Sometimes we make it with goat cheese, feta cheese, and Swiss. Other times we use cream cheese, and I believe ... [read more]]]>

Sometimes we make it with goat cheese, feta cheese, and Swiss. Other times we use cream cheese, and I believe I made it once with ricotta and Havarti. The thing to remember is you want to make sure you use at least one cheese which is really creamy (such as goat cheese, cream cheese, or ricotta) so it’ll mix well with the spinach. It doesn’t really matter what other cheese you use; whatever you have available is fine.

As far as seasonings are concerned, that’s really up to you and your tastes. If you don’t have all the spices on hand that we used, just try using a combination of whatever spices you do have available. Sometimes we keep it simple and use Greek seasoning, salt, and pepper. I’m sure it would also be good with cumin and curry. So as far as spices are concerned, just use whatever spices that suit your tastes and/or whatever you have available.

You can eat your dip by itself, with bread, with corn or tortilla chips, or with celery. It can also be enjoyed as an appetizer or as an entree. We like to have it for our meal instead of as an appetizer, but either way you serve it, you’re going to end up with an empty bowl. It’s a wonderful dip, and trust me…it won’t last long in your house.

Spinach Artichoke Dip is also a great way to get kids who usually turn their noses up at spinach to eat their greens. They’ll love all that yummy cheesy goodness, and I’m sure you will too.

Spinach Artichoke Dip

Ingredients:

• 14-16 oz. fresh baby spinach leaves (You can substitute with frozen spinach, but canned spinach isn’t recommended.)
• 2 14-oz. cans artichoke hearts, drained and diced
• 8 oz mozzarella cheese, grated
• 8 oz. cream cheese, cut in small pieces (can substitute with goat cheese or ricotta)
• 8 oz. Swiss cheese, grated
• 1 cup milk (you can substitute with heavy cream)
• 4 tbsp. chilpotle mayonnaise
• 4 tbsp. Parmesan cheese
• 2 tbsp. garlic powder
• 2 tbsp. red chili flakes
• 1 tbsp. turmeric
• 1 tbsp. nutmeg
• 1 tsp. paprika
• salt and pepper to taste
• Optional: corn chips for dipping

Instructions:

• Wash the spinach and then cut it up into fairly small pieces.
• Grate the mozzarella and Swiss cheese, and then cut the cream cheese into small pieces.
• Drain the water off the artichoke hearts, and then dice the artichokes.
• Steam the spinach in a little water on medium heat until it’s about halfway cooked.
• Then drain the water and set the spinach aside.
• Then in a large pot, melt the cream cheese on low heat, and as the cream cheese is melting, stir in the chili flakes, garlic powder, and milk.
• After the cream cheese has melted, add the mozzarella cheese, Swiss cheese and mayonnaise, stirring constantly.
• After the mozzarella and Swiss cheese has melted, add the artichokes and spinach, and stir for a few minutes.
• Then stir in the Parmesan cheese. If you want your dip to be thicker, just add more.
• Mix in the nutmeg, paprika, and salt/pepper to taste.
• Serve warm.

It can be eaten by itself, with ... [read more]]]>

It can be eaten by itself, with crackers, or bread. We enjoyed ours with focaccia bread fresh from the oven.

There are many different recipes, but here’s what was in our antipasto tonight:

Antipasto

Ingredients:

• 1/4 lb. mortadella
• 1/4 lb. Genova salami
• 1/8 lb. prosciutto
• 1/3 lb. piquante peppers soaked in oil and vinegar
• 1/4 lb. fresh mozzarella
• 8 pepperoncini peppers, mild or hot
• 1/4 cup olive oil
• 1/4 of a bunch of fresh parsley
• oregano to taste

Instructions:

• Cut the mortadella, salami, peppers, and mozzarella into bite-sized chunks.
• Cut the prosciutto into very small and thin slices.
• Finely chop the parsley.
• Toss all the meat, cheese, peppers, parsley, spices, and oil together in a mixing bowl.
• Serve chilled.