Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts
Sunday, November 29, 2009
Blue cheese horseradish dip
I made this dip after reading several recipes and I just took a few simple ingredients and put them together to make this dip. The ingredients are blue cheese, sour cream, mayo, horseradish, and salt and pepper. I use about as much sour cream as mayo and horseradish combined. The first time I made it, we had it on steak and it was great. We had some leftover so we ate it on chips and it makes a great chip dip too.
Hot artichoke spinach dip
We had a couple of friends over for dinner one night and I tried a few new recipes and one of them was hot artichoke spinach dip. I liked this recipe because it didn't have any mayo. The only thing I did differently was I used parmesan instead Romano cheese (so 1/3 cup plus 1/4 cup).
It turned out really tasty, but was a little runny. I thought maybe it was because the spinach was still a little frozen. I made it again for the second time on Thanksgiving and thawed the spinach all the way and squeezed it through a strainer to get some of the water out of it. It made a little difference, but it was still a bit runny. I guess I need to keep working on it.
We served it with whole wheat pitas. I was feeling a little lazy so I toasted the pitas in the toaster and that seemed to work just fine.
Hot Artichoke Spinach Dip posted by Sherrie D on allrecipes.com
Ingredients:
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4.Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
It turned out really tasty, but was a little runny. I thought maybe it was because the spinach was still a little frozen. I made it again for the second time on Thanksgiving and thawed the spinach all the way and squeezed it through a strainer to get some of the water out of it. It made a little difference, but it was still a bit runny. I guess I need to keep working on it.
We served it with whole wheat pitas. I was feeling a little lazy so I toasted the pitas in the toaster and that seemed to work just fine.
Hot Artichoke Spinach Dip posted by Sherrie D on allrecipes.com
Ingredients:
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4.Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
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