spinach and artichoke dip

Recipes are like clothes, most go in and out of style with depressing regularity.  Anyone made Chicken a la King lately?  Some are perennials.  My wife's officemates always request our spinach and artichoke dip as our contribution at parties.  In honor of the annual potluck, here is the recipe:

Spinach and Artichoke Dip

1x                    2x

2 tsp                ¼                     small onion, minced

1½ tsp             1 Tbsp             minced garlic

1½ tsp             1 Tbsp             butter

6 - 8 oz            12 - 16 oz       frozen spinach (I use the whole bag or box, depending on the size)

4 oz                 8 oz                 cream cheese

½ can               14 oz can        artichoke hearts-drained and crumbled

¼ cup              ½ cup              sour cream

1 cup               2 cups              mayonnaise

½ tsp               1 tsp                worcestershire sauce

1 oz                 2 oz                 grated parmesan or romano cheese

to taste                                    salt, black pepper and Lousiana-style hot sauce

                                                (Louisiana brand hot sauce is the best, Tabasco is o.k.)

Cook the onion and the garlic in the butter.  Soften them, but don’t brown.

Add the spinach and the cream cheese warm through.

Remove from the heat and combine with the artichokes, sour cream, mayonnaise, worcestershire sauce and parmesan cheese. 

Season to taste with salt, pepper and hot sauce. 

The recipe can be done to this point and held for a couple of days.

To Serve – place dip in glass oven dish, cover and heat in microwave until well heated, stirring from time to time.    When it is hot, top with more grated parmesan and brown under the broiler.  (If desired.)

Serve with Pita Bread triangles or thin slices of french bread.

Waffle Sunday

Waffles again this morning.  Man, I love waffles with real butter and real maple syrup.  Made the batter yesterday, but the leftover was good today as well.  Try these, super simple and oh-so yummy.

Note the use of whole wheat flour.  The liberal use of whole grains negates the effect of all the butter and maple syrup you will slather on them.  As a result, feel free to cook up some bacon on the side.

Waffles

2 eggs

½ cup vegetable oil

1 Tbsp granulated sugar

4 tsp baking powder

¼ tsp salt

½ tsp vanilla extract

1 cup a.p. flour

1 cup whole wheat flour

Loosen eggs by beating till frothy.

Whisk in the vegetable oil, sugar, baking powder, salt, and vanilla extract.  Mix well.

Add both flours and just blend in.

Cook in preheated waffle iron till brown and crispy.

Note: Leftover batter may be kept for a day or two, but rise will be reduced.