artichoke

Brown Eyed Baker’s Spinach Artichoke Dip

A good dip is hard to beat. I mean, how many times have I spoiled my dinner filling up on a crazy delicious appetizer… with no regrets? Too many to count probably, and totally worth it every time. I love the combination of creamy artichokes, slightly bitter spinach (for a little depth), smooth cream cheese, and salty Parmesan. Who doesn’t? I’m drooling just thinking about it. I owe my friend AnnMarie credit for bringing this winner to my attention.

As organic as possible: (you know I have to say that)

1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

Thank you Annie for sharing this recipe with me! View the original at www.browneyedbaker.com

Hot Artichoke Dip

I am a sucker for hot cheesy dips. Melted flavorful cheese is hard to resist. Period. Give me a cracker, a chip, or a spoon.  I know I’m not alone. The best part of these dips is that they are good all year round. Bring ’em to a pot luck or a party; you won’t disappoint anyone. I am also fond of artichokes. They are great hearty and healthy vegetables that can stand up to a lot of flavor. The combination is perfect as an appetizer, for a midday snack or a light meal …A little reminder that food can taste really good.

As organic as possible:

1 – 12 oz jar Marinated artichoke hearts, drained

1 – 14 oz can Artichoke hearts, drained

8 oz Cream cheese

1 cup Mayonnaise

1 tsp granulated Garlic

1/2 tsp Salt

1/4 tsp freshly ground Black pepper

1/8 tsp Cayenne pepper

3 Scallions (green onion), chopped

3/4 cup finely grated Parmesan cheese

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°.

Place half of the jar of marinated artichoke hearts into a food processor and set the rest aside. Add the can of drained artichoke hearts, cream cheese, mayonnaise, garlic, salt, pepper, cayenne and scallions into the processor and pulse (not to liquify) until all is incorporated together.

Chop the remaining marinated artichoke hearts into small bite size pieces. In a large bowl add artichoke mixture, chopped artichokes and Parmesan cheeses. Stir until combined. Check for taste, and adjust seasonings accordingly.

Spoon cheesy artichoke goodness into a medium sized baking dish and bake for 20-25 minutes, until hot and bubbly (and maybe just starting to brown around the edges). Serve with tortilla chips or crackers. Savor.

Adapted from The Pioneer Woman

Lasagna di Spagna

This dish is a creation of love… A love of all things delicious! It has a layered lasagna feel with Spanish flavors like artichoke, olives, and Manchego. I love these flavorful hearty family style recipes. This is an Americanized version of an Italian classic with a Spanish twist, so Opa! (Because why not add a little Greek?)

As organic as possible:

1 1/2 lbs Ground beef

3 Tbsp Chili powder

2 Tbsp Cumin

1 Tbsp granulated Garlic

2 tsp Salt

1 tsp ground Pepper

1 4 oz can Green chilis

4 oz Spanish olives, sliced

3/4 cup diced Spanish onion, divided

4 oz Artichoke hearts, diced

2 cups Manchego, shredded (if you can’t find Manchego, sharp cheddar will do… but you really need Manchego)

1 – 15 oz can Tomato bisque soup (I love Amy’s Tomato Bisque, but feel free to substitute with your favorite tomato soup or enchilada sauce)

4 Large Tortillas

Preheat oven to 375°. In a skillet brown beef with 1/2 cup of onion, until ready to drain. Drain off excess fat and add chili powder, cumin, granulated garlic, salt, and pepper, toss until spices are mixed in. Taste for seasoning. Add chilis and stir until combined.

Warm the soup in a separate sauce pan. Place a couple tablespoons of the tomato soup in the bottom of a 13X9 dish. I also use this time to wet all of the tortillas in the soup, using two to cover the bottom and setting two aside. Start the layering process by using half of the beef mixture, half of the remaining onion, half of the olives, and half of the artichoke hearts. Cover evenly with half of the remaining tomato soup, followed by 1 cup (half) of the shredded Manchego. Repeat the process with the remaining ingredients.

Place in the oven and bake for about 30 minutes until all is heated through and bubbly. Let sit a few minutes before serving, cooling slightly and allowing dish to set up (so everything won’t ooze out when cut into). Enjoy this wonderful fusion of flavors!

Lasagna di Spagna

Ingredients

  • 1 1/2 lbs Ground beef
  • 3 Tbsp Chili powder
  • 2 Tbsp Cumin
  • 1 Tbsp granulated Garlic
  • 2 tsp Salt
  • 1 tsp ground Pepper
  • 1 4 oz can Green chilis
  • 4 oz Spanish olives, sliced
  • 3/4 cup diced Spanish onion, divided
  • 4 oz Artichoke hearts, diced
  • 2 cups Manchego, shredded (if you can't find Manchego, sharp cheddar will do... but you really need Manchego)
  • 1 - 15 oz can Tomato bisque soup (I love Amy's Tomato Bisque, but feel free to substitute with your favorite tomato soup or enchilada sauce)
  • 4 Large Tortillas

Instructions

  1. Preheat oven to 375°.
  2. In a skillet brown beef with 1/2 cup of onion, until ready to drain.
  3. Drain off excess fat and add chili powder, cumin, granulated garlic, salt, and pepper, toss until spices are mixed in.
  4. Taste for seasoning.
  5. Add chilis and stir until combined.
  6. Warm the soup in a separate sauce pan.
  7. Place a couple tablespoons of the tomato soup in the bottom of a 13X9 dish.
  8. Wet all of the tortillas in the soup, using two to cover the bottom and setting two aside.
  9. Start the layering process by using half of the beef mixture, half of the remaining onion, half of the olives, and half of the artichoke hearts.
  10. Cover evenly with half of the remaining tomato soup, followed by 1 cup (half) of the shredded Manchego.
  11. Repeat the process with the remaining ingredients.
  12. Place in the oven and bake for about 30 minutes until all is heated through and bubbly.
  13. Let sit a few minutes before serving, cooling slightly and allowing dish to set up (so everything won't ooze out when cut into).
  14. Enjoy this wonderful fusion of flavors!
http://sadiesnest.com/lasagna-di-spagna/