Party artichoke spinach Dip

-
Never thought of mixing these two and
Now I am sorry I did not do it earlier.

Ingredients:

1 brick softened cream cheese
1 cup  Hellmans mayonnaise
2 tsp Epicure artichoke dip mix
1 tsp Epicure spinach dip mix

Blend well with food processor or mixer.

Add:

3 cubes frozen chopped spinach
** defrosted and squeezed
1/2 small jar marinated artichoke hearts

**In a ziploc bag, freeze the other half of the artichokes and 3 cubes of spinach for next time!!!

Continue blending.
Note: the better beaten this cheese mixture is the fluffier the outcome and less chip breaking.

Add:

1 cup shredded mozzarella cheese divided
1/2 cup shredded parmesan cheese
1/2 cup shreeded gruyere or swiss cheese

Blend in.

Stir from the bottom of the bowl
Then put into a pie plate or an 8x8 casserole/baking dish (Would be lovely in 
French onion soup bowls!)
Up to 48 hours in advance.
Sprinkle top with 1/2 cup more shredded cheese.

Next:

Bake at 350 for 30 minutes
Or until bubbly.

OR

Place into small crock pot
For 2 hours stirring once at 60 minutes.
Top with last bit of cheese just before serving.

Serve with rice crackers or corn tortilla chips.

Follow this recipe and it is also Gluten Free!

Bon Appetit!


Comments

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready ...
Read more

Bread (known as challah, houska or chalka)

-
Image
Jewish challah bread is a rich, slightly sweet yeast bread that is typically braided and eaten at the Sabbath evening meal on Friday nights and at ceremonial dinners.  I just wanted a nice sweet egg bread to go with the tuscan pork dish I made from this site for dinner. Prep Time: 15 minutes Cook Time: 25 minutes Rising time: 1 hour, 15 minutes Total Time: 1 hour, 55 minutes Ingredients: 2 large eggs (+ 1 large egg white later) 5 ounces warm water 2 1/2 tablespoons oil 2 tablespoons brown sugar or honey) 1 1/2 teaspoons vanilla 1/2 teaspoon salt 4 1/2 tablespoons sugar 3 cups bread flour 1 package active dry yeast (1 1/2 tsp) Preparation: Put 2 eggs, water, oil, honey and vanilla into a bowl (I use a bread machine to mix as I over mix)  Add salt, sugar and flour.  Make a well in the flour and add yeast.  Mix until JUST combined, and let rest for 10 min. Knead more and let rest for 10 more min. (or Run br...
Read more