Spinach Artichoke Dip

>> Sunday, January 13, 2013

Adapted from Get Off Your butt and ...Bake!

3 tablespoons butter
1 shallot, finely chopped
1 clove garlic, chopped
2 tablespoons all purpose flour
1 cup heavy whipping cream
1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
Sea Salt & Pepper to your taste
1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can diced tomatoes with green chilies (recommended: Rotel)
1 cup shredded 4 cheese blend (Mexican variety is good)
1/4 to 1/2 cup of grated or shaved Parmesan cheese
Tortilla chips and cut vegetables, for serving

Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.

Add the flour and cook while stirring until it becomes a light blonde color.

Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.

Stir in the artichoke hearts, tomatoes, Parmesan and half of the 4 cheese blend and stir just until the cheese is melted.

Put the dip in an oven safe serving dish and sprinkle the remaining cheese on the top.  (I added a bit more)

Preheat the oven to 350 degrees.

Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!

Serve with warm tortilla chips or pita chips.  Enjoy!


Kale & White Bean Soup

>> Saturday, January 12, 2013

1 medium yellow onion, diced
1 large carrots, diced
1 celery, diced
2 tablespoon EVOO (extra virgin olive oil)
1-2 garlic cloves, minced
1 bunch kale, stemmed and torn into bite-sized pieces
1 can organic diced tomatoes, no salt added
1 can of Cannellini beans, drained and rinsed
4-5 cups chicken broth, vegetable stock, or water
1-2 fresh rosemary
1 teaspoon paprika
sea salt and freshly cracked pepper to taste

Heat oil in a Dutch oven or large stockpot on a medium-high heat.  Add onions, carrots, and celery and saute them until they turn translucent.  Add garlic and stir for 30 seconds.  Add kale, diced tomatoes, broth or water, rosemary, paprika, salt and pepper to taste and bring them to a boil.  Then add Cannellini beans to the boiling mixture.  Reduce the the heat to low and let simmer for about 20 minutes. Serve Warm.  Enjoy!


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