25 minutes or until charred and blistered. Place in bowl; cover with plate. When cool enough to handle, peel off skins and remove seeds. Process with remaining ingredients, except salt and pepper, in food processor until smooth. Add salt and pepper to taste. Makes about 1-3/4 cups. Serve with our flatbreads.