2 quick & yummy snacks for the Twins game

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Unless you’re my brother, who won tickets to Yankee stadium months ago (jealous? Me too), you’re going to be glued to the TV tonight, watching the Twins duke it out in New York.

I love reading recipes online at sites like Epicurious and Food Network, but when it comes down to quick, crowd-pleasers for game night, I’d rather use recipes from someone I trust that uses normal ingredients I stock in my kitchen.

Enter “Cooking Traditions” — a cookbook of the favorite recipes of our Warners’ Stellian employees and family members. When I needed a breakfast casserole last winter, I used the recipe from our HR rep, Judy Mansun. And it was seriously the best thing my guy friends ever ate (or so they wouldn’t stop telling me).

So, here are two quick dips you can probably make from stuff you have in your fridge, from two lovely women I’d had the pleasure of working for here at Warners’ Stellian:

Tex-Mex dip — Erica McClellan

1 large can refried beans

3 medium avocados, smashed

2 tbsp. lemon juice

1/2 tsp. salt

2 tomatoes, chopped

2-3 cups shredded cheddar cheese

1/2 cup sour cream

1/2 cup mayo

1 pkg. taco seasoning

1/4 tsp. pepper

1 bunch green onions, chopped

Layer 1: beans. Layer 2: avocados, lemon juice, salt and pepper. Layer 3: sour cream, mayo, taco seasoning. Layer 4: tomatoes, onions and cheese.

Spread on a serving dish (I like to use baking sheets with a lip), one layer at a tie. Serves a crowd!

Artichoke Dip — Peggy Lang

2 (6 oz.) jars marinated artichoke hearts

1 or 2 garlic cloves, minced

1/2 cup mayo

10 oz. shredded mozzarella chees

1/2 cup sour cream

3/4 cup parmesan cheese

Chop artichokes and add remaining ingredients in a small casserole dish. Bake at 375 degrees for about 20-25 minutes or until bubbly and browned around the edges. Serve with baguettes or crackers (Wheat Thins!).

Go Twins!

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