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Post by :Robert_Boduch
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :815
Click below to download : Appetizers - Dip Dick Clark's American Bandstand Artichike Dip (Format : PDF)
Appetizers - Dip Dick Clark's American Bandstand Artichike Dip
1(8 oz.) pkg. cream cheese, softened1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tblsp. good olive oil
In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.
In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well.
Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.
Serve either warm or cold with bagel chips.
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1 cup sour cream 3/4 cup Miracle Whip 1 Tbs. dried parsley 3 Tbs. fresh dill, minced (can use dried too) 2 dashes seasoning salt Mix together and chill.
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1 teaspoon curry powder 1/2 teaspoon ground cumin 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 3/4 cup nonfat sour cream 3/4 cup plain nonfat yogurt 2 garlic cloves, minced 1/4 teaspoon hot pepper sauce Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat. Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover
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