A few recipes from our "Happy-tizers Day"

Spinach & Artichoke Dip

Ingredients

1 tbsp olive oil
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped 
1 lb fresh spinach, coarsely chopped
1/2 tsp red chile flake
salt and pepper to taste

8 ounces cream cheese, room temperature
1/2 cup sour cream
1 teaspoon Frank’s red hot sauce
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

Directions
In a large dutch oven, heat oil over medium heat and sauté garlic until lightly golden.  Add in artichokes, spinach and seasonings.  Stir and continue to cook until spinach is soft.  Drain mixture into a fine mesh strainer/colander and squish to get rid of excess moisture.

Place dutch oven back on the stove over medium low heat and add cream cheese.  Allow the cream cheese to get gooey and melty :-) then add the spinach mixture back in, along with the sour cream, hot sauce and cheeses.


Mix everything together and bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

Buffalo Hummus Dip

Ingredients

1 can (15-ounces) cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 cloves garlic
2 tablespoons tahini
1 tablespoon Frank’s hot sauce
1 tablespoon lemon juice
1/4 cup jarred roasted red pepper
2 tablespoons olive oil

Directions

Combine all the ingredients except the oil. in a food processor.  Pulse a few times to combine and then scrape down the sides.  With the motor running, stream in the oil through the feed tube.


Continue to run the motor until you reach the desired consistency.  Refrigerate over night for the best flavour.

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