Let's get this Party started quickly!
This week's theme is being brought to you my favorite NOLA girl the Cajun herself Dionne from Homesick Cajun! The Fleury Gal asked for some appetizer recipes and I got all warm, fuzzy and punny and named it Party Pleezers and Appeteezers.
I know that everyone has some recipes for appetizers. You make them for parties, and football games and wine tastings, and any other social gathering. I am looking for some great dips people! *wink wink* *hint hint*
I thought I would share my Warm Spinach Artichoke Dip. This dip is so good, and well worth the effort! PROMISE!
Here's what you'll need:
1 sweet onion
1 head of garlic roasted
2 10oz boxes of frozen chopped spinach (thawed)
2 14ox cans of artichoke hearts
1 8oz block of cream cheese at room temperature
1 cup sour cream
1/2 cup mayonaisse
1/2 teaspoon nutmeg
1 cup Gruyere cheese (for top)
salt and pepper
Bechamel Cheese Sauce:
4 Tablespoon butter
4 Tablespoons all purpose flour
1 1/2 cups of whole milk
1/2 cup heavy cream
1 cup Gruyere cheese
1/2 grated parmesan
1/2 teaspoon nutmeg
Roast a whole head of garlic in the oven. 350 degrees. Cut the top of the garlic bulb off exposing the cloves. Add a couple of tablespoons of olive oil and season with salt and pepper. Wrap in aluminum foil. Roast in the oven for 30 minutes, until golden brown and soft. (set aside)
Thaw the frozen spinach. Drain excess water. Wrap spinach in either a clean kitchen towel or paper towels and squeeze out all of the water you can so that the spinach is as dry as possible. (set aside)
Drain the juice from the artichoke hearts. In a food processor, pulse the artichoke hearts and roasted garlic several times. You still want chunks of artichokes so don't over pulse.
In a large saute pan, over medium high heat cook the chopped onion until soft. Add the dry spinach and artichoke mixture. Add a pinch of salt and pepper and grated nutmeg. Mix well. Turn the heat to low and add cream cheese, sour cream and mayo.
Next in a sauce pan melt the butter for the bechamel sauce. Add the flour and cook together for a minute or two. Slowly whisk in the milk. Add the heavy cream and whisk until the sauce starts to thicken. Add the nutmeg and mix well. Add grated parmesan and Gruyere cheese and whisk.
Add the cheese sauce to the spinach mixture. Transfer to a casserole dish that has been sprayed with cooking spray. Top with the grated Gruyere. Bake in a 350 degree over for 30-45 minutes until the cheese is browned and bubbly. Let the dip cool for 15-20 minutes before serving.
I typically serve this with crustini. However, it is fabulous with tortilla chips, pita chips, bagel chips, etc. This is not a "light" recipe by any stretch of the imagination. However, I often use fat free sour cream, 1/3 less fat cream cheese and light mayo. If you like another cheese feel free to substitute your favorite. I have substituted Asiago in place of the Gruyere and it was still amazing!
This is a more involved recipe than many of recipes I have posted. I promise though, it is well worth the effort and a REAL PARTY PLEEZER! It will tickle your taste buds and ruin those spinach artichoke dips you order out for you! I can't wait for football season again cause this is one recipe BDC and the boys request for tailgating!
Now, link up and share your party favorites!
Still looking for more themes people....leave your requests in the comments or email me with what you want! We have some exciting ones coming up! Italian....MIXOLOGY.....what do you want to see??
Remember, I will linky loo to you both the Saturday before and the Thursday your theme is hosted!