artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

stovetop spinach-artichoke dip

from Bon Appétit. ingredients FOR THE BREAD BOWL 1 large sourdough boule or other round country loaf (about 10" in diameter)5 Tablespoons extra-virgin olive oil, dividedKosher salt FOR THE DIP 4 Tablespoons. unsalted butter6 garlic cloves, finely grated2 15-ounce cans artichoke hearts, drained, quartered10 ounces baby spinach or frozen chopped spinach, thawed1 ½ teaspoons (or... Continue Reading →

spinach artichoke mushroom lasagna

adapted from Epicurious. ingredients FOR THE FILLING 2 Tablespoons (1/4 stick) butter2 Tablespoons olive oil24 ounces mushrooms, sliced6 garlic cloves, minced2 14.5-ounce jars marinated artichoke hearts, chopped1 cup dry white wine11 ounces baby spinach, chopped FOR THE MORNAY 1/2 cup butter1/2 cup all purpose flour7 cups whole milk11 ounces freshly grated Parmesan cheeseGround nutmeg1 9-ounce... Continue Reading →

spinach artichoke stuffed pretzels

from Half Baked Harvest. ingredients PRETZELS 1/2 cup warm water2 Tablespoons light brown sugar2 1/4 teaspoons active dry yeast1 cup wheat beer, at room temperature1 stick (1/2 cup) salted butter1 1/2 teaspoons sea salt or kosher salt4 1/2 cups all purpose flour2/3 cups baking soda (for boiling the pretzels)1 egg, beatenCoarse sea salt FILLING 4 ounces cream cheese1/2 cup shredded mozzarella cheese1/2 cup grated parmesan cheese1 clove garlic, minced or grated1/2 teaspoon crushed red pepper flakes1/2 cup frozen chopped... Continue Reading →

spinach artichoke toasts

from Bon Appetit. ingredients ½ tsp kosher salt, plus more 10 oz baby spinach 1 14-oz can artichoke hearts 1 large garlic clove, finely chopped 2 oz Parmesan, finely grated (about ½ cup) 2 Tbsp mayonnaise Juice of ½ lemon Dash or 2 of hot sauce Freshly ground black pepper 2 oz chilled cream cheese,... Continue Reading →

vegetable paella

Adapted from Blissful Basil. Ingredients 24 oz button or cremini mushrooms, baby bella, or a mix of both, stemmed and left whole or quartered (depending on size) 3 tablespoons olive oil, divided 1 tablespoon chopped fresh parsley, plus more for garnishing 1 red bell pepper, cored, seeded, and julienned 1 teaspoon sea salt, plus more to taste 1 medium red onion, julienned (about 2... Continue Reading →

spinach artichoke stuffed mushrooms

Adapted from As the Bunny Hops. Ingredients: whole portobella mushrooms (slider size) or baby bella mushrooms 8 oz cream cheese or neufchâtel, left out to reach room temperature about 1 tsp olive oil 5 oz fresh spinach, chopped 2 cloves garlic, minced 10-12 oz marinated artichokes, quartered and drained ¼ cup mayonnaise ½ cup parmesan... Continue Reading →

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