Ashton's Artichoke Dip

Ashton fits in our freezer!

I'm very lucky to have such amazing assistants.  I'd like to take a moment, though, to thank my most frequent kitchen assistant, Ashton, for posing for countless pictures for all of your enjoyment.  Chances are if you've caught a piece of body or hands in a photograph, they certainly weren't mine.

So, in honor of my great assistant, I will share her secret family recipe for an AMAZING artichoke dip.  (I apologize in advance to her family for letting the cat out of the bag.  But not really...)





Ingredients:
2 C mayonnaise
2 C Parmesan cheese (powdered)
2 cans of water packed artichoke hearts
1/4 C fresh parsley, chopped
5+ garlic cloves, pressed (the more the merrier!)
~1 C shredded cheese of choice to melt on top

Directions:
1. Combine mayo and Parmesan cheese
2. Drain and chop artichoke hearts.
3. Combine artichoke hearts with garlic and parsley.
4. Mix everything together.
5. Sprinkle extra cheese shreds on top.
(We had a 4 cheese Mexican mix plus some left over mozzarella.  We just threw it all on there.)
5. Bake at 350 for 30-40 minutes, or until nice and bubbly.

I used my stoneware for this, since it holds the heat so nicely.


Any pie dish, Pyrex, or other oven safe dish is acceptable.


Regardless, everyone will RAVE about about it and there will be NONE left over.

Trio of Tapenades

So, for a work party, I decided to make a trio of tapenades.  The new Fall/Winter Pampered Chef Season's best has a focus around tapenades, and I figured they would be perfect for our "Member Mixer."  Now, the problem with these is that I can't find the recipes anywhere online, so please forgive me as I include them here!

By the way - these recipes are awesome even if you don't like olives (like me) or capers.   You can't really taste them.  I actually had to convince a woman that they were in there.  Who knew?!

Spinach and Olive Tapenade

Ingredients:

6 oz (1 pkg) fresh baby spinach leaves

1 lemon

1 oz Parmesan cheese

¼ red bell pepper

2 garlic cloves (peeled)

2 T drained capers

¾ C pitted green olives

¼ C olive oil

¼ t salt

Microwave spinach covered, 2-3 minutes, or until wilted.  Press spinach to the side to “drain,” and blot excess moisture with paper towels and set aside.

Meanwhile, juice lemon to measure 1 T.  Grate cheese, and cut bell pepper into 1” pieces.

Place garlic, capers, bell pepper, and olives into a food processor.  Process until coarsely chopped.  Add cheese, basil, cheese, oil, lemon juice, and salt.  Process to desired consistency.

Roasted Red Pepper & Sun-dried Tomato Tapenade

Ingredients:

½ C sun-dried tomatoes in oil

½ C loosely packed fresh parsley

1 garlic clove (peeled)

1/3 C pitted Kalamata olives, drained

¼ C walnut halves, toasted

2 T olive oil

1 t balsamic vinegar

1 C jarred roasted red peppers, drained and patted dry

Drain tomatoes and microwave 15-20 seconds or until slightly softened.

Combine parsley, garlic, olives, and walnuts in food processor.  Process until coarsely chopped.  Add tomatoes, oil, and vinegar and coarsely chop.  Add peppers and process until desired consistency.

These were the last ones I threw in the oven.  And forgot!!

Artichoke Tapenade

Ingredients:

1 lemon

1 can (14 oz) artichoke hearts in water

¼ C loosely packed fresh parsley

1 garlic clove (peeled)

½ C pitted green olives

1 T drained capers

5 T olive oil

Zest lemon to measure ½ t.  Juice lemon to measure 1 T.  Drain artichokes and pat dry with paper towels.

Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers, and oil in food processor.  Process to desired consistency.

* * * *

I made some crustinis (french bread and olive oil), and grilled some Naan to serve with the tapenades.  I also put out some crackers to round out the starches.  A little bit of something for everyone.  Yummy!

Artichoke, Red Pepper, and Spinach, accordingly