Hot Artichoke Dip – 3/67

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I’ve always loved Thanksgiving. I mean, we all know I love food. And a whole day (or letsbehonest, a whole! weekend!) devoted to food?? I’m down.

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We always have two celebrations, one with each side of the family, and then since we’re all together anyway, add a gift-exchange component to the day. On one side that means a Yankee swap, on the other it means socks. Both sides do fairly traditional Thanksgiving meals (although one turkey is always better than the other, not saying which). One side does cherry pie, the other does pumpkin. One leans into the marshmallows on the sweet potatoes, the other tries to get rid of them every year. And one side has artichoke dip.

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Artichoke dip at Thanksgiving is, I concede, gratuitous. But even though something is unnecessary does not mean it is unwelcome. I Love artichoke dip. Well, I love all things artichoke (oh wow, only one other recipe with them on the site!), so it’s no surprise that when mixed with roughly 6 kinds of dairy products and then baked until golden and bubbling and filling the house with incredible smells, I’d be a fan.

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This is my first Texas Thanksgiving, and when faced with the thought of missing my family’s traditions for a year, artichoke dip rose to the top of the list. How else would I ruin my appetite before the turkey meal?? Turns out, there are endless ways to do this, including decadent quiche for Thanksgiving brunch, cheesy salty Tex Mex the night before, and the Williams’ family own impressive appetizer spread, including deviled eggs, bruschetta, shrimp on cucumbers, and various pickled things. Texas always provides. And now I can provide Texas with artichoke dip! Family mushing in action. 

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one year ago: nothing of note, but I also made this cauliflower tart for the Big Meal. So good, so rich.
two years ago: nothing of note, but I also made this mushroom farro stuffing yesterday. This had lots of fans!
three years ago: blueberry lemon cake with ginger cream cheese frosting
four years ago: sweet sesame cauliflower, snow pea, and kale salad 

Hot Artichoke Dip

From Aunt Beth B – I one-and-a-halved Beth’s recipe, with some extra artichokes. The following is how I made it.

12 ounces cream cheese (one and a half bricks)
¾ cup mayonnaise
1 cup shredded mozzarella
¾ cup grated parmesan
2 14-oz cans artichokes in water, drained and chopped

Preheat oven to 350F. Using electric beaters, mix together cream cheese and mayo until combined. Add cheese and mix until just combined. Fold in artichokes, and a dash each of salt and pepper, with a spatula.

Spray a baking dish with cooking spray. (Original recipe called for a pie pan, but I ended up using a small-ish casserole dish and a little square pan for the extra. I think I prefer it in a thinner layer because more surface area = more browning.) Bake until golden and bubbling — original recipe said 20 minutes but mine took closer to 40.

Serve with crackers and veggies, to kid yourself about any health value.

 

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Butternut-Tahini Mash

Butternut Tahini Mash Dip Paste Butternut Tahini Mash Dip Paste

Some recent favorites:

  • Rokia Traore, an incredible Malian musician, on Spotify while cleaning the kitchen. It’s love.
  • The (surprisingly!) flavorful veggie Ramen at Tabata II (and the fact that it exists on 8th Ave and 35th St…)
  • Heattech layers from Uniqlo. I think I’ve worn my “warmest shirt ever” every day since purchasing it last month.
  • AirBNB, because it led us to this YURT(!!!) as a destination for our upcoming California trip!
  • The amazing Instagram feed The_Pho_Project for its never-ending use of “pho” wordplay and punnery
  • and this dip. Or, more exactly, this excuse to eat tahini-drenched, smoked paprika-covered smashed roasted squash on everything!

This was my favorite take away from the Bon Appetit Food Lover’s Cleanse. A simple but amazingly tasty dip/mash/spread/puree to enhance any and all foodstuffs. The cleanse called for you to eat with roast chicken, which I’m sure was delectable. I substituted fried tofu cubes which was equally tasty (but if we’re being technical a bit too much of the same texture). I snacked on it for days with pita, celery sticks, carrots, or even a quick stolen as-is spoonful. Treat it like hummus and you’ll find dip elation phoever and ever.

Butternut Tahini Mash Dip Paste

Butternut-Tahini Mash

From Bon Appetit’s Food Lover’s Cleanse

1 butternut squash, cut in half length-wise
3 big garlic cloves, unpeeled
olive oil
¼ cup well-stirred tahini paste
¼ t smoked paprika
½ t ground cumin
2 T lemon juice
s&p
zaatar

Heat oven to 425 degrees. Coat a rimmed baking sheet with 1 T olive oil. Sprinkle salt and pepper on squash halves and then place onto baking sheet, cut side down. Add garlic cloves to baking sheet. Cook for about 45-50 minutes, or until squash is very tender.

Let cool for about 5 minutes. Then, spoon squash flesh into a big bowl (discard skin). Peel garlic cloves and add them, along with tahini, cumin, paprika, and lemon juice. Mash everything together roughly with a fork. Add s&p to taste. Sprinkle with zaatar to serve.

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