Friday, December 29, 2006

Artichoke Dip

2 15-oz cans artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon paprika
1/2 cup minced onions

  1. Preheat the oven to 350ºF.
  2. Combine the artichokes, cheese, mayonnaise, and sour cream, mixing well. Stir in 1/4 cup of minced onions and taste. Add more onion if necessary.
  3. Spoon mixture into an 8" square baking dish. Bake until bubbly and lightly browned, approx. 20 minutes.
Serve with assorted crackers.

Makes 3 cups.

Spinach-Artichoke Casserole

1/4 lb. butter
26 oz. frozen chopped spinach (16 oz. bag + 10 oz. box)
2 large cans artichoke hearts, drained
1 1/2 pints sour cream (reduced fat OK)
1 cup finely chopped onion
1 cup grated Parmesan cheese
salt and pepper

  1. Preheat oven to 350ºF.
  2. Place spinach in a microwave-safe dish and add 1/3 cup water. Cover the dish and microwave on High for 8 minutes. Drain the spinach.
  3. While the spinach is cooking, sauté the onions in the butter until soft and translucent but not brown.
  4. Dice artichokes or pulse them in a food processor for a few seconds, until they are roughly chopped.
  5. Mix spinach, artichokes, onions, sour cream, and Parmesan cheese together. Add a few grinds of fresh pepper. Taste and add salt if necessary.
  6. Place mixture in a 13"x9"x2" or a 10"x2" round casserole dish and spread evenly. Bake for 30 minutes.
Serve warm with assorted crackers.

The Need to Feed

This blog was borne of many requests for me to share recipes I've collected and developed over the years. I am not a chef. I am a mom who cooks. Feeding my family and, occasionally, my friends is one way I show love for them.

Food is a potent force in the world. It is but one way I reveal my identity. I am exploring the woman I've become through the food I create. The metaphysics are Laura Esquivel's. The recipes are my own.