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"Really good stuff - lasts forever too!"

Ingredients: fresh ground pepper, extra virgin olive oil...

"This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought..."

Ingredients: fresh ground black pepper, extra virgin olive oil...

"From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up."

Ingredients: pitted black olives, fresh flat-leaf parsley...

"Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad."

Ingredients: balsamic vinaigrette, eggplants...

"Full-flavored, versatile and quick, this sauce tastes like you slaved over it for hours and is good to have on hand for busy weeknights. Its possibilities are endless - a sauce for anything from pastas to Italian sausage or meatball sandwiches, to eggplant parmigiana, or as a dipping sauce for fried mozzarella sticks."

Ingredients: dried basil, dried oregano...

Ingredients: cream cheese, marinated artichoke hearts...

"A very quick and easy, yet elegant dipping oil that goes great with crusty bread and salad, or pour over plain pasta for a flavorful dish."

Ingredients: extra virgin olive oil, garlic...

"This is the quickest, easiest and most delicious brushetta ever! You can whip this up as fast as you can cut up a few tomatoes. This is a fantastic summer dish to take to potlucks. My childhood friend's mother used to make this for us. There never was a written down recipe until now. If you have extra time, you can make this a few days in advance..."

Ingredients: feta cheese, fresh basil leaves...

"This keeps in the fridhe for a week, cover with a thin layer of olive oil for freshness. It can also be frozen.
For a vegetarian pesto use the Castelli cheese otherwise use the grana padano"

Ingredients: fresh basil, fresh parsley...

"Many 5-star ratings of Rachael Ray's recipe prompted me to steal it. ;o)

Serve this as a dipper or topper."

Ingredients: extra virgin olive oil, crushed tomatoes...

"Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish."

Ingredients: pepper, extra virgin olive oil...

"This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes..."

Ingredients: dried onion flakes, fat-free mayonnaise...

"From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled..."

Ingredients: extra virgin olive oil, garlic cloves...

"A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta."

Ingredients: extra virgin olive oil, parmesan cheese...