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More from chrismukkah
This comes from:
http://www.joyfulabode.com/a-freaki.....artichoke-dip/
Ingredients
8 oz. Cream Cheese
A dollop of sour cream - maybe ¼ - ⅓ cup
A dollop of mayonnaise - about ¼ cup
About a cup of chopped spinach (either fresh, cooked, or frozen, thawed) - skipped
2 cans or jars of artichoke hearts (in water, not marinated), drained and roughly chopped
Garlic salt to taste (used garlic powder)
Chili powder (also added 1/2 tsp paprika)
½ cup shredded mozzarella cheese (used Mexican quesadilla cheese)
A handful of shredded mozzarella cheese for the top (used Parmesan)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Warm the cream cheese in the microwave for 2 minutes on 50% heat to soften it. Pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.
Mix all ingredients in a baking dish.
Be generous with the chili powder! The cream cheese and sour cream will act to "cool" the dip, so you can sprinkle away with the chili!
Bake 30-45 minutes until heated through.
Sprinkle on a bit more mozzarella, then broil until the cheese is browned.
I didn't broil - this browns fine on its own...and its quite good!
BUT
If I were to do it over again, I would add maybe some lemon zest to perk it up - and please note, this dip is best served hot and/or warm....cold, it's a bit "Meh!" (plain tasting)
Enjoy with pita chips (not shown here)!
http://www.joyfulabode.com/a-freaki.....artichoke-dip/
Ingredients
8 oz. Cream Cheese
A dollop of sour cream - maybe ¼ - ⅓ cup
A dollop of mayonnaise - about ¼ cup
About a cup of chopped spinach (either fresh, cooked, or frozen, thawed) - skipped
2 cans or jars of artichoke hearts (in water, not marinated), drained and roughly chopped
Garlic salt to taste (used garlic powder)
Chili powder (also added 1/2 tsp paprika)
½ cup shredded mozzarella cheese (used Mexican quesadilla cheese)
A handful of shredded mozzarella cheese for the top (used Parmesan)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Warm the cream cheese in the microwave for 2 minutes on 50% heat to soften it. Pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.
Mix all ingredients in a baking dish.
Be generous with the chili powder! The cream cheese and sour cream will act to "cool" the dip, so you can sprinkle away with the chili!
Bake 30-45 minutes until heated through.
Sprinkle on a bit more mozzarella, then broil until the cheese is browned.
I didn't broil - this browns fine on its own...and its quite good!
BUT
If I were to do it over again, I would add maybe some lemon zest to perk it up - and please note, this dip is best served hot and/or warm....cold, it's a bit "Meh!" (plain tasting)
Enjoy with pita chips (not shown here)!
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 578px
File Size 525.8 kB
Oh yes! Garlic, spinach, and artichoke with cream cheese and other goodies. Definitely a YUM dish! This would definitely be at its best when served warm.
For a nice presentation of a similar dish wuffy has enjoyed; take the top off a "rustic" wheel of bread and carve out the interior. Save the cubes of bread and the top. Fill the loaf with the hot dip, and scatter the cubes from the inside around the base. You can also peel away the sides of the loaf as the level of the dip inside drops.
Warm the loaf a few minutes in the oven to really kick things up a bit. Lots of YUM there!
Now wuffy wants creamy dip!!!
For a nice presentation of a similar dish wuffy has enjoyed; take the top off a "rustic" wheel of bread and carve out the interior. Save the cubes of bread and the top. Fill the loaf with the hot dip, and scatter the cubes from the inside around the base. You can also peel away the sides of the loaf as the level of the dip inside drops.
Warm the loaf a few minutes in the oven to really kick things up a bit. Lots of YUM there!
Now wuffy wants creamy dip!!!
not very appetizing looking it probably needs acid to brighten it up a bit (lemon juice) but as with anything there is Always room for improvement.
thanks for posting this, suggestions:
try adding confit, or roasted garlic
a bit of lemon may brighten it up a bit,
this should be served warm with crusty French bread always a big hit, conceder hitting the tip with a brulee torch next time.
please keep experimenting, with it we chefs have permission to "play with our food" so take full advantage!
thank you again for posting this
--Rick
thanks for posting this, suggestions:
try adding confit, or roasted garlic
a bit of lemon may brighten it up a bit,
this should be served warm with crusty French bread always a big hit, conceder hitting the tip with a brulee torch next time.
please keep experimenting, with it we chefs have permission to "play with our food" so take full advantage!
thank you again for posting this
--Rick
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