I had a Premier Jewelry party on Sunday. I love having an excuse to get together with girlfriends, and trying on new bling. But I love feeding people. I like to see people happy when eating something I have prepared or made.
Although, I really didn’t make anything major as all I did was put some things together. Meat and salami tray, pickled okra and kalamata olives.I did make the Million Dollar Dip, and had cheese chunks, grapes, Stacy’s pita chips and Ritz crackers.Also made Buffalo Chicken dip, and tortilla chips.Plated smoked salmon or Lox with cream cheese, sliced purple onions, capers, and fried capers. Oh and some toasted bread, that I had to throw some out due to burning! Ugh. It was a such fun afternoon. Some food, wine, soda, and leftover Halloween chocolate rounded out the afternoon. I love girlfriend time, plus it gets my house clean!! Bonus!! What did you do this weekend?
Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.
This month means a lot in different ways for all of us. For me, it is the beginning of College Football.
College Football started this past Thursday (officially) although for us it was Saturday. Loved being able to spend time with friends earlier in the day, and then to have time to make snacks/dinner for the family was really wonderful. I made my pimento dip, million dollar dip and crab and artichoke (hot) dip. It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside. I haven’t made the crab artichoke dip in a long while. I don’t always seem to make it the same way…what we have on hand I suppose. College Football is almost like a religion in the South. I have missed it so…
This dip has been making it around social media lately so I thought I would try it. I found the original recipe at Home Made Hooplah and made some minor changes.
- 1 1/2 cup mayonnaise. (I only used 1 cup)
- 1 cup shredded cheddar cheese
- 4 green onions chopped small
- 1/2 cup pre-cooked bacon bits (real bacon – chopped)
- 1/2 cup slivered almonds
- tortilla chips for dipping (I had Ritz Crackers)
Measure, chopped, and place in a bowl. Thoroughly blend or mix together. Serve. Yes, it is that simple!
I splurged and had three crackers with the dip. Carmen and David enjoyed it, and I will be making it again.
Super simple, creamy, crunchy and yummy.
David found this recipe online (where?), and we wanted to give it a try.
1/3 cup olive oil
150 grams of grated Parmesan cheese (one container)
1/4 white wine
And any other thing you may want to add…
We added black pepper and Herbs De Provence and more wine.It needed something a little extra – so we added about a tablespoon of lemon juice.
Add in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely chopped chives, lemon zest, red pepper flakes, dried herbs, or chopped sun dried tomatoes.
Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the mixture down a bit to make a flat surface. It will keep like this, drizzled with a layer of olive oil for a few weeks refrigerated. Bring to room temperature before serving.
To serve the cheese spread, scoop out a bit into a separate smaller bowl or plate, and stir in or sprinkle with any add-ins at this point. Serve with crackers, toasts or crudites; spread on sandwiches, layer in tarts; spoon into soups.
We just had some on a Trixit. Yummy.
This dip is one of my favorites. Sometimes it is just artichoke dip, sometimes it is artichoke and crab dip. Same basic recipe.
1 can plain artichokes (in water) rough chop
1 can crab meat -drain
1 cup mayonnaise
1 cup Parmesan cheese (reserve 1/2 cup)
Squirt of lemon juice
dash of pepper
Drain and chop the artichokes. Squirt the lemon juice on the artichokes. Add mayo, cheese, pepper and blend. Add drained crab and 1/2 cup of the Parmesan cheese gently. Pour into a grease casserole dish. Sprinkle the rest of the cheese on top and bake at 350 degrees for 30-40 minutes or until golden brown and bubbly.
I served this with Stacey’s Bagel Chips, which were perfect. Yummy.