~ My brother in-law, Kyle (Laura, my sister in-law's husband) made this for is when we went and visited for our first Christmas married. I loved it ever since!! I haven't had better artichoke dips after having his!
1-8 oz. pkg. cream cheese, softened
1 cup mayonnaise (optional)
1 cup grated cheese (Parmesan, Asiago, or Romano)
1-14 oz. can artichoke hearts, drained and finely chopped
3 cloves or 1-2 tsp. finely chopped garlic
pinch-1/2 tsp. dried dill weed
1 1/2 cup frozen spinach (optional)
Mozzarella (top off)
Blend all ingredients together. Pour into a small baking dish and bake at 350˚-400˚ for 30 minutes or until golden brown. Can sprinkle top with mozzarella cheese and dill half way through the baking time(highly recommended). Serve with toasted French baguette or tortilla chips.
Garlic artichoke dip
2 8-oz. packages light cream cheese, softened
1 c. mayonnaise (no Miracle Whip or fat free mayonnaise)
1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)
1 12-oz. jar MARINATED artichoke hearts, drained and chopped
6-7 cloves garlic, minced
Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.
7 layer Greek dip
~If you want something nice and light for an appetizer, this is the way to go. I was first introduced to Greek food at the Market Place in Emeryville, CA. LOOOOVED their gyros! I worked on Bay Street for almost 4 years and LOVED going there for lunch. One day, as I was browsing through my cookbooks, I found this recipe and thought I'd give it a try. Try this if you're looking for a healthier way to eat!
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
Vegetable oil for searing
1 Idaho potato (cut in chucks)
1 medium onion (chopped)
1 lb. shrimp-peeled and clean
1/4 c. chopped parsley
1/4 c. chopped bell pepper (red or green, depends on your preference)
3 tbs. all purpose flour
In food processor combine; potato, onion and shrimp until chuck/chopped. Move them to a large bowl and add the rest of the ingredients. Fold in the shrimp mixture. Make 3 inch cakes and sear on hot oil for 2-3 minutes on each side. (I've never tried substituting the shrimp for crab but you can also give it a try and let me know how it works!)
Fried Clams and Oysters
Olive oil for frying
2 c. buttermilk
2 c. Italian style bread crumbs
1/2 lb. small clams, approx. 20-25
1/2 lb. small shucked oysters, about 8-10
1 1/2 c. marinara sauce
1/4 tsp. red pepper flakes (optional)
In two large separate bowls, place buttermilk in one, and bread crumbs in the other. Soak clams and oysters in buttermilk. Coat them in the italian bread crumbs. When oil reaches 350 degrees, they are ready to fry until golden brown. While they are cooking, combine the store bought marinara sauce with the red pepper flakes (optional). Sprinkle sea salt on the fried clams and oysters when they are done. Slice lemons to put on the side of the dish.
Vegetable oil for frying
2 Vidalia Onions (sliced into rings)
2 c. Buttermilk
1/4 tsp. hot sauce (I like to use Franks RedHot)
1 c. cornmeal
1 c. flour
2 tsp. seasoning salt
1/4 tsp. cayanne pepper
Combine buttermilk, eggs, and hot sauce in a 9x12 pan or in a large bowl. Soak sliced onions in batter. In the paper bag, combine the cornmeal, flour, seasoning salt and cayanne pepper. If you don't have paper bags, combine them in a large bowl. Shake the batter dipped onions in the flour until evenly coated. Heat vegetable oil in a medium saucepan until it reaches 375 degrees. Fry until golden brown.