White Bean Dip w/ Pita Chips
Created by Giada DeLaurentis,
Introduced to the Crows by Riane Welch

Sun Dried Tomato Spread w/ Ricotta Cheese
Courtesy of Riane’s Mom Cheryl, first tasted by the Crows on a party boat on Lake Mission Viejo

Ingredients:
1 C sun dried tomatoes in oil, 2 garlic cloves-minced, 1Tb capers, 2Tb Italian seasoning or fresh chopped herbs, 1tsp salt, 5Tb Olive oil, 2Tb red wine vinegar

Combine all ingredients in food processor until smooth- check for seasonings

Serving: Spread Ricotta Cheese then Sun Dried Tomato mixture onto cracker and enjoy!

Prosciutto Wrapped Pears and Arugula

Created by Rachel Ray (i know what you’re thinking but don’t judge until you try them!)
The only change I made to this recipe was by adding honey to the vinaigrette that I dressed the pears and arugula with.

My final contribution was created by myself, but trust me it’s incredibly simple: Crudites platter with Fresh Herb Veggie Dip
Fresh Herb Veggie Dip

Combine 3 parts greek yogurt, 1 part sour cream.  Add a splash of lemon juice, one grated garlic clove and a ton of freshly chopped herbs (I used chives, oregano, thyme, basil and parsley).  To thin the dip out and add texture and color I grated a half a zucchini into the mixture- seasoned with salt and pepper and its ready to go!