Tag: Dip

Not Quite My Mom’s Artichoke Dip

Way Better Snacks sent me a complimentary box of chips to try – I did not agree to write a blog post in exchange for the chips but I am mentioning them below. 

My mom’s artichoke dip made an appearance every Christmas.

Her version only contained canned artichoke hearts, mayonnaise, garlic powder, onion powder and parmesan cheese which she baked the dip until bubbly and kept warm on a hot plate. We always ate the dip with water crackers. In fact, artichoke dip-time was the only time we saw water crackers so they were super special.

This dip never lasted long. I seem to remember it was one of the foods my cousin Brian and I fought over for leftovers. Whoever happened to be the college student at the time got to take them home.

Jake is a die-hard Vikings fan and so I made my own version of mom’s artichoke dip to commemorate the Viking’s first preseason game. Of course, I kept the mayonnaise (Hellman’s for me), but swapped fresh garlic and onion for powdered, and added grated carrot, herbs, and a local jalapeno pepper from the farmers market.

Minneapolis-based company Way Better Snacks found me on Twitter and kindly sent us a whole box of their gluten-free, sprouted corn chips. After enjoying them ourselves and bringing them to parties, we polished off our last bag eating this dip.

artichoke dip

Ingredients:
2 cans of artichoke hearts, whole or quartered
1 small carrot, peeled and shredded
1 jalapeno, chopped into small pieces. Keep some of the seeds and ribs if you want it extra spicy.
2-3 tablespoons minced or grated onion
1 clove garlic, minced
1 handful parsley, finely chopped
1 handful chives, finely minced
3/4 cup mayonnaise
1/4 cup cream cheese, softened
1/2-1 cup shredded or grated parmesan cheese ( or a mixture of whatever you have on hand).
1 dash white pepper
Black pepper, to taste

Instructions:

  1. Pre-heat oven to 375℉.
  2. Cut artichoke hearts into bite-sized pieces. Gently squeeze to remove the extra liquid.
  3. Mix artichokes with shredded carrot, jalapeno, onion, parsley, chives, garlic, mayonnaise, cheese and softened cream cheese.
  4. Stir in cheese. My mom’s recipe calls for 1 cup of shredded parmesan cheese, but I added 3/4 cup of parmesan and swiss because they were available in my fridge.
  5.  Season the dip with white pepper and black pepper to taste.
  6. Bake uncovered for about 30 minutes or until the dip is bubbly and golden brown around the edges.
  7. Serve with your favorite chip, cracker, or crostini.

I’m Smitten With Smitten With Squash: Layered Greek Tzatziki Dip

I’m smitten with Smitten With Squash, Amanda Paa’s new cookbook. She’s a Twin Cities resident who also blogs beautiful recipes at Heartbeet Kitchen.

Just as the book’s description says, Smitten With Squash is truly a celebration of this diverse and under-appreciated vegetable.

It seems that Midwesterners get inundated with zucchini and yellow squash in the summer and winter squash ranging from acorn to delicata in the fall right up ’till the winter. I almost can’t get enough squash and appreciate how this cookbook offers over seventy ways to prepare squash for breakfast, lunch, dinner and even dessert. It’s probably the best available cure for those suffering from squash fatigue.

Squash

For those who are allergic to gluten, each recipe can be prepared gluten-free if desired. Amanda shares her favorite gluten-free flour substitute so everyone can make her baked goods like Sweet Delicata Pie With Pecan Praline (p. 125) and Chocolate Coconut Zucchini Bread (p. 62). My good friend introduced me to chocolate zucchini cake and I’m excited to try Amanda’s version.

Amanda has graciously given me permission to share one of her cookbook’s recipes here on Jeni Eats. It was hard to choose my first recipe, but I decided to prepare her Layered Greek Tzatziki Dip (p. 18) with a beautiful North Iowan zucchini I bought at my local Mason City farmers market.

This dip is so refreshing because it’s perfectly fresh with seasonal vegetables, herby with dill, basil, and parsley, and it strikes an addicting balance with lemon-flecked greek yogurt and garlicky marinated vegetables.

Jake and I are storing the yogurt and vegetable mixtures in separate containers and layering them upon serving, since it’s just for the two of us. Amanda notes that one can use a combination of any herbs and prepare the dip a day ahead.

Layered Greek Tzatziki Dip
From Smitten With Squash by Amanda Kay Paa. Serves 8-10 as an appetizer. 

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Marinated Vegetables
1 cup finely chopped zucchini
1 cup finely chopped cucumber
1/2 cup chopped canned artichokes
1 1/2 cups chopped cherry tomatoes
1/4 cup pitted chopped kalamata olives
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Dip
Zest & juice of 1 lemon
16 ounces light sour cream
1/2 cup Greek yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Toasted pita wedges or tortilla chips for serving (I made a batch of Smitten Kitchen’s pita bread and toasted my own wedges in a 400℉ oven with olive oil, salt and pepper until golden brown).

Instructions
Mix together all of the marinated vegetable ingredients and allow them to sit for at least one hour. The flavors will develop the longer they mingle.

When you are ready to assemble the dip, drain off any extra liquid from the vegetables. Set aside 1/4 cup of the vegetables. If you are preparing the dip for a party, layer the yogurt and vegetables in a clear, round serving bowl, starting with the vegetables. Finish by topping the last yogurt layer with the reserved 1/4 cup vegetables in a circular mound.

You can also mix the vegetable and yogurt mixtures together, or layer them as individual portions if you are not serving a group.

Creamy Chopped Eggplant Dip

I have a long-held fascination with eggplant.

It all started with food television. Growing up, I watched in awe as chefs prepared this strange, spongy vegetable. Sometimes they roasted it and sometimes they fried it. Either way, I just knew that someday I would love eggplant and I was right.

Eggplant just wasn’t a vegetable that appeared on my family’s table. . . or any other family that we visited’s tables. I didn’t see it at church picnics or soccer team potlucks. Maybe eggplant has become more popular in the kitchens of the Twin Cities’ southern ‘burbs. It’s so good and so versatile.

Earlier this year, I watched the episode of Trisha Yearwood’s (my childhood hero) cooking show on Food Network in which Nadia Comaneci and Bart Conner were special guests. Nadia prepared this simple eggplant dip called Salata de Vinete that caught my eye. I whipped together this dip based upon what I remembered seeing her prepare during this episode.

Jake and I liked the dip so much that it’s already gone. After we enjoyed it for dinner, I polished off the leftovers for breakfast and am contemplating preparing a second batch.

Creamy Chopped Eggplant Dip
Adapted from Nadia Comaneci’s recipe for Salata de Vinete. Use as many eggplants as you like. I’d recommend small-medium sized eggplants so they’ll roast faster and have smaller seeds, but use what you have. 

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Ingredients:
Eggplant
Olive oil
Salt
Onion, finely diced (as much as you like)
Garlic, powdered or freshly grated
Salt, to taste
Black pepper, to taste
Mayonnaise (can substitute greek yogurt or sour cream).
Lemon juice, to taste
Dill, dried or fresh
Smoked paprika or my favorite – half sharp Hungarian paprika, a dash or two

Instructions:

  1. Pre-heat oven to 400℉.
  2. Wash eggplants. Prick several times with a fork or knife so they don’t explode while baking. Rub with olive oil and sprinkle with salt.
  3. Roast eggplants until they are soft inside and blistered outside. Flip a few times during cooking. This will take about 40-minutes for small eggplants and longer if they are larger.
  4. When the eggplants are cool enough to handle, peel off the skin and remove the stem. Let any liquid drain away from the eggplant.
  5. Chop into small pieces. If you want a smoother texture, chop finer.
  6. Combine chopped eggplant with red onion and a couple dollops of mayonnaise. Start with a little bit of each and add as needed.
  7. Season with garlic powder or grated garlic, paprika, salt, pepper, dill and lemon juice, to taste.
  8. Serve with toasted pita bread.

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