Spinach Artichoke Dip
1 box frozen chopped spinach, thawed
2 - 14 oz. cans artichoke hearts, drained and chopped (NOT marinated)
2 - 8 oz. packages cream cheese (at room temperature)
1/2 c. sour cream
1 c. mayonnaise (NOT light)
2/3 c. shredded parmesan cheese, plus more for sprinkling
2-3 handfuls of shredded cheddar cheese
Most of a small can of diced green chiles
2-3 cloves of garlic, minced
1 tsp. red pepper flakes
Put spinach in boiling water for 1-2 minutes until tender. Drain and squeeze off all liquid. Mix all ingredients with electric mixer until well blended. Put into a shallow casserole dish; sprinkle with more parmesan. Bake at 350 degrees F for 20-25 minutes or until lightly browned.
Serve with bread, chips, or crackers.
Rustic Sourdough Bread (from King Arthur Flour Company)
* 1 cup "fed" sourdough starter
* 1 1/2 cups lukewarm water
* 2 teaspons instant yeast
* 1 tablespoon sugar
* 2 1/2 teaspoons salt
* 5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack.
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