April 6, 2010
Every time I host a get-together at my apartment, my friends beg me to make this artichoke dip that I first introduced to them on Superbowl Sunday.
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
Bake dip until bubbling and brown on top, about 20 minutes.
Rating: 5 out of 5 spoons
I substituted havarti cheese for the mozzarella and left out the jalapeno chili … I felt it would overrun the cheese taste (which, I absolutely couldn’t have).
February 19, 2010
I know, I’ve been posting a shit load of recipes lately. My subconscious must be on a cooking kick…bear with me.
Again, another recipe from Superbowl Sunday. No football-watching is complete without a veggie tray and obviously a pre-bought one would absolutely not suffice.
From Southern Living
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup drained, chopped jarred roasted red bell peppers*
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot sauce
Baby carrots, celery sticks, radish slices
Stir together first 9 ingredients in a medium bowl. Cover and chill at least 2 hours. Serve dip with baby carrots, celery sticks, and radish slices and whatever other healthy goodies you fancy.
Being a garlic fiend, I added in a bit more than called for. I also left out the red peppers…not a fan of peppers and putting the green ones in there was about as far as I was willing to go.
3 1/2 spoons
February 9, 2010
I hosted Superbowl Sunday at my apartment this past weekend. Going against my friends’ advice to just order pizza (how dare they suggest that!), I donned my apron over my football jersey and practiced my Martha Stewart skills by making a bunch of homemade finger foods, one of them being a fancy twist to the traditional pigs-in-the-blanket.
What you need:
Sausage or frankfurters preferably in some sort of flavor (I used organic apple and Gouda sausage)
Your favorite cheese (I used Havarti)
Roll out puff pastry. Cut dough into rectangles that are long and wide enough to wrap around an entire sausage/frank. Spread a think layer of Dijon mustard on each rectangle. Sprinkle with cheese. Roll dough around sausage and seal seam by pressing dough together. Cut franks crosswise into thirds and arrange on greased baking sheet. Bake in oven on greased baking sheet at 375 for 20 minutes or until golden brown.
Sorry I don’t have a picture…my guests attacked them before I could get my camera out.
Rating: 4 out of 5 spoons