Appetizers · Savory · Sides

Fire Roasted Herb Butter Corn on the Cob

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August is upon us in the beautiful state of Minnesota, which means we are in the final lap of summer break. This time of year always seems to fly by as we soak up the remaining weeks before another year of school begins. The days are still deliciously warm, the sunlight doesn’t wean until well past 8 pm, and I relish summer activities with my girls. In all honesty, August is typically the month in which I bury my head in the sand and pretend autumn and back to school isn’t looming around the corner. Each season and stage of life has it’s beauty, but there’s just something about summer break that feels like a favorite lounging chair with a good book.

There is always a highlight to the end of August in the Twin Cities, and that is the Great Minnesota Get Together, our State Fair. People travel from all across the Midwest to attend – and the sights, activities and food are no small offering! From Sweet Martha’s Cookies to anything on a stick, everyone I know has a favorite staple of which they can’t visit the fair without consuming.

For me, it’s the corn on the cob booth. The smell of fire roasted corn, still in their husks mixed with tubs of melted butter is unmistakable. There’s bits of burnt husk flying around in the breeze and people young and old nibbling at the cobs with butter dripping down their arms. It’s a 10 plus napkin kind of snack, and it brings me fond memories of when I was a teenager snacking at the fair with my family.

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This recipe is an homage to said food stand at the Great Minnesota Get Together. It’s incredibly simple to make, and celebrates the freshest produce of summer with locally grown corn and herbs from my garden. Albeit you can make this year round, nothing compares to a sublimely fresh piece of produce in the peak of it’s harvest season. Recipe yields 6 ears of corn – but there is enough herb butter for 12. I used the remaining half of my herb butter the following week tossed with a gluten free pasta and sautéed vegetables, which left me equally satisfied.

There are a bunch of really talented bloggers who have created copycat recipes from the Great Minnesota Get Together, and we’ve teamed up to share them with you in a recipe round up!

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Below are the links to these recipes:

Vegan Nachos: Kelly & Dustin with Dining Duster
Watermelon Kombucha Slushie: Sharon with The Honour System
Breakfast Pronto Pups: Janel with Nellie Bellie
Fried Pickles with Sriracha Ranch Dip: Greta with Pickles Travel Blog
Cinnamon Sugar Mini Donuts: Lane & Holly with With Two Spoons
State Fair Cookies: Alice with Dining with Alice
Corn fritters + maple butter: Haley with Cheap Recipe Blog

What’s your favorite part of your local State Fair? I’d love to hear!

Thanks for stopping by and enjoy!

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Ingredients:

  • 6 stalks of locally grown organic corn, still in their husks
  • 1 stick organic butter at room temp
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • salt + pepper to taste

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Method:

  1. Place the room temperature butter in a bowl and add in the freshly diced herbs. Stir until well combined. You can leave the butter at room temp for coating each cob, or make the butter in advance and store in the fridge. To store, wrap and roll in parchment paper and store up to 1 week. (see photo)
  2. Peel back the corn husks halfway to remove the silk from the cobs, enclosing each cob with the husk once removed. You want each cob to be covered as much as possible to protect them from burning.
  3. Place the cobs with their husks repositioned in an ice water bath for 30 minutes to ensure they don’t start on fire during the grilling process.
  4. Preheat your gas grill to medium heat.
  5. Gently dry off the excess water from the cobs and place them on the grill, directly over the fire,
  6. Rotate each cob every 5 minutes for a total cook time of 15-20 minutes. Remove from grill.
  7. Peel back the husks and generously spread each cob with the herb butter. Finish with salt and pepper + enjoy!

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Appetizers · Sides

Parmesan Zucchini Rounds

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Summer means farmer’s market finds + fresh garden spoils – which are undoubtedly some of my favorite foods. The labor of love that goes into growing and preparing food from garden to table is filled with far more flavor and love than any store bought item I’ve tasted (local co-op fare aside.)

Zucchini deserves far better, in my opinion, than a restaurant side dish of a quick sauté in EVOO or in a pasta primavera. A beautifully fresh summer variety of squash, I love to cook it so that it retains a bit of it’s crunch. I’ve been making this side dish for years and it’s quickly become mine and my husband’s favorite summer alternative to fries. It’s loaded with flavors, and sometimes I like to add in fresh herbs readily available from the garden like dill, chives or rosemary.

This recipe is a great canvas for layering flavor. I’m particularly fond of the sharp hint of parmesan cheese and crunch from the gluten free bread crumbs. If you’re not running with the gluten free crowd, panko bread crumbs are a lovely substitute. Enjoy the spoils of summer + all their beautiful bounty!

Recipe yields 2 sheet pans – or approximately 32 rounds,
depending on the size of the zucchini.

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Ingredients:

  • 2 medium to large size zucchini, sliced about 1/8″ thick
  • 2 gluten free bagels or 4 slices of gluten free whole grain bread – I love using Canyon Bakery Everything Bagels
  • 3/4 cup grated parmesan cheese
  • 2 beaten eggs + splash of milk, whisked together
  • Salt + pepper to taste

 

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Method:

  1. Preheat oven to 400. Line two baking sheets with parchment paper and set aside.
  2. Slice the zucchini into 1/8″ rounds.
  3. Using a food processor, pulse the gluten free bread, parmesan cheese + a pinch of salt and pepper until it resembles bread crumbs. Place in a glass container.
  4. Whisk together the eggs + splash of milk until incorporated. Place in a separate glass container to use as a dredge. (see above photo)
  5. Coat each zucchini round in the egg + milk dredge, followed by a thin coating on each side of the breadcrumb + parmesan mixture. I gently press the crumbs to each round while applying to ensure it’s properly breaded.
  6. Place each round on the lined baking sheets + bake 25 minutes, noting that smaller rounds will bake quicker than larger rounds (read as keep your eyes on the little darlings as they bake.) I like to flip mine over halfway through the baking process, though not necessary. They should have a nice golden brown hue, but still be firm enough to hold. No soggy vegetables here.
  7. Eat as is, or with your favorite sauce. My husband enjoys a horseradish sauce on occasion.

Enjoy + thanks for stopping by Girl Meets Kitchen!

~Julia

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Appetizers · Savory · Sides

Garlic + Dill Potato Wedges

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Since the onset of my struggles with gluten earlier this year, I have learned to satisfy my cravings for carbs in a variety of ways. Potatoes are definitely one of the vehicles that delivers this carb satisfaction – though I’ve always had an affinity for potatoes. We are Midwesterners, after all!

I recall thoroughly enjoying wedge potatoes from the deli often as a child; the crispy outside + the fluffy insides covered in copious amounts of salt + seasonings…they were the ultimate comfort food. I wanted to recreate them in a healthier version that was gluten free, and did so completely unintentionally the other evening.

The end-result was an evening where my two blonde babes and I sat around the dinner table on a mommy/daughter date night and devoured said potato wedges in a state of giggles and bliss. While the recipe is perfectly satisfying, the memories of that night spent with my girls will be the one I think of every time I make these going forward.

The key to the wedges turning out with the crispy exterior and fluffy inside is the ice bath. When it comes to your seasonings of choice, I recommend using what you love most. For me, it was a combination of garlic, salt, pepper + dill. Happy cooking, friends – from my kitchen to yours.

Yields approximately 24-30 wedges.

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Ingredients:

  • 4 medium sized organic potatoes, peeled and cut into equal sized wedges.
  • ½ cup organic corn starch
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • ½ cup organic Extra Virgin Olive Oil, divided
  • 1 garlic clove, cut in half
  • Salt + Pepper for seasoning
  • 1 tbsp fresh dill, chopped

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Method:

  1. Soak the peeled + diced potato wedges in an ice water bath for 1 hour.
  2. Preheat oven to 425. Line a baking sheet with parchment paper + set aside.
  3. Combine the corn starch, garlic salt + pepper in a medium sized bowl and stir. Strain the potatoes and toss them in the seasoned corn starch. (I gently tapped each coated wedge on the side of the bowl to ensure they were not over coated before placing them on the lined baking sheet.)
  4. Bake 20 minutes on the center rack of the oven. Remove and lightly drizzle the wedges with 1 tbsp of the EVOO. Return to the oven for 10 minutes.
  5. In a large sauté pan on your stovetop, heat the remaining EVOO (the ½ cup less 1 tablespoon) over medium high heat. Add the garlic clove and sauté for 1-2 minutes to season the oil. Remove the garlic clove from the oil + discard prior to pan frying the potatoes.
  6. Sauté the wedges in small batches until each side is a light to medium golden brown. Place the batches on a paper towel lined plate + season immediately with salt and pepper.
  7. Transfer to a serving plate or bowl and garnish with chopped dill. Serve immediately.

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Appetizers · Savory · Sides

Loaded Mashed Potato Pouches

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In my humble opinion, appetizers and the Holiday Season pair together much like wine and cheese. November and December bring family + friends alike together with greater frequency, all of which makes my heart sublimely happy.

Following our Thanksgiving dinner, we had an excess amount of mashed potatoes (thanks to you CostCo + your 15 pound bag of love!) While we usually have no trouble consuming the leftovers, the amount we had was a bit more daunting than usual and I hated to waste them. I also had a fair amount of bacon from hosting Thanksgiving morning breakfast and a variety of cheese + herbs I wanted to utilize. The end result was putting these little pockets of love together for a neighborhood gathering.

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If you’re seeking a low carb, low calorie option — try hitting up Cooking Light, because you aren’t going to find anything of the sorts in these. But my position on food is that it should be real, high quality and meant to not stress over the calories when enjoyed in moderation. I also think eating low fat foods stripped of their nutrients and overly processed in the name of “health” is 1.) an oxymoron and 2.) a huge disservice to both your body and tastebuds. This recipe calls for real butter, whole fat milk, nitrate free bacon and a good quality gruyere. Trust me when I suggest shortcuts would produce a less flavor-packed punch.

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I made two versions of the appetizer to appeal to carnivores and vegetarians alike. Each was delicious, but the bacon delivers a perfect salty crunch if you’re entertaining the first mentioned group. Start to finish, the apps take about 60 minutes unless you use leftover mashed potatoes. Just be sure to warm the potatoes prior to baking them in the filo cups. Substitute to your hearts desire with a cheese or herb that tickles your fancy.

But do enjoy with loved ones and pause to drink in the moment deeply.

There’s beauty in the gathering.

Merry Christmas, and Happy Holidays from my kitchen to yours!

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Ingredients:

  • 5 lbs organic yukon gold potatoes, peeled + diced into 2″ cubes
  • 8 oz organic butter, divided
  • 1 cup organic whole milk
  • 1 wrapped packet (1/2 the box) of frozen filo dough, thawed per directions on the package
  • 1 lb. nitrate free bacon, cooked + chopped
  • 6 oz freshly grated gruyere cheese, or a preferred alternative
  • Freshly diced chives
  • Salt + pepper to taste
  • 2 muffin pans

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 Method:

  1. Cook the bacon + set aside to cool slightly. Chop into small pieces.
  2. Preheat oven to 300.
  3. Cook the peeled + diced potatoes until fork tender, drain and return to the pot.
  4. Add 7 oz of the butter, cubed and 1 cup milk. Mash the potatoes and season with salt + pepper per your preference. Cover and set aside in the pan to remain warm.
  5. Lay out the thawed filo dough and cut into thirds, horizontally. Cut the thirds in half, resulting in 6 square shaped piles. Place a slightly damp towel over the filo dough to prevent from drying.
  6. Select 4-6 filo squares at a time, fanning them out with the centers aligned. Gently press them into each muffin tin. Complete until all 24 tins are lined.
  7. Melt the remaining 1 oz of butter and use a pastry brush to moisten the bottom of each filo filled muffin tin. Gently brush a little butter up the sides and tops as well, but the goal is not to soak or oversaturate the dough.
  8. Take a freezer bag and put the mashed potatoes into the bag, creating a piping bag. Use a scissors and cut a small opening in the bottom corner of the freezer bag and pipe the potatoes into each filo lined tin.
  9. Top with the grated gruyere, followed by the bacon.
  10. Bake 30-40 minutes until the filo cups are gently browned on the tops and the cheese melted.
  11. Let sit 5 minutes, then using a spoon or cake spreader remove each pouch from the muffin tins. Top with chives + serve hot.

 

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Appetizers · Meals · Savory · Sides

Fried Rice

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I have scoured the internet for the quintessential fried rice recipe that brings me back to my childhood years with no luck. While there are a lot of great ones out there, very few hit all my criteria of what it ought to taste like. Memory has a strong attachment to flavors, which is why so many people tend to never stray from favorite recipes passed down from generations.

 Growing up, we were fortunate to have friends that lived nearby and also worked with my mom who’s heritage was Vietnamese. Her recipe for fried rice was, far and away THE BEST recipe I’d ever tasted. Her recipe is the standard by which I judge every other fried rice.

I grew up playing with her kids that were near my age I have fond memories of performing “on stage” in her basement for all of her family, playing dolls and laughing a lot. Those play dates also included so much love via her mom’s kitchen, where the scents of spices and ingredients made with love made you float into the kitchen on an aroma cloud, much like any cartoon scene. My mom would often come home with fried rice and egg rolls made that morning because her friend knew just how much we loved her cooking.

We’ve been asking for this recipe for years, and just recently the blessing of memories washed over us as she shared it with us. We made the simple + unmistakable version of the dish, and what struck me most was its simplicity. Real ingredients and simple technique shared with people whose company you cherish. It was a sweet couple of hours spent with my mom and family reminiscing and reconnecting. I hope you enjoy – the recipe offers a very minor tweak or two, but every ounce of delicious goodness I so vividly remember.
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Ingredients:
  • 2 cups of uncooked Jasmine, long grain rice
  • 1 frozen bag of peas & carrots mixed, thawed
  • 1 lb. protein of choice, cut into 1″ pieces. I used chicken breast, though shrimp or pork are wonderful options as well. Vegetarians — skip the protein altogether!
  • 3 eggs, scrambled
  • 1 yellow onion, diced
  • 3 tsp. sugar
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 4 tbsp. butter
  • 2 tbsp. canola oil
  • 1 large bunch green onions, diced. Use the entire onion, greens included
  • 2.5 tbsp. soy sauce

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Method:
  1. Cook or steam the rice per the package instructions and set aside.
  2. In a small nonstick saute pan, cook the eggs until scrambled and set aside.
  3. Heat the canola oil in a separate large frying pan on the stove top over medium heat. Season the protein with the 2 tsp. of salt and saute until fully cooked.
  4. Add the thawed peas, carrots, and yellow onion to the chicken and saute 3 minutes.
  5. Turn off the heat, then add the cooked rice, butter, sugar, black pepper and soy sauce. Stir until combined, noting the rice will still be relatively light in color. The soy sauce should merely act as a season to the rice. (note: bean sprouts would be a lovely addition to this, or any other favorite vegetable you prefer. Just ensure anything you add is similar in size to the peas and carrots.)
  6. Stir in the diced green onions, saving some to garnish atop and serve hot.

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Savory · Sides · Snacks

Cheesy Skillet Onion + Bacon Dip

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As back to school creeps closer and pre-season football games are in full swing, I find the comforts of heavier appetizers to munch in lieu of dinner more appealing. This one will become a new staple on weekends and holiday gatherings in our kitchen. It’s creamy and loaded with flavor from a variety of cheeses, onions and bacon.

BACON. I could just stop writing here, because let’s be honest…bacon is a love language in and of itself. Unless you’re a vegetarian, I suppose. In which case – remove the bacon from the recipe. I promise, it will still be great.

This recipe is really simple and packed with some of my family’s favorite things. One of which was a semi recent discovery of a shallot + chive flavored Boursin cheese. Caramelized onions and bacon round out the flavors perfectly, and the options for dippers are endless. I used toasted baguettes, gluten free crackers, carrots and sugar snap peas. Slice some chicken breast on the side, or top this on a cooked meat of choice to make dinner more exciting.

However you eat it, invite over some friends or huddle over the skillet with your loved ones. The food comes first, the memories that follow are the blessings. Thanks for stopping by & enjoy!

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Ingredients:

  • 1 large yellow onion, cut in half then thinly sliced lengthwise
  • 1 bunch green onions diced (reserving some for garnish)
  • 1/2 lb. bacon, cooked + diced (I used some leftover from brunch the day prior. Use the whole pound if you choose!)
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups Italian blend shredded cheese
  • 2 – 5oz. packages of Shallot + Chive Boursin cheese
  • 1 cup organic Mayonnaise (I used the Hampton Creek Just Mayo brand)
  • 3 tbsp. EVOO

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Method:

  1. Cook the bacon and let cool. Then heat oven to 350.
  2. Pour the EVOO in the a 10″ skillet + use a rubber brush to evenly distribute across the base and sides of the skillet. I love my Lodge Cast Iron and it’s available at Target!
  3. Sauté both the sliced yellow and green onions over medium low heat until caramelized, approximately 10 minutes.
  4. Once caramelized, add all cheeses and mayo to the skillet and stir until combined.
  5. Bake the dip 15 minutes until the top is golden brown.
  6. While dip is cooking, dice the bacon into small pieces.
  7. Remove the skillet dip from the oven + top with the bacon pieces + remaining green onions. Serve with your favorite dipping items + enjoy!

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Meals · Savory · Sides

Parmesan + Thyme Cauliflower Rice

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Cauliflower is one of those vegetables I’ve always struggled eating until recently. In efforts to get my two blonde babes to keep an open mind about all foods, I figured I should do the same and simply try different variations of cooking said vegetable.

One tried and true method I’ve found to get almost anyone to enjoy a vegetable they normally turn up their nose to is to roast it in the oven with fresh herbs. Herbs provide such a strong punch of flavor simply + naturally, and in no time at all completely change the flavor of any dish. Roasting vegetables with a little EVOO also brings out the vegetable’s natural sweetness and enhances it’s flavor so nicely that I find myself using this technique when I’m in a cooking rut or short on time.

I digress. This recipe doesn’t roast the cauliflower, so you may be wondering why I even bring it up. Two reasons: 1.) be bold + take a vegetable you’re not all that keen of and roast it. Trust me. 2.) after using the vegetable in a new way – it will open your mind up about trying other preparations as it did for me with cauliflower.

This recipe is so simple and has become a favorite side dish with any protein. It’s also a fun way to change up the usual carb side option with a flavorful veggie substitute. I encourage you to use your favorite herb in this – thyme is lovely, but I can think of a few substitutes that would also go well, like chives, sage or rosemary. Happy cooking and thanks for stopping by!

Ingredients:

  • 1 head cauliflower, preferably organic
  • 1/2 yellow onion, diced
  • 1/2 cup grated parmesan cheese
  • 4 tbsp EVOO
  • 2 tsp ground pepper
  • 1.5 tsp garlic salt
  • 2 tbsp fresh thyme, plus more for garnish

  


Method:

  1. Grate the head of cauliflower, sticking to the portions you would eat. It will grate easier if you leave the head whole rather than cutting the segments off the stalk.
  2. In a large pan on your stovetop, add the EVOO, diced onions, grated cauliflower, chopped thyme, garlic salt + pepper. Saute 10-12 minutes over medium heat, stirring frequently. 
  3. Add the parmesan cheese and saute an additional 5 minutes. Remove from heat + serve with fresh thyme garnished atop.

 

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Meals · Savory · Sides

Parmesan Garlic + Dill Drumsticks

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There’s something to be said about chicken wings + football. Theirs is a marriage that has withstood countless years and birthed many flavors. I love them all, truthfully, and any excuse I can get to eat a chicken wing (or drumstick in this instance) is okay by me. With Superbowl Sunday just one week away, menus are being planned + fans across the nation will cheer on their favorite (or favorite of the two options, anyway) teams.

Bring these to the table.

This recipe was inspired by one of my favorite go-to recipes when I’m in a time crunch, and one my family loves as well. Pasta, tossed in butter, garlic, chives, parmesan cheese (and a little pasta water), topped with red pepper flakes and dill for mom and dad. The combination atop these drumsticks took the simple flavors to a whole different level.

They’re packed with flavor, moist as all get out + the definition of easy to make. Try them. Then add them to your repertoire of recipes to make when time is limited or you’re entertaining a crowd.

I chose to make large drumsticks for this recipe, which yielded 5 pieces. Prefer a mixture of wings + drummies? Go for it. Just adjust your cooking time if needed.

Ingredients:

  • 1.25 lbs. Just Bare Brand Chicken Drumsticks
  • 1.5 tbsp. EVOO
  • 1 tbsp. garlic salt
  • 1 tbsp. black pepper
  • 4 tbsp. butter, melted
  • 1 tsp. minced garlic
  • 1 tbsp. red pepper flakes
  • 2 tbsp. fresh dill, chopped
  • 2 tbsp. fresh chives, minced
  • 1 cup freshly grated parmesan cheese (I used a microplane to achieve a fine grate)

Method:

  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Place the drumsticks evenly spaced on the lined baking sheet + lightly season both sides of each drumstick with the garlic salt + pepper.
  3. Lightly drizzle the EVOO across each drumstick.
  4. Bake 25 minutes, or until juices run clear.
  5. While chicken bakes, chop & mince the herbs + garlic and grate the parmesan cheese.
  6. Melt the butter in a small saucepan on your stovetop + remove from heat. Add the minced garlic to the butter.
  7. When the drumsticks are cooked, immediately toss them with the butter, garlic, herbs, red pepper flakes + parmesan cheese. Serve hot + enjoy!

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Savory · Sides · Snacks

Cheesy Jalapeño + Chicken Skillet Dip

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I finally got around to buying myself a skillet, and I really couldn’t be more excited. It’s long overdue + quite frankly a bit embarrassing that I waited so long because there have been countless recipes I’ve wanted to make that required such a kitchen tool. (One of which was a recent recipe posted by Amanda over at Heartbeet Kitchen’s: Hot Gruyere Skillet Chicken Dip from which I drew a little inspiration for this recipe.)

This dip was a pretty fun way to break in my recent prized purchase. It’s loaded with some of my favorite flavors, brings just enough punch of heat & is fairly hearty with the addition of chicken thighs. I plan to make this dip come Superbowl Sunday + am confident it will be a hit should you choose to make it too.

I also love this dip because it utilizes some of my favorite brands. Cabot Cheese Co-op is one of my favorite sharp cheddars – not just because of the flavor, but because they have a connection with each and every farm from where they secure their milk to make their cheeses. They believe in keeping ingredients pure, and you can taste the difference. Just Bare Chicken also has a philosophy of which I love, which is providing consumers with chicken sans all the fillers, hormones + antibiotics.

I hope you find yourself enjoying this dip with loved ones – be it in front of the television watching the Super Bowl, or just because you want to share some love over a cheesy, spicy chicken dip.

Ingredients:

  • 3 boneless, skinless chicken thighs (Just Bare Chicken brand)
  • 1 cup minced shallots
  • 1.5 cups diced fresh jalapeños
  • 1/4 cup chicken broth
  • 4 tbsp. extra virgin olive oil, divided
  •  1 cup real mayo
  • 8 oz block Cabot extra sharp cheddar, shredded
  • 3/4 cup shredded parmesan
  • Garlic salt + freshly cracked pepper for the chicken

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Method:

  1. Season a 10 1/4″ skillet by brushing 1 tbsp evoo around the bottom + sides. Preheat oven to 350.
  2. Shred cheeses + set aside. Mince the shallot + dice the jalapeño. Set aside.
  3. Heat the skillet on stovetop over medium heat. Lightly season the chicken thighs with garlic salt + pepper. Add 2 tbsp evoo to the skillet & cook the chicken thighs until no longer pink, about 4-5 minutes on each side. Remove chicken from pan + dice into bite sized pieces. Do not rinse the skillet.
  4. Add additional 1 tbsp evoo to pan & add the jalapeños + shallots. Cook 2 minutes, allowing the pieces to brown.
  5. Add the 1/4 cup chicken stock to the skillet and de-glaze by scraping the browned pieces off the bottom of the pan. Add the chicken back into the skillet.
  6. Reduce the heat to low + add the 1 cup mayo + shredded cheeses to the skillet. Stir to combine, remove from the stovetop and transfer to the pre-heated oven.
  7. Bake 15-20 minutes, until bubbling. Serve hot + enjoy!

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Savory · Sides · Snacks

Spinach Artichoke + Roasted Red Pepper Dip

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Christmas is nearing & holiday parties are in full swing. Traditions new + old are being celebrated with friends & family. I love this time of year – but not for all the Hallmark reasons. For me it’s a time when we gather round the table and reflect on the gifts of one another’s company. Inevitably, there’s also a lot of great food.

My side of the family has always celebrated Christmas Eve with a spread of heavy appetizers + we enjoy more time at the table than in the kitchen. A staple every year has always been this dip:: my mom doesn’t even ask me to bring it because the assumption is there that I will contribute it to the spread. It’s incredibly simple – in fact I typically put it all together the night before and refrigerate it until ready to bake. Cheesy, gooey + full of vegetables, this dip is one of my favorites & a must for any holiday gathering.

I’ve always found that it tastes best when the quality of cheeses used are fresh – but pre-shredded cheese in the bags will suit it just fine. Cheers to your upcoming celebrations + may your tables be filled with all of your favorite things and people!

Ingredients:

  • 15 oz. jar of Hellman’s real Mayonnaise with Olive Oil
  • 14 oz. can of quartered artichokes, drained
  • 1.5 cups jarred roasted red peppers, drained
  • 3 cups fresh spinach leaves
  • 3/4 cup grated parmesan cheese
  • 3/4 cup grated romano cheese
  • 3/4 cup grated gruyere cheese
  • 16 oz. bag Italian blend cheese (reserve 1/2 bag for topping the dip)
  • 1 tbsp. minced garlic
  • 1/2 tsp. kosher salt
  • 1 tsp. ground pepper

Method:

  1. Preheat oven to 350.
  2. Grate cheeses and place in a large mixing bowl.
  3. Drain + Roughly chop the artichokes & roasted peppers; add to bowl.
  4. Add remaining ingredients (except the reserved 1/2 bag of Italian blend cheese) + stir to combine.
  5. Transfer the dip to a 2 quart baking dish. Top with the remaining 1/2 bag of the Italian cheese blend mix.
  6. Bake 30 minutes, uncovered. Serve hot with crackers, bread or raw vegetables on the side.

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