Hot Artichoke Dip

One of my favorite dips, this recipe packs a lot of flavor into relatively few calories.  And, it can be your secret that all that yummy goodness has just 5 grams of fat.  Serve with baked chips or pretzels and go guilt-free!

What's In It:

10 oz. bag baby spinach

1 c. fresh basil, packed

3/4 c. cannellini beans, drained and rinsed

6 oz. room temperature low-fat cream cheese

1 clove garlic, minced

1/2 c. low-sodium chicken broth

14 oz. can artichoke hearts, drained well and finely chopped

1/4 c. grated parmesan cheese (don't settle for that powdered stuff in a shaker, grate it yourself)

3/4 c. low-fat shredded mozzarella

1/2 tsp. Salt

Cayenne Pepper

Black Pepper (fresh ground is best)

Worcestershire sauce

How To Make It:

Preheat oven to 450 degrees and spray a 1-qt. casserole dish with cooking spray.

While bringing a pot of salted water to a boil, fill a medium bowl with ice water.

Stir spinach and basil into boiling water.  Cook 30 seconds or until bright green in color.

Transfer greens into ice water for several minutes before removing to drain on paper towels.  Squeeze dry, then chop.

In food processor, puree beans,  cream cheese, garlic and broth until smooth, scraping sides often.

Transfer to medium bowl and add chopped spinach, basil, and artichokes, fold well.  

Add parmesan & 1/2 c. mozzarella, mix well.

Add pinch of cayenne, 2 or 3 dashes or Worcestershire sauce, salt, and black pepper to taste, stir well.

Spread dip in prepared dish.

Top with remaining mozzarella.

Bake 20 to 25 minutes or until lightly browned and bubbly.

Serve warm with your favorite baked chip or pretzels.

Adapted from Food Network magazine

30 Days of Holiday: Hot Artichoke Dip

I always have three or four appetizers around for guests to sample while everyone arrives.  Hot Artichoke Dip is always a hit.  I like the added spice and versatility of this recipe.  It can be served with a variety of chips or crackers, but we like tortilla chips best.  Or stuff it inside mushroom caps for a more impressive presentation!

This dip does not travel particularly well.  If you want to take it to a party, take it unbaked and slip it into your host's oven after you arrive. 

What's In It:

1 (14 oz.) c. artichoke hearts, drained
1 c. freshly grated Parmesan cheese (The powdered stuff in the shaker has a place, but this isn't it.)
8 oz. cream cheese at room temperature (Use "lite" if you like, but it won't be as good.)
1/2 c. mayonnaise (See above)
1/2 tsp. dried dill
1/4 tsp. minced garlic

How To Make It:

Heat oven to 400 degrees.
Coarsely chop artichoke hearts in food processor.  Add all other ingredients and process until smooth.
Scrape mixture into 10" pie plate, smoothing top with spatula.
Bake until bubbling, about 15 minutes.  Serve with chip of choice.

Alternate serving suggestion:  Spoon dip into fresh, washed mushroom caps (You will need about three pounds)  Brush edges of the caps with melted butter and place in 13" by 9" baking dish.  Bake in 400 degree oven for about 15 minutes.  Serve immediately.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

Buffalo Chickens on the Fourth of July

I always host the Fourth of July. And, like most Americans, I cook out. The menu is never the same, mainly because I enjoy trying new recipes on what I know will be an appreciative group of taste-testers.


Hotdogs and hamburgers were a mainstay for many years. One year though, I threw a few bratwursts on the grill next to our traditional fare and found myself serving hotdogs and hamburgers for most of the next week.

We’ve cooked ribs, smoked pork roasts, and grilled chicken. I prefer the chicken, especially when marinated in Hula Grill Chili Water. This fabulous concoction is only available at the Hula Grill in Honolulu, Hawaii. Fortunately, they have an online store. It’s pricey, but worth it!

I light the grill just as our guest starts to arrive. This allows the men-folk to share all their favorite grilling tips while the women congregate in the kitchen. And, this is where appetizers come in. I always have three or four yummy things set about to whet my guests’ appetites.

My Buffalo Chicken Wing Dip is always a hit. And you can have some, as long as you get there before my grandson. He’s been known to pull a chair up in front of this dish!


Buffalo Chicken Wing Dip

This is best made ahead and re-heated just before your guests arrive!

4 boneless, skinless, cooked chicken breasts ground or chopped in food processor (Grilling as I described above, gives this dish an extra oomph!)
1 bottle wing sauce (Any brand, as there’s very little difference. We prefer hot to mild.)
8 oz. cream cheese (Use low-fat if you want to. I think it loses something in the translation...)
½ cup Blue Cheese Dressing (I prefer the brands refrigerated in the produce section of most grocery stores.)
1 8 oz. package shredded sharp cheddar cheese (You may use more, if you like. After all, there’s really no such thing as TOO much cheese.)

Blend wing sauce and cream cheese. Add ground chicken, blue cheese dressing, and cheese. Place in baking dish and bake at 350 for 25 minutes.
Serve warm with tortilla chips. (Goes great with beer!)

© Copyright 2009-2010 Stacye Carroll All Rights Reserved