I'm a sucker for dips and not just any old dip, the hot, gooey kind that is loaded with awful amounts of mayonnaise and cheese. Although I don't indulge in this sort of richness all the time, there's plenty of occasions that call for a bubbly artichoke dip. Since I'm sure some of you feel the same way that I do about dip, I'm sharing my latest favorite artichoke recipe. It's got all the classic ingredients: frozen artichokes, the aforementioned mayonnaise, and two types of cheese, parmesan and cheddar. Jalapeño, lemon zest, and a hearty does of Tabasco season the mixture. If you are in need of a really good and decadent dip, make this one! Here's the recipe.
Although I do enjoy football, I really think of Super Bowl Sunday as an excuse to go all out with a dazzling array of dips. I make a few from scratch, like buffalo chicken and nacho cheese, and I also buy a few for the sake of convenience. So when I recently received some Stonemill Kitchens spreads and dips, I couldn't wait to see if they made the cut for my massive Super Bowl spread. How did they taste? Find out after the jump.
For entertaining, I'm a huge fan of dips. They can be assembled before the event, easily feed a crowd, and are always popular. Take artichoke dip, for example; even though I've had it a million times, I never get sick of it!
While there are many variations, this simple recipe is what I use when I want a comforting and traditional dip. Marinated artichoke hearts, cream cheese, mozzarella cheese, and jalapenos are a few of the ingredients that go into this scrumptious dip.
To make it, all you have to do is dump the components into a bowl, stir to combine, and bake. The recipe calls for pita chips, but I've served it with crostini, carrot sticks, tortilla chips, and crackers — it basically goes with everything! For the recipe, read more
The weekend before Thanksgiving, my father and I were watching Food Network together. We were multitasking, computers in our laps, as we browsed online recipes searching for the perfect Thanksgiving appetizer recipe.Suddenly we were captivated by a dish — a hot artichoke and fresh crab mixture — that Tyler Florence was making on the television. It was his ultimate party appetizer: artichoke crab dip with Parmesan cheese and crostini. Salivating, my father and I decided immediately we would make that dip.
We made the right decision, it's insanely delicious and was gone in a matter of minutes. Since then, I've made this dip three times! It's cheesy, gooey, and absolutely divine. Don't be afraid of the crab, this dip is not fishy. If it sounds like something you might enjoy, check out the recipe and read more
When planning the menu for a going away party, there are several options. You can feature the honoree's favorite dishes, make the dishes that are native to the town she is leaving or the town she is moving to, or simply serve a delicious and comforting meal. In my case, I decided to combine these ideas.
Kara's favorite appetizer, artichoke dip with pita chips, will await the arrival of the guests. Grilled three cheese triangles, cooked on the outdoor grill, are classically nostalgic and so tasty guests will be begging for more.
The entree will be a New England favorite, a clam boil filled with seafood, corn, potatoes, and sausages. To take a look at these mouth-watering recipes, read more