Just in time for your Holiday Parties – The BEST “Artichoke Dip” Ever!

Standard
 
 
quick-easy-artichoke-dip-vertical-a-1200The BEST “Artichoke Dip” Ever!
 
1 8oz. Block – Philadelphia Cream Cheese
1 cup Best Foods/Hellman’s Mayonnaise
1 can artichoke hearts, drained & chopped
  (not marinated hearts)
1 small can chopped Ortega green chilies
1 cup grated Parmesan cheese
   (I use Kraft 3-Blend Cheese in the refrigerator section)
 

Mix together and bake uncovered @ 350 degrees for about 30-45 minutes or until a little golden on top.  Best served with Triscuits!

 

The BEST “Artichoke Dip” Ever!

Standard
 
 
quick-easy-artichoke-dip-vertical-a-1200The BEST “Artichoke Dip” Ever!
 
1 8oz. block cream cheese
1 cup mayonnaise
1 can artichoke hearts, drained & chopped
  (not marinated hearts)
1 small can chopped Ortega green chilies
1 cup grated Parmesan cheese
   (I use Kraft 3-Blend Cheese in the refrigerator section)
 

Mix together and bake uncovered @ 350 degrees for about 30-45 minutes or until a little golden on top.  Best served with Triscuits!

 

Sun-Dried Tomato Artichoke Buttons – Delicious & Easy

Standard

Sun-Dried Tomato Artichoke Buttons by Sandra Lee

  • 8 Roma Tomatoes, cored and sliced lengthwise
  • 2 Tbls. balsamic vinaigrette
  • 2 (14oz.) cans artichoke bottoms, rinsed & drained
  • 2 Tbls. lemon juice
  • 12 balls fresh mozzarella in water, cherry tomato size
  • 1/4 cup jarred basil pesto

Preheat oven to 250 degrees. Line baking sheet with parchment paper. Slice the ends off tomatoes, cut lengthwise & remove seeds. In bowl toss tomatoes with vinaigrette & season w/salt & pepper. Place tomatoes on baking sheet, cut side up & roast for up to 3 hours. Allow tomatoes to cool. (make ahead & refrigerate for up to 2 days)

Preheat oven to 400 degrees. Line baking sheet w/parchment. Gently toss artichoke bottoms w/lemon juice. Let sit 5 min. Rinse artichokes w/cold water & pat dry. Trim bottoms to sit flat on baking sheet. Top bottoms w/a roasted tomato, mozzarella ball & teaspoon of pesto. Bake 5 min. Serve immediately.

Note: I could ONLY find the artichoke bottoms at Target . . . and maybe substitute goat cheese for the mozzarella balls, hmmmmm I need to try that!

WOW Me Wednesday!

Standard

Tomato Basil Artichoke Baked Chicken

I was down in the Springs over the weekend and Amie cooked this for dinner – it was delicious so I thought I’d share!  Very simple and very yummy!

Here are the ingredients:

  • 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
  • salt
  • Italian seasoning (herbal)
  • 1 tablespoon butter
  • 7 large artichokes hearts (one 14 oz can), drained
  • 7 large fresh basil leaves, chopped
  • 1 large roma tomato, chopped
  • 2 garlic cloves, minced
  • 1/4 cup grated parmesan cheese
  • 8 oz fresh mozzarella cheese, sliced

And here is the link for the instructions: http://juliasalbum.com/2016/05/tomato-basil-artichoke-baked-chicken/

Enjoy!

Two Great Dips for Super Bowl

Standard

If you need some ideas for your Super Bowl Party this Sunday- try these two YUMMY dips!!  Here are the links from my website:

Jalapeno Popper Dip

https://gettinmycountryon.com/2014/12/03/wow-me-wednesday-19/

Artichoke Dip

https://gettinmycountryon.com/?s=artichoke

 

More Recipes . . . Go Broncos!!!!!

Standard

I’m still undecided on a new appetizer for the Super Bowl.  Do I use my standby, which is the best ever artichoke dip in the whole wide world, or try something new??? (Enter “artichoke dip” in the search option on the side of my blog for the recipe) The Pioneer Woman has a great variety of Super Bowl recipes posted on her blog today . . . . here you go: http://thepioneerwoman.com/cooking/2014/01/super-bowl-recipes/

guacamole

Greek Pasta Salad

Standard

greek pasta saladHope you all had a great 4th of July!  This weekend I had family visiting which included my mom & Pete from Albuquerque and my aunt from California (mom’s sister).  We had a bar-b-que over at my son’s house and he asked me to bring a pasta salad.  So instead of the regular mayo pasta salad I decided in honor of our “Greek” heritage I would make up a Greek Pasta Salad and it was yummy . . . (and yes, that fabulous bowl is from Home Goods) . . . Here you go:

Any Greek Vinaigrette Dressing
Your favorite pasta ( I used “Campanella”)
1 large jar Marinated Artichoke Hearts
Feta Cheese chopped in chunks
Kalamata Olives pitted & halved
Grape Tomatoes halved
A handful of Spinach leaves
Thinly sliced Red Onion
Sliced Cucumber