Baked Spinach Artichoke Dip

1 cup mayonnaise
1 cup freshly grated Parmesan
1 can (about 14oz) artichoke hearts, drained and coarsely chopped
1 box (9oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/2 cup shredded mozzarella
1/2 block (4oz) cream cheese, cubed
1 clove garlic, minced
tortilla chips, pita chips, or assorted crackers

1. Heat oven to 350. Mix mayonnaise and Parmesan. Stir in artichokes, spinach, garlic, and bell pepper.

2. Spoon half of the mixture into 1-quart casserole. Add in cubed cream cheese, making sure it is separated and not clumped together in one spot. Sprinkle with mozzarella.

3. Cover and bake about 20 minutes or until cheese is melted. Stir to combine and serve warm, with crackers or chips.

Makes 24 "two tablespoon size" servings.

Note: Dip can be kept warm for a longer period of time by moving it into a small slow cooker set to low.

Read more...

Mini Crab Cakes

1/3 cup finely chopped red bell pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped scallions
3 tbsp mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs
1 lb lump crabmeat, shell pieces removed
2 tbsp vegetable oil, plus more as needed
lemon wedges

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worchestershire sauce, egg and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they are golden on both sides, approximately 3 minutes per side, adding more oil as needed. Serve warm with lemon wedges.

Makes 12 crab cakes.

Notes: There is a Fire Roasted Aioli Sauce I think might complement the crab cakes very well, which I will link to once we've tried it, if my suspicion is correct.

Read more...

Wicked Good Pizza Dip

1 (12oz) block extra-sharp cheddar cheese, shredded
1 (28oz) can diced tomatoes, drained
1 tbsp Italian seasoning

1. In a microwave-safe bowl, combine all the ingredients.

2. Microwave in 45-second intervals, stirring after each, until the dip is warm and the cheese is only beginning to melt. Do not allow the dip to overheat, or the cheese will melt together in a stringy mess (which still tastes great!).

3. Serve with pita chips.

Makes 5 cups.

Read more...